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My cooking tips for
the famous Mexican
peasant dish
Huevos Rancheros
 Pointers
 Cooking
oil
- If lard is unavailable, substitute 50 milliliters (3 tablespoons) of vegetable
oil and 15 milliliters (1 tablespoon) of butter.
Tomatoes
- If vine-ripened tomatoes are unavailable, use a good brand of imported plum
tomatoes.
Sautéing
- Do not sauté the onions and garlic at too high a heat or for too long.
Otherwise, they will burn and develop a bitter taste.
Chili
peppers
- When handling them, do not touch your eyes. Wash the knife blade and work
surface thoroughly when you have completed the cutting task.
Chili
hotness
- If you want your sauce to be hotter, add the chili seeds.
Tortillas
- Do not overcook the tortillas in step 9 or they will become crisp and brittle.
Egg
whites
- In step 6, the fat must not be too hot or the egg whites will develop a
rubbery texture.
Serving
suggestions
Meal
- Huevos rancheros are usually eaten for breakfast or brunch.
Avocado
- Garnish your dish with sliced fresh avocado.
Side
dishes
- Accompany your huevos rancheros with refried beans, queso blanco or
another soft and mild cheese, whole chili peppers, sausage, and fresh tortillas.
Beverage
- Hot chocolate is a popular accompaniment.
Variations
Flavoring
agents
- Experiment with different ones for the tomato sauce - fresh
coriander leaves, for instance.
Twice
the eggs
- Prepare and serve two eggs on top of each tortilla. In this case, fry the eggs
together so that they form the necessary round shape.
Cooking
method
- Use poached or scrambled rather than fried eggs.
Final
touches
- Just before you serve your huevos rancheros, sprinkle them with some melting
cheese and run the (heat proof) platter briefly under the broiler.
Sauce
location
- Rather than spooning the sauce over the middle of the egg, add it around the
circumference of the egg.
Platter
- Instead of serving the huevos rancheros on dinner plates, bring them to the
table on a large warm serving platter.
huevos rancheros
 
 
 
 
 
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huevos
rancheros
