Huevos Rancheros with Salsa Roja

Huevos rancheros is a traditional Mexican breakfast of fried tortillas, eggs, and refried beans that we’ve spiced up with a salsa roja made from fresh and dried chiles.

Let’s get one thing straight: I am not Olivia Pope.

So why exactly did I think it was a good idea to save my Monday post to write after a 10 course meal….

With wine pairings…

Like…eight glasses of wine….

…I’LL NEVER KNOW.

Let’s just keep it short and sweet today.

And by that, I mean, short, savory, eggy, and brunchy.

So, all of my favorite things.

In their simplest form, huevos rancheros are basically fried eggs served on top of corn tortillas with tomato-chili sauce and, occasionally, refried beans, avocados, and Mexican rice on the side. It’s the kind of thing that can be thrown together in ten minutes or less if you have some corn tortillas, a jar of salsa, a carton of eggs, and a can of refried beans at your fingertips.

I’ve never been one for “simple” or “less than ten minute meals” or “making my life easier” (you may have noticed), so we are making our own salsa roja! Re-frying our own beans! NOT making our own tortillas, because I am crazy but not THAT crazy!

We have a lot to do. Let’s get to it.

Each of these components is actually fairly easy to make and can be made ahead. So don’t panic.

The salsa roja is smoky and spicy and has the kind of rich flavor you imagine can only come from hours of simmering, but actually just requires all of the ingredients to have a quick broil in the oven until they’re all charred and heavenly, and then an even quicker pulse in your blender. DONE.

Similarly, the refried beans need a little time on the stove top (to fry the chorizo…or soyrizo, as the case may be), but after that, everything hops into your food processor and it does the work for you.

Then you just need to fry your tortillas and your eggs, and you’re good to go.

On that note, I have to tell you about OXO’s new line of cookware because it is blowing my egg-loving mind right now.

I always struggle with making sunny side up eggs because, even if I use a nonstick skillet, something always seems to tear or fall over on itself, and I end up with a broken yolk and a plate of scrambled eggs for dinner. Which is fine. But not what I was going for.

Then, I was sent one of OXO’s new non-stick pro pans to try (specifically, their Non-Stick Pro 11-inch Square Low Griddle).

GAME CHANGER.

Nothing tore, nothing stuck, and my yolks remained FULLY INTACT until I stuck a fork in them. This awesome non-stickiness comes from a German-engineered, PFOA-free, 3 layer nonstick coating that is oven-safe up to 430F. It’s also dishwasher safe and SO easy to clean up. I’m thinking it would also be awesome for pancakes, french toast, grilled cheese, paninis…the possibilities are endless!

Huevos Rancheros with Salsa Roja

 

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Huevos rancheros is a traditional Mexican breakfast of fried tortillas, eggs, and refried beans that we've spiced up with a salsa roja made from fresh and dried chiles.

Yield: 8 servings

Ingredients

For the salsa roja

• 1 dried ancho chile, stemmed and seeded
• 1 dried Anaheim chile, stemmed and seeded
• 1 dried chipotle chile, stemmed and seeded
• 2 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp dried oregano
• 5 kumato tomatoes, quartered
• 1 medium spanish onion, sliced
• 1 jalapeno chile, split lengthwise
• 4 garlic cloves
• extra-virgin olive oil, for drizzling
• salt and freshly ground black pepper
• 2 tbsp fresh lime juice

For the refried beans

• 4 links Mexican seasoned vegetarian sausage, coarsely chopped
• ¼ cup olive oil
• ¼ white onion, finely diced
• 2 garlic cloves, chopped
• 3.5 cups cooked black beans
• 3 cups vegetable broth
• salt and freshly ground black pepper

For the huevos rancheros

• peanut oil, for frying
• 16 medium corn tortillas
• 16 large eggs
• cilantro leaves, to garnish
• 1 cup queso fresco or feta cheese, crumbled
• lime wedges, for garnish

Instructions

1. To make the salsa roja, tear the dried chiles into large pieces and toast in a dry skillet over medium heat, until they change color a bit, about 2 minutes. Add the cumin, coriander, and oregano to the pan and continue to toast for 2-3 minutes, stirring constantly. Remove from the heat and add 1 cup of hot water to the skillet. Set aside and let soak for 20 minutes.
2. Meanwhile, preheat the broiler. Spread the tomatoes, onion, jalapeno, and garlic cloves onto a rimmed baking sheet. Drizzle with olive oil and season with salt and black pepper. Place under the broiler and broil for 5-10 minutes, or until everything is charred. Transfer the vegetables to a blender and puree. Add the chiles and their soaking liquid and puree until smooth. Return the sauce to the skillet and season with salt, black pepper, and lime juice. Set aside.
3. To make the refried beans, heat the oil in a heavy-bottomed pot over medium heat. Add the vegetarian sausage and cook until crispy, stirring frequently, about 10 minutes. Add the onion and garlic to the pot and cook until the vegetables are slightly soft, about 5 minutes. Add the beans and broth. Simmer for 10 minutes to allow the flavors to meld. Season to taste with salt and black pepper. Use a potato masher to mash the beans into a coarse puree or puree in a food processor. Set aside.
4. Heat 1 inch of peanut oil in a deep skillet to 375F. One at a time, carefully lower the tortillas into the hot oil and fry for 20 seconds on each side. Drain on paper towels and then dip into the salsa roja, preparing two tortillas per person. Place on a serving plate.
5. Heat a large cast-iron skillet over medium high heat for 2 minutes. Add 1 tbsp olive oil and swirl it around, then carefully crack the eggs into the pan, 4 at a time. Cook the eggs for 4 minutes, or until the white is cooked and the yolk has just begun to set around the edges, but is still runny. Prepare 2 eggs per person.
6. Spread the refried beans in the center of each tortilla and then top each with an egg. Sprinkle with cilantro and queso fresco. Serve with a lime wedge.

Notes

Slightly adapted from <a href="http://www.amazon.com/gp/offer-listing/1605293385/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1605293385&linkCode=am2&tag=eatwelwitoth-20&linkId=YS5UEYMIRMME6LRM" rel="" data-mce-href="http://www.amazon.com/gp/offer-listing/1605293385/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1605293385&linkCode=am2&tag=eatwelwitoth-20&linkId=YS5UEYMIRMME6LRM">Tyler Florence Family Meal: Bringing People Together Never Tasted Better</a><img style="border: none !important; margin: 0px !important;" src="https://ir-na.amazon-adsystem.com/e/ir?t=eatwelwitoth-20&l=am2&o=1&a=1605293385" alt="" width="1" height="1" border="0" data-mce-src="https://ir-na.amazon-adsystem.com/e/ir?t=eatwelwitoth-20&l=am2&o=1&a=1605293385" data-mce-style="border: none !important; margin: 0px !important;">

Nutrition Information

Serving size: 2 tortillas

3.2.2925

 More incredible edible egg recipes:

Two-Potato Hash with Poached Eggs and Greens

Homemade Quick-Pickled Jalapenos with Hard-Boiled Eggs

Chipotle Sweet Potato Hash Tacos with Eggs and Avocado

From Around the Web:

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Harvest Hash Breakfast Tacos from With Food + Love

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Disclosure: Though, I received a piece of OXO cookware for free, I was not monetarily compensated for this post. My thoughts and opinions are my own.