Huevos Divorciados

Method6 steps

1. 1

   Step 1: Have the prepared green salsa, ranchera salsa and refried beans (2 cups) heated and keep them separately warm for serving. Pour vegetable oil into a medium skillet to a depth of ¼ inch. Heat over medium-high until hot but not smoking: the edge of a tortilla should bubble steadily when dipped in, without violent bubbling.

   Uses Vegetable oil to make a ¼-inch layer · 2 cups ready salsa verde, heated · 2 cups ready salsa ranchera, heated · 2 cups ready refried beans, heated

2. 2

   Step 2: Using tongs, lower one tortilla into the hot oil. Fry its first face for 10–15 seconds, checking from 10 seconds, until it softens and begins to crisp.

   Turn the first tortilla · 1 minUses First of the 8 ready corn tortillas · Oil drawn from the hot skillet reservoir

3. 3

   Step 3: Turn the tortilla and fry the second face for 10–15 seconds, checking from 10 seconds, until softened with the first crisp edges.

   Finish the first tortilla · 1 minUses The first tortilla lifted and turned in the hot oil

4. 4

   Step 4: Drain the cooked tortilla on paper towels and keep covered with foil or an inverted plate. Repeat with the remaining seven tortillas, frying each for 10–15 seconds on each face, then draining and covering. Leave the frying oil in the skillet for the eggs.

   Uses The first tortilla lifted from the frying oil · Remaining 7 ready corn tortillas

5. 5

   Step 5: Carefully pour off all but 2 tablespoons of the skillet oil into a heat-safe container. Heat the retained oil over medium heat. Crack two pasteurized eggs into the pan, sprinkle with salt and fry until the whites are set; choose the yolk doneness you prefer. Keep warm briefly while repeating with the remaining six eggs, two at a time.

   Uses 2 tbsp retained oil from the same skillet · 8 pasteurized large eggs · Salt to season the eggs, to taste

6. 6

   Step 6: Put two warm tortillas and two eggs on each of four plates. Spoon green salsa over one egg and ranchera salsa over the other, drawing generously from the heated supplies. Divide the refried beans between the plates and sprinkle with all the queso fresco. Serve immediately; cool and refrigerate unused salsa or other leftovers promptly.

   Uses All 8 drained warm tortillas · All 8 cooked eggs lifted from the skillet oil · Green salsa for four plates, drawn from the heated 2-cup supply · Red salsa for four plates, drawn from the heated 2-cup supply · All 2 cups of heated refried beans · ¼ cup crumbled queso fresco