California style huevos rancheros
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California style huevos rancheros
  California    Mexican  
Last updated 6/12/2012 12:42:39 AM. Recipe ID 1685. Report a problem with this recipe.
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      Title: California style huevos rancheros
 Categories: Cheese/eggs, Mexican
      Yield: 4 Servings
      1 tb Olive oil
    1/2    Medium-size onion, chopped
    3/4 c  Tomato juice, OR 1/2 cup
           -tomato sauce thinned with 2
           Tbsp water
      1 sm Clove garlic, minced
      3    Whole chiles, parched,
           -peeled and chopped, OR 4 oz
           Canned whole green chiles,
    3/4 ts Ground cumin
    1/4 ts Ground Mexican oregano
    1/2 ts Salt
      4    Corn tortillas
      4    To 8 eggs
      2    Avocados, peeled and thinly
           -sliced lengthwise
    1/2 c  Grated Monterey Jack or
           -Cheddar cheese
      4    Lettuce leaves, coarsely
  ...Serve fresh fruit, warm wheat-flour tortillas, sweet butter, honey
  and coffee for a great brunch.
  1.  In a medium-size saucepan, heat the oil, add the chopped onion,
  and fry over medium heat until the onion is translucent. Add tomato
  juice, garlic, chiles, herbs, and salt.  Reduce heat to simmer for
  about 10 minutes. Sauce can be made a day or hours ahead of time and
  left at this point.
  2.  Preheat oven to 350 degrees F.  Warm the tortillas by wrapping in
  foil and placing on the 4 serving plates (Mexican pottery if
  possible) in the warm oven. At the same time, warm the extra
  tortillas you are serving as bread.
  3.  Poach the eggs, using an egg poacher or a frying pan of hot water
  with 2 tablespoons vinegar and 1 teaspoon salt added. First break an
  egg into a cup, then stir the water in the frying pan vigorously in a
  circular motion. As you stir, slide the egg from the cup into the
  water. Cover the pan when all eggs have been added.
  4.  To assemble the dish, place a tortilla on a plate. Top with a
  circle of avocado slices, then arrange a drained poached egg (or 2
  eggs) on top, spoon sauce over, and sprinkle with cheese. Place in
  the oven until cheese melts.  Add the lettuce garnish after the
  cheese has melted.
  Variation: Instead of the tortillas, rinse large "cupped" iceberg
  lettuce leaves and serve the eggs topped with sauce in the lettuce
  Makes 4 servings.
  From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
  York.  1980.  ISBN 0-517-539861 Shared 

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Recipe ID 1685 (Apr 03, 2005)

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