Huevos Rancheros
Savor the mouthwatering flavors and textures of this dish - crispy corn tortillas topped with warm refried beans, smoky chipotle salsa, and a perfectly fried egg. Garnish with creamy avocado slices and a sprinkle of queso fresco for a delightful finish. This breakfast recipe is a delightful treat for any morning meal!
— Constant Cookbook
Ingredients
- 1 14-ounce can fire roasted tomatoes
- 1/2 cup chopped yellow onion
- 1/2 cup chopped fresh cilantro
- 1 to 2 canned chipotle pepper in adobo sauce, seeds removed and chopped, plus 1 tablespoon of the liquid from the can
- Juice of 1 lime
- 1 jalapeño, split in half and seeds removed
- 2 garlic cloves
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup grapeseed oil (or vegetable oil)
- 6 corn tortillas
- 1 14-ounce can of warm refried beans
- 2 tablespoons butter
- 6 large eggs
- 1 Hass avocado
- 1/2 cup grated queso fresco
- Coarse salt and freshly ground black pepper to taste
Instructions
- Heat the oil in a large skillet over medium high heat until shimmering. Add the corn tortillas, 2 at a time, and fry for 60 to 90 seconds on each side until golden brown and crisp. Remove the tortillas from the oil and transfer to a paper–towel lined plate to dry. Repeat this process for the remaining tortillas.
- Smear 1/4 cup of the warmed refried beans onto each tortilla and add 1/4 cup of the Gaby's Chipotle Salsa.
- Once the tortillas have been fried, drain the oil from the skillet and put the butter into the skillet to melt. Carefully crack 3 eggs in the skillet, evenly spaced so they have room to cook, and cook until the egg white is solid, 3 to 4 minutes. Remove the fried eggs from the skillet and lay each one onto a tortilla. Repeat this process for the remaining 3 eggs.
- Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado on a cutting board. Cut 6 thin slices from each half of the avocado and transfer 2 slices on top of each fried egg.
- Sprinkle the queso fresco on top and season with salt and pepper if desired. Serve immediately.
Nutrition
- Calories: 884 kcal
- Carbohydrate Content: 45 g
- Protein Content: 25 g
- Fat Content: 68 g
- Saturated Fat Content: 17 g
- Trans Fat Content: 1 g
- Cholesterol Content: 361 mg
- Sodium Content: 1129 mg
- Fiber Content: 13 g
- Sugar Content: 5 g
- Unsaturated Fat Content: 47 g
- Serving Size: 1 serving
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