45 min · Vegetarian · Main course · For beginners
Huevos Rancheros
For 4 servings · US units
Ranch-style eggs: fried eggs on tortillas and beans with roasted tomato salsa
A corn tortilla fried until crisp at the edges, a warm layer of refried beans, a fried egg with a runny yolk and plenty of salsa made from oven-roasted tomatoes spooned over the top: that's all there is to huevos rancheros. Avocado, cilantro and a little crumbled cotija round out the plate, and the whole thing is on the table in about 45 minutes.
Ingredients
- 4tomatoesRoma or plum tomatoes, for the salsa
- 1onionfor the salsa, roughly diced
- 2 clovesgarlicpeeled, for the salsa
- 1seeded, for the salsa; adjust to tasteMedium-sized green chilli from Mexico, thick-fleshed and juicy, with a fresh, moderate heat.Substitute: Other fresh green chillies of medium heat work well, such as serrano, which is somewhat hotter, or sturdy green chillies from an Asian grocer used more sparingly. Mild Turkish long green peppers give a similar freshness but little heat.Read more
- 8eggsfried sunny side up or poached
- 8briefly fried in oil or warmed in the ovenThin flatbreads made from nixtamalized corn dough, with a gently earthy corn flavour.Substitute: Homemade ones from masa harina are just as good, whereas ordinary cornmeal or polenta won't bind into a dough. Wheat tortillas work for filling but taste blander, are softer and don't crisp the same way when fried.Read more
- 1⅛ lbheated, spread on the tortillaCooked beans, usually pinto or black, mashed and fried in lard or oil into a creamy, savoury purée.Substitute: Homemade from drained canned pinto, black or kidney beans, fried in lard or oil and mashed, they come very close to the original. Lard gives a rounder, more typical flavour than oil.Read more
- 3 tbspoilfor frying tortillas and eggs
- saltto season the salsa
- 1 bunchchopped, in the salsa or as garnishThe fresh leaves of the coriander plant, with a bright, citrusy and slightly peppery taste.Substitute: There is no true substitute. Flat-leaf parsley, perhaps with a little lime zest, adds colour and green freshness but not cilantro's distinctive citrusy note.Read more
- 2⅛ ozcrumbled, for topping (optional)A Mexican cow's milk cheese, salty and dry, crumbled or grated over finished dishes.Substitute: Ricotta salata comes closest in texture and saltiness. Feta also works but is moister and noticeably tangier; well drained and crumbled, it suits recipes calling for young cotija best. For aged cotija, a mild pecorino or Parmesan works, though it tastes nuttier and sharper, so use a little less.Read more
- 1avocadosliced, for serving
- 2 tbsplimestirred into the salsa or drizzled over (optional)
- 2⅛ ozgrated, on tortilla or egg (optional)A mild, semi-firm cow's milk cheese from California that melts softly and evenly.Substitute: Young Gouda, mild Cheddar or a mix of mozzarella and Gouda melt similarly well; Gouda and Cheddar add a little more flavour, while mozzarella on its own is stringier and blander.Read more
- hot saucefor serving (optional)
- 1instead of jalapeño for a smoky salsa (optional)Smoked, dried jalapeños packed in a dark, sweet-sour sauce of tomato, vinegar and spices, smoky and properly hot.Substitute: Dried chipotles, soaked and blended with a little tomato paste and a splash of vinegar, come closest; at a pinch, smoked paprika and a little cayenne with tomato paste give smoke and heat, but not the fleshy texture or the sweet-sour depth of the sauce.Read more
Method
- Heat the oven to about 390 °F. Wash the tomatoes, cut out the stem ends and roast them on a baking sheet for 15 to 25 minutes, until the skins split and pick up a bit of color.
- Tip the roasted tomatoes into a blender with the roughly diced white onion, the peeled garlic cloves and the seeded jalapeño, and blend until the salsa is as smooth or as chunky as you like it. If you want it smokier, use a chipotle in adobo instead of the jalapeño.
- Season the salsa with salt and adjust the heat. If you like, stir in some of the chopped cilantro and a splash of lime juice now.
- Warm the refried beans in a small pot over medium heat, stirring now and then so they don't catch on the bottom.
- Fry the corn tortillas briefly on each side in a little vegetable oil, or warm them in the oven instead. Blot them on paper towels and keep them warm.
- Heat the rest of the oil in a skillet and fry the eggs until the whites are set and the yolks are still nice and runny. If you're using Monterey Jack, scatter the grated cheese over the eggs or the tortillas at this point.
- To assemble, set two tortillas on each plate, spread them with a layer of refried beans, slide an egg onto each tortilla and spoon over a generous amount of salsa.
- Finish with sliced avocado, cilantro, crumbled cotija and, if you like, hot sauce or a squeeze of lime juice, and serve right away while the yolks are still runny.
Tips and variations
You can also make the salsa on the stove: sauté the jalapeño, onion, tomatoes and garlic with paprika and oregano, add water, simmer for 10 minutes, then blend. Instead of frying the eggs, try poaching them for 4 to 6 minutes in simmering salted water with a little vinegar. For a heartier skillet version, add diced oven-roasted potatoes, seasoned with chili powder if you like. Want it stripped back? Skip the beans and go with just tortilla, egg and salsa, or fry the tortilla with the beans and cheese right in the skillet until crisp. A spoonful of sour cream and a few sliced radishes on top bring freshness and crunch, and put any leftover salsa on the table in a bowl so everyone can help themselves to more.
Allergens
Contains: Eggs
May contain if you use the optional ingredients: Milk (including lactose)
Not every ingredient in this recipe has been checked, so nothing is promised as free from.
These notes follow from this recipe's ingredient list. Ready-made products and brands may contain further allergens — please check the packaging yourself.
Something not right?
This recipe was put together from independent sources and checked before publishing. Even so, a mistake can slip through — an amount that does not add up, a step that does not work as written. If you spot something, write to us: we will look into it and put it right.
