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HUEVOS RANCHEROS

Anahi
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
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Course Breakfast
Cuisine Mexican

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.
Keyword huevos rancheros