Huevos Rancheros With Tomatillo Salsa
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
44
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Vegetable Oil2 medium
Garlic Cloves (halved)3 tsps
White Vinegar1 tsp
Kosher Salt8 large
EggDirections:
1
For the salsa: Heat oil in a medium saucepan over medium heat
2
When it shimmers, add tomatillos, onions, jalapeno, and garlic, and cook until tomatillos and onions are softened, about 7 minutes
3
Transfer mixture to a blender, add cilantro, vinegar, and salt, and puree until sauce is smooth
4
(Yields about 2 cups salsa
5
) For the eggs: Bring at least 3 inches of water to a simmer in a medium pot and stir in vinegar
6
Break each egg into a separate small cup
7
Fill a large bowl with warm water and set aside
8
Gently slide eggs into the simmering water, 1 at a time
9
Cook until whites are just set, about 2 to 3 minutes
10
Lift eggs out of the water with a slotted spoon
11
Place in a bowl of warm water to keep warm while finishing the dish
12
For the tortillas: Heat oil in a large heavy bottomed pan over medium-high heat to 350 degrees F
13
When oil is ready, add tortillas 1 at a time and fry until golden brown and crisp on both sides, about 1 minute
14
Transfer to a paper-towel-lined plate and season immediately with salt
15
To serve: For each serving, place down 2 corn tortillas, place 2 eggs on top, drizzle with salsa, and sprinkle with cheese
16
If desired, top with a dollop of sour cream and slices of avocado
17
Serve immediately