Huevos Rancheros

Name: Huevos Rancheros
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1 small yellow onion, chopped; 1 tbsp canola oil; ½ jalapeño chile, seeded and minced; 2 cloves garlic, minced; 1 can (14½ oz/415 g) diced tomatoes with juices; ½ cup (125 ml) canned tomato sauce; 1 tsp chili powder; 1 canned chipotle pepper in adobo, chopped, plus ½ tsp adobo sauce (optional); Salt and freshly ground pepper; 4 tbsp (60 ml) olive oil; 8 corn tortillas, each 6 inches (15 cm); 8 large eggs; ½ cup (75 g) crumbled queso fresco or feta cheese; Cooked black beans, warmed, for serving; Fresh cilantro leaves for garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Breakfast Bible

By Kate McMillan

Published 2018

About

Although this hearty dish of corn tortillas, fried eggs, beans, and ranchero sauce originated in rural Mexico, it has become popular breakfast fare throughout the United States. For a late-morning meal, accompany each serving with an icy cold Michelada rimmed with chile-spiked salt.

Ingredients

For the Ranchero Sauce

1 tbsp canola oil
1 small yellow onion, chopped
½ jalapeño chi

Americas
Mexico
Vegetarian
Breakfast

Method

To make the ranchero sauce, in a saucepan, warm the canola oil over medium heat. Add the onion, jalapeño, and garlic and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a blender. Add the tomatoes and their juices, tomato sauce, chili powder, and chipotle pepper and adobo sauce (if using) and purée. Return the mixture to the saucepan and bring to a boil over high heat.