[CH] Huevos Rancheros and Mexicanos
Judy Howle (howle@ebicom.net)
Mon, 10 Jan 2000 19:14:55 -0600
Here's a recipe I had in my collection, plus another good one.
* Exported from MasterCook *
HUEVOS RANCHEROS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Main Dish
Meats Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Chorizo Sausage -- Bulk
Vegetable Oil
6 Corn Tortillas --
1 1/4 cups Casera Sauce; Warm -- **
6 Eggs; Large -- Fried
1 1/2 cups Cheddar Cheese -- Shredded
Cook and stir the sausage until done; drain and set aside. Heat 1/8-inch of
oil in an 8-inch skillet over medium heat just until hot. Cook the
tortillas, one at a time, in the oil until crisp, about 1 minute each; drain
on paper towels. Spread each tortilla with 1 Tbls of the warm Casera Sauce,
1/4 cup of the sausage, another Tbls of sauce and 1/4 cup of the cheese and
serve hot after repeating the same process on the other 5 tortillas.
* Exported from MasterCook *
Casera Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Sauces
Tomatoes Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Tomatoes -- Finely Chopped
1/2 cup Onion -- Chopped
1 each Clove Garlic -- Finely Chopped
1 each Jalapeno Chile; Canned -- *
1/2 teaspoon Jalapeno Chile Liquid
1 tablespoon Cilantro; Fresh -- Snipped Fine
1 tablespoon Lemon Juice
1/2 teaspoon Oregano Leaves -- Dried
1 1/2 teaspoons Vegetable Oil
* Jalapeno Chile should be seeded and finely chopped.
~---------------------------------------------------------------------
~-- Mix all ingredients in glass or plastic bowl. Cover and refrigerate up
to 7 days.
Makes about 2 cups of sauce.
This is not the same but is excellent!
HUEVOS MEXICANOS
(Mexican-style Eggs)
2 Tbsp. chopped onion
2 cloves garlic
1/2 tsp. ground cumin
4 whole cloves
1/4 tsp. dried oregano
4 Tbsp. water
1/2 cup oil, divided
1-1/2 cups chopped tomatoes (can use fresh, frozen or canned, drained well)
1/2 cup tomato sauce
1/4 cup chopped green chiles (add some jalapenos for more heat if desired)
1 tsp. salt
4 corn tortillas
2 eggs (scrambled or fried)
4 Tbsp. refried beans
4 Tbsp. diced ham
Grated cheddar or Jack cheese
In a blender, puree the first 6 ingredients. Strain. Heat 2 Tbsp. oil in
a small saucepan, add the puree and stir for one minute. Add tomato,
chiles, tomato sauce and salt and cook for 5 minutes.
Heat the remaining oil in a small skillet. Fry each tortilla for 30
seconds, turning if necessary. Pour off most the oil, add eggs and fry or
scramble until set.
Place a tortilla on a plate. Spread with half the beans and place eggs on
top. Cover with the other tortilla, spoon the tomato salsa on top and
garnish with ham and cheese. Repeat to make 2 servings.
(Note: Recipe can be doubled to serve 4.)
Judy Howle
Flavors of the South
http://www.ebicom.net/~howle
Hot and Spicy Recipes at Suite 101
http://www.suite101.com/welcome.cfm/hot_and_spicy_cuising