Huevos Rancheros Tacos

Name: Huevos Rancheros Tacos
Total time: 1 h
Yield: Makes 4 servings
Cuisine: Mexican
Ingredients: ¼ teaspoon salt; 1 chipotle pepper in adobo sauce, seeded and chopped, plus ½ tablespoon adobo sauce*; 1 chipotle pepper in adobo sauce, seeded and chopped, plus ½ tablespoon adobo sauce*; 2 teaspoons chopped fresh oregano; 8 corn tortillas; 3 tablespoons vegetable oil, divided; 1 (15-ounce) can refried black beans; Freshly ground black pepper, to taste; 2 garlic cloves, minced; ½ medium yellow onion, chopped; 1 tablespoon extra-virgin olive oil; 1 tablespoon chopped fresh cilantro; ½ cup vegetable broth; 1 (15-ounce) can fire-roasted diced tomatoes (or regular diced tomatoes); 1 large jalapeño, seeded and chopped; 8 large eggs; 2 tablespoons chopped fresh cilantro; ½ cup shredded cheddar or mozzarella cheese; ½ cup shredded cheddar or mozzarella cheese

The Mexican Breakfast of Champions

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

Huevos rancheros, or ranch-style eggs, have always been one of our favorite breakfasts, combining runny eggs with corn tortillas and ranchero sauce, a cooked tomato salsa. They’re even more delicious as a tasty taco.

Ingredients

For Ranchero Sauce

1 tablespoon extra-virgin olive oil
½ medium yellow onion, chopped
2

Americas
Mexico
Main course
Dinner
Central America
Vegetarian
Gluten-free
Breakfast
Spicy

Method

Heat olive oil in a saucepan over medium heat. Add onions, garlic, and jalapeños and cook for 3 minutes, or until softened. Stir in tomatoes with their juices, vegetable broth, cilantro, oregano, chipotle, adobo sauce, salt, and pepper. Simmer for 20 minutes, stirring occasionally, until sauce thickens. Let cool, then process in a blender or food processor until smooth.