Huevos Rancheros
A Mexican breakfast built in layers: crispy fried tortillas, saucy ranchero (tomato-chili) salsa, fried eggs, and whatever else you want on top — refried beans, avocado, queso fresco, cilantro. The tortillas must be fried, not warmed. That crunch against the runny egg and salsa is the whole architecture.
Instructions
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Make the ranchero sauce: Heat 1 tablespoon oil in a saucepan over medium heat. Cook onion until soft, about 4 minutes. Add garlic, jalapeño, and cumin. Stir for 30 seconds. Add tomatoes, season with salt, and simmer for 10 minutes until thickened slightly. Blend briefly if you prefer a smoother sauce.
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Fry the tortillas: Heat 1/4 inch of oil in a skillet over medium-high heat. Fry tortillas one at a time for about 30 seconds per side until crispy but still pliable. Drain on paper towels.
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Fry the eggs: In the same skillet (pour off excess oil), fry the eggs until the whites are set and the edges are lacy, about 2 minutes.
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Assemble: Place 2 fried tortillas on each plate, overlapping slightly. Spread a layer of warm refried beans. Spoon ranchero sauce over the tortillas. Top each plate with 2 fried eggs.
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Garnish with queso fresco, avocado slices, cilantro, and hot sauce.