Let's have Huevos Rancheros for Breakfast!
Huevos Rancheros from Red or Green New Mexican Cuisine Cookbook by Clyde Casey Huevos Rancheros
"Huevos Rancheros" means "eggs ranch-style" or "eggs country style" in Spanish. This dish is usually served as a mid-morning breakfast, or almuerzo, on rural farms where Hispanic Workers have a much smaller meal at dawn. The traditional version of huevos rancheros consists of lightly fried corn tortillas and fried eggs with a hot tomato/chili sauce.
Nowadays, salsa and flour tortillas are often used to make this quick morning breakfast very easy to prepare, the author here still prefers to use corn tortillas.
Ingredients:
4 corn or flour tortillas Cooking oil of choice
4 eggs
1 cup of salsa Pinch of Red Chile powder Green Chile chopped
1/4 white onion, chopped Monterey Jack cheese, to taste
1 ripe avocado, sliced
7 1/2 ounce canned refried beans
Directions:
1. Preheat oven to 500 degrees. Coat each tortilla in oil and place on a cookie sheet. Cook for 5-10 minutes, depending on how crisp you prefer your tortillas. In this instance you are frying the tortillas in the oven.
2. Heat a dash of oil in a frying pan over medium-low heat. Cook each egg slowly on one side until whites are firm and yokes are still runny. Salt to taste.
3. Place one egg on each tortilla.
4. Heat salsa in a small pan on high heat for about 2 minutes or until extremely hot. Add chili powder and chopped Green Chile. Pour 1/4 cup over the top of each egg. Heat of salsa will further cook the top of the egg.
5. Let sit for about 1 minute before serving. Spread chopped onion and shredded cheese over the top, and serve with sliced avocado and refried beans.
Huevos Rancheros from Red or Green New Mexican Cuisine Cookbook by Clyde Casey pg. 40
