Time: 1 hour 20 min.
Complexity: easily
Servings: 4

Huevos rancheros (Spanish) huevos rancheros Ranchero (or "fried eggs") is a Mexican breakfast featuring a uniquely served fried egg on a corn tortilla with various vegetables and sauces. To make this breakfast, you'll need small tortillas, slightly larger than the size of the eggs themselves. Fry them in a pan until crispy, spread with refried beans, and place a fried egg on each tortilla. Sprinkle with cheese and herbs and drizzle with a delicious ranchero sauce made from roasted tomatoes, garlic, and hot and smoked chili peppers. This sauce can be made in advance and reheated slightly before serving.

Ingredients:

Flatbread and scrambled eggs

• 8 corn tortillas
• 8 large eggs
• 2-3 tablespoons of vegetable oil
• 0.5 cup crumbled cotija cheese
• 1/4 cup fresh cilantro leaves, coarsely chopped
• 2 tbsp finely chopped onion

Ranchero sauce

• 450 g ripe plum tomatoes
• 3 large cloves garlic, unpeeled
• 1 small onion (about 180 g), cut in half
• 2 ancho peppers, stemmed and seeded
• 1/2-3/4 teaspoon chopped chipotle peppers in adobo sauce + 1/2-3/4 teaspoon adobo sauce
• 1 tbsp. vegetable oil

Refried beans

• 1 can (425g) pinto beans, drained into a separate container
• 1 tbsp. vegetable oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tortilla, eggs, Cotija cheese, baked beans, pinto beans, plum tomatoes, chipotle peppers in adobo sauce, onions, garlic

We recommend

Preparation:

Step 1
• Preheat the oven to 260°C (400°F) and place the tomatoes, garlic cloves, and onion on a baking sheet. Roast the vegetables, turning occasionally, until the skins are puffed and charred, about 35 minutes. Once the vegetables have cooled slightly, peel the garlic.
Step 2
• Meanwhile, bring a small saucepan of water to a boil. Add the ancho peppers, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat the peppers dry.
Step 3
• Ranchero sauceTransfer the vegetables and any juices from the baking sheet to a blender. Add the ancho chili, 1/2 teaspoon each of chopped chipotle and adobo sauce, and 1/2 teaspoon of salt and blend until smooth. Taste; if you prefer a spicier sauce, add the remaining chopped chipotle and adobo sauce.
Step 4
• Heat the oil in a medium saucepan over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, for about 5 minutes until thickened. Taste and add salt if needed. Cover and keep warm over low heat. If the sauce is too thick, thin it by adding water 1 tablespoon at a time.
Step 5
• Refried beansPlace the beans in a medium bowl and pour in about half of the cooking liquid. Mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet, then add the bean puree and a large pinch of salt and mash again. Cook, stirring and scraping with a silicone spatula, until the beans are heated through. If the mixture seems dry, add a little more canning liquid to make the beans creamier. Taste, add more salt if needed, cover, and keep warm over low heat.
Step 6
• Preheat the oven to 200°F (93°C) and line a baking sheet with paper towels. Heat 2 teaspoons of vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until bubbly, about 15 seconds. Flip with tongs and continue cooking until bubbly on the other side, about 15 seconds. Transfer the tortilla from the skillet to the prepared baking sheet. Cook the remaining 7 tortillas in the same manner, adding more oil if necessary.
Step 7
• For serving: Spread about 2 tablespoons of refried beans on each tortilla and place in a warm oven.
Step 8
• In the same skillet you used to fry the tortillas, heat 1 tablespoon of oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crisp and the whites are almost completely set. Cover the skillet and cook until the whites are completely set, another 1 minute. Remove the tortillas from the oven, top with 4 eggs, then return to the oven and repeat with the remaining 4 eggs.
  
  Divide the eggs among the remaining tortillas. Sprinkle each egg with a pinch of salt, add ranchero sauce, and top with cotija cheese, cilantro, and onion. Serve immediately.

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