Huevos Rancheros Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
Interest Group

Ingredients

 Corn tortillas6
 Vegetable oil
 Tomatoes2 Can (10oz)
 Onion1 Cup (16 tbs), chopped
 Green pepper1 Cup (16 tbs), chopped
 Garlic2 Clove (5gm), minced
 Olive oil3 Tablespoon
 All purpose flour1 Tablespoon
 Dried oregano1/2 Teaspoon
 Ground cumin1/2 Teaspoon
 Chili powder1/2 Teaspoon
 Salt1/4 Teaspoon
 Pepper1/8 Teaspoon
 Eggs6
 Shredded sharp Cheddar cheese1/2 Cup (16 tbs)
 Ripe olives1/4 Cup (16 tbs), sliced

Directions

Fry tortillas, one at a time, in 1/4 cup hot oil 3 to 5 seconds on each side or just until softened.
Add additional oil, if necessary.
Drain tortillas thoroughly on paper towels.
Line a 12 x 8 x 2 inch baking dish with tortillas, letting tortillas extend 1/2 inch up sides of dish.
Set baking dish aside.
Drain canned tomatoes, reserving 1/4 cup tomato juice.
Chop tomatoes, and set aside.
Saute onion, green pepper, and garlic in olive oil.
Stir in flour, and cook 1 minute.
Add 1/4 cup reserved tomato juice, tomatoes, and seasonings; cook over medium heat 5 minutes.
Pour mixture over corn tortillas.
Make 6 indentations in tomato mixture, and break an egg into each.
Cover and bake at 350° for 25 minutes.
Sprinkle with cheese and olives; bake, uncovered, an additional 5 minutes.
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