Huevos Rancheros
Crispy corn tortillas topped with warm refried beans, fried eggs, and tangy salsa. A traditional Mexican breakfast with a perfect balance of hearty and fresh flavors.
Ingredients
- 4 corn tortillas
- 1 can canned refried beans
- 4 eggs
- 1 cup red salsa
- 1/2 white onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup crumbled queso fresco
- 3 tbsp vegetable oil
- to taste salt
- to taste black pepper
- 1/2 lime, cut into wedges
- 1/2 avocado, sliced
Instructions
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1
Heat 3 tbsp vegetable oil in a large skillet over medium-high heat.
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2
Fry each 4 corn tortillas for 30 seconds per side until crispy. Transfer to a plate.
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3
Add more oil to the skillet if needed. Fry 4 eggs sunny-side up until whites are set but yolks remain runny, about 4-5 minutes. Season with to taste salt and to taste black pepper.
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4
Warm 1 can canned refried beans in a small saucepan over low heat.
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5
Warm 1 cup red salsa in another small saucepan or microwave.
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6
Place each crispy tortilla on a serving plate.
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7
Spread a layer of warm refried beans on each tortilla.
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8
Top with a fried egg.
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9
Pour warm 1 cup red salsa over the eggs and tortillas.
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10
Garnish with 1/2 cup crumbled queso fresco, 1/2 finely diced white onion, and 1/4 cup chopped fresh cilantro. Serve with 1/2 sliced avocado and a squeeze of 1/2 cut into wedges lime.