Huevos rancheros (Spanish pronunciation: ['we?oz ran't?e?os], "rancher's eggs") is a breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms.
The basic dish consists of fried eggs served upon lightly fried or charred corn or flour tortillas topped with a salsa fresca made of tomatoes, Chili peppers, onion, and cilantro. Refried beans, Mexican-style rice, and slices of avocado or guacamole are common accompaniments, with cilantro as a garnish.
Video Huevos rancheros
Variations
As the dish spread beyond Mexico variations using wheat flour tortillas instead of corn and pureed chili or enchilada sauce instead of tomato-chili salsa fresca have appeared. Non-Mexican additions such as cheese, sour cream, and lettuce also have become common additions 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 of eggs poached in a tomato-chile salsa.
Maps Huevos rancheros
See also
- Huevos motuleños
- Shakshouka
- Menemen
- List of egg dishes
- List of Mexican dishes
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
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Source of article : Wikipedia
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