Huevos Rancheros (Ranch-Style Eggs)

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                            FOOD FUNNY
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Thanks again to Rosemary Zwick for today's food funny:

Two mothers met for coffee. "Well Ruthie, how are the kids?"

"To tell you the truth, my son has married a real tramp!" says
Ruth. "She doesn't get out of bed until 11. She's out all day
spending his money on Heaven knows what, and when he gets
home, exhausted, does she have a nice hot dinner for him?
Ha! She makes him take her out to dinner at an expensive
restaurant."

"Oh! What a shame. And how about your daughter?"

"Ah! Now there's a lucky girl. She has married a saint. He
brings her breakfast in bed, he gives her enough money to
buy whatever she needs, and in the evening he always takes
her out to dinner at a nice restaurant."

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                            TODAY'S RECIPE
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This classic Mexican egg dish appears on almost every menu
in Mexico. In the old days, when the ranch hands would dine
on a light breakfast of coffee and bread when they rose at dawn,
this was frequently served at "almuerzo," the second meal of
the day. Traditionally served with a portion of refried beans, it
is hearty enough to get even the hardest working "rancheros" through the
day.

Huevos Rancheros (Ranch-Style Eggs)

4 Tbs (60 ml) vegetable oil
8 to 12 corn tortillas
8 to 12 eggs
Butter
1 recipe Mexican tomato sauce (see below)

Heat the vegetable oil in a heavy skillet over moderate heat and
fry the tortillas until limp. Drain on paper towels and place two
tortillas, side by side, on each plate. Fry the eggs in the butter
to your preferred degree of doneness. Place the eggs (2 per
person) on top of the tortillas and top with tomato sauce.
Serve with refried beans.
Serves 4 to 6.

Mexican Tomato Sauce

2 Tbs (30 ml) vegetable oil
1 small onion, finely chopped
1 clove garlic, finely chopped
2 large tomatoes, peeled, seeded, and chopped
1/2 tsp (2 ml) sugar
Salt and freshly ground pepper to taste
Finely chopped jalapeño or serrano chiles, to taste

Heat the oil in a saucepan and fry the onion and garlic until
soft but not brown. Add the remaining ingredients and cook
over low to moderate heat for 20 minutes, stirring occasionally.
Serve warm or cold.
Makes about 2 cups.
Received on Fri Oct 1 16:29:32 2010