Huevos Rancheros

Let's cook

1. 1

   Char the salsa vegetables

   Dry-roast the tomatoes, onion, jalapeños, and garlic in a hot pan for 10 minutes, turning, until blackened in patches all over.

   💡

   Charring, not simmering, is what gives ranchero salsa its smoky depth.

2. 2

   Blend the salsa

   Peel the garlic and blend everything with the lime juice and salt to a coarse sauce. Simmer 5 minutes to thicken.

3. 3

   Fry the tortillas

   Fry each tortilla in oil for 30 seconds a side until it firms up but stays pliable — crisp enough to hold the toppings without shattering.

4. 4

   Warm the beans

   Heat the beans with a splash of water until spreadable.

5. 5

   Fry the eggs

   Fry the eggs in the remaining oil with crisp edges and runny yolks.

6. 6

   Build

   Two tortillas per plate, beans spread over, an egg on each, salsa spooned around, then cheese, avocado, and cilantro.

Nutrition & Safety