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What You Need:
(To Serve: 6)
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1/3 cup vegetable oil
12 fresh tortillas, or ready made tortillas
6 tablespoons butter
12 eggs
1 large ripe avocado, peeled, pitted and sliced thin (see guacamole)
THE SAUCE
3 tablespoons vegetable oil
1 cup finely chopped onions
½ teaspoon finely chopped garlic
5 medium tomatoes, peeled, seeded and finely chopped (see salsa cruda), or substitute 1 2/3 cups chopped, drained, canned Italian plum tomatoes
3 canned "serrano" chilies, drained, rinsed in cold water and finely chopped
½ teaspoon sugar
1 teaspoon salt
Freshly ground black pepper
2 tablespoons finely chopped fresh coriander (cilantro)
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 2- to 3-quart saucepan, heat 3 tablespoons of vegetable oil over moderate heat until a light haze forms above it. Add the onions and garlic, and cook, stirring frequently, for 4 or 5 minutes, or until the onions are soft and transparent but not brown.
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2. Stir in the tomatoes, chilies, sugar, salt and a few grindings of black pepper. When the mixture comes to a boil, reduce the heat and simmer uncovered, stirring occasionally, for 15 minutes, or until most of the tomato juices have evaporated and the sauce is a thick puree. Then add the coriander, turn off the heat, and cover the pan to keep the sauce warm.
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3. In one or two comales or heavy 8-inch skillets, fry the tortillas in the following fashion: Heat 2 tablespoons of the oil in a skillet over high heat until a light haze forms above it.
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4. One at a time, fry the tortillas for 1 or 2 minutes on each side, or until they are slightly golden, replenishing the oil 1 or 2 teaspoons at a time when necessary. As you proceed, transfer the finished tortillas to a double thickness of paper towels to drain.
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5. Place 2 tortillas side by side on each of 6 individual heated plates. Over moderate heat, melt 3 tablespoons of the butter in a heavy 10- to 12- inch skillet.
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6. When the foam subsides fry the eggs, 6 at a time (using the remaining butter for the second batch), until the whites are set and the yolks still soft.
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7. Separate them with a spatula and carefully place an egg on each tortilla. Spoon a 1-inch ring of the hot sauce around each egg, garnish with the slices of avocado, and serve at once. Present the extra sauce in a small serving bowl.
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