huevos rancheros

Name: Huevos Rancheros
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 - tomatoes (about 1 1/2 pounds); 2 - pickled jalapeno peppers, seeded and chopped; 2 tablespoon(s) vegetable oil; 3/4 cup(s) finely chopped onion; 1 clove(s) garlic, finely chopped; 1/2 teaspoon(s) oregano; 2 tablespoon(s) bottled chili sauce; - salt and pepper; - vegetable oil; 6 - corn tortillas (6-inch diameter); 2 tablespoon(s) butter; 6 to 12 large eggs; - garnish: avocado slices; - garnish: fresh cilantro leaves; - garnish: refried beans

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Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Huevos rancheros (Spanish, "rancher's eggs") is a popular breakfast dish comprising eggs served in the style of the traditional large mid-morning fare on rural Mexican farms. The basic dish is composed of fried eggs served upon lightly fried corn tortillas topped with a tomato-chili sauce. Refried beans, Mexican-style rice, and slices of avocado or guacamole are common accompaniments.

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(1 rating)

yield 6 Servings

prep time 10 Min

cook time 20 Min

method Stove Top

Ingredients For huevos rancheros

6

tomatoes (about 1 1/2 pounds)
2

pickled jalapeno peppers, seeded and chopped
2 Tbsp

vegetable oil
3/4 c

finely chopped onion
1 clove

garlic, finely chopped
1/2 tsp

oregano
2 Tbsp

bottled chili sauce
salt and pepper
vegetable oil
6

corn tortillas (6-inch diameter)
2 Tbsp

butter
6 to 12 lg

eggs
garnish: avocado slices
garnish: fresh cilantro leaves
garnish: refried beans

How To Make huevos rancheros

1
Hold tomatoes on a fork over gas flame until skin blisters or dip into boiling water for 30 seconds. Peel, core and cut tomatoes into chunks. Place in work bowl of food processor or in blender; add jalapeno peppers. Process to make a coarse puree. Set aside.

2
Heat 2 tablespoons vegetable oil in large heavy-bottomed saucepan and add onion and garlic. Cook over medium heat until soft but not brown, about 8 minutes. Add tomato puree and stir in oregano and chili sauce. Cook, uncovered over medium heat for 15 minutes or until sauce thickens slightly. Season to taste with salt and pepper.
3
Heat 1/2 inch vegetable oil in small skillet until hot. Fry tortillas, one at a time, 10 to 15 seconds on each side. Drain on paper towels. Keep hot. (Tortillas should remain soft.)
4
Add butter to skillet; fry eggs, sunny side up. For each serving, place a tortilla on a heated plate; top with one or two fried eggs, and a generous topping of Salsa Ranchero. If desired, garnish plates with avocado slices and cilantro leaves.
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