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From: csmmsplm@dircon.co.uk (Colin & Sandra Mitchell)
Newsgroups: rec.food.recipes
Subject: Huevos Rancheros
Followup-To: rec.food.cooking
Date: 17 Mar 1996 06:20:15 -0700
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Reply-To: csmmsplm@dircon.co.uk (Colin & Sandra Mitchell)
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Here is a traditional recipe for Huevos Rancheros as they are served in
Mexico...Hope you like them!  Buen Provecho!

HUEVOS RANCHEROS

Salsa Picante (recipe below)
Vegetable oil for frying
12 corn tortillas
12 eggs

Prepare the salsa and keep hot. Pour oil 1/4 inch deep into a medium 
skillet.  Heat over medium heat until very hot (about 365 degrees).
Fry the tortillas until crisp and lightly browned.  Drain on paper towels
and keep warm. Remove all  but a little oil from the skillet.  Fry the 
eggs sunny-side up. Place 2 tortillas slightly overlapping on a plate, 
and then 2 eggs on top of the tortillas.  Top with 1/3 cup salsa each.

Serve immediately.

Makes 6 servings.

SALSA PICANTE

4       small tomatoes, peeled (1lb)
1       onion, coarsely chopped
1       garlic clove
4       jalapeno chiles, peeled & seeded
2       tablespoons vegetable oil
1/2     teaspoon salt

Cut the tomatoes in half and cut out the stems.  Place in a blender or food
processor with the onion and garlic.  Blend just until tomatoes are chopped
but not pureed.  Add the chiles.  Blend a few seconds or until chopped.
Heat the oil in a medium saucepan.  Add the chile mixture and the salt.
Bring to a boil, reduce heat and simmer uncovered for 10 minutes.   (Makes 2
cups)  

NOTE:  you can reduce the chiles if you want milder sauce...


byebye!

Sandra in London

~~~
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