Cantina Huevos Rancheros Recipe

Char and blend

Heat a heavy skillet or cast-iron pan over high heat until smoking. Place jalapeños and Roma tomatoes directly on the hot surface. Char, turning occasionally, until skins are blistered and blackened on all sides (about 6–8 minutes). Remove to a bowl and cover for 5 minutes to steam (makes peeling easier).

Peel the tomatoes if desired (peeling optional). Remove stems from jalapeños and scrape out seeds if you prefer milder heat. Roughly chop jalapeños and tomatoes and transfer to a blender or food processor with the quarter white onion, garlic clove, lime juice, 1/2 tsp vegetable oil and 1/2 tsp salt.

Pulse until slightly chunky but well combined (alternatively finely chop by hand). Taste and adjust salt or lime juice. Set salsa aside at room temperature.

In a small bowl combine diced tomato, 2 tbsp diced white onion, 1 tbsp chopped cilantro, 1 tsp lime juice and 1/8 tsp salt. Stir, taste and adjust seasoning. Keep chilled until plating.

Warm a small skillet over medium heat and add 1 tsp olive oil. Add drained pinto beans and stir to heat through (2–3 minutes). Mash roughly with the back of a spoon or a potato masher until slightly chunky.

Add 1/4 tsp ground cumin, 1/4 tsp chili powder and 1/4 tsp salt. Stir and cook another 1–2 minutes until fragrant and warmed. Keep warm on low heat.

Warm a separate skillet over medium-high heat. Add 1 tsp vegetable oil and warm each corn tortilla 30–40 seconds per side until pliable and slightly browned. Keep tortillas covered in a towel to stay warm.

Reduce heat to medium-low for frying eggs. Add a small splash of oil to the skillet to coat. Crack two eggs into the pan, spacing them apart. Cook sunny-side up until whites are set but yolks remain runny, 3–4 minutes; cover the pan with a lid for 1–2 minutes if you need the whites to finish without flipping. Season eggs with remaining salt and black pepper.

If using optional cooked chorizo, reheat 1/4 cup crumbled chorizo in this skillet for 1 minute and set aside.

To assemble: place a warmed tortilla on each plate. Spoon 1/2 cup warmed pinto beans onto each tortilla (adjust to preference). Top beans with a sunny-side-up egg. Spoon 2–3 tbsp charred jalapeño salsa over the egg and around the tortilla. Add 1–2 tbsp pico de gallo and sprinkle 1 tbsp crumbled feta and a few pinches of chopped cilantro over each plate. If using chorizo, sprinkle warmed chorizo across the eggs.