Huevos rancheros literally translates to “ranch eggs” and it’s proof that the best things come in two’s.
Huevos Rancheros is almost always served as two fried eggs in two corn tortillas with salsa, beans and sometimes cheese. You can add even more of a fresh herbal taste with a sprinkle of cilantro or turn it spicy with some hot sauce.
No matter how you order this classic Mexican breakfast, you will love every bite, especially when all the components of this dish mix together on your fork… pure heaven!
For the rancheros sauce:
- 3 tomatoes cubed
- 3 serrano chiles sliced
- 1/4 onions chopped
- 1 clove garlic minced
- 1 tablespoon oil
- 1 tablespoon salt
- 1/2 teaspoons pepper for the sauce
For the eggs and tortillas:
- 4 tablespoons oil
- 8 corn tortillas
- 8 eggs
- 1/2 teaspoons salt
- 1/4 teaspoons pepper
For the beans:
- 1/2 tablespoons oil
- 440 g beans canned
- Turn on the heat to medium and heat up 1 tablespoon of oil in either a comal or a large saucepan. Toss in the onion and garlic and fry until the onion becomes translucent.
- Stir in the tomatoes and chilli and simmer for 10 minutes. Add some water to give the sauce a soupy consistency, cover and cook until bubbling. Set aside.
- Once cooled, add the contents of the pan to a blender and blend to a nice, homogenous texture.
- Next add some more oil to the pan and heat the sauce back up on a medium flame. Fry it for about 5 minutes, then season and set aside.
- In a separate pan or skillet fry the corn tortillas in a bit of oil for 1 minute on each side. Drain the excess oil on kitchen paper and set aside.
- In the same pan, fry the eggs and season to taste.
- Stir the canned beans in a pan with a little oil until heated throughout.
- Serve two tortillas in a wide, flat dish, place two eggs on top and serve with ranchera sauce and beans.
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