Especials del Sudoeste
Southwest Specialties

1 tablespoon margarine
1 1/2 cups chicken broth
1 tablespoon flour
Shortening
1 medium onion, thinly sliced
6 Corn Tortillas**
1/2 cup chopped green chile*
1 1/2 cups grated sharp cheddar cheese
2 medium tomatoes, chopped
1/2 teaspoon garlic salt
Shredded lettuce (optional)
1/4 teaspoon salt
eggs
Tomato wedges (optional)

                                       
Combine margarine and flour in a 
medium-sized skillet 
and cook at medium heat.
Add the onion, chile, and tomatoes 
and cook until the onion is tender.
Stir in seasonings and the broth and 
simmer for 10 minutes at low heat. 
Set aside.
Heat 1/2 inch shortening 
in a heavy pan at 
medium-high heat.
Quickly dip each tortilla into 
the shortening to soften. 
Drain on absorbent towels.
To assemble huevos rancheros, 
place 1 or 2 warm corn 
tortillas on each dinner plate. 
Top with a generous amount 
of sauce and cheese.
Top with poached or fried eggs. 
Garnish with lettuce and tomato wedges.

* Varied amounts may be used.
** See Recipe for  Corn Tortillas