Huevos Rancheros
A historical recipe from New Mexico Magazine's A Taste of New Mexico Kitchens, by Anonymous.
A historical recipe
New Mexico Magazine's A Taste of New Mexico Kitchens, by Anonymous. Project Gutenberg eBook #63283.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From New Mexico Magazine's A Taste of New Mexico Kitchens, by Anonymous. Digitised by Project Gutenberg, eBook #63283 (https://www.gutenberg.org/ebooks/63283). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by the book is about New Mexican cookery (Cooking -- New Mexico); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Everyone has a special way of preparing huevos rancheros.
- This suggestion comes from New Mexico State University.
- 2 cups green or red chile sauce 4 eggs ½ cup grated cheese Heat chile sauce in shallow frying pan.
- When hot, slip eggs into sauce from small dish or saucer, being careful not to break yolks.
- Cover and simmer over very low heat until eggs are poached to desired firmness.
- Serve on warm plates with remaining sauce poured over eggs.
- Sprinkle with cheese.
- Serves 2.
- Use canned sauce or your own mixture.
- For recipes, see pages 15 and 17.