Huevos Rancheros
"I was taught this method by our maid when we lived in Guadalajara during the '60's. Makes a wonderful breakfast or light dinner"
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 large onion, chopped
- 3 large tomatoes, peeled and seeded
- 1 garlic clove, minced
- 1 jalapeno, seeded and chopped
- 1 cup refried beans
- 12 eggs
- 6 corn tortillas
- 6 tablespoons mild oil
- salt and pepper
directions
- In a pan heat two Tbsp of oil.
- Add the chopped onion, tomatoes, jalapeno and garlic.
- Cook until reduced.
- Add some water and reduce again.
- Taste and adjust the seasoning.
- In a frying pan heat 2 Tbsp of oil and fry the tortillas to a crisp yet soft texture and set aside and keep warm.
- Warm the refried beans.
- Add the remaining oil to the pan and fry the eggs to your taste.
- For each serving spread a tortilla with refried beans, top with two eggs and they pour sauce over.
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RECIPE SUBMITTED BY
I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico.
Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring.
Favorite cookbook? I have over 100 or so. I love reading recipes.
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