Huevos Rancheros Divorced-Style (Huevos Rancheros Divorciados)

  1. For the salsa asada: Heat a medium skillet over medium heat.
  2. Add the tomatoes, shallots and serranos to the dry skillet and char on all sides, turning occasionally, 5 to 7 minutes.
  3. Transfer the charred ingredients to a blender, add the broth and process until smooth.
  4. Return the salsa to the skillet and cook over medium-high heat until the salsa turns a bright red color, 5 to 7 minutes.
  5. Season with salt and pepper.
  6. For the salsa verde: Heat a medium skillet over medium-high heat.
  7. Add the tomatillos, chile, onion and garlic to the dry skillet and char on all sides, turning occasionally, about 6 minutes.
  8. Peel the garlic.
  9. Transfer the charred ingredients to a blender and process until smooth.
  10. Season with salt and pepper.
  11. For the Huevos Rancheros: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat.
  12. Add the tortillas, 1 at a time, and cook until crisp-tender, 30 seconds per side.
  13. Remove the tortillas to a piece of aluminum foil and wrap tightly to keep warm.
  14. Heat the remaining 1 tablespoon oil in the same skillet and fry the eggs until just set, about 3 minutes.
  15. Sprinkle with salt.
  16. Unwrap the tortillas and arrange them flat on 2 serving plates (1 tortilla per plate).
  17. 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.
  18. Serve immediately.

tomatoes, shallot, serrano chile, chicken broth, salt, anaheim chile, white onion, clove garlic, salt, canola oil, corn tortillas, eggs, salt

Taken from www.foodnetwork.com/recipes/marcela-valladolid/huevos-rancheros-divorced-style-huevos-rancheros-divorciados-recipe.html (may not work)

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