Huevos rancheros are a New Mexican tradition. Many versions of this wonderful breakfast dish include cheese, beans, lettuce/tomatoes, grilled chiles, chile sauce, etc. to fancy them up. But the most authentic way to make a plate of basic huevos rancheros is very simple: an egg and some salsa, served on a toasty corn tortilla.
prep time15 Min
cook time10 Min
melted lard (or canola or vegetable oil)
corn tortillas (6-8")
How To Make
Set an oven rack in the middle position and preheat the oven to 500 degrees.
Brush a little of the melted lard (or oil) on each side of the tortillas and place them on a cookie sheet. When the oven is ready, cook the tortillas for 5-10 minutes, until crispy.
In a small frying pan over medium heat, melt 1 teaspoon at a time of the butter. Fry each egg slowly on one side just until the whites are nice and firm but the yolks are still runny. Place the egg on one of the tortillas. Repeat with the other 3 teaspoons of butter and 3 eggs.
Meanwhile, in a small pan, bring the salsa just to a boil. Pour about 1/4 cup over the top each egg to further cook it. Let them stand for a minute or two before serving.
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