Chipotle Chilaquilles

Chipotle Chilaquilles

Chilaquilles is a popular Mexican breakfast or brunch dish that is widely enjoyed in Texas and California. It is a great way to use up some day old corn tortilla chips because the chips are simmered in a spicy sauce, in this case Larry's Chipotle Sauce, and then topped with a fried egg and cheese. I always order chilaquilles when I am in Austin. One of my favorites.

One  16 oz. jar Larry's Chipotle Sauce
8 oz. corn tortillas chips
1 tsp. vegetable oil
4 - 8 fresh eggs
1 cup grated queso fresco or Monterrey Jack
1 cup mixed chipped avocado, jalapeno and red bell pepper

* Pour Larry's Chipotle Sauce into a two to three quart saucepan and heat over medium until the sauce is just lightly bubbling.
* Add the corn tortilla chips, lower the heat to medium low, cover and simmer for five minutes or until the chips are just beginning to soften but still have some crunch.
* Fry one or two eggs per person to sunny side up or over easy. Poached is good, too.
* Spoon equal portions of the chips/sauce mixture onto individual plates, top with the fried eggs, Sprinkle the cheese on top of that and adorn with the garnish.
Serves 4

More recipes are available at Larry's Website along with Where to Buy information.
Food Editors: Feel free to use this recipe with attribution.

How to Make Huevos Rancheros

See how easy it is to make huevos rancheros with Larry's All-Natural Ranchero Sauce

Huevos Rancheros

Huevos Rancheros

One of my favorite all-time dishes, huevos rancheros,  combines rancheros sauce, corn tortillas, eggs and cheese which tastes so good together.   I can eat huevos rancheros morning, noon and night.

1 16 oz jar Larry's Ranchero Sauce
1 - 2 tablespoons vegetable oil for frying the eggs
8 fresh eggs
8 soft corn tortillas
1 1/2 cups grated mild cheddar cheese
1 lime - cut in quarters

1. Pour one jar of Larry's Ranchero Sauce in a small saucepan and heat until hot and bubbling.
2. Heat the oil in a skillet and fry two eggs over easy, sunny side up, or however you like them.
3. Warm two tortillas in a dry skillet and place them next to each other, slightly overlapping, on a serving plate. 
4. Place the cooked eggs on top of the tortillas, spoon 1/2 cup Larry's Ranchero Sauce over the eggs and sprinkle with the grated cheese. 
5. Serve each plate with a wedge of lime and squeeze the lime juice over the huevos rancheros.
6. Repeat to serve four. 

Larry's Southwestern Ranchero Sauce is available at grocery stores and natural food stores and online at amazon.com and abesmarket.com. Get more recipes at www.larrysauces.com   

Migas Texican Omelette

Migas Texican Omelette

Migas Texican Omelette

I first ate migas at a diner/restaurant in downtown Austin after a great night listening to country music at the Armadillo World Headquarters. Then again in Austin after a great night dancing at the Broken Spoke.
I use tortilla chips, fresh jalapeno or ancho peppers and Larry's Ranchero Sauce to make migas and I think they taste pretty good. 

1 tablespoon vegetable oil 
1 or 2 medium-sized fresh jalapeno
1 1/2 cups chunky crushed tortilla chips
1/2 cup Larry's Ranchero Sauce
4 eggs, stirred
1/2 cup grated cheddar, cotija or Monterrey Jack cheese
Salt and pepper to taste
2 tablespoons minced cilantro, as garnish
2 wedges lime

1. Fry the minced jalapeno in the vegetable oil in a medium non-stick skillet.
2. Add the tortilla chips and cook for two minutes over medium heat.
3. Add the Larry's Ranchero Sauce and cook for one minute.
4. Add the eggs and cook one minute.
5. Add the cheese, salt and pepper and cook another minute, stirring until the eggs are scrambled. 
6. Spoon on to two plates, sprinkle the cilantro over and serve with a wedge of lime. 

Serves 2.
 
Get more recipes at www.larryssouthwesternsauces.com
Buy Larry's Ranchero Sauce online.