Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Vegetable oil for frying |
| 12 \N | Corn tortillas |
| 12 \N | Eggs |
| 4 smalls | Tomatoes; peeled (1lb) |
| 1 \N | Onion; coarsely chopped |
| 1 \N | Clove garlic |
| 4 \N | Jalapeno chiles; peeled & seeded |
| 2 tablespoons | Vegetable oil |
| ½ teaspoon | Salt |
SALSA PICANTE
Date: Mon, 25 Mar 96 13:05:40 EST submitted by: csmmsplm@... (Sandra in London) Here is a traditional recipe for Huevos Rancheros as they are served in Mexico. Hope you like them! Buen Provecho! Prepare the salsa and keep hot. Pour oil ¼ inch deep into a medium skillet. Heat over medium heat until very hot (about 365 degrees). Fry the tortillas until crisp and lightly browned. Drain on paper towels and keep warm. Remove all but a little oil from the skillet. Fry the eggs sunny-side up. Place 2 tortillas slightly overlapping on a plate, and then 2 eggs on top of the tortillas. Top with ⅓ cup salsa each. Serve immediately. 6 servings.
SALSA PICANTE: Cut the tomatoes in half and cut out the stems. Place in a blender or food processor with the onion and garlic. Blend just until tomatoes are chopped but not pureed. Add the chiles. Blend a few seconds or until chopped. Heat the oil in a medium saucepan. Add the chile mixture and the salt. Bring to a boil, reduce heat and simmer uncovered for 10 minutes.
(Makes 2 cups)
NOTE: you can reduce the chiles if you want milder sauce...
DAVE <DAVIDG@...>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 26 MARCH 1996
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