Huevos Rancheros is a quintessential Mexican eggs country-style breakfast. Adapted from a Rick Bayless recipe.
This recipe is about as archetypal as it comes. Most cooks either use steamy-soft just-baked corn tortillas for their huevos rancheros or they soften ones that have cooled and stiffened by quick-frying them on both sides in an oily skillet. Since most of us use cold corn tortillas, I’ve spelled out a simpler, less oily way to heat them. Top the tortillas with sunny-side-up eggs, spoon on warm Roasted Tomato Salsa, scatter on a few garnishes if that appeals and the meal is ready. In my opinion, huevos rancheros are perfect any time of day.
INGREDIENTS
- 8 corn tortillas, preferably from a local tortilla factory
- Vegetable or olive oil
- 8 eggs
- 2 cups Roasted Tomato Salsa (linked above or just throw on some diced Hatch green chiles)
- About 1/4 cup crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
- A handful of cilantro leaves
INSTRUCTIONS
Lay the tortillas out on a countertop. Spray or lightly brush both sides of each tortilla with a little oil, stack them up, slip them into a plastic bag, fold it over and microwave them at 100% for 1 minute. Let them stand for a minute (to uniformly absorb the heat).
In a very large (12-inch) heavy skillet (preferably nonstick), heat over medium enough vegetable or olive oil to coat the bottom lightly. When it is quite warm–not smoking hot–crack in 8 eggs. The fresher the eggs are, the less they’ll run, making them easier to fit into the skillet. (You may cook them in batches, sliding them onto a plate when they’re done, then reheating them in the oven just before serving.) Sprinkle them generously with salt and let them cook slowly, lowering the heat if necessary, until the whites are set but the yolks are still bright yellow and runny; that takes about 6 minutes.
When the eggs are ready, open up the hot, soft tortillas, lay 2 tortillas overlapping on each of 4 warm plates and top with 2 eggs. Immediately return the skillet to high heat and add 2 cups Roasted Tomato Salsa. When it comes to a boil, stir in a little more water (usually about ¼ cup) to give it a saucy consistency, then spoon the sauce over the eggs, leaving the yolks exposed. Before carrying them to the table, sprinkle the plates with crumbled cheese and a handful of cilantro leaves.
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We like to add cooked and buttered grits or crispy fried potatoes to ours.
We often like to add some chopped bacon, fried kielbasa sausage or the like.
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If you want a clean eating style, try this recipe from a new cookbook we got featuring “Santa Barbara Style Eggs.”
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