Huevos Rancheros (Rancher's Eggs)
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.
- Carne Adovada (optional)
- 4 corn tortillas
- 2 or 3 tablespoons canola or olive oil
- 4 eggs
- Salt and pepper
- 1 cup red or green chile salsa
- 1/2 cup shredded white or longhorn cheese
- Reheat previously-made Carne Adovada, if desired.
- 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 spoon Carne Adovada over the top.
- Discard all but a trace of any remaining oil in the skillet, 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 and Mexican-style rice.
From the family recipe collection of Linda Jolly.