Huevos Rancheros Recipe

Crisp tortillas

Heat 1 tablespoon vegetable oil in a 10-inch skillet over medium-high heat. When shimmering, add one tortilla and fry 30–45 seconds per side until crisp and lightly golden; transfer to a paper-towel-lined plate. Repeat with the second tortilla, adding more oil if needed. Keep warm in a low oven (200°F / 95°C) while you finish other components.

Arrange each crisp tortilla on a plate. Spread about 1–1.5 tablespoons of sour cream on each tortilla (or dollop to the side), then sprinkle 1 tablespoon crumbled cotija over the top during final assembly. Add sliced avocado and a small handful (about 1/4 cup) of shredded cabbage to each plate. Place a lime wedge and 1/2 teaspoon house-made hot sauce at the side of each serving for finishing.

In a small skillet, heat 1 teaspoon olive oil over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add the chopped roasted green chiles and shredded pork to the skillet. Stir to combine and cook 2 minutes to heat through.

Stir in 1/4 cup chicken stock, 1/4 teaspoon ground cumin and 1/4 teaspoon salt. Simmer gently 4–6 minutes until sauce slightly thickens and flavors meld. Taste and adjust salt. Keep warm on the lowest heat or cover and set aside.

Combine the drained black beans with 1/8 teaspoon cumin and 1/8 teaspoon salt in a small saucepan. Warm over medium-low heat for 3–4 minutes, mashing lightly with the back of a spoon so the beans are partly broken but still chunky.

Stir in 3 tablespoons salsa verde and remove from heat; keep warm. Spoon about 1/4 cup of the sauced beans onto each crisp tortilla when assembling.

Spoon 1.5 tablespoons pico de gallo over each finished tart or serve on the side so it remains fresh and bright.

In a nonstick skillet over medium heat melt 1 teaspoon butter or warm 1 teaspoon oil. Crack two large eggs into the pan (or cook one egg per tortilla if cooking separately). Season with 1/8 teaspoon salt and a pinch of black pepper.

Cook sunny-side up for 2–3 minutes until whites are set but yolks still runny. For over-easy, cook 1–2 minutes more flipping carefully to not break yolks. Remove eggs with a spatula and set atop each assembled tortilla (one egg per tortilla).

On each crisp tortilla, layer as follows: 1/4 cup warmed black beans (spread slightly), 2–3 tablespoons pork green chili (spooned and slightly mounded), then place one fried egg on top. Spoon 1.5 tablespoons pico de gallo near the egg or on top, add sliced avocado and shredded cabbage beside the egg, and sprinkle remaining cotija.

Finish with a drizzle (about 1/2 teaspoon) house-made hot sauce per tortilla if desired and a squeeze of lime. Serve immediately so tortillas remain crisp and yolks are runny for dipping.