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

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

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.