Title: Huevos Rancheros (Ranch-Style Eggs)
Categories: Latino Egg Mexican Blank
Yield: 6 Servings

		SAUCE:
3	tb	Vegetable oil
1	c	Onions; finely chopped
1/2	ts	Garlic; finely chopped
5	md	Tomatoes; peeled, seeded and
		;and finely chopped, or
		;substitute 1 2/3 cups
		;chopped, drained, canned
		;Italian plum tomatoes
3		Canned serrano chilies;
		;drained, rinsed in cold
		;water and finely chopped
1/2	ts	Sugar
1	ts	Salt
		Black pepper; freshly ground
2	tb	Fresh coriander; finely
		;chopped
1/3	c	Vegetable oil
12		Fresh tortillas
6	tb	Butter
12		Egg
1	lg	Ripe avocado; peeled, pitted
		;and sliced thin
		; (see guacamole)

In a heavy 2 to 3 quart saucepan, heat 3 tablespoons of vegetable oil over moderate heat until a light haze forms above it. Add the onions and garlic, and cook, stirring frequently, for 4 or 5 minutes, or until the onions are soft and transparent but not brown. Stir in the tomatoes, chilies, sugar, salt and a few grindings of black pepper. When the mixture comes to a boil, reduce the heat and simmer uncovered, stirring occasionally, for 15 minutes, or until most of the tomato juices have evaporated and the sauce is a thick puree. Then add the coriander, turn off the heat, and cover the pan to keep the sauce warm. In one or two comales or heavy 8 inch skillets, fry the tortillas in the following fashion: Heat 2 tablespoons of the oil in a skillet over high heat until a light haze forms above it. One at a time, fry the tortillas for 1 or 2 minutes on each side, or until they are slightly golden, replenishing the oil 1 or 2 teaspoons at a time when necessary. As you proceed, transfer the finished tortillas to a double thickness of paper towels to drain. Place 2 tortillas side by side on each of 6 individual heated plates. Over moderate heat, melt 3 tablespoons of the butter in a heavy 10 to 12 inch skillet. When the foam subsides fry the eggs, 6 at a time ( using the remaining butter for the second batch), until the whites are set and the yolks still soft. Separate them with a spatula and carefully place an egg on each tortilla. Spoon a 1 inch ring of the hot sauce around each egg, garnish with the slices of avocado, and serve at once. Present the extra sauce in a small serving bowl.

22 of 108

Time/Life 'Foods of the World', Recipes: Latin American Cooking

Earl Cravens earl.cravens@mgmtsys.com

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