Huevos Rancheros

  Home Page   |  Recipes  |  Diet Recipes  |  Dinner Party Menus  |  Food History  |  Culinary Dictionary  |  Diet, Health & Beauty

 

Huevos Rancheros is a term for eggs and tortillas. A Southwester favorite - popular for brunch or supper. Egg dishes such as this one were served in Mexico at "almuezo," a second breakfast served to ranch hands and farm workers after their early-morning chores.

To learn all about Eggs and how to cook them, and for more great brunch ideas, check out my Brunch Recipes.


Huevos Rancheros

12 corn tortillas
1 to 2 tablespoons butter
12 eggs
1/4 cup water
1/2 teaspoon salt

To toast tortillas: Moisten hands lightly with water; rub over tortillas, one at a time. Place tortilla flat into an ungreased heavy frying pan or onto a cast-iron griddle over medium heat; turn frequently until soft and pliable, approximately 30 seconds. Remove from heat and stack hot tortillas in a covered dish or wrap in aluminum foil. Keep hot for up to 2 hours on an electric warming tray or in a 150 degree F. oven.

In a large frying pan over medium-low heat, melt butter. In a large bowl, blend together eggs with water and salt; pour eggs into hot frying pan. As eggs begin to set, push cooked portions aside with a spatula to let uncooked egg flow underneath. Repeat until eggs are cooked.

When ready to serve, place 2 corn tortillas on each individual serving plate; top with a serving of scrambled eggs and garnish with accompaniments of your choice (sliced green onions, chopped tomatoes, grated cheese, chopped cilantro leaves, prepared salsa, and or chopped chile peppers).