Crispy tortilla shells are topped with refried beans and fried eggs and smothered with salsa roja for a satisfying take on the classic huevos rancheros.
Category
🛠️
LifestyleTranscript
00:00Hi, everyone. It's D.A. in the Delish Kitchen Studios.
00:03I'm going to show you how to make my version of the classic breakfast huevos rancheros.
00:08It's often thought that huevos rancheros originated in the Mexican countryside on farms.
00:14The classic version consists of three elements, a crispy tortilla, eggs, and a salsa.
00:22Lastly, we are going to be making some refried beans, which I've included in my version.
00:27It's another common addition.
00:28Let's get into the salsa.
00:30To the pan, we're going to add some oil and our chopped white onion, along with a little bit of salt.
00:36We are going to cook this down until it is translucent or sweet to the taste, and that should take about seven minutes.
00:42If at any point the onions start to burn before they are tender, you can always add just a little bit of water to the pan.
00:50And that will, number one, stop them from burning.
00:53But number two, the steam from that water as it evaporates will also help the onions cook faster.
00:58The onions are translucent.
01:00A couple of them are a little dark.
01:02That's okay.
01:03Again, we're kind of going to be going for some, like, roasty flavor.
01:07A little bit of char on those onions won't specifically hurt.
01:10I'm going to add now jalapeno.
01:12I've got a whole one that has been seeded and a little bit of garlic.
01:17We're just going to cook these until they are fragrant.
01:22We just kind of want to bloom the flavor into the pan.
01:25We are going to go with our tomatoes and some water.
01:28Now we're going to bring this to a simmer and just let it cook down.
01:32And this is going to take eight to ten minutes.
01:34You may be wondering why I'm not using fresh tomatoes and roasting them.
01:38A lot of huevos rancheros recipes call for that.
01:41To put it simply, the fresh tomatoes that I had when I was developing this recipe were not great because they weren't in season.
01:49And then I realized, oh, that's most of the year.
01:52So I decided to use fire roasted canned tomatoes, which bring the smoke and also have the best tomato flavor
02:00because they have been prepared at the time of the year when they are at their peak of ripeness.
02:06We are going to just keep cooking this down, smashing on those chunks until they're really nice and soft.
02:12So at this point, we're cooked down, but the salsa isn't as smooth as we want it to be.
02:17So we're going to blend it into the food processor.
02:20I'm just going to spoon the salsa.
02:22This is hot, so just be mindful.
02:26And you don't want it pulverized completely smooth.
02:29We're about at the texture that we want.
02:31And so now we're going to add our freshly squeezed lime juice and just blitz it a little bit more.
02:37I like to add the lime juice later as opposed to before because I want the fresh, acidic lime punch to be as fully present as possible.
02:51A little salt.
02:54It's so important to taste your food as you go, by the way.
02:57We are actually going to bake our tortillas today instead of frying them.
03:03When I was developing this recipe, I found that baking yielded crispy, amazing results with less mess and less fuss.
03:11I have here some yellow corn tortillas, and I'm just going to brush either side of them with vegetable oil.
03:19These are going to bake at 400 for four minutes on each side until they're crispy and golden.
03:29So of all the components of huevos rancheros, beans is the one you need to fuss about the least, all right?
03:35We are going to go straight canned beans with a little water added to make them nice and fluffy as we heat them up.
03:43This is actually a trick that I learned from my father, circa 1998.
03:48He knew what he was talking about.
03:50We're heating them on medium just until they're warmed through and start to bubble nice and creamy and fluffy.
03:57I think they're good to go.
03:58Eggs for huevos rancheros are typically fried.
04:01We're just going to start by cracking the egg into the bowl.
04:04I like to crack my eggs into bowls instead of directly into the pan.
04:08This will ensure that the shell doesn't go into the pan.
04:12We're going to turn our heat on medium.
04:15Add just a little bit of oil.
04:18We're just going to tip the egg into the pan.
04:21Baby the egg, gently, gently.
04:24So if you want to make these for a crowd, you can cook multiple eggs in a larger non-stick pan all at the same time.
04:32They won't be as shapely as this one, but you can definitely do that for speed and convenience.
04:38I'm just going to season with a little bit of salt and get this out of the skillet.
04:43And it's time to assemble.
04:45So to assemble our huevos rancheros, we're going to start with the tortilla.
04:48And we're going to add just a little bit of the refried beans.
04:52And on with our egg and our amazing salsa.
04:56You can add avocado if you want. You don't have to. I love it.
05:00Just some crumbled cotija cheese and some fresh cilantro.
05:05One of my favorite ways to eat this is to take a little bit of the tortilla and just dip it in the yolk.
05:12Just like that. So good.
05:17If you've never tried huevos rancheros before, I encourage you to give it a try.
05:22It's going to really shake up your breakfast routine.
05:24For this and other breakfast and brunch favorites, stick around on Delish.com.