Huevos Rancheros

 

Ranchero Sauce:

2 tbls. vegetable oil
1 medium onion, chopped
2 cloves of garlic, chopped
1 Jalapeno chili, seeded and diced
1/2 tsp. chili powder
4 plum tomatoes, peeled and crushed OR 1 can/box diced tomatoes
Salt to taste, at least 1 tsp. since the tomatoes really absorb the salt.
1/2 tsp. Pepper

4 corn tortillas
4 eggs
1 tbls. vegetable oil
Monterey Jack Cheese, shredded

To make the Ranchero Sauce, heat the oil in a large skillet over med-high heat and saute the onions, garlic and jalapeno pepper for 3-4 minutes or until softened. 

 

Add the tomatoes, chili powder, salt and pepper to the onion mixture and stir well.  Reduce the heat to a simmer and let cook for about 10 minutes, until the sauce begins to thicken.

 

Transfer the mixture to a blender and puree until smooth.  Set aside and keep warm.

            

In a skillet, heat the oil over medium heat.  Once you see a slight shimmer in the oil, lightly fry the tortillas until just golden.  Remove to paper towels to drain and keep warm.

Next, add the eggs, one at a time and cook to desired doneness. Sunnyside up is the best way so that you can sop up the yolks with the warm tortillas.

On a warm plate, spread some of the Ranchero Sauce on the bottom.  Top with a warm corn tortilla.  Next, slide two eggs on top of the tortilla and cover with more Ranchero Sauce.  Lightly sprinkle some Monterey Jack on top.

 

Serve with Mexican potatoes, refried beans and warm tortillas on the side….to sop up every last drop of egg.  The drink of choice would be a light roast coffee…plenty of it.

 

Bits & Pieces

I always have Pomi tomatoes on hand.  They’re an Italian tomato that I use in everything.  I love them because of their old fashion tomato taste.  I buy them by the case.  So, this is Tex-Mex with a slight swerve into Italy!  I guess we can now just Tex-Mex-It.  Go ahead…just do it!