Huevos Rancheros
Huevos Rancheros means eggs and sauce. This is a favorite way to start the day, San Antonio style.
2 cups cubed tomatoes
3 to 4 T. butter, divided
1/4 cup finely chopped onion
1 serrano pepper, stemmed, seeded, and minced
1 garlic clove, minced
Salt to taste
6 (6-inch) corn tortillas
6 large eggs
Salt and pepper to taste
Put the tomatoes in a food processor or a blender and process until almost smooth.
Heat half of the butter in a 12-inch skillet over medium heat. When it sizzles, add the onion, serrano pepper, and garlic. Saute until tender, about 3 to 4 minutes.
Add the tomatoes and heat to boiling. Continue to cook over medium heat, stirring occasionally, until the mixture thickens, about 5 to 8 minutes. Season to taste with salt.
While this is cooking, spray both sides of the tortillas lightly with cooking spray. Cook in a separate 12-inch skillet over medium heat until browned, about one minute on each side. Place on three serving plates and set aside.
Add the remaining butter to the skillet. When it sizzles, add the eggs and fry. Season to taste with salt and pepper.
Place the cooked eggs on top of tortillas. Spoon the sauce over.
Serves 3
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