Huevos Rancheros Recipe
Two fried eggs cooked to order served over two crispy corn tortillas topped with pinto beans, cheese and ranchero sauce, served with sweet plantains and sour cream.
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Ingredients
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Tortillas and Eggs
Pinto Beans
Ranchero Sauce
Toppings
Method
Prepare the Ranchero Sauce
- 1
Cook the Sauce
In a medium saucepan, combine the diced tomatoes, onion, jalapeño, lime juice, and salt. Cook over medium heat for about 10 minutes until the tomatoes are soft and the flavors meld. Stir in the chopped cilantro and set aside.
Prepare the Pinto Beans
- 2
Heat the Beans
In a small saucepan, combine the canned pinto beans, minced garlic, cumin, salt, and black pepper. Heat over medium-low heat until warm, stirring occasionally, about 5 minutes.
Fry the Tortillas and Eggs
- 3
Fry the Tortillas
In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Fry each corn tortilla for about 1-2 minutes on each side until crispy. Remove and place on a paper towel to drain excess oil.
- 4
Fry the Eggs
In the same skillet, add another tablespoon of vegetable oil. Crack the eggs into the skillet and cook to your desired doneness (sunny-side up, over-easy, etc.), usually about 2-3 minutes.
Assemble the Dish
- 5
Layer the Ingredients
On each crispy tortilla, place a scoop of the heated pinto beans, followed by a fried egg, a sprinkle of shredded cheese, and a generous spoonful of ranchero sauce.
- 6
Serve with Plantains
Peel and slice the sweet plantain. In a separate skillet, fry the plantain slices until golden brown on both sides, about 3-4 minutes. Serve alongside the huevos rancheros with a dollop of sour cream.
