Huevos Rancheros With Smoky Spicy Guacamole and Grain-Free Tortillas

Gluten Free Huevos Rancheros with Homemade Grain Free Tortillas, Roasted Chili Sauce,  Smoky Spicy Guacamole

Grain Free Tortillas with Chipotle

• 1 cup garbanzo flour
• ½  teaspoon baking powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon fine ground sea salt
• 1 cup water
• 2 tablespoons Olive Oil

 

• Grain Free Tortilla Instructions

• Whisk together flour, baking powder, and spices until there are no lumps at all. Add olive oil and water and allow to sit at room temperature for at least one hour.
• Heat a cast iron or nonstick skillet on medium heat. Add a small amount of olive oil, pour ¼ cup of the batter into the skillet and cook until lightly browned on one side, then flip.  Repeat with the rest of the batter.. You can cover these and reheat on a bare burner over low heat.

• For Roasted Chili Sauce

• 2 yellow onions, sliced into ½ slices
• 6 cloves garlic
• 2 tablespoons olive oil
• 1 oz dried ancho chilies, chopped roughly
• 2-3 oz dried new mexico chilies, chopped roughly
• 2 cups of water
• 4 fresno chilies (or red jalapeños or red serranos)
• 1 lb sweet yellow peppers (Italian, Gypsy, or Bell)
• 5 fresh Anaheim chilies
• ½  tablespoon ground cumin
• ½ teaspoon fine ground sea salt (more to taste)
• 1 teaspoon fresh cracked pepper
• High heat oil (such as grapeseed) for roasting peppers

 

• Roasted Chili Sauce Instructions

• Heat cast iron skillets or a stove top  cast iron grill pan over high heat.
• In a heavy bottomed saucepan over medium-high heat, add onions, garlic, olive oil, and dried chilies with the 2 cups of water. Bring to a vigorous boil, then lower heat to medium-low.
• When cast iron pans are extremely hot, brush with a bit of oil. Add the Fresno chilies, yellow peppers, and Anaheim chilies. You are looking to blister and char the skins on each side, so turn every 3-4 minutes.
• Destem and seed the chilies. No need to peel because we’ll be blitzing this in the food processor. Add two Fresno chilies, three of the Anaheim chiles, and all of the yellow chilies to the simmering sauce. Add to that the cumin, salt, and pepper. Simmer for 10 minutes (adding a bit more water if necessary), then cool for another 10 minutes.
• Add slightly cooled sauce to the bowl of a food processor and process, adding up to ¾ cup more water if needed. You want the sauce to remain very thick, but it should also be wet enough to blend.  Process for about five minutes, then add salt and pepper to taste.

 

 

• Spicy Roasted Pepper Guacamole Ingredients

• 4 avocados
• 1 lime
• ½ onion, finely chopped
• 1 handful of cilantro, finely chopped
• 1 roasted Anaheim chili (seeded and finely chopped)
• 1 roasted Fresno chili (seeded and finely chopped)
• heavy pinch of sea salt
• ½ teaspoon fresh cracked black pepper (smoked if you have it)

 

• Spicy Roasted Pepper Guacamole Instructions

• Peel and pit avocados, add avocado flesh to the bowl. Squeeze fresh lime juice over the top, and add, onion, cilantro, chilies, a heavy pinch of salt, and black pepper. Mash with a potato masher or a fork. Season with more lime, salt, and pepper if needed.

 

Four eggs, preferably fresh pastured eggs. Fried or poached.

This serves four with plenty of leftover guacamole and sauce.

Optional: black beans, queso fresca, sour cream, green onion, radish sprouts, lime wedges, radish slices,

Serve by topping the grain free tortilla with roasted chili sauce, guacamole, eggs, and any of the optional toppings.