Recipe - Huevos Rancheros (Mexican Style Eggs)

1 lg Onion; chopped
1 Poblano chili; chopped
2 tablespoon Bacon drippings
2 Fresh tomatoes; chopped, or
Canned tomatoes
1 small Hot green chile; chopped
Salt and pepper; to taste
Chili powder; to taste
Hot pepper sauce; to taste
Worcestershire sauce; to
taste
6 Eggs
6 Tortillas
Grated cheese; (optional)

Saute onion and pepper in bacon drippings. Add tomatoes with some juice (a
small amount of water may need to be added with fresh tomatoes). Add chile
and seasonings to taste and simmer slowly, at least 20 minutes until sauce
is moderately thick.

Prepare eggs as desired.

Heat tortillas on a hot dry griddle or hold over a gas burner. If you
prefer tortillas crisp and crunchy, fry in shortening, taking care not to
brown.

Place 1 egg on each tortilla. Pour over 1 tablespoon sauce. Serve
immediately. Top with grated cheese, if desired.

Yield: 6 servings

HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A08 BREAKFAST

Recipe by: Dean Fearing

Posted to MCRecipe Digest V1 #818 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997