Name: California Style Huevos Rancheros
Ingredients: 1 tb Olive oil; 1/2 Medium-size onion, chopped; 3/4 c Tomato juice, OR 1/2 cup tomato sauce thinned with 2; Tbsp water; 1 sm Clove garlic, minced; 3 Whole chiles, parched, peeled and chopped, OR 4 oz; Canned whole green chiles, chopped; 3/4 ts Ground cumin; 1/4 ts Ground Mexican oregano; 1/2 ts Salt; 4 Corn tortillas; 4 To 8 eggs; 2 Avocados, peeled and thinly sliced lengthwise; 1/2 c Grated Monterey Jack or Cheddar cheese; 4 Lettuce leaves, coarsely chopped

“Great is our Lord, and of great power: His understanding is infinite” (Ps. 147:5). God not only knows whatsoever has happened in the past in every part of His vast domains, and He is not only thoroughly acquainted with everything that is now transpiring throughout the entire universe, but He is also perfectly cognizant of every event, from the least to the greatest, that ever will happen in the ages to come. God’s knowledge of the future is as complete as is His knowledge of the past and the present, and that, because the future depends entirely upon Himself. Were it in anywise possible for something to occur apart from either the direct agency or permission of God, then that something would be independent of Him, and He would at once cease to be Supreme.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Mexican	Cheese/eggs, Mexican	4	Servings

INGREDIENTS

1	tb	Olive oil
1/2		Medium-size onion, chopped
3/4	c	Tomato juice, OR 1/2 cup tomato sauce thinned with 2
		Tbsp water
1	sm	Clove garlic, minced
3		Whole chiles, parched, peeled and chopped, OR 4 oz
		Canned whole green chiles, chopped
3/4	ts	Ground cumin
1/4	ts	Ground Mexican oregano
1/2	ts	Salt
4		Corn tortillas
4		To 8 eggs
2		Avocados, peeled and thinly sliced lengthwise
1/2	c	Grated Monterey Jack or Cheddar cheese
4		Lettuce leaves, coarsely chopped

INSTRUCTIONS

...Serve fresh fruit, warm wheat-flour tortillas, sweet butter, honey and
coffee for a great brunch.
1.  In a medium-size saucepan, heat the oil, add the chopped onion, and fry
over medium heat until the onion is translucent. Add tomato juice, garlic,
chiles, herbs, and salt.  Reduce heat to simmer for about 10 minutes. Sauce
can be made a day or hours ahead of time and left at this point.
2.  Preheat oven to 350 degrees F.  Warm the tortillas by wrapping in foil
and placing on the 4 serving plates (Mexican pottery if possible) in the
warm oven. At the same time, warm the extra tortillas you are serving as
bread.
3.  Poach the eggs, using an egg poacher or a frying pan of hot water with
2 tablespoons vinegar and 1 teaspoon salt added. First break an egg into a
cup, then stir the water in the frying pan vigorously in a circular motion.
As you stir, slide the egg from the cup into the water. Cover the pan when
all eggs have been added.
4.  To assemble the dish, place a tortilla on a plate. Top with a circle of
avocado slices, then arrange a drained poached egg (or 2 eggs) on top,
spoon sauce over, and sprinkle with cheese. Place in the oven until cheese
melts.  Add the lettuce garnish after the cheese has melted.
Variation: Instead of the tortillas, rinse large "cupped" iceberg lettuce
leaves and serve the eggs topped with sauce in the lettuce leaves.
Makes 4 servings.
From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
York.  1980.  ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 6/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”