Huevos Rancheros (veg,gf) Recipe

Make Refried Beans

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Add minced garlic, cumin, and smoked paprika and cook 30 seconds until fragrant. Add the pinto beans and 1/4 cup water or vegetable broth. Mash the mixture with a potato masher or fork to your desired texture (smooth or slightly chunky). Simmer gently 3–5 minutes, stirring, until thickened. Stir in lime juice, and season with 1 teaspoon salt and 1/4 teaspoon black pepper. Keep warm on low while finishing other components.

In a small bowl combine 3 tablespoons rice vinegar, 3 tablespoons water, 1 teaspoon sugar, 1/4 teaspoon salt and optional red pepper flakes. Add the sliced red onion and julienned carrot, toss to combine, and let sit at least 10 minutes (longer if you have time — up to 1 hour) to quick-pickle. Stir occasionally.

Roast or sauté tomatoes and pepper: heat 1 teaspoon vegetable oil in a small skillet over medium-high. Add tomatoes and the serrano/jalapeño (whole or halved) and cook, turning, until charred spots appear, about 6–8 minutes. Alternatively, broil them 6–8 minutes. Let cool slightly. Transfer tomatoes, pepper, garlic, chopped white onion, cilantro, lime juice and 1/2 teaspoon salt to a blender or food processor and pulse until you reach a slightly chunky salsa consistency. Taste and adjust salt or lime as needed. Keep at room temperature.

Whisk together 1/2 cup sour cream, 1 tablespoon lime juice and 1/2 teaspoon lime zest with 1/8 teaspoon salt until smooth. Taste and adjust lime or salt. Chill briefly if desired.

Heat a large nonstick skillet over medium heat and add 2 tablespoons vegetable oil. When oil is shimmering, crack eggs into the pan (work in two batches if needed) and fry until whites are set but yolks remain runny, about 3–4 minutes for sunny-side up. For slightly set yolks, cover skillet for the last 30–45 seconds. Season eggs with salt and pepper. Keep warm on a low oven tray (200°F / 95°C) if cooking ahead. Meanwhile, warm tostadas briefly in a 350°F (175°C) oven 3–5 minutes or on a dry skillet 1–2 minutes per side until heated and crisp.

To assemble each serving: place one warmed tostada on a plate. Spoon about 1/2 cup (roughly) warm refried beans onto the center of the tostada, spreading gently but leaving edges crisp. Top the beans with a fried egg. Spoon 2–3 tablespoons salsa roja over or beside the egg. Add a small handful (about 1/4 cup) of pickled veggies on top or beside the egg for brightness. Drizzle about 1 tablespoon lime crema over the egg and veggies. Scatter about 1 tablespoon crumbled cotija cheese and a few cilantro leaves over each. Add a small handful (about 1/4 cup) of mixed greens to the plate or on top for freshness. Serve with lime wedges to squeeze on top.

Notes on dietary preferences: This recipe is vegetarian and naturally gluten-free when using corn tostadas labeled gluten-free. To make vegan, substitute refried beans made without lard, use a vegan crema, and replace eggs with fried tofu or skillet-crisped tempeh.