Huevos Rancheros with Sonoran Sauce
Often found on Mexican restaurants’ menus, this is easy to prepare at home. This sauce can be made in advance so breakfast or brunch is simply a matter of poaching or frying the eggs.
Yield: 4 servings
1 recipe Sonoran Sauce (following)
8 corn tortillas
1 cup shredded mixed Monterey Jack and Sharp Cheddar cheese
3 tablespoons thinly sliced green onions, tops included
1 avocado, sliced into thin wedges
1 large tomato, cut into wedges
1. Prepare sauce and keep it warm. This may be made several days or up to 3 months ahead and frozen. Place tortillas in a plastic bag to warm 1 minute in the microwave or wrap tortillas in foil and heat in a 325° F oven 15 minutes. Heat 4 serving plates in the same oven.
2. Fry or poach them. Assemble the dish by placing a tortilla on each plate; then pour about ¼ cup of sauce over each tortilla and put 2 eggs on top.
3. Sprinkle ¼ cup shredded cheese and a few green onions slices over each serving. Place plates back in the oven only long enough to melt the cheese, about 5 minutes. Garnish each plate with avocado and tomato wedges. Pass remaining warm sauce and tortillas separately.
Yield: 2 cups 0R 4 servings
1 Tablespoon butter
1 medium-size onion, thinly sliced and separated into rings
1 garlic clove, crushed
1 Tablespoon all-purpose flour
6 green chiles, parched, peeled and cut into 1-inch-wide slices
1 ½ cups chicken broth
½ teaspoon salt
2 medium-sized tomatos, cut into wedges
1. Heat butter in a skillet. Add onion and garlic, and cook until onion is softened. Stir in flour until well blended.
2. Add chiles, broth, and salt. Cook, stirring, until the sauce is slightly thickened, then cook about 5 minutes to blend flavors. Add the tomato wedges and serve as a sauce with burritos, or use as a sauce over poached eggs atop tortillas.
Recipe reprinted with permission from Jane Butel’s Southwestern Kitchen