Huevos Rancheros Recipe

Remove stems and seeds from the dried guajillo chiles. Wipe with a damp paper towel to remove dust.

Put the chiles in a small pot and cover with water. Bring to a simmer, turn off the heat, and let sit 10 minutes until softened but still pliable. Reserve 1/4 cup of the soaking liquid.

While chiles soak, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the quarter cup diced onion and cook 2–3 minutes until softened. Add the garlic and cook 30 seconds until fragrant. Add the tomato and cook until it begins to soften, about 3–4 minutes.

Transfer softened chiles (drained), sautéed onion/garlic/tomato and reserved 1/4 cup soaking liquid to a blender. Add broth, cumin, oregano, salt and pepper. Blend until very smooth, about 1 minute. If sauce is too thick, add up to 2 tablespoons additional broth to reach a saucy but still slightly thick consistency.

Heat 1 tablespoon vegetable oil in the skillet over medium heat. Carefully pour the blended sauce into the skillet and simmer gently 6–8 minutes, stirring occasionally, to deepen the flavor and remove rawness. Taste and adjust salt.

Heat a separate medium nonstick skillet over medium heat. Crumble the chorizo into the hot skillet along with 2 tablespoons finely chopped onion.

Cook, breaking up the meat with a spatula, until fully cooked through and slightly crisp at the edges, about 6–8 minutes. Drain excess fat if needed and keep warm. Leave skillet handy for reheating tortillas or crisping later.

In a small bowl combine diced tomato, diced onion, chopped cilantro, minced jalapeño, lime juice and 1/4 teaspoon salt. Mix gently and let rest 5–10 minutes for flavors to marry. Taste and adjust salt or lime as desired.

Warm a clean skillet or comal over medium heat. Lightly brush both sides of each tortilla with a little of the reserved oil from chorizo or a teaspoon of vegetable oil, and warm tortillas one at a time 20–30 seconds per side until pliable and slightly golden. Keep warm wrapped in a clean towel.

In the same skillet used for chorizo, wipe out excess oil leaving about 1 tablespoon. Heat over medium and crack two large eggs into the skillet, frying sunny-side up or to preferred doneness. Season eggs with a pinch of salt and pepper. Cook until whites are set and edges are lightly crisp, about 3–4 minutes for sunny-side up. If you prefer yolks more cooked, cover skillet for 30–60 seconds or flip to cook over-easy.

On a plate, place two warm tortillas side by side or slightly overlapped (two tortillas per serving recommended). Spoon about 1/3 cup of the warm guajillo sauce evenly over the tortillas, spreading to coat but leaving room for toppings.

Divide the cooked chorizo over the sauced tortillas (about 75 g chorizo per portion). Place the two fried eggs on top of the tortillas and chorizo.

Top with 1–2 tablespoons pico de gallo, sprinkle 1 tablespoon crumbled cotija and 1 tablespoon crumbled queso fresco over the eggs. Garnish with cilantro leaves and serve with lime wedges on the side.

Optional: serve additional warm sauce on the side and offer hot sauce or sliced avocado if desired.