Ingredients
Huevos Rancheros Tostada with Sausage and Salsa Roja
2
Smithfield Hometown Original Fully Cooked Sausage Patties, torn in pieces
2
Tostadas:
1 cup(s)
Refried beans
1 cup(s)
2
Corn tostadas
2
2
Eggs, sunny-side up
2
1 whole
Avocado, sliced, for garnish
1 whole
2 oz.
Queso fresco, crumbled, for garnish
2 oz.
12
Fresh cilantro leaves, for garnish
12
Salsa Roja:
1 Tbsp.
Vegetable oil
1 Tbsp.
3 whole
Roma tomatoes, halved
3 whole
1/2 whole
White onion, large dice
1/2 whole
1 whole
Serrano chile, diced
1 whole
2 clove(s)
Garlic, peeled
2 clove(s)
Salt, to taste
Pepper to taste
2
Chipotle peppers, minced
2
1 whole
Lime, juiced
1 whole
1 Tbsp.
Fresh cilantro
1 Tbsp.
Directions
Salsa Roja: Place tomatoes, onions, serranos and garlic cloves on baking sheet. Toss with oil and season with salt and pepper. Place under broiler and cook, moving frequently until lightly charred and softened.
Transfer to blender; add chipotle peppers, lime juice and cilantro, and blend until smooth.
Tostadas: Warm refried beans and spread liberally on each tostada.
Warm sausage patties and place 1 each on top of beans.
Spoon Salsa Roja over tostada and top with egg.
Garnish with sliced avocado, queso fresco and fresh cilantro leaves.
For the Love of Meat
