Huevos Rancheros New Mexico Version
Tuesday, 24 November 2009
Although the recipes may vary from place to place, the bottom line with ranch-style eggs is that they are delicious for a hearty breakfast or a brunch served with refried beans and hash browned potatoes.
At a glance
New Mexico Green
New Mexico Red
2 cups Classic Green or Red Chile Sauce
4 corn tortillas
Vegetable oil for frying
1 medium tomato, chopped, for garnish
1/2 cup grated cheddar cheese
Heat the chile sauce in a frying pan.
Crack the eggs in the sauce, cover with a lid and poach the eggs to desired consistency.
Heat a couple of inches of oil in a pan. Fry each tortilla in the oil only for a few seconds a side until soft, remove and drain on paper towels.
To serve, slip the eggs with the sauce onto the tortillas, add the grated cheddar cheese, garnish with the tomatoes, and serve.