Huevos Rancheros – lightly fried corn tortillas topped with warm refried beans, crispy sunny side up egg, and homemade ranchero salsa; the perfect brunch dish!
Are you sick of seeing holiday recipes yet? It’s time to switch gears a little bit, and in the best way possible. I’m not sure what to say about these Huevos Rancheros except YOU NEED TO MAKE THEM. Like yesterday.
There are so many flavors and textures going on in this dish: crispy tortilla, runny egg yolk, slightly spicy salsa, creamy avocado - this dish has it all going on.
This recipe is perfect for your next brunch with family and friends. Just make the salsa in advance, so that in the morning all you need to do is fry the eggs and the tortillas – Easy, simple, and most importantly - delicious, just the way I like it!
Serves 2 (with leftover salsa)
1 (15 ounce) can fire-roasted tomatoes
1 large garlic clove (or 2 small garlic cloves)
½ cup chopped yellow onion
¼ cup chopped cilantro
1 tablespoon lime juice
Pinch of salt
4 corn tortillas
½ cup refried beans, warm
4 large eggs
Queso fresco (optional)
Salt and pepper
Oil, to fry
To make the ranchero sauce - Set a small skillet over medium heat. Lay the jalapeno and the garlic in the skillet and dry roast until soft and blotchy black in spots, about 7-9 minutes total. Keep on eye on them and flip every so often.
While the jalapeno and garlic are roasting, scoop the chopped onion into a strainer and rinse under cold water. Shake off the excess and pour into a medium bowl.
Pull the stems off the roasted jalapeno and peel the papery skins off the garlic; roughly chop up the jalapeno and the garlic. Scoop them into a food processor, add the onion, and pulse until everything is finely chopped. Add the tomatoes, with their juice, cilantro, lime juice, and salt and pulse to desired consistency.*
Pour the salsa into a saucepan, and warm over medium heat until slightly thickened. Keep warm over low heat until ready to serve.
Pour ½ inch of oil into a small skillet over medium heat. Add one corn tortilla at a time, and fry for 1-2 minutes per side, or until lightly golden brown on each side. Once fried, place on a paper towel to absorb excess grease.
Remove all of the oil from the skillet except for a couple teaspoons; warm over medium heat. Add up to two eggs at a time, and fry for 2-3 minutes; the whites of the egg should be solidified and the egg yolk should be running. Season with salt and pepper. Cover the skillet with a lid to speed up the process.
To serve – top each fried corn tortilla with 2 tablespoons refried beans. Top each with an egg, some ranchero sauce, sliced avocado, and some more chopped cilantro, if desired. Serve immediately.
You can serve the sauce hot or cold; the ranchero sauce is just a basic salsa recipe, and it’s great with chips! This sauce is my favorite basic salsa recipe.
A blender can be used instead of a food processor; just blend everything to your desired consistency.
See the full how-to video here:
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