Huevos Rancheros
Tue, Aug 17, 2010
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Huevos rancheros is a popular Mexican dish consisting of fried eggs on top of lightly-fried corn tortillas, all smothered in cooked salsa. My family’s version of this Mexican breakfast is usually made with leftovers and varies depending on what we have on hand, but it usually consists of warmed homemade corn tortillas, chunks of chicken, black beans, fried eggs, salsa verde, guacamole and cilantro. You can make them to order, according to each person’s taste, even scrambling the eggs if desired.
- Homemade corn tortillas, 1-2 per serving
- Black beans, rinsed and drained
- Eggs, fried or scrambled, 1-2 per serving
- Salsa verde
- Guacamole
- Chunks of chicken, optional (I usually use this only if we have leftovers from chicken tacos)
- Shredded cilantro, optional
- Chopped onions, optional
- To fry the eggs, heat a pan over medium heat and lightly grease it with butter. Crack the eggs into the pan and cook them for several minutes, adjusting the heat as needed.
- If the bottom of the eggs are cooking too fast, lower the heat and cover the pan to allow the tops of the eggs to cook.
- Steam the tortillas in the oven by wrapping them in foil and warming them at 350 degrees for 10-15 minutes or until they are soft, warm and tender.
- To assemble the breakfast, place 1-2 warmed corn tortillas on each plate and put 1-2 fried eggs on top.
- If desired, sprinkle some black beans and chicken chunks on top.
- Drizzle the breakfast with salsa verde and garnish it with guacamole, chopped onions and shredded cilantro.
Tags: chicken, corn tortillas, eggs, salsa verde
Sounds very yummy. I’ve seen recipes for this before but I’m not sure why I haven’t made it!