Huevos Rancheros

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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.

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Though I still had a few days left around that sleepy town in the middle of Baja California, it was their last morning and so we all got into their car and headed for town.

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. This breakfast was the end of four days of bliss exploring the localities near Loreto and we ignored the available buffet at our hotel for a local breakfast in town which I remember so much clearer than anything available the rest of that week spent there.

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.

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.

Huevos Rancheros Notes

There seems to be a thousand ways to eat huevos rancheros,, but no recipe I have seen has come close to what I was served in Baja California so this is my version, recreated from my experience in Loreto.

The salsa and black beans need some ‘smushing’ which can easily be done with a fork. You want both the black beans and the salsa to have chunks and the consistency is best achieved with a fork.

More Mexican dishes you’ll enjoy

Huevos a la Mexicana – Mexican Scrambled Eggs

Champurrado – Thick Mexican Hot Chocolate

Mollettes – Mexican Bean Sandwich Notes

Huevos Rancheros
Recipe by Roamingtaste
Serves 4

Ingredients:
Salsa
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
Black Beans
400 grams/14 ounces canned black beans, drained and rinsed
1/2 fresh chili, roughly chopped
Huevos Racheros
1 tablespoon fresh chili, finely chopped
4 tortillas, warmed
4 eggs

Directions:
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.

IMG 4536

Set aside.

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.

IMG 4537

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.

Serve immediately.

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huevos rancheros

Huevos Rancheros

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  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2 1x
  • Category: Breakfast
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

Scale

Salsa
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
Black Beans
400 grams/14 ounces canned black beans, drained and rinsed
1/2 fresh chili, roughly chopped
Huevos Racheros
1 tablespoon fresh chili, finely chopped
4 tortillas, warmed
4 eggs


Instructions

  • 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.
  • Set aside.
  • 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.
  • Serve immediately.

Notes

 

Recipe by Roamingtaste

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