2 Sinaloa corn tortillas, yellow or white
(flour tortillas may be used or low carb tortillas)
2 tablespoon vegetable oil
4 large eggs
Salsa Ranchera (see recipe below)
In a skillet heat oil and lightly fry the tortillas on both sides, do not over fry. They should not become crisp. Drain Sinaloa tortillas on a paper towel and place onto a warmed dish.
In the same skillet add more oil if necessary, fry the eggs sunny side up. Place warm tortilla onto a plate and serve eggs on the top of the tortillas. Cover the eggs with the warmed Ranchera sauce, garnish with crumbled cheese. Served with refried beans or potatoes, and extra warm tortillas.
Salsa Ranchera (simple tomato salsa)
3-4 medium tomatoes, chopped
2-3 Serrano chilies or any fresh hot green chilies
1 garlic cloves, roughly chopped
2 tablespoons vegetable oil
2 tablespoons onions, chopped
cilantro leafs, chopped (optional)
salt to taste
Heat the oil in a saucepan and place tomato, Serrano chilies, garlic, onions, cilantro into pan cover and sauté for 3-4 minutes allowing all flavors to come together. Cook over brisk heat for about 5 minutes, stirring and until the sauce has reduced a little and is well seasoned.
One fourth cup vegetable oil (1/4 cup)
2 Sinaloa corn tortillas, white or yellow corn
(you may also use any other type of tortillas, flour, corn, and including the
low fat tortillas)
2 large eggs
Salt to taste
3 tablespoons fresh salsa
1 tablespoon finely chopped white onion
1 tablespoon crumbled queso fresco
Take the Sinaloa tortillas, tear into small bite size pieces, set aside.
In a large skillet, heat the oil and fry the tortilla until they are lightly crispy and golden brown.
Leaving the tortillas Sopitas in the pan, drain off all but about 1 tablespoon of the oil. Beat the eggs together with salt and slowly add them to the tortillas Sopitas in the pan. Stir the eggs over medium heat until they are set. Serve the Sopitas topped with salsa and sprinkled with onions and cheese.