Name: La Popular Rosevilles Huevos Rancheros Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups ripe Roma tomatoes; 0.5 cups white onion; 3 tbs garlic cloves; 1 unit serrano or jalapeño chile (stemmed, seeded if desired); 0.25 cups fresh cilantro (leaves and stems); 1 tbs vegetable oil; 0.5 tsp ground cumin; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs lime juice; 2 cups cooked pinto or black beans (drained, reserve liquid); 2 tbs vegetable oil or lard; 0.25 cups white onion, finely chopped; 1 tsp garlic, minced; 0.5 tsp ground cumin; 0.75 tsp kosher salt; 0.5 cups bean cooking liquid or water; 1 cups long-grain white rice (rinsed); 1.5 tbs vegetable oil; 0.25 cups white onion, minced; 1 tsp garlic, minced; 0.5 cups tomato sauce or blended tomato (see sauce); 1.75 cups chicken or vegetable broth; 0.5 tsp kosher salt; 0.25 cups frozen peas and carrots (optional); 1 cup red onion, thinly sliced; 0.5 cups apple cider vinegar; 0.5 cups water; 1 tsp granulated sugar; 0.5 tsp kosher salt

Method

Lorenza (ranchero) sauce

Char the tomatoes and chile: heat a cast-iron skillet or comal over high heat until very hot. Place whole tomatoes and the serrano on the skillet and char, turning occasionally, until skin is blackened and blistered on all sides, about 8–10 minutes. Transfer to a bowl to cool slightly.

Sauté aromatics: in a small saucepan, warm 1 tablespoon vegetable oil over medium heat. Add half the chopped onion and 1 tablespoon minced garlic; cook until translucent and fragrant, about 2 minutes.

Blend sauce: remove skins from tomatoes and stems from the chile (peel if desired for milder sauce). Add charred tomatoes, chile, sautéed onion and garlic, remaining raw onion, cilantro, cumin, salt and pepper to a blender. Pulse until mostly smooth but slightly textured, about 15–20 seconds. Taste and add lime juice. If sauce feels too thick, add 1–2 tablespoons water.

Simmer: pour blended sauce back into the saucepan and simmer gently over low heat for 6–8 minutes to marry flavors. Adjust seasoning with salt or lime. Keep warm until assembly.

Refried beans

Heat oil in a medium skillet over medium heat. Add 1/4 cup finely chopped onion and cook until soft, 3–4 minutes. Add 1 tsp minced garlic and cook 30 seconds until fragrant.

Add beans, cumin and salt to the skillet. Using a potato masher or fork, mash beans while they heat. Add 1/2 cup bean cooking liquid (or water) in increments to reach a creamy but not runny consistency, about 3–5 minutes. Taste and adjust salt. Keep warm; cover to prevent skin forming.

Mexican rice

Rinse the rice under cold water until water runs clear; drain well.

In a medium saucepan heat 1 1/2 tablespoons oil over medium heat. Add rice and toast, stirring frequently, until some grains begin to color lightly, 3–4 minutes.

Add 1/4 cup minced onion and 1 tsp garlic to the rice; cook 1 minute. Stir in 1/2 cup tomato sauce (or 1/2 cup of blended sauce reserved), then add 1 3/4 cups broth and 1/2 tsp salt. Bring to a boil, lower heat to maintain a gentle simmer, cover and cook until liquid is absorbed and rice is tender, 15–18 minutes.

If using peas and carrots, stir them in at the end, cover and rest 5 minutes. Fluff with fork and keep covered until plating.

Pickled onion

Place sliced red onions in a heatproof jar or bowl. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt. Bring to a simmer just until sugar and salt dissolve, about 1–2 minutes.

Pour hot pickling liquid over onions, press down so onions are submerged, and let cool to room temperature. Refrigerate at least 20 minutes (or up to 2 days). Drain before serving.

Tostadas & assembly

Warm tostadas: if using store-bought crisp tostadas, warm them in a 350°F (175°C) oven for 5 minutes to make them crisp and warm. If frying fresh tortillas, heat oil to 350°F (175°C) and fry tortillas 30–45 seconds per side until golden, drain on paper towel and season lightly with salt.

Heat refried beans and spread: rewarm refried beans if needed. Spoon about 1/3 cup refried beans onto each warmed tostada and spread into an even layer, leaving a small rim.

Poach/sunny-side eggs: for classic sunny-side, heat 2 tablespoons vegetable oil in a nonstick skillet over medium-low heat until shimmering. Crack eggs individually into a small bowl and gently slide into pan. Cook slowly until whites are set but yolks remain runny, 3–4 minutes. To ensure whites set on top, cover skillet for the last 30–45 seconds or spoon some hot oil over whites (basting). Season with a pinch of salt and pepper.

Assemble tostadas: place one cooked egg on top of the beans on each tostada. Spoon 1/4 to 1/3 cup of warmed Lorenza sauce over or around the egg (adjust to taste). Add a small scoop (~1/3 cup) of Mexican rice to the side of each tostada or serve rice as a side plate.

Finish toppings: drizzle 1 tablespoon crema over each assembled tostada, scatter pickled onions (about 1 tablespoon each), arrange 3–4 radish slices, and sprinkle 2 tablespoons crumbled queso fresco and a teaspoon of cilantro leaves per tostada. Serve with lime wedges on the side.

Serve immediately while eggs are warm and yolks runny. If making ahead, keep components separately and assemble just before serving to maintain crispness.