Huevos Rancheros
Crisp corn tortillas topped with refried beans, fried eggs and a warm, spicy blender ranchero sauce, finished with queso fresco, avocado and cilantro.
Chef's note Ranchero sauce should taste bright and a little hot. Leave the jalapeño seeds in if you like it hotter.
Chef's note Ranchero sauce should taste bright and a little hot. Leave the jalapeño seeds in if you like it hotter. Make a double batch of sauce; it's great on scrambled eggs all week.
Ingredients
- 1 can fire-roasted diced tomatoes 14.5 oz
- ½ white onion chopped
- 1 clove garlic
- 1 jalapeño stemmed
- ½ tsp ground cumin
- ¾ tsp kosher salt
- 2 tbsp neutral oil divided
- 1 can refried beans 16 oz
- 8 corn tortillas
- 8 large eggs
- ½ cup queso fresco or feta crumbled
- 1 avocado sliced
- 2 tbsp cilantro chopped
Steps
Blend 1 can fire-roasted diced tomatoes, ½ white onion, 1 clove garlic, 1 jalapeño, ½ tsp ground cumin and ¾ tsp kosher salt until fairly smooth. Heat 1½ tsp neutral oil in a saucepan over medium heat, pour in the sauce (it will spatter), and simmer 8 to 10 minutes, until slightly thickened.
Warm 1 can refried beans in a small pot with a splash of water, stirring until smooth and hot.
Heat 1½ tsp neutral oil in a large nonstick skillet over medium-high heat. Crisp 8 corn tortillas one at a time, about 30 seconds per side, and keep them warm on a plate under a towel.
Add the rest of the oil (1 tbsp neutral oil) to the skillet over medium heat and fry 8 large eggs, in batches, until the whites are set and the yolks are still runny, about 3 minutes.
For each plate, overlap two tortillas, spread them with beans, top with two eggs, and spoon the warm ranchero sauce around them. Finish with ½ cup queso fresco or feta, 1 avocado and 2 tbsp cilantro.
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