Huevos Rancheros

Huevos Rancheros Ingredients

=== RANCH-STYLE TOMATO SAUCE	12 lg Eggs; preferably free-range
10 Ripe plum tomatoes; roasted,	Salt; to taste
; cored, and chopped	Freshly-ground black pepper;
4 Serrano chiles; stemmed,	1 1/2 c Refried Pinto Beans; warmed,
; and coarsely chopped	1 c Crema; see * Note
1 sm Onion; coarsely chopped	(or use sour cream)
2 lg Garlic cloves; coarsely	1 Avocado; peeled, seeded,
1 tb Canola or vegetable oil	; and cut 1/2? cubes
3/4 ts Salt	1/2 c Crumbled Anejo or Panela
=== HUEVOS ===	1/2 bn Flat-leaf parsley; leaves
6 lg Corn tortillas; thick,	1/2 bn Cilantro; leaves only,
1/4 c Canola or vegetable oil; or

Instructions for Huevos Rancheros

* Note: See the ?Refried Pinto Beans? and ?Crema? recipes which are included in this collection. To make the sauce: In a mortar and pestle or food processor, combine the tomatoes, chiles, onion, and garlic and pound or process until blended but still with a little texture. In a large skillet, heat the oil over medium-high heat until it is very hot. Add the sauce all at once and cook, stirring constantly, for 5 minutes until thickened and orange-colored. Stir in the salt and remove from the heat (Makes 2 cups). For the Huevos: If the sauce has cooled, re-warm it gently. If the tortillas are fresh, spread them in a single layer and let them dry out for 5 minutes. In a large cast-iron skillet, heat the oil over medium-high heat. Fry the tortillas, one at a time, for 2 or 3 seconds per side, just to soften them. Drain them on paper towels. Reduce the heat under the skillet to medium-low and wait a few minutes for it to cool down. Break 6 of the eggs into the skillet and let them cook slowly until set (cover the skillet if you like the yolk firm). Season the eggs with salt and pepper to taste and transfer them to a roasting pan to keep warm in the oven. Add a little more oil to the pan, if necessary, and fry the remaining 6 eggs in the same way. Dip each tortilla quickly in the warm sauce and place it on a warmed breakfast plate. Spread some of the refried beans evenly on the tortilla and top with 2 fried eggs. Spoon more of the sauce generously over the edges of each tortilla and the whites of the eggs. Garnish with the Crema and the avocado, then nsprinkle with the crumbled cheese, parsley, and cilantro and serve immediately. This recipe yields 6 servings. Comments: To roast a tomato, heat a dry skillet or griddle over high heat. Roast the whole tomato, turning until it is golden-brown with charred patches on all sides, but not burned (the flesh will be quite mushy). Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6221 broadcast 03-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-11-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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