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California Style Huevos Rancheros

Recipe

Title:

California Style Huevos Rancheros

Categories:

Cheese/eggs, Mexican

Yield:

4 servings

Ingredients

• 1 tb Olive oil
• 1/4 ts Ground Mexican oregano
• 1/2
• Medium-size onion, chopped
• 1/2 ts Salt
• 3/4 c Tomato juice, OR 1/2 cup
• 4
• Corn tortillas
• -tomato sauce thinned with 2
• 4
• To 8 eggs
• Tbsp water
• 2
• Avocados, peeled and thinly
• 1 sm Clove garlic, minced
• -sliced lengthwise
• 3
• Whole chiles, parched,
• 1/2 c Grated Monterey Jack or
• -peeled and chopped, OR 4 oz
• -Cheddar cheese
• Canned whole green chiles,
• 4
• Lettuce leaves, coarsely
• -chopped
• -chopped
• 3/4 ts Ground cumin

Directions

1. ...Serve fresh fruit, warm wheat-flour tortillas, sweet butter, honey and coffee for a great brunch.

Ingredients

• 1. In a medium-size saucepan, heat the oil, add the chopped onion, and fry
• over medium heat until the onion is translucent. Add tomato juice, garlic,
• chiles, herbs, and salt. Reduce heat to simmer for about 10 minutes. Sauce
• can be made a day or hours ahead of time and left at this point.

Ingredients

• 2. Preheat oven to 350 degrees F. Warm the tortillas by wrapping in foil
• and placing on the 4 serving plates (Mexican pottery if possible) in the
• warm oven. At the same time, warm the extra tortillas you are serving as
• bread.

Ingredients

• 3. Poach the eggs, using an egg poacher or a frying pan of hot water with
• 2 tablespoons vinegar and 1 teaspoon salt added. First break an egg into a
• cup, then stir the water in the frying pan vigorously in a circular motion.
• As you stir, slide the egg from the cup into the water. Cover the pan when
• all eggs have been added.

Ingredients

• 4. To assemble the dish, place a tortilla on a plate. Top with a circle
• of avocado slices, then arrange a drained poached egg (or 2 eggs) on top,
• spoon sauce over, and sprinkle with cheese. Place in the oven until cheese
• melts. Add the lettuce garnish after the cheese has melted.

Directions

1. Variation: Instead of the tortillas, rinse large "cupped" iceberg lettuce leaves and serve the eggs topped with sauce in the lettuce leaves.

Directions

1. Makes 4 servings.

Directions

1. From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York.
2. 1980.
3. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 6/93

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