For example, Huevos Rancheros (Ranch-style eggs). When I was a kid, my grandmother prepared Huevos Rancheros by topping scrambled eggs with a jar of tomato salsa. Which I thought was delicious!
But my favorite way, which also happens to be my all-time favorite breakfast, is how they are prepared at a local restaurant. Two eggs, sunny-side up, served atop two deep-fried corn tortillas and topped with lots and lots of spicy tomatillo salsa.
While the restaurant version can be a little greasy, I make a better version at home. I hope you will enjoy it as much as I do!
- 12 to 15 tomatillos, husks removed
- Arbol Chilies, stems removed
- Corn Tortillas
Place the tomatillos and arbol chilies in a saucepan; cover with water. Cook over medium heat until the tomatillos are very tender.
Using a slotted spoon, remove the tomatillos and chilie peppers to a blender cup. Puree until smooth. Pour salsa into a heatproof bowl and season with salt. Set aside.
Cook 2 eggs at a time, to your liking. I like sunny side up, but scrambled eggs work well too!
While the eggs are cooking, heat 2 tortillas on a lightly greased comal or griddle.
To serve, place the warm corn tortillas on a plate.
Top the tortillas with the eggs.
Spoon the tomatillo salsa over the eggs. Serve with Refried Beans. Enjoy!!!