If you are in a rush and don’t want to make the Ranchero Sauce, buy a jar of roasted red chile salsa, drain off the liquid, and use what remains. Scramble the eggs over low heat, turning them gently with a wooden spatula or spoon. If the eggs turn white while cooking, the pan is too hot. The chopped cilantro adds bursts of fresh green, herbaceous flavors. For a more robust and traditional finish, squeeze fresh lime juice on the eggs when they are almost finished cooking.
Recipe information
Yield
makes 8 tacos
Ingredients
Preparation
Step 1
In a saucepan, heat the sauce over medium heat; keep warm.
Step 2
Preheat a large, heavy nonstick skillet over medium-low heat. Melt the butter, then add the eggs immediately after. Cook the eggs until they are done, but not dry, gently stirring and turning them over with a wooden spatula to cook evenly, about 6 minutes. Remove from the pan and serve immediately.
Step 3
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the eggs equally between the tortillas and top each taco with 1 heaping tablespoon of ranchero sauce and your choice of hot sauce. Sprinkle with chopped cilantro. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some egg and top with sauces and a sprinkling of cilantro. Fold and eat right away.
