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MexicanAuthentic Cuisine

Huevos Rancheros

Serves 4 to 6 Entree vegetarian

Huevos Rancheros

Huevos Rancheros is a staple in the everyday cooking of rural Mexico, cherished for its ability to bring family and friends together at the table with its inviting aroma. Born from the heart of farm life, this dish is traditionally enjoyed as a hearty breakfast, fueling the day's labor with its robust ingredients and satisfying flavors.

The boldness of serrano chiles meets the freshness of roma tomatoes and creamy avocado, while the soft corn tortillas cradle perfectly cooked eggs. Each bite is a balance of warmth and spice, the refried beans adding depth and the queso fresco lending a subtle tang. This dish celebrates the simplicity and richness of Mexican home cooking.

Ingredients

  • 8eggs
  • 8corn tortillas — lightly fried
  • 6roma tomatoes — charred
  • 3serrano chiles — charred
  • 1/2white onion — charred
  • 2 clovesgarlic — roasted
  • 2 cupsrefried beans — to serve
  • 150 g (5 oz)queso fresco — crumbled
  • 1avocado — sliced
  • 4 tbspneutral oil
  • 1 tspfine salt

Method

  1. Begin by preparing the tomato base. Dice 6 roma tomatoes, 1/2 white onion, and 3 serrano chiles. Mince 2 cloves of garlic. Heat 2 tablespoons of neutral oil in a large skillet over medium heat. Once the oil shimmers, add the diced tomatoes, onion, chiles, and garlic. Cook, stirring occasionally, until the mixture softens and releases a sweet aroma, about 5-7 minutes.
  2. While the tomato base cooks, prepare the tortillas. Heat a separate skillet over medium-high heat and add 1 tablespoon of neutral oil. Once hot, fry each of the 8 corn tortillas one at a time, about 30 seconds per side, until they are golden and slightly crispy. Drain on paper towels and set aside.
  3. Return to the tomato base. If you are using nopales, machaca, or another main ingredient, add it now to the skillet. Stir and allow it to heat through, absorbing the flavors of the tomato base, until it takes on a slight color and is warmed through.
  4. In a bowl, beat 8 eggs with 1 teaspoon of fine salt until well combined. Lower the heat under the tomato mixture to medium-low and pour in the beaten eggs. Stir gently and continuously, allowing the eggs to cook slowly and remain soft and creamy. This should take about 5 minutes, or until the eggs are just set but still have a slightly runny texture.
  5. Once the eggs are cooked to your liking, remove the skillet from the heat. Crumble 150 g (5 oz) of queso fresco over the top, allowing it to melt slightly from the residual heat. Taste and adjust seasoning if necessary.
  6. Serve the huevos rancheros immediately. Place a fried tortilla on each plate, top with a generous portion of the egg mixture, and garnish with slices of avocado. Serve with 2 cups of refried beans on the side, and offer additional salsa if desired.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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