Recipe of the Month
from The American Gourmet Collection Cookbook
Here's a unique twist to a New Mexico favorite, Huevos Rancheros. This recipe features a tomato-based sauce; delightful!
Huevos Rancheros
1/4 cup Cooking Oil
8 Corn Tortillas
1/2 cup chopped Onion
1 minced Garlic Clove
1 24-oz. can Tomatoes
1 4-oz. can diced Green Chilies
3/4 teaspoon Chili Powder
1/2 teaspoon Garlic Salt
8 Eggs
1 cup shredded Monterey Jack Cheese1. Preheat oven to 325°.
2. Heat cooking oil in a 10-inch skillet over medium-high heat. Fry tortillas, one at a time, about 30 seconds per side to soften (or, if you prefer, until crisp and golden). Drain well on paper toweling. Wrap softened or fried tortillas in foil and keep warm in a 325° oven.
3. In the same skillet, saute chopped onion and garlic in remaining oil until tender. Add undrained tomatoes (cut up), green chilies, chili powder, and garlic salt.
4. Simmer 8 to 10 minutes, until slightly thickened.
5. Break one egg into a small measuring cup. Carefully slide egg into the hot tomato mixture. Repeat with the remaining seven eggs. Season with salt and pepper and cover the skillet.
6. Cook over low heat for 3 to 5 minutes or until eggs are done as desired.
7. Place two tortillas to the plate, and arrange eggs and some tomato mixture on the tortillas. Sprinkle with cheese and serve. Serves 4.
The American Gourmet Collection Cookbook by Paul & Kerri Elders is available by mail or at Barnes and Noble.
Didn't find what you were looking for? Click Here to visit the ARCHIVES or
Click Here for Page One of the New Mexico Journal.
Questions or Comments? Email editor@nmjournal.com
Copyright ©2000, 2001 WordPros Publications, Inc. All Rights Reserved. No part of this site may be duplicated in any form without the express written consent of WordPros Publications, Inc. This includes all text, formatting, graphics, photographs, scripts and coding, etc. All brand names, logos, and product names used on these web pages are trademarks or tradenames of their respective holders. Terms of Use.
