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Huevos rancheros—the combination of soft fried corn tortillas and eggs—is very simple, and very delicious. I’ve amped it up a bit by adding smoky chipotle peppers to a tomato-based sauce and a spicy topping of sweet corn. It makes for a very satisfying late morning meal. I find that a bold and spicy egg dish is just the ticket after a night of boozy overindulgence. While we’re at it, maybe a little hair of the dog is in order; I recommend a Peach and Orange Paloma (page 15 of my book).
Reprinted from Joy the Baker: Over Easy. Copyright © 2017 by Joy the Baker, Inc. Interior and cover photographs by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
For the tomato sauce: In a medium saucepan set over medium heat, heat the canola oil. Add the onions and cook, stirring, for about 5 minutes, until softened. Add the garlic and cook, stirring, for 1 minute. Add the oregano, salt, and pepper and cook for 2 minutes, until just fragrant. Add the tomatoes, chipotle peppers, and adobo sauce, and cook for 10 minutes, until thickened slightly, using a wooden spoon to break up the tomatoes and peppers.
For the elote: In a medium bowl, combine the corn kernels, cotija cheese, olive oil, mayonnaise, cilantro, jalapeño, salt, and pepper.
To assemble: In a medium skillet set over medium heat, heat 2 tablespoons of the canola oil. Fry the tortillas, flipping once, until soft, about 3 minutes. Transfer to paper towels to drain. Add another tablespoon or two of oil to the pan to fry all of the tortillas.
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