Huevos rancheros (Spanish pronunciation: ['we?oz ran't?e?os], "rancher's eggs") is a popular breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms.
The basic dish is composed of fried eggs served upon lightly fried corn tortillas topped with a tomato-chili sauce. Refried beans, Mexican-style rice, and slices of avocado or guacamole are common accompaniments.
Video Huevos rancheros
Variations
As the popularity of the dish spread beyond Mexico, variations using wheat flour tortillas instead of corn and pureed chili or enchilada sauce instead of tomato-chili salsa have appeared. Non-Mexican additions such as cheese, sour cream, and lettuce also have become common beyond the dish's native range.
"Huevos divorciados" (divorced eggs) are simply two eggs served in the same style as huevos rancheros but with a different sauce for each egg - usually a salsa roja and a salsa verde.
Somewhat similar dishes are huevos motuleños of Yucatan and New Mexican enchiladas montadas.
Another variation "Huevos ahogados" or (drowned eggs), is a traditional Mexican breakfast prepared with a tomato-jalapeño salsa. In a saucepan allow the eggs to poach in the sauce for 15 minutes over a light flame before serving them.
Maps Huevos rancheros
See also
- Huevos divorciados
- Huevos motuleños
- Shakshouka
- Menemen
- List of egg dishes
- List of Mexican dishes
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Notes
References
- Leonard, Jonathan Norton, (1968) Latin-American Cooking, Time-Life Books
- Ortiz, Elizabeth Lambert, (1967) The Complete Book of Mexican Cooking, M. Evans and Co. ISBN 0-87131-333-2
- Paddleford, Clementine, (1960) How America Eats, Charles Scribner's Sons
External links
- Huevos Rancheros Recipe
- Huevos Ahogados-Hispanic Kitchen
Source of the article : Wikipedia
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