Huevos Rancheros
Looking for a meatless meal for Lent? These stacked huevos rancheros check all the boxes, and they’re just as good for dinner as they are for breakfast. I build mine starting with an extra crispy corn tortilla, then layer on refried beans (minus the bacon), over-easy eggs, and a generous spoonful of warm salsa martajada. From there, add whatever toppings you love or have on hand.
It’s my take on a classic South Texas dish that’s simple, satisfying, and perfect any time of day. Watch the video as I create this family favorite dish with The Galley.
Stacked Ranch Style Eggs
Huevos Rancheros
Servings: 4
2 teaspoons bacon drippings
1 cup Alta’s pinto beans or your own (minus the bacon)
1/4 cup vegetable oil
4 large eggs
salt
black pepper
1 cup salsa martajada (pg 36 in My South Texas Kitchen Cookbook)
4 corn tortillas
Optional Toppings: Queso fresco, Cotija cheese, cilantro, sliced jalapenos, or sliced radishes
1. In a small skillet over medium heat, warm the bacon drippings. Add the pinto beans and their liquid. Cook, while mashing with a potato masher (or the back of a fork), until beans are nearly smooth. Cook until the liquid has reduced and the beans have thickened, 3-5 minutes. Keep warm.
2. In a large non-stick skillet, heat the oil over medium-high heat. Crack the eggs into skillet leaving a space between each egg. Season with salt and pepper. Cook the eggs until the whites are set and the edges are crisp, about 4 minutes.
3. Drain the oil and pour the salsa martajada around the eggs. Cook until the salsa is warm, about 1 minute.
4. Warm the tortillas directly over the stove top flame, flipping often with tongs, until warm and charred on the edges. Alternately warm on a comal over medium high heat until warm and brown in spots. Set on serving plates.
5. Spread the refried beans on top of each tortilla, divided evenly, and top with a fried egg. Spoon the extra salsa in the skillet onto each egg. Garnish with any of the optional toppings.
