meal — gluten-free

Huevos Rancheros

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Huevos Rancheros topped with two Nellie's Free Range Eggs.
Huevos Rancheros topped with two Nellie's Free Range Eggs. Huevos Rancheros topped with two Nellie's Free Range Eggs.
Shares:0
prep time 15 minutes
cook time 20 minutes
yield 4 servings

Overview

As far as traditional Mexican breakfasts go, huevos rancheros is one of the most widely known options. The name of this dish translates to "rancher's eggs," a reference to rural farms throughout Mexico where the relatively quick and flexible recipe has been enjoyed for years. Today, you'll find both authentic and Americanized huevos rancheros on brunch menus in every corner of the United States! Depending on how you make it, this version is a little bit of both, featuring lightly fried corn tortillas smeared with refried beans, then finished with fried eggs, cooked salsa made from Hatch chiles, and any toppings your heart desires.

BY:Muy Bueno Cookbook

Ingredients

  • 2 tablespoons canola oil
  • 4 small corn tortillas
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 3 tomatoes, chopped
  • 1/2 cup roasted green (Hatch) chiles
  • 1 cup chicken broth
  • 2 cups refried beans
  • 4 Nellie’s Free Range Eggs, cooked any style (we recommend sunny side up)
  • Queso fresco, optional for garnish

Directions

  • Heat canola oil in a heavy skillet. Place tortillas carefully into the hot oil one at a time, and fry for 20 to 40 seconds on each side, or until lightly crisp and golden. Let drain on paper towels.
  • Heat olive oil in a saucepan and sauté onions for 3 minutes.
  • Add tomatoes and chiles, then sauté for an additional 3 minutes
  • Add chicken broth, stir everything together, and bring to a simmer.
  • Continue to cook until most of the liquid has been absorbed and reduced down, about 7 to 10 minutes.
  • To assemble, place a tostada (fried tortilla) on a serving plate. Spoon on about 1/2 cup of the refried beans, then top with a cooked egg (any style), the cooked salsa, and a sprinkling of with queso fresco, if desired.
  • Repeat with the remaining tostadas and serve warm.

Nellie’s Notes:

Making breakfast for the whole family? Create your own tostada bar! Set out tostadas, a dish of scrambled eggs, cooked salsa, and toppings so that each family member can fix their own plate. This recipe serves four, but can easily be double or quadrupled depending on how big your family is.

If you're not a fan of frying at home, most grocery stores now sell premade tostada shells. Don't hesitate to pick some up if it makes your life easier!

If you have trouble finding Hatch chiles, use fresh jalapeños or even canned chiles instead. If using fresh, don't forget that the majority of “heat” in a chile is held in its seeds and membranes. To keep the ranchero sauce from getting too spicy, be sure to remove the ribs and seeds before making it.

To make this recipe vegetarian, simply use vegetable broth in place of chicken broth.

The sky's the limit when it comes to toppings for your huevos rancheros. Anything from sour cream or Mexican crema to sliced avocados, cilantro, or a drizzle of hot sauce would be an excellent addition!

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Huevos Rancheros

Overview

As far as traditional Mexican breakfasts go, huevos rancheros is one of the most widely known options. The name of this dish translates to "rancher's eggs," a reference to rural farms throughout Mexico where the relatively quick and flexible recipe has been enjoyed for years. Today, you'll find both authentic and Americanized huevos rancheros on brunch menus in every corner of the United States! Depending on how you make it, this version is a little bit of both, featuring lightly fried corn tortillas smeared with refried beans, then finished with fried eggs, cooked salsa made from Hatch chiles, and any toppings your heart desires.

BY:Muy Bueno Cookbook

Ingredients

  • 2 tablespoons canola oil
  • 4 small corn tortillas
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 3 tomatoes, chopped
  • 1/2 cup roasted green (Hatch) chiles
  • 1 cup chicken broth
  • 2 cups refried beans
  • 4 Nellie’s Free Range Eggs, cooked any style (we recommend sunny side up)
  • Queso fresco, optional for garnish

Directions

  • Heat canola oil in a heavy skillet. Place tortillas carefully into the hot oil one at a time, and fry for 20 to 40 seconds on each side, or until lightly crisp and golden. Let drain on paper towels.
  • Heat olive oil in a saucepan and sauté onions for 3 minutes.
  • Add tomatoes and chiles, then sauté for an additional 3 minutes
  • Add chicken broth, stir everything together, and bring to a simmer.
  • Continue to cook until most of the liquid has been absorbed and reduced down, about 7 to 10 minutes.
  • To assemble, place a tostada (fried tortilla) on a serving plate. Spoon on about 1/2 cup of the refried beans, then top with a cooked egg (any style), the cooked salsa, and a sprinkling of with queso fresco, if desired.
  • Repeat with the remaining tostadas and serve warm.

Nellie’s Notes:

Making breakfast for the whole family? Create your own tostada bar! Set out tostadas, a dish of scrambled eggs, cooked salsa, and toppings so that each family member can fix their own plate. This recipe serves four, but can easily be double or quadrupled depending on how big your family is.

If you're not a fan of frying at home, most grocery stores now sell premade tostada shells. Don't hesitate to pick some up if it makes your life easier!

If you have trouble finding Hatch chiles, use fresh jalapeños or even canned chiles instead. If using fresh, don't forget that the majority of “heat” in a chile is held in its seeds and membranes. To keep the ranchero sauce from getting too spicy, be sure to remove the ribs and seeds before making it.

To make this recipe vegetarian, simply use vegetable broth in place of chicken broth.

The sky's the limit when it comes to toppings for your huevos rancheros. Anything from sour cream or Mexican crema to sliced avocados, cilantro, or a drizzle of hot sauce would be an excellent addition!