Huevos Rancheros Recipe

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Huevos Rancheros Recipe Card
Huevos Rancheros Recipe Card

This classic Huevos Rancheros breakfast features eggs, tortillas and salsa on top. The Huevos Rancheros breakfast is a Mexican recipe that is delicious and a family favorite.

Huevos Rancheros

Huevos Rancheros

Huevos rancheros (or rancher's eggs) are a typical breakfast served at Mexican farms, featuring corn tortillas and fried eggs topped with plenty of warmed salsa.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine Mexican
Servings 6 servings

Ingredients
  

  • 2 cups pinto beans dry or canned*
  • 2 tbsp butter
  • ½ onion minced
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp salt
  • splash of apple cider vinegar

For the Kale

  • 1 bunch kale well-washed and chopped
  • ½ onion minced
  • 2 cloves garlic smashed and minced
  • 1 tbsp butter
  • ¼ tsp salt

For the Eggs

  • tbsp butter
  • 6 eggs
  • ½ tsp salt

For the Huevos Rancheros

  • 6 warmed corn tortillas
  • 2 sliced avocados
  • 1 cup grated cheddar cheese
  • prepared salsa

Instructions
 

  • Trim tops of chilies and discard seeds (see here for more detailed instructions). Place on a microwave-safe plate and microwave on high power until pliable and fragrant, about 15 seconds. Cut chilies into thin strips using kitchen shears or a sharp knife.
  • Heat 1 tablespoon oil in a medium saucepan over medium-high heat until shimmering. Add onions and garlic and cook, stirring, until softened and just starting to brown, about 5 minutes. Add oregano and chili strips and cook until fragrant, about 15 seconds. Add tomatoes and chipotle chilies with their sauce and bring to a simmer. Reduce heat to maintain a gentle simmer for 10 minutes.
  • Puré mixture with a hand blender or in a standing blender until a loose puree is formed. Stir in cilantro, soy sauce, and lime juice and season to taste with salt and pepper. Set aside.
  • Heat the remaining 3 tablespoons oil in a medium cast-iron or non-stick skillet over medium heat until shimmering. Working one at a time, fry corn tortillas until lightly browned but still pliable, about 15 seconds per side. Transfer to a paper towel to drain and stack them as you work. Cover with foil or a clean kitchen towel to keep warm.
  • When tortillas are cooked, reheat the skillet over medium-high heat until oil is shimmering (add more oil if necessary). Fry eggs, using a spoon to baste the tops with hot oil as they cook in order to help set the upper whites while keeping the yolk completely liquid. Fry until crisp on the bottom, whites are set, and yolks are golden about 1 1/2 minutes. Season with salt and pepper and slide onto a clean plate.
  • To serve, place two tortillas on a serving plate. Top with two fried eggs. Spoon salsa all over the top, leaving the yolks exposed. Sprinkle with cotija cheese and more chopped cilantro. Serve immediately with refried beans.