Difference between revisions of "Huevos Rancheros"

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===Procedure===
 
===Procedure===
#To prepare the ranchero sauce, in a [[skillet|skillet]], heat 1 tablespoon oil over medium-high heat. Add the onion and optional garlic, and [[Sautéing|sauté]] until softened but not brown, 4 or 5 minutes.
+
# Over medium heat warm up 2 tbsp of oil.
#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.
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# Include onion and cook so it browns, ~4 min.
#Add the cilantro or parsley, turn off the heat and cover the pan to keep the sauce warm.  
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# Include chopped tomatoes, serrano pepper, cilantro, 1/4 tsp salt, pepper.
#In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.
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# Bring to boil.
#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.
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# Reduce heat, cover and leave to simmer for ~10 min.
 +
# Warm 2 tbsp oil in another pan over medium heat.
 +
# Include tortillas, single, cook for ~20 seconds per side.
 +
# Place on paper towels to soak up excess oils.
 +
# Cook eggs sunnyside up style.
 +
# Season eggs with 1/4 tsp salt.
 +
# Serve one tortilla, top with one egg, top with hot tomato sauce and sprinkle with cheese.
 +
# Traditional sides are hot refried beans on the plate as well.  
  
 
==References==
 
==References==

Latest revision as of 11:35, 13 September 2012

Huevos Rancheros

Description[edit]

Huevos Rancheros [1] [2](Spanish for "eggs ranch-style") is a traditional Mexican country breakfast that is well known as one of the tastiest ways to eat an egg. From its home in Mexico, the dish has spread throughout the Americas.

Ingredients[edit]

  • 1/4 cup vegetable oil
  • 1 medium onion, chopped
  • 2 large tomatoes, peeled and finely chopped
  • 1 serrano pepper minced
  • 1 tbsp chopped cilantro
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 4 corn tortillas
  • 4 eggs
  • 1/4 cup crumbled queso fresco or feta cheese
  • 2 cups refried beans, canned or homemade

Procedure[edit]

  1. Over medium heat warm up 2 tbsp of oil.
  2. Include onion and cook so it browns, ~4 min.
  3. Include chopped tomatoes, serrano pepper, cilantro, 1/4 tsp salt, pepper.
  4. Bring to boil.
  5. Reduce heat, cover and leave to simmer for ~10 min.
  6. Warm 2 tbsp oil in another pan over medium heat.
  7. Include tortillas, single, cook for ~20 seconds per side.
  8. Place on paper towels to soak up excess oils.
  9. Cook eggs sunnyside up style.
  10. Season eggs with 1/4 tsp salt.
  11. Serve one tortilla, top with one egg, top with hot tomato sauce and sprinkle with cheese.
  12. Traditional sides are hot refried beans on the plate as well.

References[edit]

  1. Poore, Marge (1993). 365 Easy Mexican Recipes. HarperCollins Publishers, Inc.. pp. 214. ISBN 0-06-016963-X. 
  2. Taste of Home. Taste of Home. 1996. pp. 8. http://www.tasteofhome.com/recipes/Huevos-Rancheros.