Oh, on the tortillas, there is enough moisture in the tortillas so don't add water to the tortilla holder. They will come out soft and pliable. Or, you can gently fry them so they stay soft. It only takes a few seconds longer if you want them crispy.
Ok, Javier. Since you're a purist and from the northern highland of the Sierra Madre, which is where Huevos Rancheros originate, tell me this: How do you eat Huevos Rancheros? I enjoy Mexican food, but this recipe escapes me. If the tortilla is crispy, then you can't really cut it with a knife and fork, can you? Does it turn into a breakfast variation of Nachos then? I don't get it. I am asking sincerely, really, so can you please explain how to eat this recipe?
This is my simple recipe for a variation:Put on water to poach two eggs. Put some corn chips on a plate (a cup or two). Cover with grated cheddar. Microwave for about 30 seconds. When the water is ready, poach the eggs the way you like them. Put the poached eggs on the corn chips and cheese. Put some jarred salsa on top. Enjoy. (You can fry the eggs over easy if poaching is not your thing.)
Oye, Javier, this is not intended to be the real deal. It's an interpretation of the classic dish. I think it's a good recipe, one that I am going to try soon.
How to make the sauce? Heat a small pot of water. Add tomatoes and serranos. Boil for around five minutes. Cool. Remove the tomato core. Put them in a blender with cilantro that's been cleansed and pulverize. Pour the sauce on the eggs. It's a simple sauce that sometimes gets way too complex these days. You can also substitute jalapeños if serranos aren't available.
what is your recipe for serrano/tomato/cilantro sauce?