Huevos Rancheros

• 2 teaspoons vegetable oil
• 3 corn tortillas
• 3 extra-large eggs
• 1/8 teaspoon pureed canned chipotles in adobo sauce
• 1/4 cup Pico de Gallo (page 290)
• 1/4 cup grated Cotija cheese or sharp Cheddar cheese (1 ounce)

1. Preheat the oven to 200F.
2. Heat 1 teaspoon of the vegetable oil in a large nonstick skillet over medium heat for 30 seconds.
3. Add the tortillas, one at a time, and cook for 30 seconds per side.
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. Heat the remaining 1 teaspoon vegetable oil in the skillet and fry the eggs until just set (sunnyside up or over easy).
6. See page 74.
7. Unwrap the tortillas and arrange them flat on a serving plate.
8. Rub the chipotle puree on the tortillas.
9. Top the tortillas with the eggs.
10. Spoon the pico de gallo over the top and sprinkle with the Cotija.
11. Serve immediately.

vegetable oil, corn tortillas, eggs, chipotles, cotija cheese

Taken from www.epicurious.com/recipes/food/views/huevos-rancheros-358328 (may not work)