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Hawaiian Huevos Rancheros
Prep: 15 minutes Total: 35 minutes
1½ lb salmon fillet and salt
5 corn tortillas (layer them on the bottom of your Aroma Doveware Casserole)
14 oz can pinto beans
1 1/2 cup Mexican blend cheese
1/2 pound of Lomi Lomi salmon
1/4 cup red enchilada sauce
1/2 cup kalua pork
Cream Mexicana or sour cream
Lay salmon on bed of salt in glass dish, cover with more salt. Put in refrigerator overnight. Next day, rinse off salt & dice the salmon. Peel and dice 3 tomatoes and 1 small onion. Mix together with diced salmon and 3/4 tsp lime juice, 1/8 tsp Tabasco sauce, 1 tsp sugar, and 1 tsp pepper. Toss lightly.
Preheat your oven to 375º F
In your Aroma Doveware casserole, arrange your tortillas so that they cover the bottom and partially the side of your Doveware.
Add your pinto beans evenly over the tortillas. Sprinkle cheese over the black beans.
Evenly pour your lomi lomi salmon over the cheese. Evenly spread your 1/2 cup of kalua pork over the lomi lomi salmon.
Top your kalua pork with additional cheese.
Using the back of a large spoon, create 6 wells in the cheese/lomi lomi salmon combination for the eggs to rest in. Pour enchilada sauce over everything!
Bake for 20-25 minutes, checking often to make sure that your yolks don’t overcook.
Top with cilantro and sour cream for a delicious meal.