Casa M Huevos Rancheros.
Crisp tortillas in hot oil, fry eggs sunny-side up, then pour warm salsa over the whole thing
Crisp tortillas in hot oil, fry eggs sunny-side up, then pour warm salsa over the whole thing
Ingredients
Ingredients
- FOR THE TORTILLAS AND EGGS:
- 1/2 cup vegetable oil
- 12 corn tortillas
- 12 eggs
- diced sweet onion
- sliced avocado
- cilantro leaves
Method
-
01
Make the salsas and keep warm
15 minRecipe references salsas but no recipe given; assume basic salsa prep.
-
02
Heat oil in frying pan to shimmer
3 minMedium heat until oil shimmers.
-
03
Fry first batch of 3 tortillas until crisp edges
3 minMove and flip often; edges should sizzle but tortillas stay pliable.
-
04
Fry second batch of 3 tortillas
3 minYou're looking for golden-brown edges with a slight char, not pale—the oil should shimmer and crackle when each tortilla hits the pan.
-
05
Fry third batch of 3 tortillas
3 minKeep the heat steady and watch for that same golden color; if the oil's smoking hard or the tortillas brown too fast, pull back the flame a notch.
-
06
Fry fourth batch of 3 tortillas
3 minBy now you've got the rhythm down—maintain that medium-high heat and don't crowd the pan, or you'll steam them instead of crisping them.
-
07
Keep tortillas warm in oven at 200°F
1 minTransfer all tortillas to warming drawer or oven.
-
08
Add oil to skillet and heat for eggs
2 minUse same skillet; 1/2 cup oil total for all eggs.
-
09
Fry first batch of 4 eggs basting tops
2 minJust over 1 min per egg; yolks jiggly, whites crisp edges.
-
10
Fry second batch of 4 eggs
2 minCrack these eggs into the hot oil and baste them with that bubbling fat; watch the whites turn opaque and the edges crisp up, about 2 minutes for a runny yolk.
-
11
Fry third batch of 4 eggs
2 minSame technique as batch two—keep the oil temperature consistent and baste those whites until they're set but the yolk still jiggles when you shake the pan.
-
12
Assemble plates with tortillas eggs salsa and garnishes
5 minSeason with spices, add onion, avocado, cilantro; serve immediately.
From Mike's Notebook
Don't let tortilla oil get too hot or they'll crisp before edges blister; medium heat takes longer but tastes better.
Baste the egg whites with hot oil instead of flipping to keep yolks runny while browning the edges.
Fry eggs in batches of four in the same oil — it's already seasoned and won't cool the pan.