Huevos Rancheros Recipe

par-cook potatoes

Place diced potatoes in a pot, cover with cold salted water, bring to a simmer and cook 5–7 minutes until just tender but not falling apart. Drain and let steam dry for 2 minutes.

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add the par-cooked potatoes in a single layer. Let them brown, stirring every 3–4 minutes, about 8 minutes, until golden.

Push potatoes to the side and add the chorizo to the pan (if chorizo is very fatty, spoon off excess fat leaving about 1 tablespoon). Break up chorizo with a spatula and cook until cooked through and slightly crisp, about 5 minutes, then mix with potatoes.

Add the diced onion and minced garlic to the skillet. Cook 3–4 minutes until onion softens. Stir in smoked paprika, cumin, salt and pepper. Cook 1–2 minutes more to bloom spices. Taste and adjust seasoning. Stir in chopped cilantro if using. Keep warm on lowest heat while preparing other components.

If using fresh tomatoes: char whole tomatoes and the jalapeño/serrano on a hot dry skillet or under a broiler until skin is blackened and blistered on all sides, turning occasionally, about 8–10 minutes. If using canned tomatoes, skip charring step.

Place charred tomatoes (or canned tomatoes), jalapeño, quartered onion and garlic in a blender or food processor with 1 teaspoon oil. Pulse to a coarse purée.

Heat a medium saucepan over medium heat. Add the blended tomato mixture and cook, stirring, 4–6 minutes to reduce slightly. Add cumin, oregano, salt and pepper. If sauce seems too thick, add up to 2 tablespoons water. Simmer gently 6–8 minutes to develop flavor. Adjust salt and heat as needed. Keep warm.

Warm the tortillas: heat a large skillet over medium-high and add 1 tablespoon butter or a little oil. Fry tortillas one at a time for about 30–45 seconds per side until pliable and slightly crisp at the edges. Keep covered with a clean towel to stay warm.

Heat a nonstick skillet over medium-low and add 1 teaspoon cooking oil. Crack eggs into a bowl first, then gently slide two eggs into the pan. Cook over-easy: cook until whites are set, about 2–3 minutes, gently flip and cook 20–30 seconds for a runny yolk. Season with a pinch of salt and pepper. Repeat for remaining eggs. Alternatively, cook all eggs in batches to desired doneness.

Make the crema: whisk together sour cream (or crema), lime juice and 1 tablespoon water until smooth and slightly pourable. Add more water if needed. Season lightly with salt to taste.

Slice the avocado and prepare lime wedges and cilantro. Crumble cotija or queso fresco and set aside.

To assemble two servings: place two warmed tortillas on each plate (stacked or single). Spoon a generous portion of the chorizo-potato hash (about 1 cup per serving) onto the tortillas, spreading slightly to create a base.

Ladle ranchero sauce over the hash (about 1/3 to 1/2 cup sauce per plate), allowing some to pool around the tortillas.

Top each plate with two over-easy eggs (two eggs total per serving as described in recipe).

Drizzle crema over the eggs and sauce. Arrange avocado slices on the side, sprinkle cotija and cilantro over the top, and finish with a squeeze of lime. Serve immediately.