Quick and Easy Huevos Rancheros With Tomato-Chile Salsa
- ⏱ 30 minutes
- Medium
- Serves 6
- 👥 2-cook recipe
Fried tortillas and eggs are served with tomato-chile salsa, Cotija cheese, cilantro, and refried beans.
Adapted from Serious Eats.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Quick and Easy Huev...
0/0
COOK 1COOK 2
1Mise en place
Prep 4 garlic cloves: thinly slice
2Make the salsa
3Plate and serve
+ 17 more steps in the app
Quick and Easy Huev...
0/0
COOK 2COOK 1
1Mise en place
Prep 1 yellow onion: thinly slice
Prep 1/4 cup cilantro leaves and fine stems: mince
2Make the salsa
Trim the tops of the whole dried ancho chilies and...
Cut the chilies into thin strips using kitchen shears...
In a medium saucepan, heat 1 tablespoon of canola oil...
3Plate and serve
+ 17 more steps in the app
Ingredients
- 2 whole dried ancho chilies
- 1/4 cup canola oil (divided)
- 1 small yellow onion (thinly sliced)
- 4 medium garlic cloves (thinly sliced)
- 1/2 tsp dried oregano
- 1 can crushed tomatoes
- 2 whole chipotle chilies packed in adobo
- 1/4 cup fresh cilantro leaves and fine stems (minced)
- 1 tbsp soy sauce
- 1 lime (juiced)
- kosher salt and freshly ground black pepper, to taste
- up to 12 fresh corn tortillas
- up to 12 eggs
- crumbled Cotija cheese, to taste
- hot store-bought or homemade refried beans, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place BOTH
- Prep 1 yellow onion: thinly slice
- Prep 1/4 cup cilantro leaves and fine stems: mince
- Prep 4 garlic cloves: thinly slice
- Prep 1 lime: juice
2. Make the salsa COOK 1
- Trim the tops of the whole dried ancho chilies and discard the seeds, On a microwave-safe plate, microwave the chilies on high power until pliable and fragrant, about 15 seconds
- Cut the chilies into thin strips using kitchen shears or a sharp knife
- In a medium saucepan, heat 1 tablespoon of canola oil over medium-high heat until shimmering
- Add the yellow onion and garlic and cook, stirring, until softened and just starting to brown, about 5 minutes
- Add the dried oregano and chile strips and cook until fragrant, about 15 seconds
- In the medium saucepan, add the crushed tomatoes and chipotle chilies with their sauce and bring to a simmer
- Reduce the heat to maintain a gentle simmer for 10 minutes
🤝 Cook 2 hands over the garlic cloves.
3. Fry the tortillas COOK 2
- In a medium cast iron or non-stick skillet, heat the remaining 3 tablespoons of canola oil over medium heat until shimmering
- Working one at a time, fry the fresh corn tortillas until lightly browned but still pliable, about 15 seconds per side
- Transfer the tortillas to a paper towel to drain and stack them as you work
- Cover with foil or a clean kitchen towel to keep warm
4. Fry the eggs COOK 2
- In the skillet, reheat the oil over medium-high heat until shimmering, adding more oil if necessary
- Fry the eggs, using a spoon to baste the tops with hot oil as they cook in order to help set the upper whites while keeping the yolk completely liquid
- Fry until crisp on the bottom, the whites are set, and the yolks are golden, about 1 1/2 minutes
- Season with salt and pepper and slide onto a clean plate
5. Purée the salsa COOK 1
- Using a hand blender or standing blender, purée the mixture until a loose purée is formed
- Stir in the minced fresh cilantro leaves and fine stems, soy sauce, and lime juice, and season to taste with kosher salt and freshly ground black pepper, Set aside
🤝 Cook 2 hands over the lime.
6. Plate and serve BOTH
- Place 2 tortillas on a serving plate
- Top with 2 fried eggs
- Spoon the salsa all over the top, leaving the yolks exposed
- Sprinkle with Cotija cheese and more chopped cilantro
- Serve immediately with refried beans
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