Huevos Rancheros Recipe

Char and blend

Heat a dry skillet or comal over medium-high heat. Place the tomatoes, jalapeño and garlic cloves directly on the hot surface. Char, turning occasionally, until tomatoes are blistered and blackened in spots and jalapeño skin is blistered, about 8–10 minutes total. Remove and let cool slightly.

Peel the garlic (if desired) and remove stems from jalapeño. Roughly chop the charred tomatoes, jalapeño and garlic. Transfer to a blender or food processor. Add the chopped onion, cilantro, lime juice, 1 tsp vegetable oil, 1 tsp salt and 1/4 tsp black pepper. Pulse to a slightly chunky salsa (or smooth, to your preference). Taste and adjust salt or lime. Keep warm or chill briefly; salsa can be served fresh at room temperature or warmed gently.

Fry tortillas

In a large skillet, heat 1/2 cup vegetable oil over medium-high heat until shimmering but not smoking (about 350°F / 175°C if using a thermometer). Fry each corn tortilla one at a time: submerge for about 20–30 seconds per side until pliable and golden with crisp edges. Use tongs to transfer tortillas to a wire rack or paper towel-lined plate to drain briefly. Lightly season each fried tortilla with a pinch of salt while hot. Keep warm in a low oven (200°F / 95°C) covered with a clean kitchen towel.

Pan-fry eggs

Reduce heat to medium. In a separate nonstick skillet, melt 1 tbsp unsalted butter over medium heat and add a small drizzle of oil if needed to prevent burning. Crack eggs into the pan (cook in batches if necessary) and cook sunny-side up until whites are set but yolks still runny, about 3–4 minutes. For slightly set yolks, cover the pan for the last 30–45 seconds. Season eggs lightly with 1/2 tsp salt and 1/4 tsp black pepper. Remove and keep warm.

Alternatively, you can fry your eggs in the same skillet used for tortillas after removing excess oil and wiping pan clean; use 1 tbsp oil/butter and fry as above.

Warm the refried beans in a small saucepan over low heat until spreadable. If desired, thin with 1–2 tablespoons water or broth and season to taste.

Place a warm fried tortilla on each plate. Spoon about 1/4 cup warmed refried beans onto each tortilla and spread into a thin layer, leaving edges free.

Place a fried egg on top of the beans on each tortilla.

Ladle 1/3 to 1/2 cup of the prepared salsa over each egg (amount adjustable to taste).

Garnish with crumbled queso fresco or cotija (about 2 tbsp per serving), sliced avocado, extra cilantro leaves, a squeeze of lime and hot sauce if desired.

Serve immediately while tortillas are crisp and eggs are warm. Offer extra salsa and lime wedges on the side.