Smoky Huevos Rancheros

Breakfast

Feb 8

     Serves:  6 

   Prep Time:  25 min

     Cook Time:  10 min

   Calories:  315

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The best Huevos Rancheros I’ve had has been from Krankies, in Winston-Salem, North Carolina. Since we moved, I haven’t been able to find better ones, so I decided it was time to make my own. Huevos Rancheros consists of tostada shells, beans, a sauce, and then is usually topped with some sunny eggs. The captain of this dish is the smoky, full-bodied flavor of the ranchero sauce. It’s full of spices and chilis, but the tomato base helps cool it down a bit. Think of ranchero sauce, as a spicier, thicker enchilada sauce. The crunchiness of the tostada shells, mixed with the spiciness of the ranchero sauce and the tanginess of the feta cheese makes for a breakfast for the ages. Enjoy!

What’s special about these Smoky Huevos Rancheros?

I think Huevos Rancheros is my ultimate brunch food. They are relatively light, super flavorful, and vegetarian! I love all of the different textures in each and every bite of this dish. Huevos Racheros EVERY weekend, please! Some tips for the dish, below:

Tortillas: I like my tortillas fried with huevos rancheros - it adds a much-needed crunch! Because of this, I like to use store-bought tostada shells to save some time. They are super cheap and can be used for so many more things than this dish. If you don’t want to use store-bought, there are some directions to make your own in the recipe!

Ranchero Sauce: I like to think of ranchero sauce as a thicker enchilada sauce, with the addition of a tomato base. It’s full of peppery goodness, and other flavors to make whatever you put this sauce on, extra delicious. The sauce can get spicy quickly with the addition of adobo peppers, chili powder, and green chilies. Adjust as you wish!

Beans: I’m using black beans here, but you can use whatever you’ve got. Red beans, refried beans, any bean would work well here. Just seasoning them, and let them sit!

What do I need for Smoky Huevos Rancheros?

Ranchero Sauce

14 ounces fire-roasted crushed tomatoes

4 ounces green chilies

1 chili in adobo sauce with 2 tablespoons liquid

1/2 cup chicken stock

1/2 tablespoon cumin

1 tablespoon minced garlic

1/2 tablespoon chili powder

1 small onion. diced

1 lime, juiced

Toppings

2 cans of black beans

1/2 tablespoon cumin

1/2 tablespoon garlic powder

Eggs

4 ounces feta cheese or cotija cheese

1 teaspoon cilantro

6 tostada shells

What tools & gadgets will help me?

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How do I make these Smoky Huevos Rancheros?

Step One: Start by making your ranchero sauce. In a medium skillet, melt a few tablespoons of butter, or heat a few tablespoons of olive oil. Once warm, add in your diced onion, and season with salt and pepper. Let soften for 5-7 minutes. When onions are softened, add in 4 ounces of green chilies, and 1 tablespoon of minced garlic. Combine, and stir for 1-2 minutes.

Step Two: To the pan, add in 10-14 ounces of crushed, fire-roasted tomatoes, 1/2 tablespoon cumin, 1/2 tablespoon chili powder, and salt and pepper. Stir over medium heat for about 10 minutes. Let the mixture simmer, and reduce for another 10 minutes.

Step Three: Once the sauce has reduced a bit, transfer to the blender, or a bowl. Then, add in 1 chili in adobo sauce with 2 tablespoons of the can liquid, 1/2 cup chicken stock and the juice of 1 lime. Using a blender, a food processor, or an immersion blender to blend the sauce until smooth. Once smooth, transfer back into the pan and let simmer of low heat.

Step Four: In another pan, heat up your black beans. Season with 1/2 tablespoon cumin, and 1/2 tablespoon garlic powder. Simmer over medium heat. You can also add the beans directly to the ranchero sauce, and let them simmer in the sauce!

Step Five: If you are making your own tostada shells, now is the time. You can do this a few ways. You can heat a tablespoon or two of oil in a shallow pan on the stove. When the oil reaches 375 degrees, place in the tortilla shells cooking for 2-3 minutes per side, or until golden-brown and crunchy. You can also spread some oil on both sides of tortillas, and place them in the oven at 425 degrees. Cook for 5-7 minutes on each side, and then remove.

Step Six: Cook your eggs! Traditional huevos ranchoes are served with the eggs a bit runny, but cook them as you like. I cook mine with some butter, a little salt and pepper, and that’s it!

Step Seven: Start layering! On your plate, start with a tostada shell. Layer on a large helping of beans. Then, top with as much sauce as you’d like. Place an egg or two on top. Garnish with feta cheese and cilantro. Enjoy!