Name: Huevos Rancheros con platano macho
Ingredients: 1 Blackened Plantain; 2 Eggs; 68 Tomatillos; ½ Small onion; 1 Clove of garlic; Few twigs of cilantro; 1 Jalapeno; 1 tbsp Mexican Oregano; Salt ( To Taste); Pepper ( To Taste)

AuthorRonnie Allen

Rating

Yields1 Serving

1 Blackened Plantain

2 Eggs

68 Tomatillos

½ Small onion

1 Clove of garlic

Few twigs of cilantro

1 Jalapeno

1 tbsp Mexican Oregano

Salt ( To Taste)

Pepper ( To Taste)

Slice mature peeled plantain into flat slanted slices and fry in coconut oil. Drain and Arrange on plate.

Wrap cleaned tomatillos, onions, garlic, and jalapenos in tinfoil, make a leak-proof pouch and roast on a comal or pan over a high flame until scorched, turning the pouch as needed until roasted and blackened. Add all ingredients to a blender along with salt, pepper, and cilantro and blend with a few tablespoons of water as needed. Add ingredients in a saucepan and simmer for 10 minutes with the oregano and adjust salt and spice.

Fry eggs and serve over plantains and top with the salsa verde. Optional garnish: fresh cilantro and avocado slices. Reserve leftover salsa to use anytime you want a salsa for your meals.

Ingredients