Alright, this picture might require something in the way of a description. You can see that it's partially eaten, but just so you know I didn't intended to take a picture of it all messed up and devoured. It's just that it really did looked a better at this point.
And in case you're still stumped, my dinner wasn't really dinner either. I'll give you a clue, it starts with huevos and ends with rancheros. Yeah, you guess it! It's huevos rancheros!
In about 15 minutes, Rick Bayless (via my copy of Authentic Mexican) helped me transform one very ripe tomato into a fiery Mexican classic. Sure, it wasn't very dinner-ish, or photogenic, but it was sure yu-u-mmy.
Huevos Rancheros:
1 ripe tomato
1 canned chipotle chili
2 cloves of garlic
olive oil
2 corn tortillas
2 eggs
salt
Preheat the oven just to warm it and put your plate in there.
Chop the tomato and chipotle and add to a food processor. In the skillet cook the whole garlic cloves until browned and then toss them into the food processor too. Blend until the mixture until it is almost smooth and then set aside.
In the same skillet heat 2-3 tbsp of olive oil until very hot, but not quite smoking and pour in the tomato sauce mixture. This fries the sauce and deepens the flavour, but be warned it also splatters hot sauce and oil all over the place. Trust me it's worth it. Fry the sauce until it thickens and then pour into a bowl and place in the warm oven.
Next heat another tsp or so of olive oil in the pan and quickly fry the tortillas to warm them and then place them in the oven as well. Lastly, fry two eggs sunny side up. When the eggs are done slide them onto the warm tortillas and spoon over the tomato-chili sauce. Enjoy.
*Adapted from Rick Bayless Authentic Mexican
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