For the Waffles
For the Salsa
- 2 tablespoons extra virgin olive oil
- 5–6 dried arbol chiles
- 2 dried chipotle chiles
- 1/2 yellow onion, chopped (about 1 cup)
- 3 garlic cloves, smashed and chopped
- 1 28-ounce can fire-roasted crushed tomatoes
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons fish sauce
- 1 teaspoon salt
Putting It All Together
- 1 tablespoon extra virgin olive oil
- 4 eggs
- 2 avocados
- Fresh cilantro, chopped
- Lime wedges
- First, make the salsa. Heat the olive oil in a pot over medium heat.
- Remove the stems from the dried arbol chiles and chipotle peppers. Put all the dried chiles on a plate and microwave them for 30 to 45 seconds—this makes them more pliable and easier to work with. Slice each pepper open and discard the seeds (or leave them in if you’d like really spicy salsa). Slice the pepper flesh into strips.
- Add the dried chile strips, onion, and garlic cloves to the pot. Cook, stirring occasionally, for 8-10 minutes until the onion is translucent and garlic and chiles are fragrant.
- Add the fire-roasted crushed tomatoes, apple cider vinegar, cumin, and oregano. Let the mixture come to a boil, then reduce heat and simmer for 15 minutes. This is a great time to make the waffles if you’d like to multitask!
- Use an immersion blender to blend the tomato mixture until uniform. Stir in the fish sauce and salt.
- Heat olive oil for eggs in a skillet over medium heat. Add the eggs and fry until whites are cooked, but egg yolks are still golden and haven’t set. Transfer to a plate.
- Assemble the waffles rancheros with a waffle per plate, topped with an egg. Spoon salsa over the egg and waffle. Garnish with avocado, chopped fresh cilantro, and a lime wedge.
Keywords: huevos rancheros, waffles rancheros, waffles huevos rancheros