Huevos Rancheros Divorced-Style (Huevos Rancheros Divorciados)

Name: Huevos Rancheros Divorced-Style (Huevos Rancheros Divorciados)
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Anaheim chile, halved; 2 Tbsps canola oil, divided; 59 milliliters chicken broth; 2 6-inchs (6-inch) corn tortillas; 4 larges eggs; 1 clove garlic, unpeeled; 4 plum tomatoes, cored; 2 servings Salt; 2 servings Salt and freshly ground black pepper; 1 serrano chile, stemmed; 1 large shallot, peeled; 5 tomatillos, husked and rinsed; 1 smalls white onion

Huevos Rancheros Divorced-Style (Huevos Rancheros Divorciados) might be just the morn meal you are searching for. One serving contains 388 calories, 15g of protein, and 24g of fat. This gluten free, dairy free, and vegetarian recipe serves 2. Head to the store and pick up anaheim chile, corn tortillas, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 35 minutes. This recipe is typical of Mexican cuisine.

Instructions

Watch how to make this recipe.

Heat a medium skillet over medium heat.

Equipment you will use

Frying Pan

Add the tomatoes, shallots and serranos to the dry skillet and char on all sides, turning occasionally, 5 to 7 minutes.

Ingredients you will need

Shallot

Tomato

Equipment you will use

Frying Pan

Transfer the charred ingredients to a blender, add the broth and process until smooth. Return the salsa to the skillet and cook over medium-high heat until the salsa turns a bright red color, 5 to 7 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Broth

Salsa

Equipment you will use

Blender

Frying Pan

Heat a medium skillet over medium-high heat.

Equipment you will use

Frying Pan

Add the tomatillos, chile, onion and garlic to the dry skillet and char on all sides, turning occasionally, about 6 minutes. Peel the garlic.

Ingredients you will need

Tomatillos

Garlic

Chili Pepper

Onion

Equipment you will use

Frying Pan

Transfer the charred ingredients to a blender and process until smooth. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Blender

Heat 1 tablespoon oil in a medium nonstick skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the tortillas, 1 at a time, and cook until crisp-tender, 30 seconds per side.

Ingredients you will need

Tortilla

Remove the tortillas to a piece of aluminum foil and wrap tightly to keep warm.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Heat the remaining 1 tablespoon oil in the same skillet and fry the eggs until just set, about 3 minutes.

Ingredients you will need

Egg

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle with salt.

Ingredients you will need

Salt

Unwrap the tortillas and arrange them flat on 2 serving plates (1 tortilla per plate). Top each tortilla with 2 fried eggs and spoon about 1/3 cup warm salsa asada over 1 egg and another 1/3 cup salsa verde over the other egg.

Ingredients you will need

Salsa Verde

Tortilla

Salsa

Egg

Serve immediately.

Equipment

Frying Pan

Blender

Aluminum Foil

Ingredients

Servings:

Anaheim chile, halved 2Tbsps

canola oil, divided 59milliliters

chicken broth 26-inchs

(6-inch) corn tortillas 4larges

eggs 1clove

garlic, unpeeled 4

plum tomatoes, cored 2servings

Salt 2servings

Salt and freshly ground black pepper 1

serrano chile, stemmed 1large

shallot, peeled 5

tomatillos, husked and rinsed 1smalls

white onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Dragonette Cellars Sta. Rita Hills Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 45 dollars.