Huevos Rancheros


Huevos Rancheros

Huevos Rancheros: Eggs ranchero are the ideal vegetarian dinner. I’ve already said it there. Rancher’s eggs, also known as huevos rancheros, are a common breakfast dish eaten on Mexican farms. It consists of corn tortillas, fried eggs, and lots of hot salsa.

Every time I want extra protein or an extremely quick, filling dinner, these are the solutions. Even if they are on a brunch menu, I can’t help myself. I’ve been honing my huevos rancheros recipe at home, and I can’t wait to share it with you!

INGREDIENTS Huevos Rancheros

Pico de gallo

  • 2 medium ripe tomatoes, chopped (about 1 ½ cups)
  • ¼ cup finely chopped white onion
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons lime juice (about 1 medium lime)
  • ¼ teaspoon fine-grain sea salt

Refried beans

  • 2 teaspoons extra-virgin olive oil
  • ¼ cup finely chopped white onion
  • ¼ teaspoon fine-grain sea salt
  • 1 teaspoon ground cumin
  • 1 can (15 ounces) of black beans or pinto beans, rinsed and drained, or 1 ½ cups of cooked beans
  • ¼ cup water
  • Freshly ground black pepper, to taste
  • ½ teaspoon lime juice

Everything else

  • 1 ½ cups (12 ounces) of your favorite red salsa, either homemade or jarred
  • 4 teaspoons extra-virgin olive oil, divided
  • 4 eggs
  • 4 corn tortillas
  • ½ cup shredded Monterey Jack cheese (optional)
  • Freshly ground black pepper
  • Optional garnishes: Crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro, and/or hot sauce

INSTRUCTIONS Huevos Rancheros

To prepare the pico de gallo:

  • Combine the tomatoes, onion, cilantro, lime juice, and salt in a medium bowl.
  • After combining, put the bowl aside for later use.

cook the beans: 

  • Warm the olive oil in a small saucepan over medium heat until it shimmers. Add salt and onions.
  • About 3 to 6 minutes, or until the onions have softened and are beginning to become translucent, cook, stirring regularly.
  • Cook the cumin for about 30 seconds, stirring regularly, until fragrant. Add water and the rinsed beans. Cook for 5 minutes after stirring and covering.
  • Turn the heat down to low, take off the lid, and mash at least half of the beans using a potato masher or the back of a fork.
  • For a further 2 to 3 minutes, until the beans are thickened, simmer them, uncovered, while stirring often.
  • Stir in the pepper and lime juice after turning off the stove. If required, taste and add additional salt, pepper, or lime juice. If the beans appear to be too dry, add a tiny bit of water and mix to blend. Until you are ready to serve, cover.
  • Warm the salsa in the interim. Over medium heat, pour the salsa into a medium saucepan. Until you’re ready to serve, simmer the salsa while stirring occasionally, then turn the heat down to low. (Or use the microwave to warm the salsa in a bowl; it won’t condense as much, but it’ll still work.)
  • Warm each tortilla separately in a small skillet over medium heat, flipping as necessary. Each tortilla should be spread with the black bean mixture before being placed on a separate platter. Sprinkle Jack cheese, if using, on top of the tortillas. Place aside.

To fry the eggs:

  • Pour 1 teaspoon of olive oil into the same skillet and heat it over medium-low until it shimmers. Pour the yolk-free egg into the skillet after carefully cracking it. Fry the egg until the whites are set and the yolk is cooked to your preferred level of doneness, sometimes lifting and tilting the pan to re-distribute the oil. Repeat with the remaining fried eggs, placing each one on top of a tortilla as it has been prepared.
  • Avoiding the egg yolk, distribute about one-fourth of the warmed salsa on each serving dish. The messy tomato liquids can be removed from the pico de gallo by doing the same with a slotted spoon or fork. Add any desired garnishes and freshly ground black pepper to taste.
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  • Serve right away. Bean leftovers are excellent as a dip for tortilla chips if you don’t use them all.

Notes For Huevos Rancheros

IF TOMATOES AREN’T IN SEASON: Instead of adding pico de gallo, you can opt to garnish your dish with chopped cilantro and avocado slices.

LEFTOVERS TIP: Store the various ingredients separately and fry the tortilla and egg immediately before serving if you won’t be eating all four servings of this recipe straight away.

CHANGE IT UP: Instead of red salsa and pico de gallo, try salsa verde and sliced avocado.
MAKE IT GLUTEN-FREE: Ensure that the corn tortillas you use are gluten-free.
MAKE IT DAIRY FREE: Leave out the cheese!

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