Huevos Rancheros

November 30, 2010

Huevos Rancheros


15 plum tomatoes, cored
12 tbsp. canola oil
4 cloves garlic, minced
1⁄2 jalapeño, stemmed and minced
1⁄2 medium yellow onion, chopped
1 tbsp. fresh lime juice
Kosher salt and freshly ground black pepper,
   to taste

8 corn tortillas
8 eggs
Pickled jalapeño slices, for garnish

Heat a 12 inch cast iron skillet over high heat and add tomatoes.  Cook, turning until the skins are blackened for approximately 9 minutes.  Peel the tomatoes and puree in a food processor or blender.  Strain and then set aside. 

Heat 4 tablespoons of oil in a 4 quart pan over medium heat.  Add the garlic, jalapenos and onions.  Cook between 6 to 8 minutes or until soft.  Add the tomatoes and boil.  Stir in the lime juice and season with salt and pepper. 

Working in 4 batches, heat 1 tablespoon oil in a 12 inch non-stick skillet over medium heat.  Add 2 tortillas and cook – flipping once, until warmed which is usually just about 20 seconds.  Transfer the tortillas to 4 plates.  Working in 2 batches, heat the remaining oil in the skillet over medium heat.  Cook eggs to desired doneness.  Top each tortilla with a friend egg and tomato sauce.  Garnish with pickled jalapenos. 

Great for breakfast, lunch OR dinner!

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