Huevos Rancheros

Huevos Rancheros
Difficulty: Easy

Ingredients
*2 cups cooked pulled pork
1 tablespoon vegetable oil
1/2 cup finely chopped white onions
1/2 cup chopped roasted green chilies( can is fine)
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon minced jalapeno(optional)
1 teaspoon minced garlic
2 cup chopped tomatoes and their juice
3 tablespoons chopped cilantro
1 avocado sliced
1/4 cup green onion sliced
2 teaspoons vegetable oil
4 large corn tortillas
1 cup warm refried black beans
2 tablespoons unsalted butter
4 large eggs
1/2 cup queso fresco crumbled

Directions

To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and green chilies, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.
In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.
In a medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Flip and cook the other side for about 30 seconds.
Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried black beans and then some pulled pork. Place 1 egg on top of each tortilla and top with the warm Ranchero Sauce, sprinkle with queso fresco, green onion and a slices of avocado Serve immediately

 * Cook's Note: When I cook a roasted pork shoulder, I always have left over pork, which I use for pulled pork sandwiches, tacos, and my huevos rancheros.