If you have some homemade Salsa on hand then you don't need much else for an authentic batch of Huevos Rancheros. We're adding some chipotle-infused refried beans to this batch -- so good!
- 1 cup refried beans
- 4-5 eggs
- 4-5 corn tortillas
- Jack cheese (optional)
- cilantro (optional)
- Cotija cheese (optional)
For the Tomato Jalapeno Salsa:
- 3 plum tomatoes
- 1/2 onion
- 1/2 jalapeno
- 1 garlic clove
- salt to taste
To make the Tomato Jalapeno Salsa, start by rinsing and de-stemming the tomatoes. Roast them in a 400F oven for 20-25 minutes. Add the roasted tomatoes to a blender along with 1/2 onion, 1 peeled garlic clove, and 1/2 jalapeno. Combine well and taste for seasoning and heat, adding salt and more jalapeno if necessary.
For this batch I sauteed each tortilla in a dollop of oil over medium heat, adding the beans and cheese to the tortilla in the pan. This will crisp up the tortilla and also heat up the beans at the same time.
For sunny side up eggs, heat up 1-2 tablespoons of oil in a saute pan. Crack the eggs into the pan and cook until the top of the eggs are set. You can cover with a lid or some foil to ensure the tops are cooking.
Each tortilla gets a layer of refried beans, cheese (optional), 1-2 eggs, and plenty of the Tomato Jalapeno Salsa. Optional garnishes include cilantro, Cotija cheese, hot sauce, and lime juice.
You've got options on how to warm up the tortillas. For this batch I crisped the tortillas in a dollop of oil and added layers of beans and cheese while the tortillas were cooking in the pan. You could also simply warm up the tortillas in the oven for a few minutes, or you can fry the tortillas in a thin layer of oil for 15-30 seconds per side.
These Huevos Rancheros taste best when the Salsa is warm. If you roast the tomatoes then the Salsa will be warm out of the blender, but you can also simmer it over mediumish heat to warm it up. Simmering the Salsa can also improve the flavor quite a bit if using out-of-season tomatoes.
I used these refried beans for this batch.