So I wanted to make a quick brunch and huevos rancheros sounded good. I didn’t have any corn tortillas made nor did I have any salsa ranchera. Being pinched for time I decided to make sort-of-huevos rancheros. For those of you that enjoy Mexican/Texan food as much as I do, this is not meant to 100% authentic but it is a quick and good approximation.
For the salsa:
- 1 pound Roma tomatoes
- 2 Serrano peppers (add more or less based on your spiciness preferences)
- ½ yellow onion (finely chopped)
- 1 garlic clove (coarsely chopped)
- 1 tablespoon sunflower oil (or other vegetable oil)
- Salt to taste
- Pre-heat a griddle, cast iron skillet, or comal to medium.
- Place the tomatoes and serrano peppers in the skillet. Allow the tomatoes and peppers to brown and blister. Turn them every once in a while.
- The serrano peppers do not need to be fully blackened. Take them off of the heat when they are lightly browned and blistered. They will not take as long as the tomatoes.
- The tomatoes are done when they are thoroughly browned with some charred spots and the insides are mushy. Remove the tomatoes from the heat at this point.
- Add the oil and the onions to the skillets. Cook them for around 3 minutes or until translucent. Some caramelization is okay and you may prefer it.
- While the onions are cooking, cut the stems off of the peppers and the tops off of the tomatoes.
- Add the tomatoes, peppers, and garlic to a blender. Pulse until you have a smooth sauce.
- Once the onions are translucent or slightly caramelized, add the blended sauce to the skillet, increase the heat to medium-high, and allow the sauce to reduce for 6-8 minutes stirring occasionally.
- Remove the sauce from the heat and serve warm.
For the sort-of huevos rancheros:
- 2 large eggs
- Corn tortilla chips
- Salsa (recipe above)
- Sour cream
- Cheddar cheese
- Green onions
- Oil for frying eggs
- Fry the eggs in oil over medium heat allowing the yoke to cook your preferred amount. I prefer runny yokes.
- Place the cooked eggs on a bed of corn tortilla chips.
- Add salsa ranchera and sour cream on top of the eggs.
- Sprinkle with cheese, cilantro, and green onions. Makes 1 serving.