To say these are the best Huevos Rancheros is an understatement! The Salsa Ranchera is a little spicy from serrano chiles, a little smoky from charring the tomatoes and roasting the chile and garlic in a heavy skillet. Those that follow “the 2 spoons” and those that know me realize I love all things Mexican food. This is one of those dishes you want more of and you want again, very soon.
Whether you are cooking for one, two or a group, food that we prepare for ourselves or others deserves to be prepared in the best way possible. We don’t have to be trained chefs, we just need the desire to eat foods prepared properly, effort was taken, made from scratch with good ingredients. Cooking with fresh ingredients from scratch is not hard. Most of the times it’s just taking the time to read and follow a recipe.
The Best Huevos Rancheros!
After roasting the tomatoes under a broiler, you peel them once they have cooled enough to handle. After roasting the garlic still in it’s peel and the whole serrano chile turning to blacken a little, the garlic is peeled, seeds removed from the chiles I place them in a bender and pulse a little. I use the Nutribullet! It’s perfect for making for making a sauce like this. https://affiliate-program.amazon.com/home#:~:text=https%3A//amzn.to/3BArEea.
The Best Huevos Rancheros!
In addition to making a Ranchera sauce, I use homemade refried beans. I have a refried bean recipe already that you could use black beans or pintos. I used black refried beans this time, but pinto beans would have been equally delicious and usually what I use. Here is the recipe for the refried beans: Easy Refried Beans from Homemade Pinto Beans.
Here’s the recipe and I hope you make this for your breakfast as soon as possible. So easy, so delicious!
Best Huevos Ranchero
Ingredients
Salsa Ranchera
- 6 Roma tomatoes
- 1-2 garlic cloves skins on
- 1 serrano chiles or jalapeno with seeds or without depending on your preference.
- 1/4 medium white onion
- 1/2 cup chicken broth or 11/2 cup water with 1/2 Knorr bullion cube
- 1/2 bunch cilantro (you can add less or leave out if you don't like cilantro)
- 1/2 tsp Mexican oregano
- 2 tsp vegetable oil or oil of your preference
- salt to taste
Assembly of the dish
- 4-8 corn tortillas that have been fried crispy in oil
- refried beans or pinto beans
- recipe Ranchera Sauce
- 4-8 eggs
- crumbled Cotija Cheese
Instructions
Salsa Ranchera
- In a skillet, Comal or griddle, roast the tomatoes, onions, serrano and garlic until charred on all sides. Peel the garlic and add along with the charred vegetables to a blender or Nutribullet. Add the broth and the cilantro and blend to a smooth consistency. Heat 2 tablespoons oil in a skillet. Add the ranchero sauce and cook for about 10.
- In the meantime, fry your corn tortillas, turning until crispy or almost crisp and drain on a wire rack or paper towels. I've seen the tortillas just be heated on a griddle and not crisp in Mexico, so whatever your preference is is fine.
- If you are using refried beans or pinto beans heat them for assembly.
To assemble the dish
- To assemble: Place a little tomato sauce on the bottom of each plate. Top with 1 or 2 tortillas that have been spread with the refried beans or ladle your whole cooked pinto beans over the tortilla. Top with one or 2 eggs and spoon more Ranchera Sauce over the eggs. Add crumbled cotija cheese or cheese of your choice. Serve with sliced avocado and additional cilantro if desired. I like a squeeze of lime juice. You can add chorizo when you add the bean layer if desired. Very delicious doing so. Enjoy!