Picaditas Huevos Rancheros Recipe

Breakfast

1. 1

   Make masa dough

   In a large bowl, whisk together the masa harina, warm water, and salt until a smooth dough forms. If the dough seems dry, add a bit more water, 1 tablespoon at a time.

2. 2

   Shape picaditas

   Divide dough into 12 equal pieces. Roll each piece into a ball, then press into a round disc about 3 inches in diameter and 1/4 inch thick.

3. 3

   Fry picaditas

   Heat about 1/4 cup of vegetable oil in a skillet over medium-high heat. Fry each disc 2–3 minutes per side until golden and crisp. Transfer to paper towels to drain.

4. 4

   Warm toppings

   Warm the refried beans in a small pot until smooth. Keep salsa roja warm or at room temperature.

5. 5

   Cook eggs

   In a nonstick skillet, heat a small amount of oil over medium heat. Crack eggs and fry sunny-side up until the whites are set but the yolks remain runny, about 2–3 minutes.

6. 6

   Assemble picaditas

   Spread a generous spoon of warm beans on each picadita. Top with salsa roja, then place a fried egg on top. Sprinkle queso fresco over the egg, drizzle crema, add avocado slices, and garnish with cilantro. If using, scatter jalapeño slices.

7. 7

   Finish and serve

   Squeeze a little lime over each picadita and serve immediately while warm.