Huevos Rancheros Divorced-Style (Huevos Rancheros Divorciados) (Marcela Valladolid) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
4 plum tomatoes, cored |
1 large shallot, peeled |
1 serrano chile, stemmed |
1/4 cup chicken broth |
salt and freshly ground black pepper |
5 tomatillos, husked and rinsed |
1 anaheim chile, halved |
1/2 small white onion |
1 clove garlic, unpeeled |
salt and freshly ground black pepper |
2 tablespoons canola oil, divided |
2 (6-inch) corn tortillas |
4 large eggs |
salt |
Directions:
1. For the salsa asada: Heat a medium skillet over medium heat. Add the tomatoes, shallots and serranos to the dry skillet and char on all sides, turning occasionally, 5 to 7 minutes. 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.
2. For the salsa verde: Heat a medium skillet over medium-high heat. Add the tomatillos, chile, onion and garlic to the dry skillet and char on all sides, turning occasionally, about 6 minutes. Peel the garlic. Transfer the charred ingredients to a blender and process until smooth. Season with salt and pepper.
3. For the Huevos Rancheros: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add the tortillas, 1 at a time, and cook until crisp-tender, 30 seconds per side. Remove the tortillas to a piece of aluminum foil and wrap tightly to keep warm.
4. Heat the remaining 1 tablespoon oil in the same skillet and fry the eggs until just set, about 3 minutes. Sprinkle with salt.
5. 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. Serve immediately.
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