Huevos Rancheros Recipe
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Ingredients
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Egg & Tortilla Assembly
Ranchero Sauce
Toppings & Garnish
Method
Ranchero Sauce
- 1
- 2
build sauce
Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, ground cumin, dried oregano, 3/4 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 8–12 minutes until slightly thickened. Taste and adjust seasoning.
- 3
keep warm
Keep the sauce warm on the lowest heat while you prepare tortillas and eggs. If it thickens too much, stir in 1–2 tablespoons water to reach a spoonable consistency.
Egg & Tortilla Assembly
- 4
prepare tortillas
In a large skillet or shallow frying pan, heat 2 tablespoons neutral oil over medium-high heat. When oil shimmers, fry each corn tortilla 20–30 seconds per side until soft and slightly blistered but not crisp. Work in batches if necessary. Transfer to a paper-towel-lined plate and keep warm in a low oven (about 200°F / 95°C) or covered with foil.
- 5
- 6
warm beans
While eggs cook, warm 1 cup refried beans in a small saucepan over low heat, stirring occasionally, or microwave in a covered bowl for 1–2 minutes until hot.
- 7
assemble
Place a warmed tortilla on each plate. Spoon about 1/4 cup warmed refried beans onto each tortilla and spread into a thin layer. Spoon 1/4 to 1/3 cup ranchero sauce over the beans on each tortilla (reserve extra sauce at the table). Carefully place one fried egg on top of each sauced tortilla.
Toppings & Garnish
- 8
finish plates
Top each plated huevo ranchero with approximately 2 tablespoons crumbled queso fresco or cotija, 1/2 tablespoon chopped cilantro, and 1 tablespoon sour cream or crema. Add 2–3 thin radish slices and a few avocado slices if using. Serve with a lime wedge alongside for squeezing.
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