What’s For Dinner Tonight? | Gluten-Free Huevos Rancheros
Ingredients
2 to 4 tablespoons (28 to 56 g) ghee or clarified butter
12 fresh prepared gluten-free corn tortillas
2 cups (8 ounces) shredded cheese
6 to 8 eggs
1 cup prepared gluten-free salsa
1 1/2 cups prepared black beans (optional)
2 tablespoons chopped fresh cilantro (optional)
Instructions
Coat the bottom of a large cast iron skillet over medium-high heat with 2 tablespoons of ghee. Add one tortilla and cook until warm and beginning to brown around the edges, 1 to 2 minutes. Turn the tortilla over and cook for another minute. With the tortilla still in the pan, sprinkle one side with a bit of cheese. Allow the cheese to melt for a few moments. Crack one egg into the skillet on top of the melted cheese, and cook for about 3 minutes, until the white begins to set. Top with about 1 1/2 tablespoons salsa and 1 1/2 tablespoons optional black beans, more cheese and another tortilla. Press down on the top tortilla to set the cheese.
Flip the tortillas, along with the egg and other fillings, over and cook for another minute or two. This will be a bit messy. It’s okay. Press down on the tortilla on top (which is the tortilla that was just on bottom) firmly to help melt any unmelted cheese.
Repeat with the remaining tortillas and eggs. Stack the prepared huevos rancheros before serving to keep them warm.
Before serving, slice each into quarters, top each with the optional cilantro, and perhaps an extra sprinkling of cheese.