Huevos Rancheros
ingredients

Servings: 2

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Lard
60 milliliters or 4 tablespoons

Thinly sliced white onions
6 centiliters or 1/4 cup

Minced garlic
5 milliliters or 1 teaspoon

Chopped tomatoes
15 centiliters or 2/3 cup

Green chili pepper
1 medium sized
cut into julienne strips

Ground cumin
1 milliliter or 1/4 teaspoon

Salt
1/2 milliliter or 1/8 teaspoon

Corn tortillas
2 medium sized

Eggs
2 large

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Huevos Rancheros
cooking steps

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Preheat oven to 90°C or 200°F.

Melt 15 milliliters or 1 tablespoon of the lard in a thick bottomed 1 to 2 liter (or 1 to 2 quart) saucepan over low to moderate heat.

Sauté the onions for 2 minutes, stirring frequently. Add the garlic and sauce the mixture for 1 minute, stirring constantly.

Stir in the tomatoes, chili, cumin, and salt. Simmer the sauce, uncovered, for 20 minutes, stirring frequently.

Melt the remaining lard in a heavy bottomed, medium-sized skillet over moderate heat. Fry a tortilla in the fat for approximately 30 seconds per side. Transfer it to paper towels, pat it dry, and place it in the preheated oven. Prepare the other tortilla in the same fashion.

Reduce the heat in the skillet to low and wait a couple of minutes for the fat to cool slightly. Fry one of the eggs in the fat until the whites are just set. Transfer the egg to a warm platter, cover it with foil, and fry the second egg in the same manner.

Place a tortilla on each of two warm dinner plates. Place a fried egg on each tortilla. Spoon the sauce over the eggs. Serve promptly.

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Spain - Arroz Con Pollo
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Turkey - Yalanci Dolma

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