Huevos Rancheros (ranch eggs) is a classic Mexican breakfast of fried eggs served up on hot corn tortillas and smothered in cooked salsa.
- Preparation/cook time: 25-30 mins
- Ready In: 30 mins
- Level of Difficulty: Moderate
- Servings: 4
- vegetable oil for frying
- 8 small corn tortillas
- 8 eggs
- 1 cup coarsely shredded jack cheese
- 1/4 cup chopped green onions
- 3 tablespoons grated cotija (a hard cow's milk cheese that originated from Mexico) or parmesan cheese
- 2 teaspoons dried Mexican oregano or 2 tbsp. chopped fresh cilantro
- 2 cans (15 oz. each) refried beans warmed up in the microwave. You can thin these with some water if you wish.
- 2 cups MoonShadows Farm Chunky Garden Salsa
- Put 4 heavy dinner plates in oven and preheat to 200°. Heat salsa in a small saucepan over low heat, covered.
- Fill a large frying pan with 1/2 in. oil and heat over medium heat until the handle of a wooden spoon bubbles when you stand it in the oil.
- Remove plates from oven.
- Using tongs, fry each tortilla 2 seconds per side. Drain against side of pan, then overlap 2 tortillas on each warm plate.
- Place tortillas in the oven to keep warm
- Reduce heat to medium low.
- Cook 4 eggs, gently spooning oil over yolks to set them, 2 minutes for firm whites and runny yolks.
- Spoon about 3 tbsp. warm salsa onto each plate of tortillas.
- Using a slotted spatula or spoon, transfer 2 eggs to each plate, draining against side of pan first, and top with another 3 tbsp. salsa.
- Keep warm in oven while frying and plating remaining 4 eggs. (You may have to increase the heat a little for the second batch.)
- Sprinkle eggs with jack cheese, then green onions, cotija or parmesan, and oregano.
- Spoon beans alongside and top with jack cheese.
For a variation, make this recipe with other MoonShadows Farm Salsa flavors and heats.