Huevos Rancheros
Possibly my favorite breakfast of all time, this is a simple crowd-pleaser based on a sauce that can be made in advance for an easy brunch at home!
Huevos rancheros translates to ‘ranch-style eggs’, and is a breakfast made in the style of traditional morning fare on rural Mexican farms. This is a dish born from necessity, usually made with whatever is in the cabinet, and for that reason can be made with any number of substitutions depending on what you have. Some people prefer whole veggies on top, I don’t. Some people prefer without avocado and refried beans, but I love those things. Some serve it with green sauce, I love a deep red adobo sauce. Huevos rancheros is usually made without a recipe due to its simplicity and versatility, but here is mine!
Yields: Serves 6
Active Time: 20m
Total Time: 25m
INGREDIENTS:
For Ranchero Sauce:
¼ c. canola oil, divided
1 small yellow onion, thinly sliced
4-6 cloves of garlic, thinly sliced
2 whole dried ancho chilies (optional, but recommended)
½ tsp dried oregano
1 tsp cumin
1 (14-ounce) can whole peeled tomatoes (DOP, see note)
3 Tbsp chipotle chilies in adobo, with their sauce
1 (4-ounce) can of diced peppers, or one medium jalapeno
1 Tbsp soy sauce
Juice of one lime
One large handful of cilantro, washed and chopped
Kosher salt and freshly ground black pepper, to taste
For Serving:
2 fresh corn tortillas per serving
2 eggs per serving
Crumbled Cotija or Feta cheese
Diced avocado
Hot refried beans
RECIPE:
If using dried chilis, trim the tops and discard all the seeds. Microwave on high until fragrant, about 15 seconds. Cut into thin slices with kitchen shears.
Heat 1 Tbsp of the canola oil in a medium saucepan over medium heat until shimmering. Add garlic and onions and cook, stirring occasionally, until softened. Add cumin, oregano, and chili strips and cook until fragrant, just a few seconds. Add tomatoes, canned or fresh peppers, and adobo chilis with their sauce and bring mixture to a simmer. Your home will smell amazing. Reduce heat and simmer for 10-15 minutes, until everything is softened and combined.
Purée mixture with a hand blender or in a high-speed standing blender until well combined and to your desired smoothness. Stir in soy sauce, lime juice, salt, pepper, and half of the cilantro. Taste for seasoning.
Heat remaining 3 Tbsp canola oil in a medium skillet over high heat until shimmering. Working one at a time, fry corn tortillas until lightly browned but still pliable (we’re not making tostadas!), about 30 seconds per side. Transfer to a paper towel to drain. Cover with foil to keep warm.
Fry up eggs in remaining oil, basting with hot oil to cook the tops until whites are set. Season with salt and pepper. Heat refried beans in the same pan.
To assemble, place one tortilla down. Spread some refried beans over, then salsa, then egg, then cheese, then avocado. Repeat process once more to form a second layer slightly offset from the first, leaving yolks exposed. Garnish with a final spoonful of sauce, some cheese, and the remaining half of chopped cilantro. Enjoy.
HELPFUL NOTES
This is a recipe that is designed to be made with whatever you have in your cabinet, so feel free to make any substitutes needed. I prefer DOP San Marzano tomatoes in this, which are not exactly authentic but are the best tasting canned tomatoes I can find year round. Feel free to substitute with fire roasted tomatoes, crushed tomatoes, even a bunch of cored fresh tomatoes, honestly anything will work here. Same for the chilis, although the adobo sauce gives a distinct flavor here you will not want to miss.
