Huevos Rancheros

Huevos Rancheros

Ranchero Sauce

1 T. oil

1 medium onion chopped

2 garlic cloves minced

1 medium green pepper chopped

1/2 C. chopped roasted green chilies

1 – 2 fresh jalapeňo peppers diced

4 – 6 tomatoes chopped

1 T. white vinegar

2 t. sugar

1 t. cumin seeds, toasted and ground

1/2 t. salt

1/3 C. fresh cilantro chopped

1 T. fresh lime juice

Warm the oil in a skillet. Add onion and garlic and cook until onion has softened. Add peppers, tomatoes, sugar, white vinegar, cumin and salt. Cook for 15 minutes. Add the lime juice and cilantro last 2 minutes of cooking. If it gets too dry add a little water. This can be made a day ahead.

oil for frying

8 corn tortillas

8 eggs

3/4 C. grated Monterey Jack cheese

Add sauce to a skillet. Warm if needed. Make depressions in the sauce and break eggs into it. Sprinkle with cheese. Cover with a lid and cook eggs to desired doneness. Light fry corn tortillas in oil, until soft and pliable. Place on a plate and top with egg and sauce mixture. Sprinkle with a little fresh cilantro.

Serves 4.

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