Huevos rancheros, red salsa
Two fried eggs on warm corn tortillas, drenched in homemade red salsa. Mexico's ranching breakfast — the kind that fuels a full morning's work and takes twelve minutes flat.
Method
Warm the tortillas.
Heat a dry skillet over high heat until smoking. Press each tortilla directly on the pan for 30 seconds per side until slightly charred and pliable. Keep warm wrapped in a cloth.
Heat the salsa.
Warm the salsa roja in a small saucepan over medium heat until bubbling. Taste for salt. Keep warm.
Fry the eggs.
Heat oil in a pan over medium-high heat until shimmering. Crack the eggs in and fry until the whites are fully set but the yolks are still runny — about 3 minutes. Tilt the pan and baste the whites with hot oil to help them set faster.
Assemble.
Place two warm tortillas on each plate. Lay two fried eggs on top. Pour the warm salsa over and around the eggs generously. Scatter queso fresco, cilantro, and jalapeño slices over the top. Serve with a wedge of lime.
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