Huevos Rancheros (ranch-style Eggs) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
SAUCE:,
3 tbsp: Vegetable oil,
1 cup: Onions, finely chopped
1/2 tsp: Garlic, finely chopped
5 medium: Tomatoes, peeled, seeded and
, and finely chopped, or
, substitute 1 2/3 cups
, chopped, drained, canned
, Italian plum tomatoes
3: Canned serrano chilies,
, drained, rinsed in cold
, water and finely chopped
1/2 tsp: Sugar,
1 tsp: Salt,
Black pepper, freshly ground
2 tbsp: Fresh coriander, finely
, chopped
1/3 cup: Vegetable oil,
12: Fresh tortillas,
6 tbsp: Butter,
12: Egg,
1 large: Ripe avocado, peeled, pitted
, and sliced thin
, (see guacamole)
Directions:
In a heavy 2 to 3 quart saucepan, heat 3 tablespoons of vegetable
oil over moderate heat until a light haze forms above it. Add the
onions and garlic, and cook, stirring frequently, for 4 or 5 minutes,
or until the onions are soft and transparent but not brown. Stir in
the tomatoes, chilies, sugar, salt and a few grindings of black
pepper. When the mixture comes to a boil, reduce the heat and simmer
uncovered, stirring occasionally, for 15 minutes, or until most of
the tomato juices have evaporated and the sauce is a thick puree.
Then add the coriander, turn off the heat, and cover the pan to keep
the sauce warm.
In one or two comales or heavy 8 inch skillets, fry the tortillas
in the following fashion: Heat 2 tablespoons of the oil in a skillet
over high heat until a light haze forms above it. One at a time, fry
the tortillas for 1 or 2 minutes on each side, or until they are
slightly golden, replenishing the oil 1 or 2 teaspoons at a time when
necessary. As you proceed, transfer the finished tortillas to a
double thickness of paper towels to drain.
Place 2 tortillas side by side on each of 6 individual heated
plates. Over moderate heat, melt 3 tablespoons of the butter in a
heavy 10 to 12 inch skillet. When the foam subsides fry the eggs, 6
at a time ( using the remaining butter for the second batch), until
the whites are set and the yolks still soft. Separate them with a
spatula and carefully place an egg on each tortilla. Spoon a 1 inch
ring of the hot sauce around each egg, garnish with the slices of
avocado, and serve at once. Present the extra sauce in a small
serving bowl.
22 of 108
Time/Life Foods of the World, Recipes: Latin American Cooking
Earl Cravens earl.cravens@mgmtsys.com
Source from luhu.jp
oil over moderate heat until a light haze forms above it. Add the
onions and garlic, and cook, stirring frequently, for 4 or 5 minutes,
or until the onions are soft and transparent but not brown. Stir in
the tomatoes, chilies, sugar, salt and a few grindings of black
pepper. When the mixture comes to a boil, reduce the heat and simmer
uncovered, stirring occasionally, for 15 minutes, or until most of
the tomato juices have evaporated and the sauce is a thick puree.
Then add the coriander, turn off the heat, and cover the pan to keep
the sauce warm.
In one or two comales or heavy 8 inch skillets, fry the tortillas
in the following fashion: Heat 2 tablespoons of the oil in a skillet
over high heat until a light haze forms above it. One at a time, fry
the tortillas for 1 or 2 minutes on each side, or until they are
slightly golden, replenishing the oil 1 or 2 teaspoons at a time when
necessary. As you proceed, transfer the finished tortillas to a
double thickness of paper towels to drain.
Place 2 tortillas side by side on each of 6 individual heated
plates. Over moderate heat, melt 3 tablespoons of the butter in a
heavy 10 to 12 inch skillet. When the foam subsides fry the eggs, 6
at a time ( using the remaining butter for the second batch), until
the whites are set and the yolks still soft. Separate them with a
spatula and carefully place an egg on each tortilla. Spoon a 1 inch
ring of the hot sauce around each egg, garnish with the slices of
avocado, and serve at once. Present the extra sauce in a small
serving bowl.
22 of 108
Time/Life Foods of the World, Recipes: Latin American Cooking
Earl Cravens earl.cravens@mgmtsys.com
Source from luhu.jp