Huevos Rancheros
- Yield 8
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Huevos Rancheros is a breakfast recipe on Avoteb. The yield on the card is 8. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 ½ pounds Roma tomatoes
- ½ small white onion
- 2–3 serrano or jalapeño peppers, stemmed (remove seeds for less heat)
- 3 cloves garlic, unpeeled
- 1 teaspoon chipotle powder
- 1 tablespoon fresh lime juice
- fine sea salt, to taste
- 2 tablespoons neutral oil, butter, or lard
- ½ small white onion, finely diced
- 2 cloves garlic, minced
- 2 (15-ounce) cans black beans, rinsed and drained
- ½ teaspoon ground cumin
- 1 tablespoon fresh lime juice
- fine sea salt, to taste
- 6–8 small corn tortillas
- neutral oil, for frying tortillas
- 6–8 large eggs
- fine sea salt and freshly cracked black pepper
- Toppings: crumbled cotija or queso fresco, sliced avocado, fresh cilantro, pickled red onions, lime wedges and/or hot sauce
Method
Make the fresh ranchero sauce. Warm your broiler to high (or heat a dry skillet over medium-high). Set the Roma tomatoes, onion half, chile, and unpeeled garlic cloves on a sheet pan. Broil for 8–12 minutes, turning once or twice, until the tomatoes are softened and blistered and the vegetables are nicely charred in spots. Lift from the oven and let cool slightly. Peel the garlic. Move everything to a blender along with the chipotle powder, lime juice, and a generous pinch of fine sea
Make the refried black beans. Warm the oil (or butter or lard) in a medium skillet over a medium burner. Tip in the diced onion and sauté for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds. Tip in the drained black beans, cumin, and a good pinch of salt. Leave for 3–4 minutes, stirring occasionally. Mash the beans to your desired consistency using a potato masher or the back of a spoon. If they seem dry, add a splash of water to loosen. Stir in the lime juice and adjust salt to tast
Crisp the tortillas. Warm a thin layer of neutral oil in a skillet over a medium burner. Fry each corn tortilla for about 30–60 seconds per side until lightly crisped but still flexible. Move to a paper towel-lined plate. (You can also warm them in a dry skillet or directly over a gas flame for a lighter option.)
Leave the eggs. In the same skillet, fry the eggs to your liking. Sunny-side up or over-straightforward are classic for runny yolks. Salt lightly with salt and pepper.
Assemble. Spread a generous layer of warm refried black beans over each tortilla. Spoon some warm ranchero sauce on top. Tip in a fried egg to each tortilla (use one or two per serving depending on appetite), then spoon additional sauce over the egg.
Finish and serve. Top with your favorite garnishes and serve while it is hot while everything is warm and the yolks are beautifully runny.
