Huevos Rancheros directly translates to ‘Rancher’s Eggs’, and is a popular dish that originates in Mexico. This egg dish has many different variations around Latin America, and it is even popular north of the border.
This is an egg dish that is served with wheat tortillas, but traditionally – corn tor- tillas. This dish also highlights a tangy tomato salsa that goes great with the eggs. It is usually eaten with Mexican style rice, guacamole, and refried beans.
Serving Size: 4-8
Prep Time: 10 minutes
Cook Time: 20 minutes
•½ cup chopped white onion
•30 oz. whole canned tomatoes
•1 Tbsp. chopped adobo chipotle chilies
•2 garlic cloves
•¼ cup coarsely chopped cilantro
•6 Tbsp. vegetable oil
•8 pcs corn tortillas
•8 large eggs
•Salt to taste
1.Preheat your oven to 200F and put in 4 oven-proof plates to warm up.
2.In a large skillet, heat up 1 tablespoon of oil over the medium heat until not – but not smoking. Add in 2 tortillas in the skillet and cook for half a minute, flip with tongs and cook for another 30 seconds. Do this several times until both tortillas are softened and puffy. Let the corn tortillas deflate. Wrap in foil and keep in the oven. Do this for the rest of the tortillas, cooking those 2 at a time. Do not remove from heat after the tortillas are cooked
3.In a blender or a food processor, puree the garlic, onion, canned toma- toes, cilantro, and salt until you have a smooth consistency. Add this to the still very hot skillet and simmer, stirring occasionally, until the sauce has slightly reduced and thickened – around 10 minutes.
4.In a separate large skillet, heat 1 tablespoon of oil over the medium high heat. Add in 4 eggs and cook until your desired doneness. Transfer to a plate, and cook the remaining eggs. Season to taste.
5.Carefully remove your hot plates and tortillas from the oven using an oven mitt, and arrange each plate. Spoon over a quarter cup of the tomato mixture onto each plate, place the eggs next to the salsa, and add in the corn tortillas. Sprinkle with fresh cilantro to garnish.