Huevos Rancheros* Recipe

Prep steak

Pat the 8 oz steak dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp ground cumin.

Cook steak

Heat 1 tablespoon vegetable oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add the steak and sear 3–4 minutes per side for medium-rare to medium (internal temp 130–140°F / 55–60°C), adjusting time for thickness. Remove steak to a cutting board and let rest 5 minutes, then slice thinly against the grain into bite-size strips or short slices.

While the steak rests, place a small saucepan over medium heat. Add the drained and rinsed black beans (1 cup), 1/4 tsp ground cumin, 1/4 tsp chili powder, and 1/4 tsp salt. Add 2–3 tablespoons water if beans are dry. Warm, stirring occasionally, until heated through, about 4–5 minutes. Taste and adjust seasoning. Keep warm on very low heat.

In a small bowl combine 1/2 cup salsa with 1 tablespoon sriracha (adjust heat to taste). Reserve additional sriracha for drizzling at the end if desired.

Warm 2 corn tortillas in a dry skillet over medium heat 30–45 seconds per side or brush lightly with 1 teaspoon oil and warm in skillet until pliable and slightly crisp at edges. Alternatively, wrap in foil and warm in a 350°F (175°C) oven for 8–10 minutes.

Place warmed tortillas on the serving plate. Spoon half of the warmed black beans onto each tortilla (about 1/2 cup beans per tortilla total so beans divide evenly). Sprinkle a total of 1/2 cup Cheddar and 1/2 cup Monterey Jack evenly over the beans so each tortilla gets approximately 1/4 cup Cheddar + 1/4 cup Monterey Jack. If you prefer the cheese melted, place the assembled tortillas briefly under a broiler or in a hot oven (about 2–3 minutes) just until cheese melts.

In a nonstick skillet over medium-low heat, melt 1 tablespoon butter. Crack 2 large eggs into the pan and cook to your preferred style: sunny-side up (cook undisturbed 3–4 minutes until whites set but yolks runny), over-easy (cook 2–3 minutes then flip and cook 20–30 seconds), or scrambled (whisk eggs with 1/4 tsp salt and 1/8 tsp pepper then cook, stirring, until soft-curded). Season eggs with 1/4 tsp salt and 1/8 tsp pepper.

If making two eggs any style, cook both in the same pan so they finish hot and can be placed on the tortillas immediately.

Top the cheese-and-bean–topped tortillas with the sliced steak, dividing the steak evenly between the two tortillas.

Place the two cooked eggs on top of the steak (one egg per tortilla). Spoon the salsa-sriracha mixture over each egg (about 2 tablespoons per tortilla, or to taste).

Add 2 tablespoons guacamole to each tortilla (0.5 cup total divided between two), and 2 tablespoons sour cream total (0.25 cup divided) as dollops on top or to the side. Garnish with 1 tablespoon chopped cilantro and serve with lime wedges on the side. Drizzle extra sriracha if desired.

Serve immediately while hot.