Huevos rancheros y salsa de jitomate recipe

Huevos Rancheros y Salsa de Jitomate recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Huevos rancheros y salsa de jitomate is a delicious Mexican breakfast dish that combines fried eggs with a flavorful tomato salsa. This recipe is perfect for those who enjoy a spicy kick in their morning meal. The salsa is made with ripe tomatoes, onions, garlic, and a blend of spices, giving it a tangy and slightly smoky flavor. Serve the huevos rancheros with warm tortillas and a side of refried beans for a complete and satisfying breakfast.

Keywords: Mexican breakfast, huevos rancheros, salsa de jitomate, spicy, tangy.

Huevos rancheros y salsa de jitomate recipe details

Huevos rancheros y salsa de jitomate recipe, recipe Rating: 4.7
Number of votes:122

Ingredients per person:

2 corn tortillas

1 thin slice smoked ham

1 to 2 slices Monterey Jack or Muenster cheese (enough to cover the ham)

1 or 2 eggs

oil for frying

1/3 cup salsa, heated

Salsa Ingredients:

3 medium tomatoes (1 pound), peeled and quartered (if good, fresh ones are not available, use one 16-ounce can tomatoes)

1/4 onion, roughly chopped

1 garlic clove, peeled and roughly chopped

1/2 fresh jalape̱o chile Рseeded, deveined, and chopped (more if desired)

2 Tablespoons chopped cilantro

Salt

Instructions:

1stTraveler’s Choice

While visiting American friends in Mexico City, we were served this wonderful rendition of huevos rancheros, and it has remained a family favorite for nearly 30 years.

Arrange the ham and cheese, sandwich-style, between the tortillas. Each person should have one “sandwich.” Heat a well-oiled griddle or skillet and cook the tortilla/ham/cheese “sandwiches” on the hot griddle, turning to heat both sides and melt the cheese. The tortillas should not be crisp. If serving several people, place the finished “sandwiches” on a baking sheet and hold for a few minutes in a 200-degree oven.

Fry the number of eggs that each person wants in the style of their preference. To serve, place each “sandwich” in the center of a warmed plate and top with eggs, then smother with heated salsa. Serve at once with refried beans and/or hash-brown potatoes.

Salsa: In the bowl of a food processor or blender, place tomatoes, garlic, jalape̱o, and cilantro. Blend to a fairly smooth sauce Рit should have some texture. Add salt to taste; pulse to mix. Pour into a 2-quart saucepan and simmer briskly, stirring from time to time, for about 10 minutes until well seasoned. Makes 2 cups. Do ahead note:Sauce can be made 3 days in advance and kept covered in the refrigerator. Freeze up to 3 months.