Huevos Rancheros (North Mexico)
Huevos Rancheros is a hearty dish of eggs, refried beans, fried corn tortillas and a tomato-based sauce. It originated as a second breakfast for farmers after the early morning's work was done.
Equipment
- Blender or Food Processor
- Normal Kitchen Utensils
Ingredients
- 8 Corn Tortillas
- 8 Eggs
- 6 Tomatoes Roma or Similar Size
- 2 C Refried Beans A 16 Oz. Can Is Close Enough
- 1 Medium White or Yellow Onion
- 2 Serrano Peppers Jalapeños Also Work
- 4 Cloves Garlic
- 4 Tbsp Vegetable or Corn Oil
- 1-2 Oz. Queso Fresco For Garnish
- Salt and Pepper to Taste
Instructions
- Cut the tops off the tomatoes and peppers. Peel and quarter the onion. Peel the garlic.6 Tomatoes, 1 Medium White or Yellow Onion, 4 Cloves Garlic, 2 Serrano Peppers
- Add the tomatoes, peppers and onion, along with 1 Tbsp of oil, to a pot over medium heat. Let them cook 9-10 minutes, turning to a new side every minute or two, to get a little caramelization on the skin.4 Tbsp Vegetable or Corn Oil
- Add the garlic and cook another 2-3 minutes, being careful not to burn the garlic.
- Add all the vegetables to a blender or food processor and pulse for around 30 seconds, until everything is blended but not completely smooth. Note: be careful about blending the hot vegetables, especially if your blender is glass. Let them cool a few minutes if necessary.
- Return the blended vegetables to the same pot, add a heavy pinch of salt, and simmer at medium-low heat for at least ten minutes. The sauce should darken in color as the bubbles cook out and it begins to reduce.Salt and Pepper to Taste
- While the sauce simmers, heat the refried beans in another pot over medium-low heat.2 C Refried Beans
- Heat a skillet over medium-high heat. Add the remaining 3 Tbsp of oil.
- Once the oil is hot, fry the tortillas flat in the oil until golden brown – 30 seconds to a minute each side. Place the fried tortillas on a drain rack or paper towel lined plate to dry. Sprinkle each with a pinch of salt.8 Corn Tortillas
- Fry the eggs to your liking in the same skillet used for the tortillas. There should be enough oil left, but add more if needed.8 Eggs
- Test the ranchero sauce for salt and pepper. A couple heavy pinches of each should do the trick.
- To plate, start with two of the tortillas, side by side. Spoon an eighth of the beans over each tortilla, and top each with a fried egg. Finally, top with some of the ranchero sauce and a sprinkling of the (optional) queso fresco.1-2 Oz. Queso Fresco
Notes
A note on the peppers: two serrano peppers can get pretty spicy if you aren’t used to spicy food. If you need to cut the heat, consider seeding the peppers before cooking, or using one pepper instead of two. Jalapeños can also be a little less spicy than serranos.
If you want to add a smoky flair to this ranchero sauce, try replacing the serranos with chipotle peppers (fun fact: chipotles are ripened, smoked jalapeños).