2 each 44 Farms Sirloin
2 1/4 tsp 44 Farms Salt & Pepper Blend
6 Tbs Vegetable Oil
8 each Eggs (room temperature)
4 tsp Butter
2 each Avocado (thinly sliced)
1 recipe Rancheros Sauce, recipe follows
1 recipe Black Bean Hummus, recipe follows
8 each Corn Tortillas
1/2 c Queso Fresco (crumbled)
4 each Cilantro Springs
Rancheros Sauce
3 each Tomatoes
2 Tbs Garlic Cloves
1/4 c Onion (roughly chopped)
1 each Jalapeños
1 each Ancho Chili
2 tsp Chipotle in Adobo
¼ c Cilantro
2 Tbs Oregano
1/2 tsp 44 Farms Salt & Pepper Blend
1 Tbs Lime Juice
1 Tbs Olive Oil
Black Bean Hummus
15 oz can Black Beans (drained and rinsed)
1/2 c White Onion (chopped)
1 Tbs Garlic
1 tsp Cumin
1 tsp 44 Farms Salt & Pepper Blend
1 tsp Lime Juice
1/3 c Water
CHEF'S TIP: The rancheros sauce and black beans can be made a day or two ahead of time and stored in the refrigerator until ready to use.