Here is a traditional recipe for Huevos Rancheros as they are served in
Mexico...Hope you like them! Buen Provecho!
Salsa Picante (recipe below)
Vegetable oil for frying
12 corn tortillas
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.
Makes 6 servings.
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
NOTE: you can reduce the chiles if you want milder sauce...
Sandra in London
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