Mom’s Huevos Rancheros
Serves 2-3 • Time 20 mins
My parents met in Tucson, Arizona in the 80’s. My mom, who had grown up on a farm in Nebraska, fell in love with the flavors of the Southwest and Mexico. While this is not the typical way you see Huevos Rancheros served up in restaurants, my mom insists this is how it was made for her in a small fishing town in Mexico that her friends and her used to take trips to, long before that area of the coast was covered in hotels and resorts.
This dish is best eaten with a spoon in one hand and a hot tortilla in the other. Dip, scoop, and enjoy!
Ingredients
1 (14 ounce) can of black beans
3 oz Mexican chorizo, loose or casings removed *optional
1/2 medium yellow or white onion
2 cloves garlic
3 tablespoons extra virgin olive oil (divided)
1 teaspoon ground cumin
Kosher salt (to taste)
2 tablespoons of ranchera salsa plus more for topping *see notes below
4-6 eggs (depending on how many people you intend to serve)
~1/3 cup chopped fresh tomatoes
1/2 large or 1 mini avocado sliced
Mexican Style sour cream for topping **See notes below
Handful of cilantro roughly chopped
Tortillas for serving ***See notes below
Notes, Tips, & Tricks
* There are quite a few styles of salsa ranchera. My favorite is Herdez salsa ranchera medium which comes in a small can and can be found in the Mexican section of many grocery stores as well as your local Mexican market.
**In general, I much prefer Mexican style sour cream to regular sour cream. The consistency is looser, and better for topping in my opinion. Another great option is to make your own by mixing together regular sour cream and a couple tablespoons of buttermilk until the sour cream is the consistency of a thick sauce. This method is also great if you like to put your sour cream into a squeeze bottle for easy (and pretty) assembly.
***You may use whatever tortillas your prefer, however I strongly favor the “handmade style” corn and wheat tortillas for their corny flavor, but soft texture. Try the ones from Trader Joes or La Tortilla Factory.
Let’s Do It
Step 1
Preheat oven to 225.
Step 2
Dice onion and roughly chop garlic. Heat 2 tablespoons of oil in a small pot or sauce pan over medium low heat. Add onions, garlic and a pinch of salt to sauce pan and cook until softened, but not browned, about 5-7 minutes. Stir in cumin. Add chorizo, if using, and cook another 2-3 minutes, crumbling chorizo with the edge of your spoon. Add can of beans and their liquid to onion mixture, and cook, stirring occasionally, until thickened, about 10 minutes. Add 2 tablespoons of salsa ranchera. (Turn off pan, and put a lid on your beans to keep them warm as you assemble your dish.)
Step 3
While onions and beans cook, prep your tortillas. Set a small heavy-bottomed skillet over almost high heat. Once warmed, add a drizzle of leftover oil to the pan, and toss/flip in your tortilla so both sides are coated in the oil. Cook tortilla until hot and starting to lightly char. Repeat with remaining tortillas, Wrap in foil and pop into oven to keep warm.
Step 4
Once beans have thickened, your tortillas are cooked, and your toppings are prepared, you are ready to make your eggs and assemble. Divide beans amongst bowls. Heat remaining oil or butter in a skillet over medium high heat. Add eggs, season with salt and pepper and cook until crispy around the edges. Flip eggs and cook for another 30 seconds until over-easy. Top bean bowls with over-easy eggs.
Step 5
Finish assembling your huevos rancheros by topping your beans and eggs with another spoon full of salsa, sliced avocado, tomatoes, cilantro, and sour cream. Serve immediately with warm tortillas on the side.