Ingredients
- 3 large tomatoes, quartered
- 1/2 white onion, halved
- 1 serrano chile or jalapeño, stemmed and halved
- 1 garlic clove, halved
- 2 tablespoon corn oil
- 1/2 cup low-sodium chicken broth or water
- 1/2 teaspoon salt
- 3 large tomatoes, quartered
- 1/2 white onion, halved
- 1 serrano chile or jalapeño, stemmed and halved
- 1 garlic clove, halved
- 2 tablespoon corn oil
- 1/2 cup low-sodium chicken broth or water
- 1/2 teaspoon salt
- 4 large corn tortillas
- 2 tablespoon unsalted butter
- 8 tablespoon large eggs
- 1/4 cup crumbled queso fresco or mild feta, for garnish
- 3 tablespoon finely chopped white onion, for garnish
- 1 tablespoon finely chopped fresh cilantro
Preparation
Baking Directions:
Ranchero sauceCombine the tomatoes, onion, chile and garlic in a blender (you may need to do this in batches).
Puree for a few seconds until completely smooth.
You should have about 1 quart of tomato sauce.
Heat the oil in a pot or skillet.
Carefully pour in the tomato puree and fry it over high heat, it will bubble a bit.
Stir in the broth and salt.
Reduce to medium-low heat.
Simmer until the sauce deepens in color and thickens, about 30 minutes, stirring occasionally.
Remove from the heat and cover to keep warm.
(Sauce can be prepared a day or two day ahead, the flavors will get better.
Keep refrigerated.)
EggsCoat a large skillet with about a quarter inch of oil and put over medium heat.
When the oil is hot, fry 1 or 2 tortillas at a time.
Cook until the tortillas are lightly crisp around the edges but still pliable.
Using tongs, remove and drain on a plate lined with paper towels.
Also pat the tops of the tortillas to remove excess oil.
Pour out the oil from the skillet and return to medium heat.
Fry the eggs, 2 at a time, until set.
Dip each tortilla in the ranchero sauce to coat and put on a plate.
Place 2 eggs on top of each tortilla and spoon with more sauce.
The sauce will finish cooking the yolks.
Serving Directions:
Garnish with queso fresco, onion and cilantro.
Serve with Frijoles Negros y Papas con Rajas.
(See below for recipes.)
