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Huevos Rancheros

Published on 21 Jun 2012 |
2 Comments

On the Cookbook page of my blog, you will find a review of Rick Bayless’ Mexican Essentials tablet app, which I recommended to readers. It’s inexpensive, beautiful and widely inspiring. I always cook from books or apps in order to evaluate them: Do the recipes work? Are they well written? Full of tips or livened with anecdotes? Was the food good, plain and simple? From the 35 recipes on this app, I chose to cook classic Huevos Rancheros since my family is egg-obsessed. We’re breakfast people through and through.

Excerpted from:
homebayless2

 

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 12
Huevos Rancheros (Ranch-style Eggs)

Ingredients

  • Note: I made this recipe for 3 people only but cooked the full amount of sauce. We enjoyed the spicy leftover on steak and rice the next day.
  • *
  • 1 kg (2 lbs) ripe tomatoes
  • 60 ml (1/4 cup) vegetable oil
  • 1 medium white onion, diced
  • Fresh green chiles to taste (I used 3 serranos), stemmed and finely chopped (seeding optional)
  • 1 garlic clove, chopped
  • 500 ml (2 cups) chicken broth or water (I used water)
  • 12 eggs
  • 12 hot corn tortillas
  • 180 ml (3/4 cup) crumbled Mexican queso fresco (I used good quality sheep feta)
  • Chopped fresh cilantro

Instructions

  • 1. In a rimmed baking sheet, broil the tomatoes in the oven (about 4 inches below the broiler) around 6 minutes per side or until charred. You can remove all the blackened skin or leave some patches the way I did to add smokiness to the sauce. Put tomatoes and cooking juices in a blender and grind to a coarse puree.
  • 2. In a heavy pot over medium-high heat, cook the onion and chiles in half the oil about 5 minutes or until lightly browned, stirring often. Add the garlic and stir-cook 1 minute more.
  • 3. Add in the tomato puree and cook while stirring for 5 minutes, until thicker and darker.
  • 4. Reduce heat to medium and add in water. Simmer for 10 minutes, season to taste and set aside to keep warm.
  • 5. Fry the eggs sunny-side up making sure the yolks remain runny.
  • 6. Cover each plate with 2 overlapping warm tortillas, top with 2 eggs and spoon sauce all over. Garnish with cheese and cilantro to taste. Serve immediately.

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