Thursday, June 4, 2009
Huevos Rancheros or "Eggs Ranch-Style"
I'm certainly not going to claim this is authentic. But it does look good, doesn't it? It certainly tasted good.
While reviewing various Mexican and Latin American recipes on the internet, I came across recipes for huevos rancheros. According to Wikipedia, huevos rancheros means "eggs ranch-style" or "eggs country-style" in Spanish. The basic version consists of corn tortillas, fried eggs, and a tomato chili sauce.
I already had all the necessary ingredients, so I just put them together for a quick dinner, and served huevos rancheros with a side of yellow rice. (I frequently think about color combinations when I'm cooking. This dish is all about the yellows, greens, and reds.)
1 cup tomato salsa
3 corn or flour tortillas
Cilantro, finely chopped, for garnishing.
In a skillet over medium heat, bring the salsa to a simmer. (Add some water to thin out salsa if the salsa is too chunky.) Break the eggs into the salsa, cover, and poach the eggs until set, about 3-5 minutes.
In the meantime, warm the tortillas in a dry pan or microwave and set them on a serving plate. When the eggs are ready, remove them from the pan. Place them on top of the tortillas. Ladle the salsa over the eggs, garnish with the cilantro, and serve.