Huevos Rancheros

Ingredients:

FOR THE SALSA FRESCA / PICO DE GALLO:

1 medium ripe tomato chopped

1 jalapeno pepper chopped

2 tablespoons chopped cilantro

1 teaspoon lime juice

Salt to taste

FOR THE BEANS:

1 tablespoon olive oil

½ small onion chopped

1 jalapeno pepper chopped

1 clove garlic chopped

1/2 teaspoon chili powder

¼ teaspoon ground cumin

Salt taste I use about ¼ teaspoon

1.5 cups cooked pinto beans drained, if using canned

1/4 cup water

1 teaspoon lime juice

1 tablespoons hot sauce if desired – chipotle in adobo is a great option as well

FOR THE HUEVOS RANCHEROS:

4 6-inch corn tortillas

4 large eggs

2 tablespoons olive oil

Salt and pepper to taste

FOR SERVING:

1 cup Ranchero Sauce or use warmed salsa or your favorite hot sauce

Chopped cilantro and white crumbly cheese for garnish

Your favorite hot sauce

Instructions:

FOR THE SALSA FRESCA / PICO DE GALLO:

Mix all of the ingredients together in a small bowl. Taste and adjust for salt. You can use it right away, or cover and refrigerate at least one hour to let the flavors mingle and develop. You can leave it overnight.

FOR THE BEANS:

Heat the oil in a large pan and add the onion and jalapeno peppers. Cook them down for 5 minutes to soften.

Add the garlic, chili powder, cumin and salt. Cook another minute.

Add the beans and water. Give it a stir and cover. Cook for 5 minutes.

Mash the beans with a fork or a potato masher to your desired consistency. Remove from heat. Stir in the lime juice, if desired.

FOR THE HUEVOS RANCHEROS:

Heat a large pan to medium heat. Lightly oil the tortillas with 1 tablespoon olive oil. Fry them in the pan about 1-2 minutes per side, or until they lightly brown and get a bit puffy, but not crispy.

Remove from heat and set onto 2 plates.

Spread the refried beans onto the tortillas. Add remaining olive oil to the same pan and heat through. Add the eggs and splash them with a bit of salt and pepper. Fry them lightly, until the egg whites are set, lifting up the edges a bit to distribute the oil. Cook them 2 at a time if needed.

Set the eggs over the tortillas and beans. Top with pico de gallo and warmed ranchero sauce (or use warmed salsa or your favorite hot sauce). Garnish with cilantro and white crumbly cheese and serve!

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

What is Huevos Rancheros?

Huevos Rancheros is a traditional Mexican breakfast dish that typically consists of fried or poached eggs served on top of corn tortillas and covered with a flavorful sauce, often including tomatoes, chili peppers, and other seasonings.

It’s often served with beans and other toppings like salsa, cheese, and herbs.

Can I customize the level of spiciness in this recipe?

Absolutely! The spiciness of the dish can be adjusted to your taste.

For example, in the Salsa Fresca, you can control the heat by adding more or fewer jalapeno peppers.

Similarly, you can choose the level of spiciness in the beans and the hot sauce you use.

Can I use store-bought salsa instead of making Salsa Fresca?

Yes, you can use store-bought salsa as a convenient alternative to making Salsa Fresca.

Just ensure that the salsa you choose complements the flavors of the dish.

What’s the purpose of mashing the beans in the bean mixture?

Mashing the beans creates a creamy and spreadable texture, making it easier to layer onto the tortillas and creating a cohesive base for the dish.

It also helps the beans combine well with the other flavors in the recipe.

Can I make Huevos Rancheros vegetarian or vegan?

Absolutely. To make this recipe vegetarian, you can omit the sausage and eggs and focus on the beans and other flavorful components.

For a vegan version, you can substitute scrambled tofu or plant-based egg alternatives for the eggs and use vegan cheese and cream alternatives.

Are there any suitable alternatives for the corn tortillas?

If you prefer or have dietary restrictions, you can replace the corn tortillas with whole wheat tortillas, flour tortillas, or even tortilla chips as a base for the dish.

Can I make the Salsa Fresca or Pico de Gallo in advance?

Yes, you can prepare the Salsa Fresca or Pico de Gallo ahead of time and store it in the refrigerator for up to a day.

This allows the flavors to develop and meld together even more, enhancing the overall taste.