Huevos rancheros, "rancher's eggs," is a popular breakfast dish
consisting of eggs served in the style of the traditional large mid-morning fare
on rural Mexican farms. The basic dish is composed of fried eggs served on lightly
fried corn tortillas topped with salsa. Refried beans, Mexican-style rice and slices
of avocado or guacamole are common accompaniments.
4 corn tortillas
2 or 3 tablespoons canola or olive oil
Salt and pepper
1 cup red or green chile salsa
1/2 cup shredded white or longhorn cheese
Heat oil in a skillet large enough to hold a corn tortilla. Fry each tortilla
tender-crisp, about 30 seconds per side.
Drain each and keep warm in paper towels.
Discard all but a trace of any remaining oil and reduce heat to warm.
Have the shelled eggs ready to slip into pan without breaking yolks. Cook
only until whites are set, seasoning with salt and pepper to taste.
Quickly place 1 egg per tortilla and keep warm while quickly heating salsa
in the same skillet. Pour salsa over eggs. Top with cheese, which will melt
as eggs are served.
Serve with hot refried beans, Mexican-style rice and a small mound of chorizo
From the Family Recipes Collection of Linda Jolly.