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Huevos Rancheros
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Description
A basic home kitchen version from Mexicans in Los Angeles.
Options: substitute any favorite salsa for salsa ranchera, such as Paul Newman’s Corn&Beans salsa. Also you can substitute 3 small flour tortillas for the 4 corn tortillas if preferred.
Ingredients
- 2 Tablespoons Light Cooking Oil (e.g., Canola)
- 3 whole Fresh Eggs
- ¼ cups Salsa Ranchera (or Your Favorite Salsa)
- 3 ounces, weight Cheddar Cheese, Grated
- 4 whole Corn Tortillas
- 1 whole Scallion, Chopped
- 1 Tablespoon Sour Cream
Preparation
1. Heat oil in a medium-sized frying pan on medium-high heat (7 out of 10).
2. Break eggs into pan. When the bottom of the eggs turn opaque, flip them and then break yolks with spatula.
3. When eggs are still opaque on top, evenly distribute cheese and salsa over top.
4. Reduce heat to low (3 out of 10).
5. Place tortillas in flower petal pattern over top of the eggs, to seal in the food below. After a minute, flip the tortillas over to reverse their order top-to-bottom.
6. When tortillas are fully heated (soft), pick up pan by handle with hotpad, hold spatula over tortillas and invert pan over plate. Drop food onto plate with spatula. Scrape pan if necessary.
7. Garnish with the chopped green onions and sour cream.
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