Huevos Rancheros* Recipe

Time30m

Serves2

pinto beans, crispy corn tortilla, queso fresco, two eggs, jalapeño salsa, pico de gallo, cilantro cream

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Ingredients

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1
Warm the beans
In a small saucepan over medium heat, warm the pinto beans until steaming. Lightly mash with a spoon to create a rustic, slightly chunky texture.
2
Crisp the tortillas
In a dry skillet over medium heat, toast each corn tortilla until crisp and blistered around the edges, about 1–2 minutes per side. Remove and keep warm.
3
Fry the eggs
In the same skillet (or a separate one), fry the two eggs sunny-side up until the whites are set and the yolks remain runny, about 2–3 minutes. Lightly season with salt if desired.
4
Assemble the base
Spread a thin layer of warm refried pinto beans on each crisp tortilla as a base.
5
Add eggs and toppings
Top each bean-covered tortilla with one fried egg. Spoon jalapeño salsa over the eggs and crumble queso fresco on top.
6
Finish with accompaniments
Add a dollop of pico de gallo and drizzle cilantro crema over each plate. If desired, garnish with chopped cilantro.