Huevos Al Albañil Eggs In Green Salsa Recipes

HUEVOS RANCHEROS WITH TOMATILLO SALSA

Steps:

• For the salsa: Heat oil in a medium saucepan over medium heat. When it shimmers, add tomatillos, onions, jalapeno, and garlic, and cook until tomatillos and onions are softened, about 7 minutes. Transfer mixture to a blender, add cilantro, vinegar, and salt, and puree until sauce is smooth. (Yields about 2 cups salsa.)
• For the eggs: Bring at least 3 inches of water to a simmer in a medium pot and stir in vinegar. Break each egg into a separate small cup. Fill a large bowl with warm water and set aside. Gently slide eggs into the simmering water, 1 at a time. Cook until whites are just set, about 2 to 3 minutes. Lift eggs out of the water with a slotted spoon. Place in a bowl of warm water to keep warm while finishing the dish.
• For the tortillas: Heat oil in a large heavy bottomed pan over medium-high heat to 350 degrees F. When oil is ready, add tortillas 1 at a time and fry until golden brown and crisp on both sides, about 1 minute. Transfer to a paper-towel-lined plate and season immediately with salt.
• To serve: For each serving, place down 2 corn tortillas, place 2 eggs on top, drizzle with salsa, and sprinkle with cheese. If desired, top with a dollop of sour cream and slices of avocado. Serve immediately.

HUEVOS AL ALBAñIL (EGGS IN GREEN SALSA)

Steps:

• 1. For green sauce, in a large pan, place husked tomatillos, onion, garlic, and serranos. Add water to cover. Bring to a boil and cook until the tomatillos are just softened. Pour into a blender, add cilantro, cover and puree until smooth. In a saucepan, heat 2 tablespoons oil. Add the pureed sauce and cook over medium heat 15-20 minutes, stirring occasionally. Add salt to taste. 2. In a skillet, heat remaining 2 tablespoons oil. Beat the eggs and salt to taste and pour into heated skillet. Cook until set, flip and cook the other side. Then, break the cooked eggs into pieces. Pour the sauce over the eggs and cook for 10 more minutes.