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Dave’s Easy Huevos Rancheros

You can double or quadruple this recipe easily. Heat all of the tortillas ahead of time and put them in the oven to stay warm while you cook the beans and poach the eggs in them. If you’ve made your own pintos, you might skip cooking the onion and jalapeño. Choose any or all garnishes and get them ready before you begin cooking. The lettuce and tomatoes on the side really make a delicious difference. Serves 2

Ingredients

  • 4 small corn tortillas-4 or 6-inch
  • 1 tablespoon butter
  • 4 tablespoons each minced onion and jalapeño pepper-divided
  • 15- ounce can undrained pinto beans (or two cups homemade pintos)
  • Kosher salt and fresh ground pepper
  • Hot sauce
  • 4 large eggs
  • Chopped fresh cilantro for garnish
  • Salsa for garnish
  • Sour cream blended with a little lime juice and hot sauce for garnish
  • Grated extra sharp Cheddar Cheese or Queso Fresco for garnish
  • 2 cups shredded crisp lettuce for serving -- optional
  • 1 cup diced tomato for serving -- optional
  • 2 slices cooked crispy bacon -- optional

Instructions

  • WARM THE TORTILLAS: Preheat oven to 200 degrees F. Heat a small griddle or heavy small fry pan over medium-high heat. When hot, add a tortilla and grill until browned, but not stiff. Turn and heat the other side. Place on a small baking sheet in the oven and cover with foil. Repeat until all tortillas are in the oven keeping warm.
  • SAUTÉ THE ONIONS/JALAPEÑOS and HEAT BEANS: In a large, deep and heavy skillet, warm the butter and sauté just half of the onion and jalapeño over medium heat until tender, saving the remainder to sprinkle on top of the eggs at the end. Stir in the beans, and season with a pinch each of salt and pepper. Add a shake or two of hot sauce, and cook, stirring, for 5 minutes or so, until just bubbly. Be careful to not dry the beans out, as you need their liquid to cook the eggs.
  • "POACH" THE EGGS ON THE BEANS: Divide the round skillet into quadrants mentally or draw a “t” with a spoon through the beans. Crack an egg into each quadrant and sprinkle each with salt and pepper, making sure the yolks each get salt. Lower the heat, cover, and cook until the whites are opaque, but the yolks are still runny – or to your liking. Stay right there watching the skillet. Eggs are finicky creatures and need company every second.
  • REMOVE TORTILLAS FROM OVEN and place two just overlapping on each of two plates. With a wide spatula, carefully scoop up a quadrant of beans with an egg and add to one tortilla, repeating until all four tortillas are covered with beans and eggs.
  • GARNISH with a sprinkle of the reserved minced onion and jalapeño, the cilantro, salsa, sour cream mixture, and cheese – or whichever garnishes you choose.
  • ADD LETTUCE/TOMATO to the plate if you like. Bacon is nice, too. Serve hot with a Bloody Mary or Mexican Coffee.

Notes

Copyright Alyce Morgan, 2020. All rights reserved.