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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