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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.
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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