Huevos Rancheros are a great way to start off your morning with a little spice.
2 TBSP Vegetable oil
½ Cup Jaime’s Spanish Village Red Jalapeño Salsa
4 Corn Tortillas
4 Lg. Eggs
4 Slices Smoked Ham
Makes 2 Servings
Heat oil in a heavy 10 inch skillet over medium high heat. Fry tortillas, one at a time, for about 30 seconds. Flip with tongs and cook till puffed and firm, but not crisp. Set on paper towels to drain and cover loosely with foil. Repeat with remaining tortillas.
In the same skillet, add ham, 1 piece at a time, and cook until begins to brown. Arrange 2 tortillas per plate, slightly overlapping, and place 1 slice ham over each tortilla. Cover loosely with foil.
Add more oil to skillet if needed and heat till hot, but not smoking. Crack 2 eggs into skillet and cook about 3 minutes for runny yolks, or to desired doneness. Transfer to the plate, stacking over the ham. Repeat with remaining eggs. Reduce heat to low.
Heat Salsa in the same skillet for about 15 seconds until warm, and pour evenly over the egg stacks. ENJOY!
Grab a jar of our gourmet salsas and queso.
Tames Family Recipes