Huevos Rancheros

Name: Huevos Rancheros
Total time: 30 min
Yield: 2
Ingredients: 3 unit tomato (ripe, whole); 2 unit serrano chili (whole, stemmed); 1 unit onion (half, roughly chopped); 2 clove garlic (unpeeled); 3 tbsp vegetable oil; 1 tsp salt; ½ tsp oregano (dried, Mexican); 4 unit corn tortillas; 4 unit eggs; ¼ cup cotija (crumbled); 2 tbsp cilantro (chopped); ¼ tsp black pepper (ground)

Breakfast · Latin American & Caribbean

12 ingredients · 30 minutes · 2 servings

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565kcal21.8g protein36.3g fat40.4g carbs~$2.19/ serving*

Contains dairy, egg · sometimes contains gluten — check the label

Restrictions

Containsdairy · eggIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelgluten (tortillas)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

VegetarianPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

3 unit	tomato (ripe, whole)
2 unit	serrano chili (whole, stemmed)
1 unit	onion (half, roughly chopped)
2 clove	garlic (unpeeled)
3 tbsp	vegetable oil
1 tsp	salt
½ tsp	oregano (dried, Mexican)
4 unit	corn tortillas
4 unit	eggs
¼ cup	cotija (crumbled)
2 tbsp	cilantro (chopped)
¼ tsp	black pepper (ground)

Optional

Not counted above. The dish works without them.

1 cup	refried beans (warm)
1 unit	avocado (sliced)
1 unit	lime (wedges)
¼ tsp	cumin (ground)
2 tbsp	sour cream

Steps

Char10 min
dry comal or skillet, medium-high
- tomato
- garlic
tomatoes + serranos + unpeeled garlic, turning until the tomato skins split and blacken in patches and the chiles blister — the burnt skin is the smoke, so do not peel it off; leave the garlic in its jacket or it scorches bitter before the tomatoes are soft
Mix2 min
blender, coarse
- onion
- oregano
charred tomatoes + chiles + peeled garlic + raw onion + oregano, pulsed to a loose purée with visible flecks — a fully smooth blend whips in air and turns the salsa pale orange
Fry8 min
medium-high, then reduced
2 tbsp oil until it shimmers, + the purée all at once so it hisses and darkens at the edges + salt — frying the blended tomato in hot fat is the whole point of salsa ranchera: it drives off raw water, deepens the colour to brick, and binds the chile heat into the oil. Reduce until it coats a spoon = salsa
Fry3 min
remaining oil, medium-high
- corn tortillas
tortillas, 20-30 seconds a side, until pliable and just starting to blister — this seals the starch so the tortilla holds up under wet salsa instead of dissolving to paste. Drain and keep warm
Fry4 min
medium, uncrowded
- eggs
- black pepper
eggs in the tortilla-frying oil, spaced so the whites do not merge, until the edges are lacy and brown and the whites are set but the yolks still liquid + black pepper — the runny yolk is a second sauce and a hard yolk breaks the dish
Top2 min
tortillas (+ refried beans spread over them, if using) + fried eggs + hot salsa spooned around the yolks rather than over them + cotija + cilantro + optionals at the table; serve immediately, because the tortilla softens fast