The point of huevos rancheros is simplicity and bold, gutsy flavors. This straightforward Mexican breakfast of eggs, corn tortillas, cheese, and chili sauce is one of the most satisfyingly savory breakfasts I know of. This recipe calls for chile verde hot sauce for a spicy kick, but you can tone down the spice level by adding a mild sauce instead.
1ozqueso frescoMexican crumbly cheese (optional for garnish)
Pan fry the tortillas in a neutral oil over medium heat in a large non-stick skillet until golden and pliable. Blot tortillas with a paper towel to remove excess oil.
In the same skillet, add the beans. Season with chipotle powder and salt, and warm for 1 minute. Add freshly grated cheddar cheese and chili sauce and remove as soon as you see bubbles form in the sauce. Pour over the tortillas.
Rinse the skillet and coat lightly with more oil. Add the eggs and cook to your desired preference. Serve the eggs on top of the tortillas with fresh Mexican cheese (Cotija) and cilantro.
Yield: 4 eggs, 4 tortillas for 2-4 people
If you like a lighter breakfast, you can cut this recipe in half or double the recipe to serve more people.
How to Cook A Sunny Side Up Egg
The key to a sunny side up egg is managing the heat. Start with low-medium heatand as soon as the whites are fully cooked, carefully slide a spatula underneath to remove.
This is a crumbly white cheese that goes by a few different names. Here in Arizona, it's labeled Cotija. It has a mild tangy and salty flavor. If you want to use cheddar or jack cheese in this recipe, that works just fine.
This dry ground chili powder has a smoky flavor profile. If you don't like smoky (or spicy) food, then you can try omitting the chipotle or try using paprika instead.
The best chili (also correct - "chile") is the one you can stand to eat. I really love a moderately spicy green salsa verde (green chili sauce with sour and spicy tastes). You can also make huevos rancheros with leftover red enchilada sauce too!