You know, I’m not really sure what authentic huevos rancheros really entails, since I have seen so many different recipes that all call for different toppings and preparations. But I guess that’s the beauty of huevos rancheros, you can really put whatever you want on it. Huevos rancheros my way is all about speed (without sacrificing flavor), because frankly, in the morning, I’m hungry and I don’t want to wait all that long for breakfast. I start with a base of yellow corn tortilla chips (rather than frying up a big corn tortilla), add some guacamole, chopped tomatoes, smashed pinto beans, fried eggs, and mexican crumbling cheese. It’s more traditional to do refried beans, but to be honest, I think refried beans are a waste of calories. I mash pinto beans with a fork and use that instead, because hey, I would rather eat some extra dessert than have my beans refried. Beans already have such a buttery and creamy texture! So here’s how to make my huevos rancheros:
Serves 2 (easily doubles, triples, etc)
2 handfuls tortilla chips
1 ripe avocado
2 tsp minced red onion
1.5 tsp lime juice
1 tsp minced jalapeno
salt and pepper
1/2 cup chopped tomato (season with salt and pepper)
1 cup pinto or black beans (I use canned beans)
2 tbsp Mexican crumbling cheese, like queso fresco or cotija, or pepper jack
1 tbsp olive oil
chopped parsley or cilantro, for garnish (optional)
Start by setting down one layer of tortilla chips down on the plate.
Mash the avocado with the red onion, lime juice, and jalapeno. Season to taste with salt and pepper (avocado tends to need a fair amount of salt). Spread it over the chips.
For the 1/2 cup of chopped tomatoes, you want to end up with almost a salsa consistency. Season it with salt and pepper, and sprinkle over the guacamole.
Mash up the beans and season with pepper (they should already be salted). Sprinkle over the cheese.
To fry the eggs, heat up a nonstick skillet over medium heat. When the pan is hot, add the oil and crack each egg into the pan (if your pan is hot enough, the white should set immediately so the yolk stays centered). If the whites aren’t setting quickly enough on top, cover the pan with a lid so the top cooks a little bit, but make sure not to overcook the egg yolk.
Set your egg on top of each plate and enjoy!