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home > recipes > appetizers > huevos rancheros
Here is a traditional recipe for Huevos Rancheros as they are served in Mexico...Hope you like them! Buen Provecho! HUEVOS RANCHEROS Salsa Picante (recipe below) Vegetable oil for frying 12 corn tortillas 12 eggs Prepare the salsa and keep hot. Pour oil 1/4 inch deep into a medium skillet. Heat over medium heat until very hot (about 365 degrees). Fry the tortillas until crisp and lightly browned. Drain on paper towels and keep warm. Remove all but a little oil from the skillet. Fry the eggs sunny-side up. Place 2 tortillas slightly overlapping on a plate, and then 2 eggs on top of the tortillas. Top with 1/3 cup salsa each. Serve immediately. Makes 6 servings. SALSA PICANTE 4 small tomatoes, peeled (1lb) 1 onion, coarsely chopped 1 garlic clove 4 jalapeno chiles, peeled & seeded 2 tablespoons vegetable oil 1/2 teaspoon salt Cut the tomatoes in half and cut out the stems. Place in a blender or food processor with the onion and garlic. Blend just until tomatoes are chopped but not pureed. Add the chiles. Blend a few seconds or until chopped. Heat the oil in a medium saucepan. Add the chile mixture and the salt. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. (Makes 2 cups) NOTE: you can reduce the chiles if you want milder sauce... byebye! Sandra in London

Huevos Rancheros


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keyword: huevos
keyword: rancheros
ethnicity: mexican
recipes for appetizers
recipes by csmmsplm
Email Address:
(posted August 3, 1998)

Here is a traditional recipe for
Huevos Rancheros as they are served in
Mexico...Hope you like them! Buen Provecho!

HUEVOS RANCHEROS
Salsa Picante (recipe below)
Vegetable oil for frying
12
corn tortillas
12
eggs

Prepare the
salsa and keep hot.
Pour oil 1/4 inch
deep into a medium skillet. Heat over medium heat until
very
hot (about 365 degrees).
Fry the tortillas until
crisp and lightly browned. Drain on paper towels
and keep warm.
Remove all but a little oil from the
skillet. Fry the
eggs sunny-side up.
Place 2 tortillas slightly overlapping on a plate, and then 2
eggs on top of
the tortillas. Top with 1/3 cup
salsa each.

Serve immediately.

Makes 6 servings.

SALSA PICANTE
4 small tomatoes, peeled (1lb)
1
onion, coarsely chopped
1
garlic clove
4 jalapeno chiles, peeled & seeded
2 tablespoons vegetable oil
1/2 teaspoon
salt

Cut the tomatoes in half and cut out the stems. Place in a
blender or food
processor with the
onion and garlic. Blend just until tomatoes are chopped
but not pureed. Add the chiles.
Blend a few seconds or until chopped.
Heat the oil in a medium
saucepan. Add the chile mixture and the salt.
Bring to a
boil, reduce heat and simmer uncovered for 10 minutes. (Makes 2
cups)

NOTE: you can
reduce the chiles if you want milder sauce...

byebye!

Sandra in London



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