Huevos Rancheros Recipe
corn tortillas, red & green chile, pinto beans, chihuahua cheese, cheddar cheese, rustic potatoes, two eggs, pico de gallo, flour tortilla
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Ingredients
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Sauce & Beans
Potatoes & Tortillas
Eggs & Cheese
Pico & Garnish
Method
Sauce & Beans
- 1
- 2
build sauce
Stir in the crushed tomatoes, red chile sauce, and green chile. Add cumin, smoked paprika, 1 tsp salt and 1 tsp black pepper. Bring to a gentle simmer and cook 6–8 minutes to meld flavors, stirring occasionally.
- 3
finish beans
Add the cooked pinto beans and lime juice to the sauce. Simmer 4–5 minutes until beans are heated through and sauce is slightly thickened. Taste and adjust salt/seasoning. Keep warm on low.
Potatoes & Tortillas
- 4
cook potatoes
While sauce simmers, heat 2 tbs olive oil in a large skillet over medium-high heat. Add diced potatoes in a single layer; let brown without moving 3–4 minutes then stir. Sprinkle 1 tsp chili powder and 1/2 tsp salt. Continue cooking, stirring occasionally, until potatoes are golden and tender, about 10–12 minutes. Reduce heat to low and keep warm.
- 5
warm tortillas
Heat a second skillet or comal over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and slightly charred; wrap in a clean towel to keep warm. If using the flour tortilla, warm it briefly in the same pan.
Eggs & Cheese
- 6
fry eggs
In a nonstick skillet, heat 1 tbs butter or oil over medium. Crack two large eggs into the pan and cook sunny-side up until the whites are set but yolks still runny, about 3–4 minutes. For over-easy, flip and cook 20–30 seconds more. Season with a pinch of salt and pepper.
- 7
melt cheese (optional)
If you prefer cheesy eggs or a melty topping, sprinkle the shredded Chihuahua and cheddar over the warm sauce or directly onto the heated tortillas. Cover briefly (30–45 seconds) to melt the cheese.
Pico & Garnish
- 8
make pico de gallo
Combine diced tomato, red onion, chopped cilantro, minced jalapeño, 1 tbs lime juice and 1/4 tsp salt in a small bowl. Stir and let sit while other components finish to allow flavors to marry.
- 9
assemble plates
To assemble, place two warmed corn tortillas on each plate. Spoon a generous ladle of the red-and-green chile bean sauce onto each tortilla. Add a portion of rustic potatoes to the side or on top. Place a fried egg on each stack. Spoon pico de gallo over the eggs, and finish with sliced avocado if using. Serve with the warmed flour tortilla on the side, and extra sauce at the table.
