Some people had a major party night for New Year's Eve, and if you want some comfort food, here is a classic Southwestern recipe that we enjoy in Tucson quite often. Huevos Rancheros is a popular staple breakfast down here, and you can either cook the tortillas until they are crisp, or leave them just warm and soft so that they will roll up into easy-to-eat units.
If you like the type of flour tortillas called gorditas, it isn't quite so necessary to crisp them up in the hot oil. Gorditas are bread-like and if you put them in the oil for a minute, it is like huevos rancheros on toast. Either way you will like this.
SOUTHWESTERN HUEVOS RANCHEROS
4 (6 inch) corn tortillas
1 Tablespoon safflower oil
4 tablespoons salsa mild or hot, any one you like
4 teaspoons onions, minced fine (grated will work as well)
4 large eggs
4 ounces cheddar cheese (grated)
Place a skillet over medium-high heat and let it get hot. Add the oil to the skillet. Turn your oven or toaster oven to 300 degrees.
One at a time, fry the tortillas in the skillet until they are either warm or crisp, depending on your preference.
Place each tortilla on a plate and set them aside. Fry each egg in the hot oil, salting lightly, and place on top of each tortilla.
Top each tortilla with 1 Tablespoon of salsa and 1 teaspoon of minced onions.
Grate the cheese over the tortillas and place them briefly in the oven for the cheese to melt.
If you like your tortillas crisp, these are like little tostadas, and they are eaten hot. If you just heat the tortillas through and then finish them, they can be rolled up for easier eating, or even eaten with a knife and fork.
Check out the other fixings on the video: guacamole, sour cream--yummy!