Difference between revisions of "Huevos Rancheros"
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Latest revision as of 11:35, 13 September 2012
Huevos Rancheros  (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.
- 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
- Over medium heat warm up 2 tbsp of oil.
- Include onion and cook so it browns, ~4 min.
- Include chopped tomatoes, serrano pepper, cilantro, 1/4 tsp salt, pepper.
- Bring to boil.
- 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.
- Poore, Marge (1993). 365 Easy Mexican Recipes. HarperCollins Publishers, Inc.. pp. 214. ISBN 0-06-016963-X.
- Taste of Home. Taste of Home. 1996. pp. 8. http://www.tasteofhome.com/recipes/Huevos-Rancheros.