Loaded Huevos Rancheros Tacos

Ingredients

• Green bell pepper

  Sweet, green, raw

  1 small or 74g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Ancho pepper

  Dried

  1 pepper or 17g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Ground Chipotle Chile

  Spice Islands

  1 tsp or 4g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Water

  Plain, clean water

  ½ cup or 118g

• Vinegar

  Cider

  4 tbsp or 60g

• Red cabbage

  Red, raw

  2 cup, chopped or 178g

• Radishes

  Raw

  8 medium or 36g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Limes

  Raw

  2 fruit or 134g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Butter

  Unsalted

  1 tsp or 5g

• Egg

  Whole, fresh eggs

  8 large or 400g

• Mexican cheese

  Queso anejo

  ½ cup, crumbled or 66g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

Directions

1. Set the oven rack 6 inches from the broiler. Dice the green bell pepper and onion and mince the garlic; toss with olive oil, a pinch of salt, and pepper. Spread on a parchment-lined sheet pan and broil on high until lightly charred, about 8–10 minutes, stirring once.
2. Meanwhile, remove and discard the seeds from the dried ancho. In a saucepan over medium heat, toast the ancho pieces with oregano, cumin, and chipotle powder until fragrant, about 2–3 minutes.
3. Stir in the diced tomatoes, water, and cider vinegar. Bring to a simmer and cook gently for 8–10 minutes.
4. Transfer the sauce to a blender and blend until mostly smooth. Add the broiled vegetables and pulse a few times to combine while keeping some texture. Season to taste with salt if needed.
5. Thinly slice the red cabbage and radishes. Chop the cilantro, cut the limes into wedges, and peel and dice the avocado.
6. Warm a large nonstick or cast-iron skillet over medium heat. Melt a small portion of the butter and fry the eggs in batches until the whites are set and the yolks are cooked to your liking; season lightly with salt and pepper.
7. Warm the tortillas in a dry skillet or directly over a low burner until pliable. For each taco, add an egg, spoon on warm ranchero sauce, and top with cabbage, radishes, cilantro, avocado, and cheese. Serve with lime wedges for squeezing.