HUEVOS RANCHEROS
Serves 4.
Note: From "United Tastes of Texas," by Jessica Dupuy.
• 1 1/2 c. chopped onion
• 1 tbsp. canola oil
• 2 garlic cloves, minced
• 4 1/2 c. chopped tomatoes
• 1 tbsp. white vinegar
• 2 tsp. sugar
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1 (4-oz.) can chopped green chiles
• 1 medium-size green bell pepper, chopped
• 1 jalapeño pepper, seeded and minced
• 1/2 c. firmly packed fresh cilantro, chopped
• 2 tbsp. fresh lime juice
• Canola oil
• 8 (6-in.) corn tortillas
• 8 eggs
• 1/4 c. crema or sour cream
• 1/2 c. (2 oz.) shredded Mexican four-cheese blend
• 2 medium-size ripe avocados, sliced
• Lime wedges
Directions
Sauté onion in 1 tablespoon hot oil in large nonstick skillet over medium-high heat about 3 minutes. Add garlic; sauté 1 minute. Stir in tomatoes and vinegar, sugar, cumin, salt, green chiles, bell pepper and jalapeño. Bring to a light boil; reduce heat to medium and simmer, stirring occasionally, 15 minutes. Remove from heat, and let cool to room temperature. Stir in cilantro and lime juice. Cover and chill until ready to serve.
Pour oil to depth of about 1/2 inch into a 12-inch skillet; heat to 350 degrees. Fry tortillas, in batches, 10 seconds on each side or until tortillas are crisp on the edges but tender in the centers. Drain on paper towels.
Remove oil from skillet, reserving just enough in skillet to coat bottom. Place skillet over low heat. Gently break 4 eggs into hot skillet. Cook 2 to 3 minutes on each side or to desired degree of doneness. Remove eggs from skillet; keep warm. Repeat procedure with remaining eggs.
Place 2 tortillas on each of 4 plates. Top each tortilla with about 1/2 cup salsa, avocado slices, 1 fried egg, crema and cheese. Serve with lime wedges.
