peasant dish of Mexico
Huevos Rancheros
ingredients
Servings: 2
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
Huevos Rancheros
cooking steps
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.
Photo by Elchavobeer - CC BY-SA 3.0
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Huevos Rancheros Mexico
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