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Heritage Recipe

Huevos Rancheros y Salsa de Jitomate

(Ranch Eggs and Tomato Salsa)

While visiting American friends in Mexico City, we were served this wonderful rendition of huevos rancheros, and it has remained a family favorite for nearly 30 years.

Ingredients per person:
2 corn tortillas
1 thin slice smoked ham
1 to 2 slices Monterey Jack or Muenster cheese (enough to cover the ham)
1 or 2 eggs
oil for frying
1/3 cup salsa, heated
Salsa Ingredients:
3 medium tomatoes (1 pound), peeled and quartered (if good, fresh ones are not available, use one 16-ounce can tomatoes)
1/4 onion, roughly chopped
1 garlic clove, peeled and roughly chopped
1/2 fresh jalapeño chile - seeded, deveined, and chopped (more if desired)
2 Tablespoons chopped cilantro
Salt

Arrange the ham and cheese, sandwich-style, between the tortillas. Each person should have one "sandwich." Heat a well-oiled griddle or skillet and cook the tortilla/ham/cheese "sandwiches" on the hot griddle, turning to heat both sides and melt the cheese. The tortillas should not be crisp. If serving several people, place the finished "sandwiches" on a baking sheet and hold for a few minutes in a 200-degree oven.

Fry the number of eggs that each person wants in the style of their preference. To serve, place each "sandwich" in the center of a warmed plate and top with eggs, then smother with heated salsa. Serve at once with refried beans and/or hash-brown potatoes.

Salsa: In the bowl of a food processor or blender, place tomatoes, garlic, jalapeño, and cilantro. Blend to a fairly smooth sauce - it should have some texture. Add salt to taste; pulse to mix. Pour into a 2-quart saucepan and simmer briskly, stirring from time to time, for about 10 minutes until well seasoned. Makes 2 cups. Do ahead note: Sauce can be made 3 days in advance and kept covered in the refrigerator. Freeze up to 3 months.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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