Description
Sizzling Huevos Rancheros brings authentic Mexican morning flavors to your plate with crispy tortillas, sunny-side-up eggs, and zesty salsa. Spicy, hearty, and packed with traditional charm, this dish promises a delicious breakfast adventure you won’t forget.
Ingredients
Scale
Protein and Eggs:
- 4 large eggs
- 1 cup refried beans (homemade or canned)
Main Vegetable Components:
- 2 medium tomatoes, chopped
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno, chopped (adjust to taste)
- 1 avocado, sliced (optional)
Accompaniments and Cooking Ingredients:
- 4 corn tortillas
- 2 tablespoons (30 milliliters) oil (for frying)
- 1/4 cup crumbled queso fresco or cotija cheese (optional)
- Salt and pepper, to taste
- Chopped cilantro, for garnish (optional)
Instructions
- Roast tomatoes, jalapeños, and onions in a hot skillet until charred and slightly softened, developing rich, smoky undertones.
- Transfer the roasted vegetables to a blender, adding garlic, cilantro, and a splash of water to create a smooth, vibrant salsa ranchera.
- Pulse the mixture until it reaches a consistent texture, then season with salt and a hint of ground cumin for depth of flavor.
- Strain the salsa through a fine-mesh sieve to remove any tough skin or seeds, ensuring a silky, refined sauce.
- Warm the prepared salsa in a saucepan, keeping it at a gentle simmer while preparing the remaining components.
- Heat a large skillet with a thin layer of oil, preparing to cook the corn tortillas until they become crisp and golden around the edges.
- Carefully place each tortilla in the hot skillet, flipping once to ensure even crispness and a slightly toasted appearance.
- In a separate pan, fry eggs sunny-side up, aiming for crispy edges and a luxuriously runny yolk.
- Layer the crisp tortillas with refried beans, spreading them evenly across the surface for a creamy base.
- Gently place the perfectly fried eggs atop the bean-covered tortillas, creating a visually appealing and appetizing presentation.
- Generously ladle the warm salsa ranchera over the eggs, allowing the sauce to cascade down the sides of the tortillas.
- Garnish with fresh chopped cilantro, crumbled queso fresco, and a sprinkle of sliced radishes for added texture and color.
- Serve immediately, ensuring the eggs remain warm and the tortillas maintain their crisp texture.
Notes
- Roast tomatoes and peppers beforehand to deepen their smoky flavor and enhance overall taste profile.
- Use fresh, ripe tomatoes for the most vibrant and authentic salsa ranchera sauce.
- Adjust spice levels by removing seeds from jalapeños or adding extra chili for heat lovers.
- Consider making salsa a day ahead to allow flavors to meld and intensify overnight.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 2
- Calories: 550
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 10 g
- Protein: 22 g
- Cholesterol: 370 mg