Huevos Rancheros* Recipe

Heat 2 tbs olive oil in a medium skillet over medium heat. Add the finely chopped onion and sauté 4–5 minutes until translucent and starting to brown at the edges.

Add minced garlic and minced jalapeño and cook 30–45 seconds until fragrant.

Add chopped roma tomatoes and crushed fire-roasted tomatoes, stirring to combine. Bring to a gentle simmer.

Stir in chipotle in adobo, chili powder, ground cumin, smoked paprika, and stock. Simmer uncovered 8–10 minutes to reduce slightly and concentrate flavors, stirring occasionally.

Season with 1 tsp salt and 1/4 tsp black pepper. Stir in 2 tbs chopped cilantro and 1 tbs lime juice. Taste and adjust seasoning. Keep warm over very low heat while preparing the rest of the dish.

Warm a separate large skillet or griddle over medium-high heat. Add 1 tbs vegetable oil or a small pat of butter and heat until shimmering.

Working one at a time, lightly fry each corn tortilla 20–30 seconds per side until pliable and slightly crisped at the edges. Stack finished tortillas on a plate and cover with a clean kitchen towel to keep warm.

Wipe skillet clean if needed and reduce heat to medium. Add remaining 1 tbs oil or butter. Crack eggs into the pan and cook to desired style (sunny-side up recommended): for sunny-side, cook 2–3 minutes until whites set but yolks still runny. Season eggs with 1/4 tsp salt and 1/8 tsp black pepper while cooking. For over-easy, flip gently and cook additional 20–30 seconds.

While sauce simmers and eggs are cooking, warm the Spanish rice in a small saucepan over low heat for 3–5 minutes, stirring occasionally; add a splash of water if it seems dry.

Warm the drained black beans in a small pot over low heat for 3–4 minutes, stirring occasionally. Season with a pinch of salt if desired.

On each plate place two warm tortillas side by side or slightly overlapping.

Ladle a generous 3–4 tbs of the warm ranchero sauce onto each tortilla, spreading slightly to cover the surface.

Place one cooked egg on top of each sauced tortilla.

Sprinkle about 3/8 cup (divide 0.75 cup between two servings) shredded cheddar cheese over the eggs so it melts slightly from the heat of the sauce and eggs.

Arrange 1 cup cooked Spanish rice and 3/4 cup warmed black beans on the side of the plate.

Garnish the eggs and plate with 1 tbs chopped cilantro, 2 tbs diced tomato, thin jalapeño slices, and lime wedges. Serve immediately so yolks remain runny if desired.