Huevos rancheros (ranch-style eggs)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 1 | cup | Onions; finely chopped |
| ½ | teaspoon | Garlic; finely chopped |
| 5 | mediums | 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 | ||
| ½ | teaspoon | Sugar |
| 1 | teaspoon | Salt |
| Black pepper; freshly ground | ||
| 2 | tablespoons | Fresh coriander; finely |
| ;chopped | ||
| ⅓ | cup | Vegetable oil |
| 12 | Fresh tortillas | |
| 6 | tablespoons | Butter |
| 12 | Egg | |
| 1 | large | Ripe avocado; peeled, pitted |
| ;and sliced thin | ||
| ; (see guacamole) | ||
Directions
SAUCE:
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.
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Time/Life 'Foods of the World', Recipes: Latin American Cooking Earl Cravens earl.cravens@...