Rancheros Recipe
Fried eggs topped with house tomatoe sauce. Spicy Add chile Steak or costeño Chicken sauce 4.
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Ingredients
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House breakfast
Method
House breakfast
- 1
Prep aromatics
Dice 0.5 medium yellow onion, mince 2 garlic cloves, and finely chop 1 fresh jalapeño (remove seeds if milder heat is desired).
- 2
Sauté aromatics
In a skillet over medium heat, warm 1 tablespoon olive oil. Add the onion and garlic; sauté until translucent, about 3-4 minutes.
- 3
Bloom spices
Add the jalapeño, 0.25 tsp ground cumin, 0.5 tsp chili powder, 0.5 tsp salt, and 0.25 tsp black pepper. Cook 30 seconds until fragrant.
- 4
Make ranchero sauce
Pour in 1 cup house tomato sauce. Simmer 8-10 minutes, stirring occasionally. Stir in 2 tablespoons chopped cilantro and 1 tablespoon lime juice at the end. Adjust salt to taste.
- 5
Cook eggs
In a separate pan, heat a thin layer of oil. Fry 2 large eggs to your preference (sunny-side up is traditional) and season lightly with salt.
- 6
Warm tortillas
Warm 2 corn tortillas in a dry skillet for about 15-20 seconds per side until pliable.
- 7
Assemble and garnish
Place tortillas on plates, top each with a fried egg, spoon warm ranchero sauce over the eggs, then sprinkle with cotija cheese and extra cilantro. Finish with a dollop of crema and a squeeze of lime if desired.
- 8
Optional spicy boost (Chile steak)
If you want extra heat, mix in 4 tablespoons Chile steak sauce into the ranchero sauce after step 4. Adjust to taste.
- 9
Optional spicy boost (Costeño chicken)
Alternatively, stir in 4 tablespoons Costeño chicken sauce into the ranchero sauce after step 4. Adjust to taste.
