Huevos rancheros from The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados by Diana Kennedy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on January 11, 2013

    Make sure the oil is hot before frying the tortillas or they will get soggy. It's not clear from the instructions if the poblano needs to be charred and the skin removed but I decided to do so and I think it was better for it. Instead of cutting the poblano into slices, I would dice it in the future. Because I prepared the poblano in advance, it got a bit cold and would have been better kept warmer. This would only make 4 small servings or 2 more normal servings (2 eggs per person). This went very well with refried beans.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.