Huevos Rancheros


Quests are an impossible journey in pursuit of something that may be unobtainable. They are good to rule the spirit from time to time. In college, friends and I drove the "Trans-Texas Marathon," a road trip across the entire Southwest which is mostly Texas. My quest was to eat only Huevos Rancheros to find the best. I found there were many ways to make this dish - some sauces are green, some harshly spicy, others are almost Italian. Sometimes what you search for is in your own back yard; mine was in San Antonio, Texas and this the recipe of a young Mexican bride. This recipe has a few further refinements dedicated to the honor and art of Huevos Rancheros.
8 eggs
4 corn or flour tortillas
4 slices thick-cut bacon, coarsely chopped
2 teaspoons oil (vegetable or pork fat)
2 teaspoons butter

2 jalapeños thinly sliced (cayenne powder as substitute)
1 onion, chopped
1 teaspoon cumin
1/2 teaspoon ground coriander
2 teaspoons fresh oregano leaf
1 teaspoon freshly ground black pepper
2 1/2 cups tomato cut in halves
4 tablespoons chopped cilantro stems
1 corn cob cut it rounds or fresh kernels (optional)
2 teaspoons finely slivered lemon skin - yellow part only
2/3 cup water
1 tablespoon lemon juice

4 tablespoons of cilantro leaves, coarsely chopped
tortillas on the side
1 In skillet over medium heat, fry bacon until it browns - do not let get crispy.

2 Lower heat. Add jalapeño and onions. Cook until onions are tender.

3 Add cumin, coriander, oregano, and black pepper. Stir for 1 minute.

4 On high heat, add tomato, cilantro stems, and lemon zest. Optionally add corn. Add water. Cover with lid. Cook and stir 6 minutes. Remove lid.

5 Reduce heat to simmer. Taste for seasoning - if it is not spicy enough, add more jalapeño or a pinch of cayenne pepper. Cook for 12 minutes, occasionally stirring and pressing down tomatoes until sauce is smooth. Remove skins.

6 Meanwhile, in non-stick skillet, heat oil and fry tortillas for 1 minute on each side. Put two tortillas on each plate and keep warm.

7 In same non-stick pan, melt butter and cook eggs sunny side up or over-easy. Yolks are best runny in this dish.

8 Place an egg on each tortilla.

9 Stir lemon juice into sauce, then spoon sauce over eggs. Garnish with cilantro leaves. Assertive with warmed tortillas, see note.

servings  use metric
original recipe yield: 4 Servings
Notes NOTE This sauce can be served immediately, or let to settle for hours covered on a low heat, as it is meant to be "ranch style eggs", in other words to be served when the ranch hands show up. I like it both ways - the quick style of cooking here is bright, the long style of cooking has a deeper flavor.
The dish also goes well with a few steamed tortillas per person. Steam a stack in a wet tortilla warmer or put between two wet plates. Set crockery covered tortillas in a 250°F oven while the sauce finishes.

If you use our recipes - please give foodie kitchen credit and link to