anko AK-B011 Manual del usuario - Página 8

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4 (41/2 to 5 in.) flour tortillas

1 cup refried beans

11/2 cups mexican blend shredded cheese

4 large eggs

1 avocado, sliced, for topping

coarsley chopped fresh cilantro, for topping

Directions:

To make sauce:

Sauce can be made 2-3 days ahead of time, rewarm prior to using.

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Heat vegetable oil in medium saucepan on stovetop. Add onion and garlic and cook until

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softened and fragrant. Add tomatoes and their juices along with oregano, chipotle, and salt. Add

1/4 cup chicken broth and simmer for 5 minutes. Let cool slightly, then transfer to a blender and

blend until smooth.

To make huevos rancheros:

Return saucepan to medium heat (no need to wash it out). Add refried beans and remaining 1/4

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cup chicken broth and stir until smooth and warmed through.

Preheat the appliance as directed.

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Once skillet is preheated, carefully press a tortilla into the bottom of the skillet pan. Spread 1/4

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cup refried beans onto the tortilla, making a small "well" in the center to hold the egg. Sprinkle

with 1/4 cup shredded cheese, and top with a few tablespoons of sauce.

Gently crack one egg into the center well of the skillet pan. Cook until egg whites are starting

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to turn opaque; yolks will still be jiggly.

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Sprinkle an additional tablespoon or two of cheese around the yolk, then allow to cook until

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cheese is melted and egg is cooked to desired doneness.

Carefully slide tortilla from bottom of skillet with a thin spatula onto a plate.

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Repeat 3 more times.

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Top each with sliced avocado and cilantro. Serve warm with additional sauce.

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