Huevos Rancheros Recipe
pasture-raised eggs, crisp corn tortilla, breakfast potatoes, refried Rancho Gordo pinto beans with queso fresco, onion, cilantro, avocado, salsa ranchera (vegetarian modifiable)
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Ingredients
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Tortilla and Potatoes
Eggs and Beans
Toppings
Method
Preparation
- 1
Prepare the Breakfast Potatoes
Wash and dice the breakfast potatoes into small cubes. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes, season with salt and black pepper, and sauté until golden brown and tender, about 15-20 minutes. Stir occasionally to ensure even cooking.
- 2
Warm the Pinto Beans
In a small pot, heat the Rancho Gordo pinto beans over low heat. Stir occasionally until warmed through, about 5-7 minutes. If desired, add a bit of salt for taste.
- 3
Prepare the Corn Tortillas
In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Quickly fry each corn tortilla for about 30 seconds on each side until they are crisp and golden. Remove and set aside.
Cooking the Eggs
- 4
Assembly
- 5
- 6
Serve
Serve immediately with the breakfast potatoes on the side. Enjoy your delicious Huevos Rancheros!
