Dinner Huevos Rancheros Recipe
One morsel of this Huevos Rancheros and you are hooked to it forever. It is a Mexican specialty, which is eaten as Breakfast around the world. The main ingredient in Huevos Rancheros is Eggplant Eggs. Trust me and whip this dish now.
Ingredients
Salad oil
1 medium-sized onion, diced
1 small garlic clove, minced
2 medium-sized tomatoes, coarsely chopped
1 4-ounce can chopped green chilies, drained
1 teaspoon salt
8 6-inch corn tortillas
3 tablespoons butter or margarine
8 eggs
1/4 cup sour cream
1 medium-sized avocado, peeled and cut crosswise into thin slices
Directions
1. In 3-quart saucepan over medium heat, in 2 tablespoons hot salad oil, cook onion and garlic until onion is tender, stirring occasionally. Stir in tomatoes, green chilies, and salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally.
2. In 10-inch skillet over medium heat, in 3 tablespoons hot salad oil, fry 1 tortilla at a time a few seconds on each side until soft and blistered. Remove tortilla to paper towels to drain. Repeat with remaining tortillas, adding more salad oil if necessary. Keep tortillas warm.
3. Pour off any oil remaining in skillet; wipe skillet clean. In same skillet over medium heat, melt butter or margarine. One at a time, break eggs into a saucer, then slip into skillet, cooking 2 or 3 eggs at a time. Reduce heat to low; cook eggs to desired firmness; keep warm.
4. For each serving, on warm large dinner plate, arrange 2 tortillas; place 2 eggs on tortillas. Spoon one-fourth of tomato sauce over each serving; top with 1 tablespoon sour cream. Garnish with some avocado slices.
2. In 10-inch skillet over medium heat, in 3 tablespoons hot salad oil, fry 1 tortilla at a time a few seconds on each side until soft and blistered. Remove tortilla to paper towels to drain. Repeat with remaining tortillas, adding more salad oil if necessary. Keep tortillas warm.
3. Pour off any oil remaining in skillet; wipe skillet clean. In same skillet over medium heat, melt butter or margarine. One at a time, break eggs into a saucer, then slip into skillet, cooking 2 or 3 eggs at a time. Reduce heat to low; cook eggs to desired firmness; keep warm.
4. For each serving, on warm large dinner plate, arrange 2 tortillas; place 2 eggs on tortillas. Spoon one-fourth of tomato sauce over each serving; top with 1 tablespoon sour cream. Garnish with some avocado slices.
