Mexicana Eggs

Total Time
15 mins
8 mins

My husband likes huevos rancheros, and I thought I would make these up as an interesting diversion from the usual eggs he has.

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  1. Preheat oven to 400°F.
  2. In a bowl, lightly beat eggs with adobo, pepper, jalapenos and sour cream.
  3. If using fresh corn tortillas, fry them in a shallow amount of lard or vegetable oil on both sides until they crisp up, then drain on paper toweling.
  4. Place 2 crispy tortillas on a baking sheet.
  5. In a small skillet, scramble the eggs in 1 tbsp lard until just lightly set.
  6. Divide eggs evenly among both tortillas.
  7. Top with remaining tortillas.
  8. Spoon 1/4 cup sauce onto the top of each stacked tortilla, and sprinkle with cheese.
  9. Bake stacked tortillas for 3-5 minutes at 400F or until cheese is melted and eggs are hot.
  10. Serve garnished with additional jalapenos or chilies, if desired.