Huevos Rancheros

1. 1

   Preheat the oven to 200F.

2. 2

   Heat 1 teaspoon of the vegetable oil in a large nonstick skillet over medium heat for 30 seconds.

3. 3

   Add the tortillas, one at a time, and cook for 30 seconds per side.

4. 4

   Remove the tortillas to a very large piece of aluminum foil, wrap them tightly, and place them in the oven to keep hot while you cook the eggs.

5. 5

   Heat the remaining 1 teaspoon vegetable oil in the skillet and fry the eggs until just set (sunnyside up or over easy).

6. 6

   See page 74.

7. 7

   Unwrap the tortillas and arrange them flat on a serving plate.

8. 8

   Rub the chipotle puree on the tortillas.

9. 9

   Top the tortillas with the eggs.

10. 10

    Spoon the pico de gallo over the top and sprinkle with the Cotija.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.