Huevos Rancheros
cooking tips you can trust
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.
Huevos Rancheros
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.
Huevos Rancheros
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.
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