Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

I’ve driven through most of Mexico, and huevos rancheros is hands down that country’s most popular breakfast. It means “eggs country style” in Spanish, and the dish was traditionally served to farm and ranch hands for their midmorning meals. I’ve slightly updated this dish with a salsa roja (“red sauce”) that uses both fresh and dried chiles, and I’ve added Spanish chorizo to the refried beans to make the dish a bit more substantial and even more delicious.

Ingredients

Salsa Roja

  • 1 dried ancho chile, stemmed and seeded
  • 1 dried Anaheim chile, stemmed and seeded
  • 1 dried chipotle chile, stemmed and seeded
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon dried oregano
  • 8 plum tomatoes, quartered
  • 1 medium Spanish onion, sliced
  • 1 jalapeño chile, split lengthwise
  • 4 garlic cloves
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons fresh lime juice
  • Peanut or vegetable oil, for frying
  • 4 medium corn tortillas
  • 1 tablespoon extra-virgin olive oil
  • 4 large eggs
  • Chorizo Refried Beans
  • ¼ cup chopped fresh cilantro leaves
  • 1 cup crumbled queso fresco
  • 4 lime wedges
  • 2 radishes, sliced

Method

To make the Salsa Roja

Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Add the cumin, coriander, and oregano and continue to toast for 2 to 3 minutes, until everything is fragrant. Remove from the heat and carefully add about 1 cup hot water to the skillet to just cover the chiles. Set aside to soak for 20 minutes.

Preheat the broiler. Spread the tomatoes, onion, jalapeño, and garlic cloves onto a rimmed baking sheet. Drizzle with plenty of olive oil and season well with salt and pepper. Place under the broiler for 5 to 6 minutes until everything is nicely charred—you want lots of deep rich color, so don’t be afraid if some of the edges get pretty black. Transfer the vegetables to a blender and puree. Add the chiles and their soaking liquid and continue to puree until smooth (you may need to do this in two batches). Return the sauce to the skillet, season with salt and pepper, and stir in the lime juice.

Heat 1 inch of peanut oil in a deep, straight-sided skillet to 375°F. One at a time, carefully lower the tortillas into the hot oil and fry for 20 seconds on each side. Drain briefly on paper towels, then dip the still-hot tortillas into the salsa roja, turning to evenly coat both sides. Place each on a serving plate.

Heat a 10-inch cast iron skillet over medium high heat for 2 minutes. Add the 1 tablespoon olive oil and swirl it around, then carefully crack the eggs into the pan, leaving some space between them. Cook the eggs for 4 minutes, or until the white is cooked and the yolk has just begun to set around the edges, but is still runny.

Spread a large dollop of the chorizo refried beans in the center of each tortilla, then top with an egg. Sprinkle with cilantro, queso fresco, and radish slices, and serve with a lime wedge.

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