Huevos Rancheros Recipe
Two Big Island corn tortillas, topped with black beans, local farm fresh eggs, cortido kraut, taqueria pickles, fire roasted salsa, and roasted jalapeno cashew crema, served with organic red rice
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.
Tortillas and Rice
Beans and Eggs
Toppings
Method
Preparing the Rice
- 1
Cook the Red Rice
Rinse the organic red rice under cold water. In a medium saucepan, combine 1 cup of red rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat, cover, and simmer for about 30 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
Cooking the Beans and Eggs
- 2
Heat the Black Beans
In a small saucepan, heat the black beans over medium heat until warmed through, about 5-7 minutes. Stir occasionally to prevent sticking.
- 3
Cook the Eggs
In a non-stick skillet, heat a small amount of oil over medium heat. Crack the eggs into the skillet. Cook to your preferred doneness (sunny side up, over easy, etc.), approximately 3-5 minutes.
Assembling the Huevos Rancheros
- 4
Warm the Tortillas
In a separate skillet, warm the corn tortillas over medium heat for about 1-2 minutes on each side until soft and pliable.
- 5
Plate the Dish
On each tortilla, layer the black beans, followed by the cooked eggs. Top with cortido kraut, taqueria pickles, fire roasted salsa, and a generous dollop of roasted jalapeno cashew crema.
- 6
Serve
Serve the huevos rancheros alongside the organic red rice. Enjoy your delicious meal!
