Huevos Rancheros has it all: crispy tostadas, silken eggs over-easy, and a bright, tangy tomato salsa. It's a dish you could have for any meal, but if you start off with it, we're pretty sure it's impossible to have a bad day. Kick them up a notch with a layer of creamy refried beans and a fresh finish: we like sliced avocado, queso fresco, and a sprinkle of cilantro. Is there anything better?
Anderson Muñoz
Eggs
6 Roma tomatoes, chopped
1 small white onion, chopped
2 jalapeños, deseeded and chopped
1 garlic clove, chopped
Corn tortillas
½ cup chicken stock
Vegetable oil
Salt to taste
Roast the tomatoes on a comal or skillet until slightly charred.
Peel the tomoatoes and transfer to a molcajete or blender. Grind or blend until you achieve a smooth texture.
Heat 2 tbsp of oil in a skillet. Add onion, jalapeños, and garlic; sauté until softened. Add the ground tomatoes and chicken stock and sauté for 3-5 minutes. Season with salt to taste.
Heat vegetable oil in a skillet, enough to cover the tortillas. Fry the tortillas until lightly golden and crisp. Drain on paper towels.
In the same skillet, fry the eggs to your liking (sunny-side up or over-easy).
Place the fried tortillas on plates. Top each with a fried egg and spoon salsa over the eggs and tortillas.
Serve with refried beans on the side (or spread on tortillas before adding the eggs), and garnish with sliced avocado, queso fresco, and cilantro if you’d like. ¡Provecho!
2 comments
WOOOOOOOW! hice la receta y me encantó, está buenisimoooooo
Great traditional recipe!