HUEVOS RANCHEROS

Huevos Rancheros

HUEVOS RANCHEROS

Serve with BLack Bean Salsa, Salsa Fresca and Guacamole

Makes 6 servings

6 (6-inch) corn tortillas

2 tablespoons vegetable oil

1/2 cup chopped onions

1 teaspoon chopped garlic

3 large tomatoes, peeled and chopped

1 (4-ounce) can chopped green chiles

1/4 teaspoon salt

Pinch of cayenne

1/8 teaspoon Tabasco sauce

6 poached eggs

1/2 cup shredded Cheddar cheese

1/4 cup shredded Monterey Jack cheese

Fry the tortillas, one at a time in hot oil for about five seconds on each side or just until they are softened.  Drain them on paper towels and keep warm.

In the oil in the skillet, sauté the onions and garlic until soft, 3 to 4 minutes. Add the tomatoes, chiles, salt, cayenne and Tabasco.  Simmer, uncovered, for 10 minutes, stirring occasionally. 

To assemble, put a tortilla on each dinner plate, place an egg in the center of the tortilla and spoon the sauce over the egg.  Sprinkle with the cheeses.