Huevos Rancheros
Master the art of mexican cooking with this savory breakfast featuring corn tortillas, large eggs, and refried beans. The prepared technique develops deep, savory flavors throughout. Great for weeknight dinners, whether you're new to cooking or experienced.
Time Breakdown
Ingredients (4 servings)
- 8 small tortillascorn tortillas
- 8 eggslarge eggs
- 1 canrefried beans15 oz
- 1 cancrushed tomatoes14 oz
- 1 smallwhite oniondiced
- 1 pepperjalapeñoseeded and minced
- 2 clovesgarlicminced
- 1 teaspoonchili powder
- 1/2 teaspooncumin
- 1 teaspoonsalt
- 3 tablespoonsvegetable oil
- 1 cupMexican cheese blendshredded
- 1/4 cupfresh cilantrochopped
- 4 wedgeslime wedgesfor serving
Instructions
- 1
Heat 1 tablespoon oil in large skillet over medium heat.
2min - 2
Add onion and jalapeño, cook until softened, 5 minutes.
5min - 3
Add garlic, chili powder, and cumin, cook 1 minute.
1min - 4
Add crushed tomatoes and salt, simmer 10 minutes.
10min - 5
Warm refried beans in microwave or small pan.
2min - 6
Heat tortillas in dry skillet until warm and pliable.
3min - 7
Fry eggs in remaining oil to desired doneness.
6min - 8
Place 2 tortillas on each plate, spread with beans.
2min - 9
Top each with fried egg and ranchero sauce.
2min - 10
Garnish with cheese, cilantro, and lime wedges.
2min
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