Huevos Rancheros is usually one of those dishes that I never made at home, but I always ordered whenever I’m on the West Coast or in Mexico. However, I love Mexican food, so I decided to try my hand at this traditional Mexican breakfast recipe. It’s a welcomed addition to almost any weekend brunch menu. The heart of this dish includes lightly fried eggs sitting atop crispy corn tortillas. From there, it can be customized with your choice of delicious toppings, ranging from refried beans to spicy salsa (my fave).
- 3 tbsp extra virgin olive oil
- 4 corn tortillas
- 4 large eggs
- Chipotle powder, to taste
- sea salt, to taste
- 1 large avocado
- 1/2 cup fresh cilantro, finely chopped
- 4 oz Monterey-Jack cheese
- refried beans
(Optional Step) Heat olive oil in a large skillet over medium-high heat. Add corn tortillas, one at a time, to the skillet and fry for 15-20 seconds on each side, just until the tortillas begin to crisp around the edges. Transfer to a plate and blot off excess oil with paper towels. Repeat with remaining tortillas and set aside.
Reduce heat to medium-low and fry the eggs sunny-side up in the leftover oil, just until the whites are set and the yolks are still runny. Season with chipotle powder and sea salt, to taste, and remove from heat.
Top each tortilla with a sunny-side up egg and serve immediately with choice of diced avocado, fresh cilantro, shredded Monterey-Jack cheese, refried beans, and/or spicy salsa on the side.
The instructions below include an optional step of frying each corn tortilla in olive oil until slightly crispy around the edges. Another alternative is to toast the tortillas in a dry, non-stick skillet.
If you’re looking for recipes for refried beans and salsa, just click on the respective links because I have you covered.