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Huevos Chihuahua

Source of Recipe


From "The White Dog Cafe Cookbook"






List of Ingredients



• -- Gazpacho Sauce --
  
• 1 Tbsp olive oil
  
• 1/2 cup diced red onion
  
• 1/2 tsp minced garlic
  
• 1 tsp New Mexican chili powder
  
• 1/2 tsp ground cumin
  
• 1/2 lb. fresh plum tomatoes, diced (or 2 cups chopped canned tomatoes)
  
• 1/2 cup diced zucchini
  
• 1/2 yellow bell pepper, diced
  
• 1/2 green bell pepper, diced
  
• 1 tsp Tabasco sauce
  
• 1-1/2 tsp chopped fresh oregano leaves
  
• 1-1/2 tsp chopped fresh basil leaves
  
• 1-1/2 tsp chopped fresh cilantro (leaves and stems)
  
• 1-1/2 tsp fresh lime juice
  
• 1-1/2 tsp fresh orange juice
  
• 1/2 tsp salt
  
• .
  
• 6 corn tortillas
  
• 3 cups black bean refritos (refried black beans)
  
• 6 eggs, fried
  
• Salt and freshly ground black pepper
  
• Grated Pepper-Jack cheese
  
• Sour cream, guacamole and sliced scallions, for serving (optional)
  






Instructions



1. Prepare the Gazpacho Sauce: Heat the olive oil in a large, nonreactive saucepan set over high heat. Add the onion and cook until soft, 3 to 5 minutes. Add the garlic and cook for 2 minutes. Stir in the chili powder and cumin and cook for 30 seconds. Add the tomatoes, zucchini, bell peppers and Tabasco. Reduce the heat to low and simmer, stirring occasionally, until the vegetables are tender and the sauce thickens, 8 to 10 minutes.
   
   
2. Remove from the heat and stir in the oregano, basil, cilantro, lime juice, orange juice and salt. Season with more Tabasco to taste. Keep warm, or let cool to room temperature, cover and refrigerate for up to 3 days.
   
   
3. Prepare the corn tortilla crisps: Heat 1/4-inch of oil in a saute pan over high heat until it ripples. Carefully add 1 corn tortilla and cook for about 30 seconds on each side or until crisp. Drain on paper towels. Repeat with the remaining tortillas. Sprinkle with salt and pepper and reserve.
   
   
4. Prepare the black bean refritos; keep warm. Fry the eggs; keep warm.
   
   
5. Arrange a tortilla on each plate. Top each tortilla with 1/2 cup of the warmed black bean refritos, a fried egg and a large spoonful of the Gazpacho Sauce. Season to taste and sprinkle with the cheese. If desired, top with sour cream, guacamole and sliced scallions, like we do.
   
   Serves 6