INGREDIENTS

INSTRUCTIONS

SALSA PICANTE
Date: Mon, 25 Mar 96 13:05:40 EST
submitted by: csmmsplm@dircon.co.uk (Sandra in London)
Here is a traditional recipe for Huevos Rancheros as they are served in
Mexico. Hope you like them! Buen Provecho!
Prepare the salsa and keep hot.  Pour oil 1/4 inch deep into a medium
skillet. Heat over medium heat until very hot (about 365 degrees).  Fry the
tortillas until crisp and lightly browned. Drain on paper towels and keep
warm.  Remove all but a little oil from the skillet. Fry the eggs
sunny-side up. Place 2 tortillas slightly overlapping on a plate, and then
2 eggs on top of the tortillas. Top with 1/3 cup salsa each. Serve
immediately. 6 servings.
SALSA PICANTE: Cut the tomatoes in half and cut out the stems. Place in a
blender or food processor with the onion and garlic. Blend just until
tomatoes are chopped but not pureed. Add the chiles. Blend a few seconds or
until chopped. Heat the oil in a medium saucepan. Add the chile mixture and
the salt. Bring to a boil, reduce heat and simmer uncovered for 10 minutes.
(Makes 2 cups)
NOTE: you can reduce the chiles if you want milder sauce...
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 26 MARCH 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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