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Wake up your taste buds with this classic Mexican breakfast dish. Adjust the heat level by using more or fewer serrano peppers.
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14 cup vegetable oil, divided
2 corn tortillas
4 tomatoes, diced
1 bunch fresh cilantro, chopped
12 (12 cup) onion, diced
2 serrano chile peppers, seeded, diced
1 garlic clove, finely chopped
1 cup water
12 teaspoon chicken bouillon, if desired
Salt, to taste
STEP 1
Heat 2 tablespoons oil in large skillet until sizzling. Add tortillas; fry, turning once, until golden brown and crisp. Drain on paper towel.
STEP 2
Combine tomatoes, cilantro, onion, serrano peppers and garlic in saucepan; add water and bouillon, if desired. Bring to a simmer. Cook, stirring, just until vegetables are softened. Remove sauce from pan; set aside.
STEP 3
Wipe out skillet; add remaining 2 tablespoons oil. Heat over medium heat until sizzling; add eggs. Cook to desired doneness. Season with salt.
STEP 4
Place 1 tostada on each of 2 plates. Top each with fried egg and huevos ranchero sauce.
FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.
