Huevos Rancheros with Crispy Tortillas
Fried eggs over crisped corn tortillas, ladled with a simmered tomato-chile ranchero sauce and warm refried beans.
- Serves
- 4
- Prep
- 10 min
- Cook
- 25 min
- Written
Method
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Heat 1 tablespoon oil in a saucepan over medium and cook the onion until softened, about 5 minutes.
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Add the garlic and jalapeño and cook until fragrant, 1 minute.
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Stir in the tomatoes and cumin, simmer until slightly thickened, 8 to 10 minutes, then blend smooth (or leave chunky) and season with salt. Keep warm.
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Warm the refried beans in a small pot, thinning with a splash of water if needed. Keep warm.
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Wipe out a skillet, heat the remaining oil over medium-high, and fry the tortillas one at a time until spotted brown and crisp at the edges, about 1 minute per side. Drain on paper towels.
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In the same skillet, fry the eggs to your liking, whites set and yolks still soft.
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Spread beans over each tortilla, top with a fried egg, and spoon ranchero sauce over the top.
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Finish with queso fresco, cilantro, and avocado, and serve with lime wedges.
Notes
The sauce is the one thing to get right — simmer it until it coats a spoon, because a thin sauce turns the crisp tortilla to mush before anyone gets a fork in. Blending it is optional; left chunky it’s closer to a fresh salsa, blended it clings better.
Fry the tortillas in batches and hold them on a wire rack, not stacked on paper towels, or the bottom ones steam soft again. If you’re feeding a crowd, everything up through the sauce and beans holds well on low heat — fry the eggs to order.