Go Back

Huevos Rancheros

Print Recipe
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Corn tortillas The base. Toast or lightly fry them so they hold the sauce without getting soggy.
  • Ranchera sauce Tomato-forward, a little smoky, a little spicy. Not marinara with a hat—use chiles.
  • Eggs Fried (sunny-side or over-easy) so the yolk runs into everything like edible gold.
  • Beans Black or pinto, whole or refried. Beans = ballast.
  • Toppings Think avocado, cilantro, onion, queso fresco or cotija, lime. Extras make it feel restaurant-level.

Method
 

  1. Cook a chopped onion in a bit of oil until soft. Add 2-3 cloves minced garlic for 30 seconds.
  2. Add diced jalapeño or serrano. For smokiness, toss in a chipotle in adobo or a pinch of smoked paprika.
  3. Add a 14.5-oz can of crushed or fire-roasted tomatoes. Season with salt, pepper, and a pinch of cumin. Simmer 5-8 minutes until saucy.
  4. Stir in a splash of lime juice and chopped cilantro. Adjust salt. Taste. Smile.