California Style Huevos Rancheros
1 tb Olive oil 1/2 Medium-size onion, chopped 3/4 c Tomato juice, OR 1/2 cup -tomato sauce thinned with 2 Tbsp water 1 sm Clove garlic, minced 3 Whole chiles, parched, -peeled and ...
Ingredients
- 1tbsp olive oil
- 1/2medium-size onion, chopped
- 3/4cup tomato juice, or 1/2 cup
- 3whole chiles, parched,
- 1/4tsp ground mexican oregano
- 1/2tsp salt
- 4corn tortillas
- 4to 8 eggs
Directions
- 1
1 tb Olive oil 1/2 Medium-size onion, chopped 3/4 c Tomato juice, OR 1/2 cup -tomato sauce thinned with 2 Tbsp water 1 sm Clove garlic, minc
- 2
In a medium-size saucepan, heat the oil, add the chopped onion, and fry over medium heat until the onion is translucent
- 3
Add tomato juice, garlic, chiles, herbs, and salt
- 4
Reduce heat to simmer for about 10 minutes
- 5
Sauce can be made a day or hours ahead of time and left at this point
- 6
Preheat oven to 350 degrees F
- 7
Warm the tortillas by wrapping in foil and placing on the 4 serving plates (Mexican pottery if possible) in the warm oven
- 8
At the same time, warm the extra tortillas you are serving as bread