Huevos Rancheros, a traditional Mexican breakfast, includes lightly fried eggs on crispy corn tortillas, served with refried beans and salsa.
Growing up on the east coast of Canada, Mexican recipes were definitely not a regular part of our diet. German, English, and Scottish food – oh, we had plenty of Mealy Pudding, bangers, and salt cod cakes – but very little that was spicy or “exotic”.
So while Huevos Rancheros, a traditional Mexican breakfast recipe, is probably an every day dish for many people, it’s something I only discovered in adulthood.
It turns out that even our local grocery store has chipotle powder, but you can get it online if you need to.
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.
Depending on your cooking ability, time, and inclination, you can make your tortillas, refried beans, and salsa from scratch, or you can make this quick and easy by buying them.Print
3 Tablespoons extra virgin olive oil
4 corn tortillas
4 large eggs
Chipotle powder, to taste
Salt, to taste
Optional (to serve):
1 large avocado, sliced
1/2 cup fresh cilantro, finely chopped
4 ounces Monterey-Jack cheese, shredded
Easy Refried Beans
Quick & Easy Spicy Salsa
(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.
Another alternative is to toast the tortillas in a dry, non-stick skillet.
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.