Huevos A La Mexicana Recipe

In a bowl combine diced tomatoes, finely diced onion, chopped cilantro, minced jalapeño (if using), lime juice, salt and pepper. Stir to combine and taste; adjust salt or lime as needed. Let rest at room temperature for at least 10 minutes to meld flavors while you prepare other components.

Heat a small skillet over medium-high heat until hot. Add 1 tablespoon oil and swirl. Add halved or whole jalapeños cut-side down. Cook without moving for 2–3 minutes until blistered and charred in spots, then turn and char other sides (another 2 minutes). Remove and sprinkle with 1/4 tsp salt. Keep warm.

If using canned refried beans, warm them in a small saucepan with 1 tbsp lard or oil, 1 tsp minced garlic, and 2 tbsp water; stir until smooth and heated through, adjusting water for desired consistency. If using cooked whole pinto beans: heat 1 tbsp lard/oil in a skillet over medium heat, sauté 2 tbsp chopped onion until translucent (about 3 minutes), add 1 tsp minced garlic and cook 30 seconds. Add 1 cup cooked beans and 2 tbsp reserved bean liquid or water. Mash with a potato masher or back of spoon until mostly smooth; cook 2–3 minutes more, season with 1/2 tsp salt, and adjust thickness with more water if needed.

Toast rice

Heat 1 tbsp oil in a medium saucepan over medium heat. Add rinsed rice and sauté, stirring frequently, until rice begins to turn pale golden (4–6 minutes). Add 2 tbsp chopped onion and 1/2 tsp minced garlic; sauté 1 minute.

Stir in 1/2 cup tomato sauce (or blended tomatoes), 1.75 cups broth and 3/4 tsp salt. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes. Fluff with fork and stir in 1 tbsp chopped cilantro if using.

Crack the 6 eggs into a bowl, add 2 tbsp milk or water (optional for fluffier eggs), 1 tsp salt and 1/4 tsp black pepper. Whisk until blended and slightly frothy.

Heat a large nonstick skillet over medium heat. Add 1 tsp vegetable oil and 1 tsp butter. When butter is melted and bubbling, add 1/4 cup finely chopped onion and 1 jalapeño (finely chopped). Sauté 1–2 minutes until onion is translucent but not browned.

Add 3/4 cup diced, seeded tomato and cook 1–2 minutes until tomatoes soften and release some liquid. Stir frequently so mixture stays cohesive.

Pour the beaten eggs into the skillet. Allow eggs to set at the edges for about 20–30 seconds, then gently push and fold with a spatula to form soft curds. Continue folding and cooking on medium-low for 2–3 minutes until eggs are just set but still moist. Remove from heat and fold in 1 tbsp chopped cilantro. Taste and adjust salt.

Warm tortillas in a dry skillet or wrapped in a towel in a low oven. On each plate arrange a scoop of Mexican rice, a portion of refried beans, and a helping of huevos a la Mexicana. Add pico de gallo and a seared jalapeño on the side. Sprinkle queso fresco or cotija if using and serve with lime wedges.

Suggested plating: 1/3 cup rice, 1/3 cup refried beans, 1/2 of the scrambled eggs per serving (approx. 3 eggs), 2 tablespoons pico de gallo, 1 torreaded jalapeño, 1–2 warmed tortillas.