Gluten-free recipes

Gluten-free huevos rancheros on crispy corn tortillas

Fried eggs over crisp corn tortillas smothered in a smoky ranchero salsa.

Ingredients

• 4 corn tortillas
• 4 eggs
• 1 cup canned diced tomatoes
• 1/2 white onion, chopped
• 1 jalapeno, minced
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 3 tbsp olive oil
• 1/4 cup queso fresco, crumbled
• 2 tbsp fresh cilantro, chopped
• to taste salt

Steps

1. Heat 1 tbsp oil in a skillet and saute onion, jalapeno, and garlic until soft, about 4 minutes.
2. Add tomatoes, cumin, and salt; simmer 8 minutes until thickened into a salsa.
3. In a separate pan, fry the corn tortillas in remaining oil until lightly crisp, about 1 minute per side; set aside.
4. Fry the eggs in the same pan to desired doneness.
5. Place two tortillas per plate, top with fried eggs, spoon ranchero salsa over, and finish with queso fresco and cilantro.

Keeping it gluten-free

Made with gluten-free ingredients as written. Always confirm packaged items (broth, sauces, tamari) are labeled gluten-free.

Check the labels on packaged ingredients like broth, sauces and spices. Guidance, not medical advice.