Huevos rancheros or ranch style eggs are, without a doubt, a classic Mexican breakfast. The salsa is marvelous and works so well with the rest of the ingredients . It really is a complete breakfast, brunch or even dinner. It’s an easy dish to make and the outcome is Delicioso! as a result, Everyone will rave about them and I’m almost sure they will become an instant hit.
Roasting ingredients for salsa
My preferred method for roasting ingredients is on a comal because it develops a beautiful char that turns into flavor. Roasting the ingredients is a very popular cooking technique that concentrates and deepens the flavor. Traditionally, ingredients such as tomatoes, jalapeños, garlic, onion, tomatillos, herbs and spices are roasted across Mexico.
What is a comal?
A comal is a smooth flat griddle which is present in the majority, if not all, kitchens in Mexico. Growing up my mom used it as a stove top since we didn’t own an actual stove. My father built a handmade chimney from clay with an open top which served to hold the comal. To use, you would start a fire inside and allow the comal to become hot. In fact, almost every household had one of these for daily use or as a luxury. People all around Mexico use these handmade chimneys to make tortillas, roast ingredients and cook meals that taste luxurious.
Ways to roast ingredients
When you fry the corn tortillas
You can use homemade or store-bought corn tortillas. When frying, the edges will crisp up but the center will remain soft. The time it takes to fry them will depend on the thickness of the tortilla but they should not end up crispy like a tostada.
Servings per person
Typically we serve 2 per person but these are so good! I can’t promise two will be enough.
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Huevos Rancheros Recipe
8
servings20
minutes20
minutes40
minutesHuevos rancheros or ranch style eggs are a classic Mexican breakfast. The salsa is marvelous and works so well with the rest of the ingredients. It really is a complete breakfast, brunch or even dinner.
Ingredients
8 large whole eggs
2 TBSP olive oil (fry the eggs)
8 corn tortillas
1/2 cup of frying oil (Fry the tortillas)
- Roast salsa ingredients
12 oz tomatoes
1/4 medium white onion
2 jalapeños or serranos
2 garlic cloves, unpeeled
1/2 cup of water
- Sauté the salsa
12 oz tomatoes, diced
1/2 medium white onion, diced
1 garlic clove, minced
2 TBSP olive oil
Salt to taste (3/4 tsp kosher salt)
- Refried beans
2 cups pinto beans, cooked
1 cup bean broth
1/4 medium white onion, diced
1 large garlic clove, minced
2 TBSP olive oil
Salt to taste
Directions
- Prep for the roasted salsa ingredients: remove the skin from the onion and cut into 3 wedges. Roast the onion, tomatoes, jalapeños and unpeeled garlic cloves on a comal or cast iron skillet, over medium high heat. Turn on all side so they can char evenly.
- When done, transfer all the roasted ingredients to a blender plus the water. Remove the stems from the peppers and peel from the garlic. Blend until smooth and set aside for later.
- Time to work on the “sauté the salsa” part of the recipe. Dice the tomatoes and onion into small bite size pieces. Next, peel the garlic and finely mince it.
- Heat the oil in a large pan and over medium low heat. Sauté the onions until slightly softened, then add the minced garlic and stir as needed. When the onions are translucent, stir in the diced tomatoes and mix to combine. Allow them to cook through and soften until all the juices release.
- Next, pour the salsa into the pan and carefully mix to combine. Allow it to simmer on medium low heat for about 5 minutes. Finally, add salt to taste; I added 3/4 tsp of kosher salt. Mix well and remove from the heat.
- To fry the corn tortillas: Place a pan over medium heat and add a generous amount of oil, about 1/2 cup. When nice and hot fry the corn tortillas about 25 seconds per side until the edges crisp up, they turn golden brown but the center stays somewhat soft. When done, transfer to a heat proof plate lined with a paper towel. Repeat the same steps with the rest of the tortillas.
- For the fried eggs: Heat about 2 TBSP of oil in a large pan. Crack 2 eggs into the pan making sure the yolk does not break, then, season with salt to taste. Carefully spoon the oil over the whites. Cook the eggs until the whites are set and you have reached your desired yolk doneness. Cook the remainder of the eggs following the previous steps.
- Refried beans: Heat the oil over medium low heat and sauté the diced onions until translucent. Then, add the minced garlic and continue to cook until the onion is caramelized. You will need to stir as needed throughout the cooking process. Add in the pinto beans and the broth. Now mash them with a potato masher until they are all creamy and broken down. Lastly, season to taste and stir to combine. Set to the side until needed.
- To serve: Place two fried corn tortillas side by side on a plate. Spread refried beans across the surface and top with one fried egg on each tortilla. Spoon the salsa over the entire surface of the whites portion, leaving the egg yolk exposed. Add some drops of Mexican cream or sour cream. Finally, arrange some avocado slices and lay cilantro leafs for flavor and decoration. You are now ready to serve!
Recipe Video
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