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Mmmmm, I love me some huevos rancheros. I've been blessed to eat quite a few versions in my life, and I have to say that I've found them all quite satisfyingly delicious. If you've never made them at home yourself, I'd like to encourage you to give them a whirl with this great huevos rancheros recipe. The results are picture perfect, and the taste is delectable.
More from MamásLatinas: Traditional Mexican huevos revueltos better than your abuelita's! (RECIPE)
Huevos Rancheros
Ingredients:
1 1/2 pounds plum tomatoes (or vine-ripe tomatoes)
6 tablespoons butter or margarine, divided
1 small onion, finely chopped
1 jalapeño pepper, seeded and chopped
1 clove garlic, chopped
4 corn tortillas
4 eggs
Directions:
- Cut out stem of tomatoes and score an X mark on bottom. Cook tomatoes in 12-inch nonstick skillet over medium-high heat, turning occasionally, 10 minutes or until skin is blackened. Remove tomatoes from skillet. Cool, then peel and chop tomatoes.
- Melt 2 tablespoons butter in same skillet over medium heat and cook onion with jalapeño pepper, stirring occasionally, 6 minutes or until tender. Stir in garlic and cook 1 minute. Stir in tomatoes and cook, stirring occasionally, 5 minutes or until thickened. Season, if desired, with salt and black pepper.
- Wipe out skillet with paper towels. Melt 1 tablespoon butter in skillet over medium-high heat and cook 2 tortillas, turning once, 2 minutes or until golden. Arrange on serving plates. Repeat with 1 tablespoon butter and remaining 2 tortillas.
- Melt 1 tablespoon spread in same skillet and cook 2 eggs over medium heat to desired doneness. Arrange eggs on tortillas. Repeat with remaining 1 tablespoon butter and 2 eggs.
- Top with tomato sauce and sprinkle, if desired, with crumbled queso fresco.
Provecho!
