Huevos Rancheros
This classic Mexican breakfast dish is extra hearty and can be enjoyed at any time of the day.
Servings 2
Equipment
- Cutting Board
- Sharp Knife
- Colander
- Small skillet or saucepan for beans
- Medium bowl for Pico de Gallo
- Blender or immersion blender
- Cast iron or non-stick skillet for eggs
- Baking Sheet
- Aluminum foil
- Potato masher or fork
Ingredients
Huevos Rancheros
- 2 corn tortillas
- 2 tsp salted butter
- 2 large eggs
- Fresh cilantro minced
- Fresh Jalapeno sliced
- Cotija cheese crumbled
- Slices of avocado
Homemade Salsa Ranchera
- 1 large garden tomato or 3 Roma tomatoes
- 1 jalapeno
- 1 large clove of garlic
- 1 tsp onion powder
- 1 Tbsp. fresh chopped cilantro
- Salt and pepper to taste
Homemade Refried Beans
- 2 Tbsp. of olive oil to coat the bottom of the pan
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- 15 oz. can of black beans
- Salt and pepper to taste
Homemade Pico de Gallo
- 1 large garden tomato or 2-3 Roma Tomatoes about 1 ½ cups diced
- ¼ red onion diced
- ½ jalapeno seeded and diced
- 1 Tbsp. fresh cilantro minced
- Juice from half of a small lime about ½ Tablespoon
- Salt and pepper to taste.
Instructions
Make the refried beans.
- Open the can of beans and drain the excess liquid into a small bowl. Set aside.
- Add the olive oil to a small skillet and heat over medium until the oil is hot and shimmering.
- Add the garlic powder, chili powder and cumin. Stir continuously with the oil for one minute or until the spices become fragrant.
- Add the black beans to the skillet and toss to coat in the seasoned oil. Continue to cook the beans, stirring as needed, for 2-3 minutes or until heated through.
- Use a potato masher or a fork to smash the beans until they become creamy.
- Stir in the reserved black bean liquid a little at a time, until you reach the desired texture. Discard any remaining liquid.
- Taste and add salt and pepper until you reach your desired flavor.
- Keep warm and set aside.
Make the Pico de Gallo
- Chop or mince all ingredients. Add them to a medium bowl and mix thoroughly.
Make the Roasted Salsa Ranchera
- Preheat the oven to 400°F.
- Prepare a baking sheet by lining it with aluminum foil.
- Cut the tomato and pepper in half and place them with the inside down on the baking sheet. Place the peeled garlic clove on the sheet as well.
- Bake for 20-25 minutes or until the skin starts to blister and peel. Do not let it burn.
- Remove from the oven and allow it to cool slightly before using a knife to peel the skin off the tomatoes and jalapeño. If there’s a little jalapeño skin that won’t come off, no big deal.
- Place the tomato, jalapeño, garlic clove, cilantro and onion powder into a blender and blend until you reach your desired consistency.
- Taste and adjust the salt and pepper.
Make the Huevos Rancheros
- Heat a cast iron skillet over medium heat.
- Place one tortilla at a time in the hot skillet and char a little on both sides. Set aside.
- Lower the heat of the skillet to medium/low. Add two teaspoons of salted butter to the pan and swirl it around to coat.
- Add each egg and cook for one minute. Then cover with a lid or piece of aluminum foil and cook for a few additional minutes until the egg whites are cooked through (don't flip the eggs).
- While the eggs are cooking. Place one tortilla on each plate. Spread refried beans over the corn tortilla. Next, add a little salsa ranchera over the beans. Place the cooked egg on top.
- Add your desired toppings including the pico de gallo, sliced jalapeños, sliced avocado, extra salsa ranchera, minced fresh cilantro, and a crumbling of cotija cheese. Enjoy!