Yield: 6 Servings
|\N \N||Vegetable oil for frying|
|12 \N||Corn tortillas|
|4 smalls||Tomatoes; peeled (1lb)|
|1 \N||Onion; coarsely chopped|
|1 \N||Clove garlic|
|4 \N||Jalapeno chiles; peeled & seeded|
|2 tablespoons||Vegetable oil|
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...
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RECIPE ARCHIVE - 26 MARCH 1996
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