HUEVOS RANCHEROS DIVORCED-STYLE (HUEVOS RANCHEROS DIVORCIADOS)
Provided by Marcela Valladolid
Time 35m
Yield 2 servings
Number Of Ingredients 14
Steps:
- For the salsa asada: Heat a medium skillet over medium heat. Add the tomatoes, shallots and serranos to the dry skillet and char on all sides, turning occasionally, 5 to 7 minutes. Transfer the charred ingredients to a blender, add the broth and process until smooth. Return the salsa to the skillet and cook over medium-high heat until the salsa turns a bright red color, 5 to 7 minutes. Season with salt and pepper.
- For the salsa verde: Heat a medium skillet over medium-high heat. Add the tomatillos, chile, onion and garlic to the dry skillet and char on all sides, turning occasionally, about 6 minutes. Peel the garlic. Transfer the charred ingredients to a blender and process until smooth. Season with salt and pepper.
- For the Huevos Rancheros: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add the tortillas, 1 at a time, and cook until crisp-tender, 30 seconds per side. Remove the tortillas to a piece of aluminum foil and wrap tightly to keep warm.
- Heat the remaining 1 tablespoon oil in the same skillet and fry the eggs until just set, about 3 minutes. Sprinkle with salt.
- Unwrap the tortillas and arrange them flat on 2 serving plates (1 tortilla per plate). Top each tortilla with 2 fried eggs and spoon about 1/3 cup warm salsa asada over 1 egg and another 1/3 cup salsa verde over the other egg. Serve immediately.
HUEVOS DIVORCIADOS
Eggs that have green salsa on one side and red on the other. Zaar World Tour 8. To make it easier you could just use red and green salsa from store from la cocina de leslie.
Provided by Dienia B.
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In two separate sauce pans cook red and green sauce for 20 minutes; cool; and run through blender.
- Fry eggs in butter, 2 per person; put on plate.
- Spoon 1/4 cup green sauce around one egg on side and 1/4 cup red sauce around other egg. The eggs are in middle and the sauce only goes on one side of plate and meets in middle.
FRIED EGGS ON CORN TORTILLAS WITH TWO SALSAS (HUEVOS DIVORCIADOS)
Categories Egg Pepper Tomato Breakfast Fry Tomatillo Tortillas Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Make salsas:
- Heat a comal (griddle) or a dry well-seasoned cast-iron skillet over moderate heat until a bead of water evaporates quickly, then roast tomatoes, tomatillos, jalapeños, and onion, turning with tongs, until charred on all sides, 10 to 15 minutes. Core roasted tomatoes. Discard stems from jalapeños and discard half of seeds from each chile.
- For red salsa: Coarsely purée tomatoes, 1 jalapeño, 1 garlic clove, and 1 teaspoon salt in a blender or food processor, then transfer to a bowl.
- For green salsa: Coarsely purée tomatillos, remaining jalapeño, remaining garlic clove, remaining teaspoon salt, cilantro, and 1/4 cup water (add more if needed for desired consistency), then transfer to a bowl.
- Cook eggs:
- Heat 2 tablespoons oil in a small nonstick skillet over moderately low heat until hot. Gently break 2 eggs into a cup, keeping yolks intact, then pour into skillet and cook, covered, 5 minutes, or to desired doneness. Season with salt and pepper.
- Fry tortillas while eggs cook. Make more eggs in same manner, adding oil as needed.
- Fry tortillas:
- While each serving of eggs is cooking, heat 2 tablespoons oil in another small nonstick skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet. Cook bottom tortilla 30 seconds on first side, then flip stack with tongs. While second tortilla cooks on bottom, turn top tortilla over with tongs, then flip stack again. Continue until both sides of both tortillas are cooked. Tortillas will soften and puff slightly, then deflate (do not let them become brown or crisp). Fry more tortillas in same manner, adding oil as needed.
- Put tortillas on plate, overlapping slightly, and top with eggs. Spoon a different salsa over each egg.
HUEVOS DIVORCIADOS
Steps:
- Heat the red and green chile sauces in separate saucepans and keep warm.
- Preheat a large, heavy nonstick skillet to medium-low, melt the butter, then add the eggs and fry sunny side up.
- This is a knife and fork taco. For each serving, lay 2 warmed tortillas side by side, open face and overlapping on a plate. Top each tortilla with a fried egg. Spoon some of the red chile sauce around 1 egg, some green chile sauce around the other.
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HUEVOS DIVORCIADOS | MEXICAN PLEASE
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- I usually start with the potatoes as they will take the longest to cook. Rinse and dice the potato into 1/4" cubes. You can optionally press the diced potatoes into some paper towels to get rid of some of the moisture.
- In a mixing bowl combine the potatoes with 1 teaspoon chili powder, a pinch of garlic powder, 1/2 teaspoon salt, freshly cracked black pepper, and 1-2 tablespoons oil. Cover with plastic and give it a shake until the potatoes are coated with the seasoning. Form a single layer of potatoes on a sheet pan and bake for 20-30 minutes at 400F. I usually give them a stir halfway through.
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