Huevos Rancheros Recipe
Braised short rib, poached eggs and house made cornbread served with black beans and pico de gallo
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cornbread
Braised Short Rib
Poached Eggs
Black Beans
Pico de Gallo
Method
Cornbread
- 1
Braised Short Rib
- 2
Braised Short Ribs
In a large pot, heat olive oil over medium heat. Season short ribs with salt and pepper, and brown on all sides. Remove ribs and set aside. In the same pot, add chopped onion and garlic, sauté until translucent. Stir in tomato paste and cumin, then add beef broth. Return short ribs to the pot, cover, and simmer for 2-3 hours until tender.
Poached Eggs
- 3
Poach the Eggs
Bring a pot of water to a simmer. Add vinegar. Crack each egg into a small bowl, then gently slide into the water. Cook for 3-4 minutes until whites are set and yolks are still runny. Remove with a slotted spoon.
Black Beans
- 4
Prepare Black Beans
In a small saucepan, heat the canned black beans over medium heat. Add cumin and salt. Simmer for 5-7 minutes until heated through.
Pico de Gallo
- 5
Make Pico de Gallo
In a bowl, combine diced tomatoes, onion, jalapeño, cilantro, and lime juice. Mix well and season with salt to taste.
