Huevos Rancheros Recipe

Make the dough

In a medium bowl combine 2 cups flour and 1 tsp salt. Whisk briefly. Add 1 tsp vegetable oil and 3 tbsp warm water. Mix with a fork until a shaggy dough forms, then knead 4–5 minutes until smooth and elastic. If dough is too sticky add up to 1 tbsp more flour; if too dry add 1 tsp water. Cover with a damp cloth and rest 20 minutes.

Shape & cook tortillas

Divide dough into 6 equal pieces and roll each into a ball. On a lightly floured surface press or roll each ball into a 6–7-inch round (about 1/8-inch thick). Heat a heavy skillet or griddle over medium-high heat. Add a thin film of vegetable oil (about 1/2 tsp) or brush the pan. Cook each tortilla 45–60 seconds per side until brown spots appear and slightly puffed. Keep warm wrapped in a towel.

Cook chorizo

Heat a 10–12-inch skillet over medium heat. Add the chorizo (casings removed) and break up with a spatula. Cook 6–8 minutes until browned and cooked through, stirring frequently. Transfer cooked chorizo to a bowl and reserve skillet (leave about 1 tbsp fat in pan).

Season and warm beans

To the same skillet with reserved fat, add the drained black beans, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Warm gently over medium heat, mashing slightly with the back of a spoon so beans are saucy but still have texture, about 3–4 minutes. Keep warm on low.

Fry eggs

In a separate nonstick skillet melt 1 tbsp butter over medium-low. Crack eggs into the pan (pan-fry style) and cook until whites are set but yolks remain runny, about 3–4 minutes for sunny-side up; cover for 30–45 seconds if needed to set whites without overcooking yolks. Season with a pinch of salt and pepper.

Assemble with cheese

Lay 2 warm tortillas on plates. Spoon 1/2 cup warm seasoned black beans onto each tortilla, spreading into a thin layer. Distribute cooked chorizo evenly over the beans (about 5 oz per serving). Place a fried egg on top of each stack and immediately sprinkle about 1/2 cup shredded Fontina cheese per plate so it melts slightly from the heat.

Roast and blend

Place the roma tomatoes, quartered onion, garlic cloves and serrano chile on a hot skillet or under a broiler. Roast, turning occasionally, until skins are charred and softened (8–12 minutes). Transfer to a blender or food processor. Add 2 tbsp chopped cilantro, 1 tsp lime juice and 1/2 tsp salt. Pulse to desired texture (smooth or slightly chunky). Taste and adjust salt or lime as needed.

If salsa is very hot from roasting, let cool 5 minutes before blending. Keep salsa at room temperature until plating.

Slice avocado

Slice the ripe avocado and toss lightly with 1/4 tsp salt and 1/4 tsp cracked black pepper to season.

Plate and serve

Spoon 2–3 tablespoons salsa roja over each egg. Arrange seasoned avocado slices beside or on top of the stack. Garnish with fresh cilantro leaves and serve with lime wedges. Serve immediately so tortillas stay warm and yolks remain runny.