huevos rancheros (eggs with ranchera sauce)

Name: Huevos Rancheros (Eggs With Ranchera Sauce)
Prep time: 20 min
Cuisine: Mexican
Ingredients: 4 - corn tortillas; - oil for coating and frying; 1 cup(s) homemade salsa ranchera; 4 large eggs; - salt and pepper to taste

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

The term huevos rancheros translates as ranch eggs or rancher’s eggs, so presumably this style of egg preparation has rural origins. Though many more elaborate versions exist, this recipe concentrates on the three essential elements of the dish: slightly cooked tortillas, fried eggs, and rustic, tomato-y ranchera sauce with its wonderful blend of onion, garlic, and chile flavors. Breakfast or brunch doesn’t get any better than this.

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prep time 20 Min

method Stove Top

Ingredients For huevos rancheros (eggs with ranchera sauce)

4

corn tortillas
oil for coating and frying
1 c

homemade salsa ranchera
4 lg

eggs
salt and pepper to taste

How To Make huevos rancheros (eggs with ranchera sauce)

1
Prepare the tortillas and salsa: Pre-heat oven to 500 Fahrenheit / 260 Celsius. Brush both sides of each tortilla with oil and place on a cookie sheet. When oven is ready, bake for approximately 5-10 minutes, depending on how crisp you like your tortillas. Heat the salsa ranchera in the microwave or in a pan over high heat on the stove for about 2 minutes or until very, very hot.

2
Fry the eggs: Heat some oil in small frying pan. Fry eggs slowly on one side until whites are firm and yolks are runny. Salt and pepper to taste. Assemble and serve your huevos rancheros: Place two fried tortillas on each plate, overlapping somewhat. Place one fried egg on top of each tortilla.
3
Pour about 1/4 cup of the salsa over the top of each egg; this will further cook the top of the egg. Let it sit for about 1 minute before serving. Serve your delicious huevos rancheros with slices of bolillos or other crusty white bread that can be used to help push the food around on the plate and will absorb the liquid egg yolk.
4
TIP: Another way to prepare the tortillas (one traditionally used by people in Mexico when they make this dish) is to fry them very briefly in oil rather than bake them. Fill a medium-sized skillet or saucepan with vegetable oil to a depth of about one centimeter (a little less than half an inch). Heat oil. Use tongs to place a tortilla into the oil, leaving it for just a few seconds, then flip it over to fry for a few seconds more. The idea is to fry the tortilla just enough that it is no longer flaccid and easily bendable, but not so much that it becomes hard and crisp. Remove tortilla from oil and let drain. Continue one by one, until all the tortillas have been briefly fried.
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