Huevos Rancheros Recipe

If using fresh tomatoes: char the tomatoes and jalapeño/serrano directly over a gas flame, under a broiler, or on a hot cast-iron skillet until skins are blackened and blistered, about 6–8 minutes, turning to char evenly. Transfer to a bowl and let cool 5 minutes. If using canned tomatoes, skip charring.

Place charred (or canned) tomatoes, jalapeño/serrano (stem removed), chopped onion, and garlic in a blender or food processor. Pulse until coarsely blended — you want some texture, not a completely smooth purée.

Heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Pour in blended tomato mixture and cook, stirring occasionally, until it simmers and thickens slightly, about 6–8 minutes.

Stir in ground cumin, apple cider vinegar or lime juice, chopped cilantro, salt, and black pepper. Taste and adjust seasoning. Keep warm over low heat while you finish other components.

Heat 1 tablespoon oil in a skillet over medium heat. Add finely chopped onion and sauté until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds more.

Add cooked rice and drained black beans to the skillet. Stir to combine and break up beans slightly. Cook 3–4 minutes until heated through.

Season with salt and cumin. If mixture seems dry, add 1–2 tablespoons of reserved bean liquid to moisten. Keep warm until plating.

If making refried beans instead of casamiento: heat 1 tablespoon oil in a skillet, add 2 tablespoons finely chopped onion and sauté until soft. Add 3/4 cup cooked black beans and 2–3 tablespoons reserved bean liquid. Mash with a fork or potato masher to desired texture and cook until thick and creamy, 4–6 minutes. Season with salt and cumin.

Peel the ripe plantain and cut on a bias into 1/3-inch thick slices.

Heat 2 tablespoons oil in a skillet over medium-high heat. Add plantain slices in a single layer and fry until golden brown and caramelized on each side, about 2–3 minutes per side.

Transfer to a paper towel-lined plate and sprinkle with a pinch of salt. Keep warm.

Warm the corn tortillas directly over a low flame, on a hot skillet, or in a dry pan for 20–30 seconds per side until pliable and slightly charred. Wrap in a clean towel to keep warm.

Heat 2 tablespoons vegetable oil in a nonstick or cast-iron skillet over medium heat until shimmering.

Crack the eggs into the skillet and fry to style: for sunny-side up, cook undisturbed until whites are set and edges are crisp, about 2–3 minutes; for over-easy, cook until whites set then flip and cook 20–30 seconds more. Season with salt and freshly ground black pepper.

To assemble: place warmed tortillas on the plate. Spoon a portion of casamiento or refried beans onto the tortillas (or to the side). Place the fried eggs on top of the tortillas, then spoon 2–3 tablespoons of warm salsa ranchera over the eggs.

Add fried plantain slices to the plate. Drizzle crema over the eggs and tortillas, and sprinkle crumbled queso duro on top. Serve immediately.