Huevos Rancheros is a humble dish with many forms of the recipe found online, but in my attempts of foreign cuisines, I try to be as authentic as possible. I try to find an authentic recipe and stick to it as much as possible, however, nothing I found was what I really ate in Loreto in December two thousand and seven.
The morning is as clear in my memory as it was to live it. The previous three days had been spent with three American guys on a ‘lost boys weekend’ my dad’s age, from Walnut Creek who had been on the same plane from Los Angeles down to the exact same resort as where I was going myself. They made fun of my accent and had a rental car so insisted on helping me out.
In my usual style, I had assumed the resort was near the town, but it in fact was a twenty minute drive and these men, all with children my age took me under their wing. It was four days of bliss exploring the localities near Loreto and the last morning we came together to ignore the available buffet at our accommodation for a local breakfast in town.
We parked up in the sleepy town which was in the middle of off season and walked into this little traditional eatery while the warm sun shone outside. We all swiftly ordered the huevos rancheros and were served this was fresh plate with warm beans and chunky salsa. There seems to be a thousand ways to eat it, but no recipe I have seen has come close to what I was served that day.
This version of Huevos Rancheros is from memory and I hope you give it a go. If you’ve been to Mexico, did you have a chance to try this traditional and humble satisfying meal? I’d love to know how it was served for you in the comments below.
Note: Your fork is your friend here, the salsa and black beans need some ‘smushing’ which can easily be done with a fork, you don’t want them to be blended to lose the textures though, therefore it’s best to use a little arm work and create this rustic dish with both the salsa and beans.
Recipe by Roamingtaste
2 medium tomatoes, finely chopped
1 scallion, finely chopped
1/4 onion, finely chopped
1/2 chili, seeds removed and finely chopped
Handful coriander, finely chopped
400 grams/14 ounces canned black beans, drained and rinsed
1/2 fresh chili, roughly chopped
1 tablespoon fresh chili, finely chopped
4 tortillas, warmed
To make the salsa, combine the tomatoes, scallion, onion, chili and coriander, stir to combine. Press down with a fork to break the mixture up further until it resembles a chunky salsa.
Place the black beans and chili in a saucepan on medium heat until simmering, adding in seasoning to taste. Remove from the heat and roughly ‘mash’ with a fork. Top with a lid to keep the heat in and set aside.
Fry the eggs, sunny side up until cooked to your preference.
Warm the tortillas and place on the plate.
Spoon the salsa on the side and black beans on top of the warmed tortillas, topping with the eggs.