Huevos Rancheros

Name: Huevos Rancheros
Yield: Serves 4
Cuisine: Mexican
Ingredients: 8 corn tortillas; 1 can (14½ oz/455 g) diced tomatoes; fresh cilantro leaves for serving; 1 canned chipotle pepper in adobo, chopped, plus ½ tsp adobo sauce (optional); 2 cloves garlic, minced; 4 Tbsp (2 fl oz/60 ml) olive oil; ½ jalapeño chile, seeded and minced; Salt and freshly ground pepper; Cooked black beans, warmed, for serving; 1 Tbsp canola oil; ½ cup (2½ oz/75 g) crumbled queso fresco or feta cheese; 8 large eggs; 1 tsp chili powder; 1 small yellow onion, chopped; ½ cup (4 fl oz/125 ml) canned tomato sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

Ingredients

For the Ranchero Sauce

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

Method

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