Huevos rancheros: the emblematic and tasty mexican recipe
There are recipes that cross borders because they combine simplicity and character. Huevos rancheros is one of them: a dish born in the kitchens of Mexico that today conquers tables all over the world. The formula is simple and elementary: freshly browned corn tortillas, refried beans as a base, a fried egg with the yolk just right and, above all, a tomato sauce with just the right touch of spice that adds the final spark. The best thing is that this dish does not understand schedules: it can be a satisfying breakfast, a brunch full of life or an improvised dinner that livens up the week. With easy-to-find ingredients, its preparation only requires a little time and the desire to enjoy a vibrant, flavorful, homemade dish.
Ingredients
For the base salsa:
For the ranchera sauce:
For the refried beans:
For the assembly:
Materials
- Cutting board
- Knife
- Saucepan
- Frying pan
- Wooden spoon or spatula
- Aluminum foil
- Potato masher or fork
Preparation
Prepare the base salsa:
Chop the tomatoes, onion and jalapeño. Put them in a saucepan and add the lime juice, salt and crushed or finely chopped garlic. Blend.
Separate the salsa into several bowls: half will be for the ranch sauce, a quarter will be used on the beans and the last quarter will be for the final topping.
Make the ranch sauce:
Put half of the base salsa in the saucepan and cook over medium-high heat about 10 minutes, stirring, until thickened and the tomatoes are softened.
Reserve in a bowl and cover with aluminum foil to keep the sauce warm.
Prepare the refried beans
In the same saucepan, heat the oil over medium heat. Add the chopped garlic and sauté for 30 seconds. Stir in the drained black beans and set the liquid aside.
Add the cumin, paprika and the reserved quart of base salsa. When it comes to a gentle boil, stir in the reserved bean liquid and cook for 8-10 minutes.
Mash the beans with a fork or potato masher until a thick paste is obtained. Adjust salt and remove from heat.
Fry the eggs:
In a nonstick skillet with a little oil, fry the eggs over medium heat until the whites are set and the yolk remains creamy (3-5 minutes).
Brown the tortillas:
In the same skillet, heat a little oil and brown the tortillas on both sides.
Assemble the huevos rancheros:
Place 2 tortillas on each plate. Spread with refried beans, place an egg on top and cover with hot ranchero sauce. Add avocado slices, queso fresco and the rest of the salsa mixed with cilantro.
Serve the huevos rancheros freshly made and enjoy them hot.
Observations
Can I make huevos rancheros with canned beans?
Yes, canned beans are a quick and convenient option. Just drain them, reserve some of the liquid and sauté them with garlic, cumin and a little ranchero sauce to transform them into tasty refried beans.
What to do if the ranchera sauce is too spicy?
To reduce the spiciness, add more tomato, a little broth or even a pinch of sugar. Another solution is to serve the sauce with avocado, queso fresco, sour cream or yogurt: they soften the flavor and balance the intensity.
How to keep the leftover ranchero sauce?
Store it in an airtight container in the refrigerator, where it will keep for 3-4 days. You can also freeze it in small portions and thaw only the amount you need, preserving its flavor and texture.
What mistakes to avoid when preparing huevos rancheros?
The most common mistakes are using cold tortillas, leaving the beans dry or overcooking the eggs. It is also advisable to take care of the balance: the ranchero sauce should have a spicy touch, but always accompanied by freshness and acidity.
How can I vary the flavor of huevos rancheros?
Try divorced eggs (one with red sauce and the other with green sauce), add shredded meat such as chicken or chorizo, incorporate sautéed vegetables (peppers, zucchini, spinach) or change the sauce for mole or chipotle, thus achieving a different dish without losing the essence.
What to do if I have leftover refried beans or ranchera sauce?
Refried beans are very versatile: you can reuse them in quesadillas, burritos or crispy tostadas, or even serve them as a dip with tortilla chips, as is done in Mexican cuisine. Ranchera sauce, on the other hand, works as a base for enchiladas, to accompany eggs as desired, or as a garnish for meat and fish.
Cookware
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