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Huevos Rancheros Recipe

Name: Casa Añejos Huevos Rancheros Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tbs olive oil; 0.5 cup yellow onion; 2 tsp garlic cloves, minced; 2.5 cups roma tomatoes, chopped; 1 each jalapeño, seeded and chopped; 0.25 cup fresh cilantro, chopped; 0.5 cup vegetable or chicken broth; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 1 tbs lime juice; 1 cup roma tomatoes, finely diced; 0.25 cup white onion, finely diced; 0.25 cup fresh cilantro, chopped; 0.5 each jalapeño, seeded and minced; 1 tbs lime juice; 0.5 tsp salt; 2 cups russet potatoes, peeled and diced 1/2-inch; 2 tbs vegetable oil; 0.5 tsp smoked paprika; 0.5 tsp onion powder; 0.75 tsp salt; 0.5 tsp black pepper; 4 each large eggs; 1 tbs butter; 4 each corn or flour tortillas (optional); 0.25 cup crumbled queso fresco or cotija; 2 tbs fresh cilantro leaves for garnish; 0.25 tsp salt

Inspired by Casa Añejo

Time45m

Serves4

/fried eggs/smothered in our homemade ranchero sauce ,topped with/pico de gallo/ served with house potatoes

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Ingredients

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Ranchero Sauce

2 tbs olive oil

1/2 cup yellow onion

2 tsp Garlic cloves, minced

2 1/2 cups roma tomatoes, chopped

1 each jalapeño, seeded and chopped

1/4 cup Fresh cilantro, chopped

1/2 cup vegetable or chicken broth

1/2 tsp Ground cumin

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs ReaLime juice

Pico de Gallo

1 cup roma tomatoes, finely diced

1/4 cup white onion, finely diced

1/4 cup Fresh cilantro, chopped

1/2 each jalapeño, seeded and minced

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

House Potatoes

2 cups russet potatoes, peeled and diced 1/2-inch

2 tbs Tuscany sunflower oil

1/2 tsp Smoked paprika

1/2 tsp Onion powder

3/4 tsp Celtic sea salt

1/2 tsp black pepper

Eggs & Assembly

4 each Large eggs

1 tbs Butter

4 each corn or flour tortillas (optional)

1/4 cup crumbled queso fresco or cotija

2 tbs fresh cilantro leaves for garnish

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Ranchero Sauce

Prep and sweat aromatics

Heat 2 tbs olive oil in a medium skillet over medium heat. Add 1/2 cup chopped yellow onion and sauté until translucent, about 4–5 minutes. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Add chopped roma tomatoes (2.5 cups) and 1 chopped jalapeño. Cook, stirring occasionally, until the tomatoes begin to break down, about 6–8 minutes.

Stir in 1/2 cup broth, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Reduce heat to medium-low and simmer until sauce thickens slightly, about 8–10 minutes.

Finish by stirring in 1 tbs lime juice and 1/4 cup chopped cilantro. Taste and adjust seasoning. Keep warm on very low heat while preparing eggs and potatoes.

Pico de Gallo

Combine 1 cup finely diced roma tomatoes, 1/4 cup diced white onion, 1/4 cup chopped cilantro and 1/2 jalapeño (minced) in a bowl. Add 1 tbs lime juice and 1/2 tsp salt. Stir and let sit at room temperature at least 10 minutes for flavors to meld.

House Potatoes

While sauce simmers, rinse diced potatoes and pat dry. Heat 2 tbs vegetable oil in a large skillet over medium-high heat until shimmering.

Add potatoes in a single layer, season with 1/2 tsp onion powder, 1/2 tsp smoked paprika, 3/4 tsp salt and 1/2 tsp black pepper. Cook, stirring occasionally, until golden and tender, about 12–15 minutes. Reduce heat if they brown too quickly.

Taste and adjust seasoning. Keep warm and cover until ready to serve.

Eggs & Assembly

Warm tortillas briefly in a dry skillet or in the oven (optional). This recipe makes 4 servings; plan one tortilla per person if using.

In a large nonstick skillet, melt 1 tbs butter over medium heat. Crack 4 large eggs into the skillet (or cook in two batches). Season each egg with a pinch of salt and pepper (use the 1/4 tsp each reserved). Fry until whites are set but yolks remain runny, about 3–4 minutes for sunny-side up. For over-easy, flip carefully and cook 30–45 seconds more.

To assemble, place a warmed tortilla (if using) on each plate or serve directly on plate. Spoon a generous ladle (about 1/2 cup) of warm ranchero sauce onto each tortilla/plate, then set 1 fried egg on top. Spoon another 1/4–1/3 cup sauce over each egg to 'smother' it.

Top each egg with about 2–3 tbs pico de gallo and sprinkle with 1 tbsp crumbled queso fresco/cotija and a few cilantro leaves (use the 2 tbs garnish). Serve with a side of house potatoes (about 1/2 cup per serving).

Inspired by Casa Añejo

guacamole green sauce/ Yucatan style salsa/ micro cilantro/ onions