A classic Mexican breakfast, huevos rancheros (translated “ranch eggs”) are fried eggs served on hot corn tortillas and smothered in cooked salsa. When you cut into them, the egg yolks mix in with everything—the salsa, tortillas. So good!
You can also make the eggs scrambled instead of fried. In that case the dish is known as Huevos a la Mexicana. Either way, salsa with eggs and tortillas makes a wonderful breakfast.
One benefit of being raised in California by a mother with Mexican heritage is that we grew up eating and loving Mexican food. From the age of 5 it was my job to prepare the salsa for our family. You may not always find bread at our house, but you can always find tortillas. And more often than not, huevos rancheros for breakfast.
Huevos Rancheros Recipe
The recipe is flexible, sometimes we use canned salsa and just add a few more chopped tomatoes and some chopped pickled jalapeños to make the sauce.
Sometimes if we have some leftover refried beans, we'll spread some on the tortillas before topping them with the eggs and salsa. My mother has been known to add a pinch of sugar to the salsa sauce if she feels it's too acidic for her taste.
Ingredients
- 1 Tbsp olive oil
- 1/2 medium onion, chopped (about a half cup)
- 1 15-ounce can whole or crushed tomatoes, preferably fire-roasted, (or 1 -2 large fresh vine-ripened tomatoes, when in season)
- 1/2 6-ounce can diced green Anaheim chiles
- Chipotle chili powder, adobo sauce, or ground cumin to taste (optional)
- 4 corn tortillas
- Butter
- 4 fresh eggs
- 2 Tbsp fresh cilantro, chopped (optional)
Read More: Huevos Rancheros
No comments:
Post a Comment