Huevos Rancheros
Ingredients for sauce
1 Tbsp canola oil
1/2 onion, chopped
1 clove garlic chopped
1 Tbsp sugar
3 Tbsp cumin
1 Tbsp oregano
your choice of 1 dried ancho, fresh jalapeno, chipotle pepper or hot sauce * see note
1 can diced tomatoes
1 ½ c chicken broth (I used a bouillon cube)
Directions
In a medium saucepan cook onions until translucent, about 5 minutes. Add garlic, sugar, cumin and oregano, stir for a minute. Add tomatoes, chicken broth and your choice of pepper. Let this simmer on medium heat to thicken while you get everything else ready.
You’ll need tortillas and eggs, one or two of each per person. Some kind of grated cheese is nice. I had an avocado and cilantro that I chopped for garnish and quickly heated some black beans, because, well I love them!
Fry your tortillas in a tsp. of canola oil till they puff and get brown spots. Fry eggs in the same skillet.
To assemble put sauce on the tortillas, add fried eggs and any of the garnishes you are using. Enjoy! We did.
*I keep dried ancho peppers that I seed, tear into pieces, and rehydrate in a cup of water in the microwave, by boiling 2 minutes. I dump the whole mess in the blender for a minute, and add it to the sauce. You don’t have to go to this much trouble, but I like the sweet hot taste and can’t find anything else to replicate it. Hot sauce is perfectly fine to use and comes in flavors like chipotle.