Huevos Rancheros
User Reviews
4.9
Huevos Rancheros
Description
Huevos Rancheros is a Mexican-inspired dish that layers fried eggs on lightly fried corn tortillas, topped with a freshly made salsa ranchera. The salsa is crafted by cooking tomatoes, serrano chiles, chopped onion, and garlic in oil, then blending to a smooth texture and frying briefly to develop flavor. The tacos are accompanied by warmed canned beans, lightly sautéed in oil for added depth.
The tortillas are fried just enough to become pliable yet slightly crisp on the edges, providing a base for the eggs which are seasoned with salt and pepper. The resulting dish balances the richness of eggs with the bright, mildly spicy tang of the salsa and the earthiness of the beans.
Ideal for a hearty breakfast or brunch, Huevos Rancheros brings a combination of textures and traditional Mexican flavors that can be enjoyed with hot sauce or fresh garnishes if desired.
Ingredients
For the rancheros sauce:
- 3 tomato cubed
- 3 serrano chile sliced
- 1/4 onion chopped
- 1 clove garlic minced
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon salt
- 1/2 teaspoons black pepper for the sauce
For the eggs and tortillas:
- 4 tablespoons neutral cooking oil generic cooking oil
- 8 corn tortillas
- 8 egg
- 1/2 teaspoons salt
- 1/4 teaspoons black pepper
For the beans:
- 1/2 tablespoons neutral cooking oil generic cooking oil
- 440 g beans canned
Instructions
- Turn on the heat to medium and heat up 1 tablespoon of oil in either a comal or a large saucepan. Toss in the onion and garlic and fry until the onion becomes translucent.
- Stir in the tomatoes and chilli and simmer for 10 minutes. Add some water to give the sauce a soupy consistency, cover and cook until bubbling. Set aside.
- Once cooled, add the contents of the pan to a blender and blend to a nice, homogenous texture.
- Next add some more oil to the pan and heat the sauce back up on a medium flame. Fry it for about 5 minutes, then season and set aside.
- In a separate pan or skillet fry the corn tortillas in a bit of oil for 1 minute on each side. Drain the excess oil on kitchen paper and set aside.
- In the same pan, fry the eggs and season to taste.
- Stir the canned beans in a pan with a little oil until heated throughout.
- Serve two tortillas in a wide, flat dish, place two eggs on top and serve with ranchera sauce and beans.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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