Mexican Huevos RancherosCourse: BreakfastCuisine: MexicanDifficulty: Medium
Huevos rancheros (‘eggs ranch-style’) is a breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms.
The basic dish consists of fried eggs served on lightly fried or charred corn or flour tortillas topped with a salsa fresca made of tomatoes, chili peppers, onion, and cilantro. Common accompaniments include refried beans, Mexican-style rice, and guacamole or slices of avocado, with cilantro as a garnish.
3 cups of beans
120 ml tomato sauce
1 jalapeño or serrano pepper (add more to add spice)
4 Roma tomatoes (chopped)
1/2 white onion (chopped)
1 handful cilantro
2 bay leaves
1 tsp garlic salt
1/4 tsp cumin
1/4 tsp oregano
- Heat up a frying pan on medium-high heat and five tablespoons of oil.
- Once the oil is hot, add onion and jalapeno for 3 minutes until the onion turns translucent.
- Now add chopped tomato, garlic salt and oregano and cook for another 3 mins.
- Now add tomato sauce, cilantro, and bay leaves. Reduce the heat to lowest setting. Cover the pan with a lid and let it simmer for 5 mins.
- Open the lid, add salt as per taste and remove the bay leaves. Our salsa is ready, transfer the sauce in a different bowl.
- Use the same pan on medium-high heat and add a tablespoon of oil.
- Once the oil is hot, add 3 cups of pinto beans and keep smashing until it breaks down. Keep it aside.
- Heat up a medium frying pan on medium-high heat and add 1/3 cup of oil in it
- Once the oil is hot, add a tortilla and fry it until it turns hard and golden brown.
- Spread the beans mixture on the tostadas and place it on a plate.
- On the same pan, fry an egg and place it on the tostados. Pour the salsa sauce over it and shred queso fresco on it. Thats it!