Huevos rancheros (ranch-style eggs)
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Huevos rancheros (ranch-style eggs)
Last updated 6/12/2012 12:57:24 AM. Recipe ID 19927. Report a problem with this recipe.
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      Title: Huevos rancheros (ranch-style eggs)
 Categories: America-s, Eggs, Mexico, Time/life
      Yield: 6 Servings
      3 tb Vegetable oil
      1 c  Onions; finely chopped
    1/2 ts Garlic; finely chopped
      5 md Tomatoes; peeled, seeded and
           ;and finely chopped, or
           ;substitute 1 2/3 cups
           ;chopped, drained, canned
           ;Italian plum tomatoes
      3    Canned serrano chilies;
           ;drained, rinsed in cold
           ;water and finely chopped
    1/2 ts Sugar
      1 ts Salt
           Black pepper; freshly ground
      2 tb Fresh coriander; finely
    1/3 c  Vegetable oil
     12    Fresh tortillas
      6 tb Butter
     12    Egg
      1 lg Ripe avocado; peeled, pitted
           ;and sliced thin
           ; (see guacamole)
    In a heavy 2 to 3 quart saucepan, heat 3 tablespoons of vegetable
  oil over moderate heat until a light haze forms above it. Add the
  onions and garlic, and cook, stirring frequently, for 4 or 5 minutes,
  or until the onions are soft and transparent but not brown.  Stir in
  the tomatoes, chilies, sugar, salt and a few grindings of black
  pepper. When the mixture comes to a boil, reduce the heat and simmer
  uncovered, stirring occasionally, for 15 minutes, or until most of
  the tomato juices have evaporated and the sauce is a thick puree.
  Then add the coriander, turn off the heat, and cover the pan to keep
  the sauce warm.
    In one or two comales or heavy 8 inch skillets, fry the tortillas
  in the following fashion: Heat 2 tablespoons of the oil in a skillet
  over high heat until a light haze forms above it. One at a time, fry
  the tortillas for 1 or 2 minutes on each side, or until they are
  slightly golden, replenishing the oil 1 or 2 teaspoons at a time when
  necessary. As you proceed, transfer the finished tortillas to a
  double thickness of paper towels to drain.
    Place 2 tortillas side by side on each of 6 individual heated
  plates. Over moderate heat, melt 3 tablespoons of the butter in a
  heavy 10 to 12 inch skillet. When the foam subsides fry the eggs, 6
  at a time ( using the remaining butter for the second batch), until
  the whites are set and the yolks still soft. Separate them with a
  spatula and carefully place an egg on each tortilla.  Spoon a 1 inch
  ring of the hot sauce around each egg, garnish with the slices of
  avocado, and serve at once. Present the extra sauce in a small
  serving bowl.
  22 of 108
  Time/Life 'Foods of the World', Recipes: Latin American Cooking
  Earl Cravens

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Recipe ID 19927 (Apr 03, 2005)

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