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Huevos Rancheros
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Mexican cuisine | Breakfast
schedulePrep 0 min
local_fire_departmentCook 0 min
groups2 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4511733
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 3 tablespoons (45 ml) vegetable oil
- 1 medium onion, chopped
- 1 clove garlic (optional), minced
- Chopped chile peppers, to taste
- 1 pinch chili powder
- 4 plum tomatoes, peeled, seeded and chopped
- 2 corn tortillas
- 2 eggs
- ½ teaspoon sugar
- Salt to taste
- Pepper to taste
- 1 tablespoon cilantro or parsley (optional), finely chopped
Directions
- To prepare the ranchero sauce, in a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion and optional garlic, and sauté until softened but not brown (4–5 minutes).
- Add the tomatoes, peppers, chili powder, salt and a few grinds of black pepper and reduce to a simmer. Simmer for about 10 minutes, until the sauce begins to thicken up.
- Add the cilantro or parsley, turn off the heat and cover the pan to keep the sauce warm.
- In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.
- If necessary, add additional oil to the second skillet, and fry the eggs until they are "sunny-side up". Transfer the eggs to the tortillas, and cover with the ranchero sauce.
Notes
Add sliced avocado, shredded Monterey Jack cheese, refried beans, or fried potatoes.
Scramble the eggs instead of frying them.
Quick and simple method is to scramble eggs and add salsa to taste.