Recipe Information
- Yield: 3-6 servings
- Cooking Time: 10 minutes
- Temperature: High, Medium. Low
Ingredients
- 1 tablespoon margarine or butter
- 1 1/2 cups chicken broth
- 1 tablespoon flour
- Shortening or Lard
- 1 medium onion, thinly sliced
- 1/2 cup chopped green chile
- 6 Corn Tortillas
- 2 medium tomatoes
- 1/2 teaspoon garlic salt
- Shredded lettuce
- 1/4 teaspoon salt (optional)
- Eggs
- Tomato wedges (optional)
Directions
- Combine margarine and flour in a medium-sized skillet and cook at medium heat.
- Add the onion, chile, and tomatoes and cook until the onion is tender.
- Stir in seasonings and the broth and simmer for 10 minutes at low heat. Set aside.
- Heat 1/2 inch shortening in a heavy pan at medium-high heat.
- Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
- To assemble huevos rancheros, place 1 or 2 warm corn tortillas on each dinner plate. Top with a generous amount of sauce and cheese.
- Top with poached or fried eggs. Garnish with lettuce and tomato wedges.
