Get watchful for a breakfast fiesta with my Huevos rancheros formula. It’s comfortable, customizable, and uses basic kitchen elements. I love classic Mexican recipes! I could eat it every day!
This Mexican breakfast recipe is just almost as easy as it is tasty. As with our breakfast tacos, you can complete this simple recipe by emptying a can of beans and frying an egg. I can use store-bought salsa to make life easy or go the additional league and whip up some Homemade Salsa.
Contents
Traditional Huevos Rancheros
Do you love Mexican meal recipes as much as I do? Then you’re going to lose for this restful huevos rancheros recipe!
This classic word, “rancher’s eggs,” is all about crisp tortillas, light beans, and completely cooked eggs beaten with flavorful salsa. It’s my favorite tostada recipe with a breakfast twist!
Huevos Rancheros Recipe Ingredients
1 (15-ounce) can of jet beans, rinsed and emptied- 1 (4 ounces) can of minced green chiles
- ⅓ cup diced fresh cilantro
- 1 teaspoon lime zest
- 2 tablespoons mint lime juice
- ½ teaspoon salt, divided
- 3 cups hot boiled white rice
- 1 tablespoon butter
- 4 big eggs
- ⅓ cup red enchilada spice
- ¼ teaspoon freshly broken black pepper
- 1 teaspoon diced fresh cilantro, or to taste
- ½ cup tortilla stripes
Substitutions and Variations
Let’s talk about flavoring things up – literally! Here are some deviations you might want to try:
Spicy kick:
- Count some diced jalapeños, serrano peppers, or hot spice to your pico de gallo for an extra kick.
Beans.
- Use black beans or pinto beans rather than refried beans, if desired.
Veggie delight:
- Have sautéed bell peppers, onions, or spinach for a veggie-packed version.
Protein:
- Count more protein like chorizo, bacon, or sliced chicken.
How to Make Huevos Rancheros
- Peel and cut the onion into three wedges for the best toast salsa components. On a comal or cast iron skillet, toast the onion, tomatoes, jalapeños, and sliced garlic cloves over medium-high heat. To make sure it is similar charring, turn on all of the flanks.
- Add the water and all of the toasted parts to a blender. Can the garlic skin and pepper stems be used? Mix till smooth and reserve for later use.
- Now is the time to carry out the recipe’s “sauté the salsa” step. Dice the onion and tomatoes into small, bite-sized pieces. Next, peel and snip the garlic.
- Heat the oil in a big pan over a low heat. Add the garlic mince after the onions have softened, and stay with the sauté as needed. Add the chopped tomatoes and stir while the onions become transparent. Let them finish cooking and chill until all the juices have been collected.
- Next, run the salsa into the pan and carefully mix to mix. Allow it to steam on medium-low heat for about 5 minutes. Yet, add salt to taste; I usually added 3/4 tsp of kosher salt. Mix well and clear from the heat.
- To fry the grain tortillas, Place a pan over medium warmth and add a great amount of oil, about 1/2 cup. When nice and hot, fry the mush tortillas for 25 seconds per side until the borders crisp up. They turn golden brown, but the inside visits are somewhat soft. When done, move to a heat-proof dish streaked with a paper towel. Recite the exact steps with the leaves of the tortillas.
- Heat 2 TBSP of oil for the fried eggs in a big pan. Crack 2 eggs into the pan, ensure the yolk does not break, and then spice with salt to taste. Carefully spoon the fat over the whites. Bring the eggs to a boil so the yolk has a suitable doneness and the whites are firm.
Cook the rest of the eggs following the previous efforts.
- Refried beans: Warm the oil over medium-low heat and sauté the chopped onions until fine. Then, add the minced garlic and boil until the onion is caramelized. You will need to stir as needed throughout the cookery method. Mix in the broth and pinto beans. In a potato masher, mash them until they’re all broken down and light. Lastly, season to taste and mix to combine. Place to the side until must.
- To serve: Set two fried corn tortillas flank on a plate. Spread refried beans across the cover and top with one fried egg per tortilla. Spoon the salsa over the white portion’s entire character, telling the egg yolk. Add just a few drops of sour or Mexican medicine. Someday, put some avocado pieces and lay cilantro leaves for taste and decoration. You are now prepared to serve!
Expert Tips
- Fresh is most useful! Use fresh elements, mainly for the pico de gallo. The vibrant tastes will boost your dish.
- The crisp tortillas add a fantastic crunch to the plate. Fry them up just right for that ideal texture.
- Cook your eggs to your liking, but a little liquid yolk adds a luxurious creaminess to each bite.
How to Store Leftovers
- The beans and salsa leftovers can be kept for 3-4 days or frozen for 3 months. Also, tortillas can be frozen (nearly indefinitely!) for future use. When prepared to reheat, freshly fry as many eggs as you need and top to your heart’s wish.
- Don’t skimp on the toppings. This Mexican huevos rancheros recipe is about loading up on cheese, avocado, and hot dressing.
- If you like a fried egg with breakable edges, heat olive oil in a skillet on increased heat (you don’t want it to smoke) and break your eggs. Once the edges have crisped up, reduce the warmth and cook the yolks to your choice.
Conclusion
Huevos Rancheros Tortilla Bowls are one of my favored go-to breakfast recipes! It’s easy, fast, and filled with bold Mexican flavors. Whether utilizing store-bought salsa or creating everything from scratch, mixing crispy tortillas, light beans, and fried eggs always hits the mark. The best part is it’s customizable, from counting extra spice with jalapeños to combining veggies or protein like chorizo. This dish gets the authentic taste of a Mexican breakfast right to your home, making mornings more exciting!