Huevos Rancheros

Huevos rancheros, or “rancher’s eggs,” rose from hearty Mexican farm breakfasts meant to fuel a long day outdoors. Crisp corn tortillas cradle fried eggs and a smoky chipotle-tomato ranchero sauce, often finished with refried beans and cilantro.

Serves 4

Estimate for one serving

• 480 cal
• 22g protein
• 42g carbs
• 26g fat
• 9g fiber

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Ingredients

• 8 corn tortillas
• 8 large eggs
• 1 medium white onion
• 2 jalapeño peppers
• 3 garlic cloves
• 1 (14.5 oz) can canned fire-roasted diced tomatoes
• 2 chipotle peppers in adobo sauce
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 3 Tbsp vegetable oil
• 1 (15 oz) can refried beans
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled cotija cheese
• 1 lime
• to taste salt

Instructions

1. 1Dice the onion, jalapeños, and garlic. Set aside.
2. 2In a blender or food processor, combine the canned tomatoes (with juice), chipotle peppers, 1/3 of the diced onion, garlic, cumin, oregano, and salt. Blend until smooth to make the ranchero sauce.
3. 3Heat oil in a medium saucepan over medium heat. Add the remaining diced onion and jalapeños; sauté 3–4 minutes until softened.
4. 4Pour the blended sauce into the pan with the sautéed vegetables. Simmer on low for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt. Keep warm.
5. 5While sauce simmers, warm the refried beans in a small pot over low heat, stirring occasionally. Add a splash of water if too thick. Keep warm.
6. 6In a large skillet, heat the remaining oil over medium-high heat. Fry the corn tortillas one or two at a time for about 30 seconds per side until lightly crisp but still pliable. Drain on paper towels and keep warm.
7. 7Reduce skillet heat to medium-low. Crack 2–eggs into the skillet (depending on space). Fry until whites are set but yolks are still runny, about 3 minutes. Season with salt. Repeat if needed.
8. 8To assemble each plate: place 2 warm tortillas slightly overlapping. Spoon a layer of warm refried beans over them. Top with 2 fried eggs. Generously spoon warm ranchero sauce over the eggs. Sprinkle with crumbled cotija, chopped cilantro, and a squeeze of lime.
9. 9Serve immediately with extra lime wedges on the side.