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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
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).
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