Huevos Rancheros Recipe
Huevos rancheros, or ranch-style eggs, are a classic Mexican breakfast. The vibrant salsa pairs perfectly with the eggs, making it a complete meal for breakfast, brunch, or even dinner.
Ingredients
- 8 large eggs
- 2 tbsp olive oil, to cook eggs
- 8 corn tortillas
- 1/2 cup oil, for frying
Roast Salsa Ingredients
- 12 oz tomatoes
- 1/4 medium white onion
- 2 jalapeños, or serranos
- 2 garlic cloves, unpeeled
- 1/2 cup water
Sauté the Salsa
- 12 oz tomatoes, diced
- 1/2 medium white onion, diced
- 1 garlic clove, minced
- 2 tbsp olive oil
- To taste kosher salt, (3/4 tsp)
Refried Beans
- 2 cups cooked pinto beans
- 1 cup bean broth
- 1/4 medium white onion, diced
- 1 large garlic clove, minced
- 2 tbsp olive oil
- To taste salt
Instructions
- 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.
- 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!