Huevos Rancheros
Huevos Rancheros is the most popular choice for breakfast and brunch in Mexican cuisine. The meal consists of fried eggs topped on corn tortillas with a red sauce, crumbled queso, and cilantro; served with a side of refried beans and sliced avocado. The dish is easy to put together, inexpensive, and oh-so satisfying.There are also a couple of variations of the dish. Huevos ahogados features the eggs poached instead of fried. Huevos divorciados has a different sauce for each egg: one red, one green. Huevos motulenos, originating from the city of Motul in the Yucatán, features the eggs on tortillas served with black beans, ham, peas, fried plantains, and salsa picante.
Servings: 2
Equipment
- food processor
Ingredients
- 4 large eggs
- 4 corn tortillas
- 2 tbsp vegetable oil
- queso fresco
- cilantro chopped
- refried beans
- avocado sliced
Sauce
- 2 tomatoes diced
- 1 serrano pepper diced
- 2 garlic cloves
- 2 green onion chopped
- 2 tbsp vegetable oil
- salt to taste
Instructions
- Add the tomatoes, garlic, serrano, and green onions to a food processor.
- Pulse until smooth.
- Heat up the cooking oil in a pot over medium heat. Pour in the salsa. Fry for 10 minutes to cook out the raw flavor. Season with salt to taste. Set aside.
- Heat up 1 tbsp of cooking oil on a griddle over medium high heat. Fry the tortillas for a minute on each side until crispy. Set aside.
- In an egg skillet, heat up 1 tbsp of cooking oil over high heat. Crack in the eggs and fry sunny side up until the whites are cooked; about 3 minutes.
