Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Breakfast, Brunch, Cinco de Mayo, Comfort Food, Cowboy Cooking, Eggs, Kid Friendly, Lunch, Main Courses, Mexican, Vegetarian, Weekend Fun
Yields or Serves:
Tags: Breakfast, Brunch, Cheese, Cinco de Mayo, Comfort Food, Condiments, Corn Tortillas, Cowboy Cooking, Diced Green Chiles, Diced Onion, Eggs, Franco Mexican War, Garlic Powder, Huevos Rancheros, Kid Friendly, Kosher Salt, Lunch, Main Courses, Mexican Comfort Food, Mexican Food, Mexican Weekend Breakfast, Salsa, Shredded Cheese, Stewed Tomatoes, Tomatoes, Vegetable Oil, Vegetarian, Victoria Hart Glavin, Weekend Fun
Huevos Rancheros
Mexican food is often imitated but nothing compares to authentic Mexican dishes. Here is a great Mexican weekend breakfast favorite.
INGREDIENTS
8 Tablespoons Vegetable Oil
8 Mini Corn Tortillas
Salsa
1/2 Cup Shredded Cheese
8 Eggs
In a large skillet heat the oil and soften the corn tortillas on both sides by dipping them in hot oil. Drain and set aside in a warmer. Fry the eggs sunny side up and then place the eggs over the corn tortillas. Top with salsa and garnish with cheese. Serves 4
Salsa
4 to 5 Stewed Tomatoes
2 Tablespoons Diced Onion
1 Teaspoon Vegetable Oil
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Garlic Powder
4 Ounces Diced Green Chiles
Chop the tomatoes and combine with the onions. Heat in a saucepan with the oil and salt. Cook over a medium heat until well blended. Mix in the chiles and cover to simmer. Serve hot over your Huevos Rancheros.
