Huevos Rancheros - CD Recipes -
Cooking District Recipes

Huevos Rancheros

Photo by London Chow
Categories: Breakfast, Brunch, Mexican, Southwestern
4 serving
Photo by London Chow
Step 1
1 cup onion • chopped
2 whole green bell peppers • seeded and chopped
2 whole garlic cloves • minced
3 tbsp lard
56 oz canned plum tomatoes • drained and chopped
1 whole pickled jalapeno pepper • seeded and minced
1 tsp sugar
1 tbsp cilantro • minced
1/2 tsp salt
8 whole eggs
1/4 cup lard for frying tortillas
8 whole corn tortillas
In a large stainless steel pan, cook the onion, bell peppers and garlic with the lard over medium heat, stirring occasionally for 5 minutes or until onion has softened. Add the tomatoes, jalapenos, sugar, cilantro, salt and black pepper to taste and simmer. Stir occasionally for 25-30 minutes until it has thickened slightly.

Make 8 indentations in the sauce over the egg and cook the eggs covered for 2-3 minutes more or until set.

While the eggs are cooking, heat the lard over high heat and fry tortillas 2 at a time for 30 seconds on each side. transfer to paper towels. Arrange 2 tortillas on each plate and arrange 1 egg on each tortilla. Spoon the sauce over the eggs and sprinkle with additional chopped cilantro.


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