Want a great Sunday breakfast idea? Make this dish! Huevos Rancheros
INGREDIENTS
6 tablespoons vegetable oil
8 (5-inch) corn tortillas
2 (14- to 15-ounce) cans whole tomatoes in juice
1/2 cup chopped white onion
1/4 cup chopped fresh cilantro plus additional for sprinkling
1 tablespoon chopped canned chipotle chiles in adobo
2 garlic cloves, coarsely chopped
1 teaspoon salt
8 large eggs
Directions:
-Preheat oven to 200 degrees
-Heat 1 tablespoon oil in a large heavy skillet over medium heat until hot
-Stack 2 tortillas in skillet and cook 30 seconds, then flip stack over with tongs and cook 30 seconds more. Repeat until soft (do not let them become browned or crisp).
-Wrap tortillas loosely in foil and keep warm in oven.
-Fry remaining tortillas in same manner, adding 1 tablespoon oil to skillet for each batch. (Do not clean skillet.)
-Purée tomatoes with their juice, onion, cilantro, chipotle, garlic, and salt in a blender until very smooth.
-Add mixture to hot skillet and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes.
-Heat 1 tablespoon oil in a large heavy nonstick skillet over moderately high heat until hot but not smoking
-crack 4 eggs into skillet and cook 3 to 4 minutes for runny yolks, or to desired doneness.
-Transfer to a plate and keep warm, covered, then cook remaining 4 eggs in remaining tablespoon oil in same manner.
-Season eggs with salt and pepper
-Spoon 1/4 cup salsa onto each plate and top with 2 tortillas, slightly overlapping them. -Transfer 2 eggs to tortillas on each plate and top with some of remaining salsa.
-Sprinkle with cilantro
-Optional: add avocado and cotija cheese
Enjoy!