Huevos Rancheros
Huevos rancheros taste like my dad to me. He has cooked in kitchens his whole life, and these days he runs a food truck in south Phoenix where the carnitas tacos have a line most mornings. On his rare days off he would make these for us, a warm tortilla, eggs done just right, and a ranchero salsa with exactly the heat he liked. He never rushed it, even when he was tired, and watching him taught me that a breakfast made with attention is its own quiet way of saying I love you. I make these on slow mornings and think of him at his griddle.
Crispy baked corn tortillas layered with creamy refried beans, over-easy eggs, and a smoky, spicy homemade salsa, finished with queso fresco, avocado, and cilantro
Ingredients
- 4 corn tortillas
- 1 cup refried beans
- 4 eggs
- 1 avocado sliced
- cilantro leaves garnish
For the Salsa
- 3 roma tomatoes
- 1 serrano peppers
- 1 Jalapeño peppers
- ¼ small piece of onion
- 2-3 Chile de arbol for spice
- 2 garlic cloves
- salt to taste
Instructions
- Bake the tortillas – Preheat oven to 375°F (190°C). Place tortillas on a baking sheet and bake 8–10 minutes, flipping halfway, until crisp.
- Char the salsa ingredients – In a dry skillet over medium-high heat, char tomatoes, peppers, onion, chiles de árbol, and garlic until lightly blackened.
- Mash the salsa – In a molcajete or sturdy bowl, mash garlic and chiles de árbol with salt. Add the peppers and tomatoes, mashing until chunky.
- Cook the eggs – Fry eggs over-easy (or to your preference) in a nonstick skillet.
- Assemble – Spread refried beans on each tortilla, top with eggs, spoon over salsa, and garnish with queso fresco, avocado, and cilantro.