Mexican Food Journal
Recipe for "huevos rancheros" a Mexican breakfast dish prepared with two sunny-side up eggs on fried tortillas covered in a spicy tomato salsa with refried beans on the side.
- 4 eggs
- 3 Roma tomatoes
- 1 serrano chile
- ¼ medium white onion
- 1 clove of garlic
- ½ teaspoon thyme
- ½ cup cooking oil + 1 tablespoon
- 2 or 3 tablespoons of water
- 4 corn tortillas
- Salt to taste
Roughly chop the tomatoes, onion, garlic and serrano chile.
Add to your blender jar.
Add ½ teaspoon thyme to the blender jar.
Add 2 tablespoons of water.
Blend until smooth. About 1 minute.
Heat 1 tablespoon of cooking oil in a saucepan to hot.
Carefully, pour the contents of the blender into the saucepan with the hot oil. (Be careful, the liquid tends to spatter.)
Simmer for about 10 minutes until the salsa is deep red in color and has thickened slightly.
Salt to taste.
Pour ½ cup of cooking oil into a medium sized frying pan. The oil should be about ¼ inch deep.
Heat the oil to medium hot.
Place the tortillas in the oil and fry for about 20 seconds on both sides. Fry them one at a time. Don't allow the tortilla to harden.
Drain the tortillas of excess oil and set aside.
SUNNY SIDE UP EGGS
Use the same cooking oil that you used to fry the tortillas to cook the eggs. Maintain the oil medium hot.
Add two eggs to the hot oil and slightly tilt the pan to one side so that the eggs set closely together.
Cook until the white are just cooked through and the yolks are still runny.
Place 2 tortillas on your serving plate and add a good sized spoonful of refried beans.
Gently place the eggs on the tortillas.
Spoon the warm spicy tomato salsa over the eggs.
Garnish the beans with 3 tortilla chips.