Huevos Rancharros Recipe

Make the Huarache Dough

In a mixing bowl, combine the corn masa, water, and salt. Mix until a smooth dough forms. Divide the dough into 4 equal portions.

Shape the Huaraches

Flatten each portion of dough into an oval shape about 1/4 inch thick. Heat a griddle or skillet over medium heat and cook each huarache for about 3-4 minutes on each side until lightly browned.

Cook the Beans

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the canned black beans (drained) and cumin. Stir and cook for about 5-7 minutes until heated through. Mash slightly with a fork.

Cook the Sauce Ingredients

In a blender, combine tomatoes, poblano pepper (roasted and peeled), onion, garlic, vegetable broth, salt, and pepper. Blend until smooth.

Heat the Sauce

Pour the blended mixture into a saucepan and bring to a simmer. Cook for about 10-15 minutes, stirring occasionally.

Cook the Eggs

In a non-stick skillet, cook the eggs over easy in a little olive oil, about 2-3 minutes on each side.

Assemble the Huevos Rancharros

On each huarache, spread a layer of frijoles. Top with the cooked eggs, then ladle the rancharro sauce over the top. Sprinkle with queso fresco and add slices of avocado. Add your choice of protein on the side.