Huevos Rancheros
Huevos rancheros is a dish that depends on the cooked salsa, not the egg, for its flavor identity. Raw tomato and chile over fried eggs on a tortilla is not the dish. The salsa is charred tomatoes, serranos or jalapeños, garlic, and onion, blended and cooked in a hot pan with oil until thickened and concentrated, about ten minutes. It should taste assertive and slightly smoky. The tortillas are lightly fried in oil, just long enough to soften and seal, then placed on the plate. The eggs fry sunny-side up so the yolks remain intact and liquid. The salsa goes over the eggs. When the dish is eaten, the yolk breaks into the salsa and creates a richer, more unctuous version of it on the tortilla beneath. The egg is not a topping. It is the mechanism by which the salsa and the tortilla become a cohesive dish rather than separate components. Refried beans served alongside are traditional.
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.
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