HUEVOS RANCHEROS DIVORCED-STYLE (HUEVOS RANCHEROS DIVORCIADOS)
Provided by Marcela Valladolid
Time 35m
Yield 2 servings
Number Of Ingredients 14
Steps:
- For the salsa asada: Heat a medium skillet over medium heat. Add the tomatoes, shallots and serranos to the dry skillet and char on all sides, turning occasionally, 5 to 7 minutes. Transfer the charred ingredients to a blender, add the broth and process until smooth. Return the salsa to the skillet and cook over medium-high heat until the salsa turns a bright red color, 5 to 7 minutes. Season with salt and pepper.
- For the salsa verde: Heat a medium skillet over medium-high heat. Add the tomatillos, chile, onion and garlic to the dry skillet and char on all sides, turning occasionally, about 6 minutes. Peel the garlic. Transfer the charred ingredients to a blender and process until smooth. Season with salt and pepper.
- For the Huevos Rancheros: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add the tortillas, 1 at a time, and cook until crisp-tender, 30 seconds per side. Remove the tortillas to a piece of aluminum foil and wrap tightly to keep warm.
- Heat the remaining 1 tablespoon oil in the same skillet and fry the eggs until just set, about 3 minutes. Sprinkle with salt.
- Unwrap the tortillas and arrange them flat on 2 serving plates (1 tortilla per plate). Top each tortilla with 2 fried eggs and spoon about 1/3 cup warm salsa asada over 1 egg and another 1/3 cup salsa verde over the other egg. Serve immediately.
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Umardin Rahmani
[email protected]This recipe is a must-try for any fan of Mexican food. It's easy to make and absolutely delicious.
Kobusinge Agnes
[email protected]I love the combination of the spicy salsa roja and the creamy salsa verde. It's the perfect balance of flavors.
Zee 00
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the salsa verde and the eggs.
Dc Gujjar
[email protected]I've never had huevos rancheros before, but this recipe was a great introduction. I'll definitely be making it again.
Bainomugisha William wo
[email protected]This recipe is a bit time-consuming, but it's worth it. The flavors are amazing.
ridoy gaming
[email protected]I made this recipe for a potluck and it was a hit! Everyone loved it.
Dakari Cronin
[email protected]This dish is perfect for a brunch or lunch. It's light and refreshing, but still filling.
Tamera Thompson
[email protected]I'm not a huge fan of eggs, but I loved this recipe. The sauces were so flavorful that they made the eggs taste amazing.
Sindy Todd
[email protected]This recipe is a great way to use up leftover tomatoes. I always have a few tomatoes on hand and this is a great way to use them up.
Benji Hangula
[email protected]I loved the presentation of this dish. It was so colorful and inviting.
Nanaameyaw
[email protected]The salsa verde was a bit too spicy for my taste, but otherwise this recipe was perfect.
Josh Salisbury
[email protected]I wasn't sure how the combination of flavors would work, but I was pleasantly surprised. This dish is now one of my favorites!
talib lashari
[email protected]This dish was easy to follow and turned out great! My family loved it.
Victoria Merkina
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The eggs are perfectly cooked and the sauces are both delicious.
Yasir Kakar
[email protected]This recipe was a big hit with my family! The combination of flavors was perfect and it was so easy to make. I especially loved the tangy salsa verde.