Wednesday, July 9, 2008

Huevos Rancheros

3 tablespoons (around 15ml) vegetable oil
1 medium onion, chopped
chopped chili peppers, to taste
1 pinch chili powder
4 plum tomatoes, chopped
2 corn tortillas
2 eggs

1. To prepare the ranchero sauce, in a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion, peppers, and chili powder, and sauté until softened, about 3 minutes.
2. Add the tomatoes, and reduce to a simmer. Simmer for about 10 minutes, until the sauce begins to thicken up.
3. In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.
4. If necessary, add additional oil to the second skillet, and fry the eggs until they are "sunny-side up". Transfer the eggs to the tortillas, and cover with the ranchero sauce.

This recipe is from Wikibooks. This text is available under the terms of the GNU Free Documentation License (see Copyrights for details).

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