Huevos Rancheros

Recipe Ingredients

		Ranch Style Tomato Sauce
10		Ripe plum tomatoes - roasted, peeled, cored, and chopped
4		Serrano chiles - stemmed, seeded, and coarsely chopped
1		Onion - coarsely chopped (small)
2		Garlic cloves - coarsely chopped (large)
1 tablespoon	15ml	Canola or vegetable oil
3/4 teaspoon	3.8ml	Salt
		Huevos
6		Corn tortillas, thick - preferably stale (large)
1/4 cup	59ml	Canola or vegetable oil - or as needed
12 cups	2376g / 83oz	Eggs, preferably free-range (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 cups	240g / 8.5oz	Refried Pinto Beans, warmed - see * Note
1 cup	237ml	Crema - see * Note
		(or use sour cream)
1		Avocado - peeled, seeded, and cut 1/2" cubes
1/2 cup	73g / 2.6oz	Crumbled Anejo or Panela cheese
1/2		Flat-leaf parsley, leaves only - coarsely chopped
1/2		Cilantro, leaves only - coarsely chopped

Recipe Instructions

* 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.

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

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