Waffles Rancheros

 

1 tsp olive oil

¼ cup finely diced onion

1 garlic clove, minced

1 tsp finely chopped seeded jalapeno

1 cup flour

¾ cup masa harina

2 tsp baking powder

2 tsp sugar

½ tsp salt

1¾ C. whole milk

2 large eggs, lightly beaten

6 Tbsp unsalted butter, melted and cooled

 

1 tsp olive oil

½ cup minced onion

2 garlic cloves, minced

1 (14-oz) can black beans, drained, rinsed and patted dry

1 (14-oz) can diced tomatoes, drained

1 canned chipotle pepper, finely chopped

1 tsp ground cumin

1 tsp fresh lime juice

¼ cup chopped cilantro leaves

Salt and pepper to taste

 

Fried eggs

Queso fresco cheese, crumbled

Avocado, diced or sliced

 

Heat 1 tsp. olive oil in a medium sauté pan. Add the onion and garlic. Sauté for several minutes until onion is translucent. Add the beans, drained tomatoes, chipotle pepper, cumin and lime juice. Warm on medium heat. Add the cilantro and season to taste with salt and pepper.

 

Heat 1 tsp. olive oil in a small sauté pan. Add the onion and garlic. Sauté for several minutes until onion is translucent. Add the jalapeno. In a mixing bowl, combine the flour, masa harina, baking powder, salt and sugar. In a separate bowl, combine the milk, eggs and cooled melted butter. Add onion mixture to wet mixture. Fold wet mixture into the dry mixture. Heat the waffle iron according to manufacturer’s directions. Make waffles based on size of iron. Top each warm waffle with black beans, a fried egg, avocado and crumbled queso fresco cheese.