Huevos Rancheros (Ranch-style Eggs) 

Yield: 3-6 servings Cooking Time: 10 minutes
Temperature: Medium-High, Medium, Low

1 tablespoon maragarine
1 1/2 cups chicken broth
1 tablespoon flour
Shortening
1 medium onion, thinly sliced
1/2 cup chopped green chile*
6 Corn Tortillas**
1 1/2 cups grated sharp cheddar cheese
2 medium tomatoes
1/2 teaspoon garlic salt
Shredded lettuce
1/4 teaspoon salt (optional)
eggs
Tomato wedges (optional)

  1. Combine margarine and flour in a medium-sized skillet and cook
    at medium heat.
  2. Add the onion, chile, and tomatoes and cook until the onion is
    tender.
  3. Stir in seasonings and the broth and simmer for 10 minutes at
    low heat. Set aside.
  4. Heat 1/2 inch shortening in a heavy pan at medium-high heat.
  5. Quickly dip each tortilla into the shortening to soften. Drain
    on absorbent towels.
  6. To assemble huevos rancheros, place 1 or 2 warm corn tortillas
    on each dinner plate. Top with a generous amount of sauce and
    cheese.
  7. Top with poached or fried eggs. Garnish with lettuce and
    tomato wedges.
Recipes  
Biscochitos (Anise Seed Cookies)
Red Chile Sauce from chiles, not chile powder
Chile Colorado
(Basic Red Chile Sauce from a powder)
Green Chile Stew
Red chile pork tamales
Chiles Rellenos (Stuffed Green Chiles)
Batido para Chile Rellenos
(Batter for Stuffed Green Chiles)
Posole (Hominy Stew)
Huevos Rancheros (Ranch-style Eggs)
Sopaipillas De Levadura (Yeast Puffed Bread)