Delicious Huevos Rancheros Recipe

A timeless Mexican breakfast, huevos rancheros (equated "ranch eggs") are fried eggs served on hot corn tortillas and smothered in cooked salsa. When you cut into them, the egg yolks mix in with everything-- the salsa, tortillas. So excellent!

You can also make the eggs rushed instead of fried. In that case the dish is called Huevos a la Mexicana. Either way, salsa with eggs and tortillas makes a wonderful breakfast.

Huevos Rancheros Recipe

The recipe is flexible, in some cases we utilize canned salsa and simply add a couple of more sliced tomatoes and some sliced marinaded jalapeños making the sauce.

Sometimes if we have some leftover refried beans, we'll spread some on the tortillas prior to topping them with the eggs and salsa. My mom has actually been understood to add a pinch of sugar to the salsa sauce if she feels it's too acidic for her taste.

Ingredients

• 1 Tbsp olive oil
• 1/2 medium onion, sliced (about a half cup).
• 1 15-ounce can whole or crushed tomatoes, ideally fire-roasted, (or 1 -2 big fresh vine-ripened tomatoes, when in weather).
• 1/2 6-ounce can diced green Anaheim chiles.
• Chipotle chili powder, adobo sauce, or ground cumin to taste (optional).
• 4 corn tortillas.
• Butter.
• 4 fresh eggs.
• 2 Tbsp fresh cilantro, chopped (optional).

Method

Make the sauce: Sauté the onions in a little olive oil in a large frying pan on medium heat. Once the onions are clear, include the tomatoes and their juices. If using entire canned tomatoes, break them up with your fingers or a spatula as you put them in the pan.

If you are using fresh tomatoes, chop them initially, then add. Note that fresh tomatoes will take longer to prepare as canned tomatoes are already prepared to begin with.

Include chopped green chilies. Add extra chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, and even ground cumin.

Bring to a simmer, lower heat to low, and let simmer while you do the rest of the cooking, stirring periodically. Minimize to warm after it has been simmering for 10 minutes. Include salt to taste if needed.

Warm the plates: Heat the oven to a warm 150 ° F, location serving plates in the oven to keep warm.

Prepare the tortillas: Heat a teaspoon of olive oil in a large non-stick skillet on medium high, covering the pan with the oil.

One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated up through, softened, and pockets of air bubble up within them.

Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue preparing the remainder of the tortillas and the eggs.

Fry the eggs: Using the very same frying pan as was used for the tortillas, add a little butter to the pan, about 2 teaspoons for 4 eggs. Heat the pan on medium high heat. Split 4 eggs into the frying pan and cook for 3 to 4 minutes for runny yolks, more for firmer eggs.

Assemble and serve: To serve, spoon a little of the sauce onto a warmed plate. Leading with a tortilla, then a fried egg. Leading with more sauce, spray with cilantro if desired.

Serve either a couple of eggs/tortillas per plate, depending upon how much you wish to eat. I'm a 2-egg 2 tortilla individual myself.

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