Huevos Rancheros* Recipe

Warm tortillas

Heat a large skillet or griddle over medium-high heat. Add 1 tbs vegetable oil and briefly warm each corn tortilla 30–45 seconds per side until pliable and lightly browned. Keep warm wrapped in a towel. Warm the flour tortilla in the same pan 20–30 seconds per side and set aside.

Prepare seasoned black beans

In a medium skillet over medium heat, add 1 tsp oil (from pantry) and sauté the chopped onion 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds. Stir in the cooked black beans, ground cumin, 0.5 tsp salt, 0.25 tsp black pepper and 1 tbs lime juice. Add 2–3 tbs water if mixture seems dry. Simmer gently 3–4 minutes, mashing some beans with the back of a spoon to reach a thick, spreadable consistency. Keep warm on low.

Prepare chiles and vegetables

If using roasted green chiles, chop them into bite-size pieces. Dice the tomato and shred the lettuce. Mix chopped chiles with diced tomato and cilantro (if using) in a small bowl and set aside to spoon over finished eggs.

Make hash browns

If using fresh grated potato, squeeze out excess moisture with a towel. Heat a nonstick skillet over medium-high and add 2 tbs vegetable oil. Spread grated potato into an even layer, sprinkle 0.25 tsp salt and 0.125 tsp pepper. Press down with a spatula and cook without moving 4–5 minutes until golden and crisp on bottom. Flip in sections and cook another 3–4 minutes until crisp and cooked through. Transfer to a plate and keep warm. If using frozen hash browns, cook per package directions until crisp.

Cook eggs any style (recommended: sunny-side or over-easy)

In a clean skillet over medium heat, add 1 tbs butter or oil. Once hot, crack 2 eggs into the pan. Season with 0.25 tsp salt and 0.125 tsp pepper. For sunny-side up: cook 2–3 minutes until whites are set but yolks runny; cover for 30–60 seconds if whites need finishing. For over-easy: cook until whites are set, flip gently and cook 15–30 seconds more. Remove eggs to a plate and tent with foil to stay warm.

Assemble cheese layer

While eggs cook, sprinkle about half of the shredded cheddar on each warmed corn tortilla (divide evenly) so cheese begins to melt from the warm tortilla.

Place the two cheese-topped corn tortillas on a plate. Spoon half of the warm black bean mixture onto each tortilla, spreading it evenly. Top beans with the cooked eggs (one egg per tortilla). Spoon the chopped green chile and tomato mixture over the eggs. Add shredded lettuce beside or lightly over the top for freshness. Fold or roll the warmed flour tortilla and place alongside the plates.

Sprinkle remaining cheddar over the eggs and chiles so it melts slightly from residual heat. Serve each plate with the prepared hash browns and a lime wedge. Offer hot sauce or salsa on the side.