A classic Mexican breakfast, huevos rancheros ("ranch eggs") are fried eggs served on hot corn tortillas and smothered in cooked salsa.
What you need
- 2 dried ancho chilies
- 1/4 cup oil
- 1 small yellow onion, thinly sliced
- 4 medium cloves garlic, thinly sliced
- 1/2 Tsp dried oregano
- 1 (14-ounce) can fire-roasted crushed tomatoes
- 2 chipotle chilies packed in adobo, plus 2 tablespoons sauce from can
- 1/4 cup minced fresh cilantro
- 1 Tbs soy sauce
- 1 Tbs lime juice from 1 lime, plus lime wedges for serving
- Kosher salt and freshly ground black pepper
- Up to 12 Eggs (2 per serving)
For Serving:
- Lime wedges
- corn tortillas (2 per serving)
- Crumbled Cotija cheese
- Hot store-bought or homemade refried beans
Instructions
- Trim tops of chilies and discard seeds. Microwave on high power until softened, about 15 seconds. Cut chilies into thin strips.
- Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring, until softened and just starting to brown. Add the garlic about 30 seconds brfore the end of the onion saute, do not burn the garlic. Add oregano and chili strips and cook until completely tender, about 15 seconds. Add tomatoes and chipotle chilies with their sauce and bring to a simmer. Reduce the heat to maintain a gentle simmer for 10 minutes.
- Puré the mixture until a loose puree is formed. Stir in cilantro, soy sauce, and lime juice and season to taste with salt and pepper. Set aside.
- Heat oil in a medium cast iron or non-stick skillet over medium heat. Working one at a time, fry corn tortillas until lightly browned but still pliable, about 15 seconds per side. Transfer to a paper towel to drain and stack them as you work. Cover to keep warm.
- When tortillas are cooked, reheat skillet and add more oil if necessary. Fry eggs, until crisp on the bottom, whites are set, and yolks are creamy and golden, about 1 1/2 minutes. Season with salt and pepper and slide onto a clean plate.
To serve, place two tortillas on a serving plate. Top with two fried eggs. Spoon salsa all over the top, leaving the yolks exposed. Sprinkle with cotija cheese and more chopped cilantro. Serve immediately with refried beans.