The Chef

Restaurants

Meals

Drinks

Restaurants›Carmelita's Méxican Restaurant›Huevos Rancheros Recipe

Huevos Rancheros Recipe

Name: Carmelita's Méxican Restaurants HUEVOS RANCHEROS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 8 oz tomatillos, husked and rinsed; 1 each jalapeño, stemmed (seeded for milder); 2 each garlic cloves; 0.25 cups white onion, quartered; 2 tbs fresh cilantro, chopped; 1 tbs lime juice; 1 tsp salt; 1 tsp vegetable oil; 3 each ripe Roma tomatoes; 1 each dried ancho or guajillo chile, seeds removed; 2 each garlic cloves; 0.25 cups white onion, chopped; 1 tbs vegetable oil; 1 tsp apple cider vinegar; 0.75 tsp salt; 2 each large eggs; 2 each corn tortillas; 2 tsp vegetable oil (for frying tortillas and eggs); 2 tbs queso fresco, crumbled; 2 tbs sour cream; 1 tbs green onion, thinly sliced; 0.25 tsp salt; 0.125 tsp black pepper; 0.75 cups shredded cooked chicken or shredded beef (optional); 0.5 cups choice of rice (cooked); 0.5 cups beans (refried or whole); 0.5 cups house potatoes or fruit (optional accompaniment)

Inspired by Carmelita's Méxican Restaurant

Time35m

Serves1

2 EGGS OVER MEDIUM GREEN TOMATILLO SALSA RED SALSA ESPAÑOLA QUESO FRESCO 2 CORN TORTILLAS SOUR CREAM GREEN ONION – ADD SHREDDED CHICKEN OR SHREDDED BEEF 2 CHOICE OF RICE & BEANS, HOUSE POTATOES OR FRUIT

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with HUEVOS RANCHEROS

Selected to serve

COYOTE

3oz 21 ilegal mezcal, dry vermouth, crème de cacao, cocchi americano, coffee bitters stirred-smoky, direct, stiff clean take on a negroni

smoky · stiff · clean

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Green Tomatillo Salsa

8 oz tomatillos, husked and rinsed

1 each jalapeño, stemmed (seeded for milder)

2 each Garlic cloves

1/4 cups white onion, quartered

2 tbs Fresh cilantro, chopped

1 tbs ReaLime juice

1 tsp Celtic sea salt

1 tsp Tuscany sunflower oil

Red Salsa Española

3 each ripe Roma tomatoes

1 each dried ancho or guajillo chile, seeds removed

2 each Garlic cloves

1/4 cups white onion, chopped

1 tbs Tuscany sunflower oil

1 tsp Apple cider vinegar

3/4 tsp Celtic sea salt

Eggs & Assembly

2 each Large eggs

2 each corn tortillas

2 tsp vegetable oil (for frying tortillas and eggs)

2 tbs queso fresco, crumbled

2 tbs Sour cream

1 tbs green onion, thinly sliced

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Optional Protein & Sides

3/4 cups shredded cooked chicken or shredded beef (optional)

1/2 cups choice of rice (cooked)

1/2 cups beans (refried or whole)

1/2 cups house potatoes or fruit (optional accompaniment)

Method

Green Tomatillo Salsa

Place husked tomatillos and jalapeño on a baking sheet. Roast under a broiler or in a 425°F (220°C) oven for 6–8 minutes, turning once, until charred and softened.

Heat 1 tsp vegetable oil in a small skillet over medium and briefly sauté the garlic and quartered onion (about 1 minute) to remove raw bite. Add to a blender with the roasted tomatillos and jalapeño.

Add cilantro, lime juice and 1 tsp salt to the blender. Blend until smooth but slightly chunky. Taste and adjust salt. Keep warm or refrigerate if not using immediately.

Red Salsa Española

If using dried chile, remove stem and seeds, toast briefly in a dry skillet 20–30 seconds until fragrant, then soak in hot water for 10 minutes until soft. Drain and reserve soaking liquid.

Char or roast Roma tomatoes on a baking sheet under broiler or in 425°F (220°C) oven 6–8 minutes until skins blister. In a skillet, heat 1 tbsp oil over medium, add chopped onion and sauté 3–4 minutes until translucent, add garlic and sauté 30 seconds.

Combine roasted tomatoes, softened chile (or a pinch of chile powder for convenience), sautéed onion and garlic in a blender. Add 1 tsp apple cider vinegar, 3/4 tsp salt and 1–2 tbsp reserved chile soaking liquid or water. Blend to a smooth consistency. Taste and adjust salt and acidity. Keep warm.

Eggs & Assembly

Warm Tortillas

Heat a dry skillet or comal over medium-high. Lightly brush each corn tortilla with a little oil (about 1 tsp total for both) and warm 30–45 seconds per side until pliable and slightly blistered. Keep covered in a towel to stay warm.

Cook Eggs

In a nonstick skillet, heat remaining 1 tsp oil over medium. Crack 2 eggs into the pan and cook to over-medium: let whites set, spoon hot oil or pan juices over the yolks and cook until edges are set but yolks still slightly runny, about 3–4 minutes. Season with 1/8 tsp black pepper and 1/8–1/4 tsp salt.

To assemble, place warm tortillas side by side on a plate. Spoon about 3–4 tbs (approx. 2 oz) of green tomatillo salsa on one tortilla and 3–4 tbs of red salsa Española on the other (or place salsas on both as desired).

Place each cooked egg over its tortilla. If adding optional shredded chicken or beef, divide 3/4 cup between servings and place underneath or alongside the eggs before spooning salsa.

Top eggs with crumbled queso fresco (2 tbs), a dollop of sour cream (2 tbs), and a sprinkle of sliced green onion (1 tbs). Serve immediately with choice of rice & beans, house potatoes, or fresh fruit on the side.

Optional Protein & Sides

If using shredded chicken or beef, warm in a small skillet with a splash of the red or green salsa (1–2 tbs) for 2–3 minutes until heated through. Season to taste and divide between plates.

Heat rice and beans according to package or reheat methods. Plate 1/2 cup rice and 1/2 cup beans alongside the huevos rancheros or serve house potatoes/fruit as chosen.