The classic Mexican dish, Huevos Rancheros, Is A Fiesta Of Flavors. Fried eggs sitting on top of corn tortillas and served with a rustic tomato chili ranchero sauce can be found all over Mexico. If you travel there on vacation, you will find this dish at a simple cantina as well as at famous beachside resorts. It is a delicious way to start your day.
What is especially nice about this classic egg dish is that it doesn’t have to be relegated to just an early morning breakfast although it is quick and easy to prepare. Countless people celebrating Cinco de Mayo with friends love serving this dish as part of a Mexican themed brunch along with pitchers of Margaritas. But we also know that eggs aren’t just for breakfast any more, and I like preparing huevos rancheros for an evening meal.
Ask a hundred cooks or chefs how they prepare this dish and you will probably get a hundred different answers. Actually, you don’t need a recipe for this meal. Let me tell you how simple it is to put together my version of huevos rancheros.
Serves two, adjust accordingly.
- Corn tortillas, I like to brush them with a little oil, place on a baking sheet, and bake in a 350 degree oven for 5 to 10 minutes until crisp. They can be done ahead of time and stored in an airtight container. You can also buy already fried corn tortillas.
- Beans, I like to use black beans although pinto beans are more traditional. It will take about 1 1/2 to 2 cups of cooked beans along with some of their cooking liquid. You can either use left over beans that you have prepared the day before or use canned. Either way, I season the beans for this dish with finely chopped onion, garlic, jalapeño or other chili, along with salt, pepper and cumin. I heat them until their liquid is thick. As they cook, I mash most of the beans but leave some for texture.
- Ranchero sauce, I make this exactly like I make salsa with chopped tomatoes, onions, chili pepper and cilantro. I combine all the ingredients in a small sauce pan along with a teaspoon or so of oil, a squeeze of lime juice and season with salt, pepper and cumin. I let it cook for a few minutes until it turns into a chunky rustic sauce. If you prefer, you can use store bought salsa.
- Eggs, I use freshly laid eggs that I receive from a friend. I melt about a tablespoon or so of butter in a medium hot frying pan and when the butter stops foaming, I add the eggs. I cover and cook until the whites are set. You can also turn them over, if you wish them more well done. If you don’t care for fried eggs, you could also prepare this dish with scrambled eggs.
- Cheese, Traditionally this dish is topped with some crumbled Mexican cheese such as queso fresco. A good substitute would be crumbled feta cheese.
- Garnish, I like to garnish with chopped cilantro. On the side, I serve sliced avocado dressed with a little lime juice and oil for additional color and flavor.
Spoon some ranchero sauce around the edge of a plate, add a tortilla, spread with beans, top with a fried egg and sprinkle with cheese. Garnish with cilantro.
*If you don’t want to do much cooking, you can prepare this dish with store bought crisp tortillas, canned refried beans, and your favorite jarred salsa.
Huevos Rancheros truly are a fiesta of flavors and textures. I believe you will enjoy the rich flavor of eggs, well seasoned beans and a spicy sauce on top of the sweet corn flavor and crunch of corn tortillas. It is a quick, easy meal that doesn’t cost much to prepare. This Mexican classic is vegetarian, gluten-free and muy bueno.