Mexican Huevos Rancheros Recipe

Huevos Rancheros Recipe

Huevos Rancheros are Mexican eggs (huevos) after Farmer-type (ranchero). However, this breakfast dish has long since migrated across the borders of Mexico to the USA and is now a fixed component of Tex-Mex cuisine.

In the traditional basic version, huevos Rancheros consist of a corn or wheat tortilla, bean sauce, a fried egg and red Salsa. In the USA, this basically simple dish is often supplemented with a few ingredients, such as fresh spinach and cheese (as here) or an Avocado – served for breakfast, Brunch or lunch.

Frijoles Refritos: the Mexican bean puree

One of the key ingredients is “Refried Beans” or “Frijoles Refritos”, as they are called in Spanish. The name means as much as “fried beans again”, because the beans are briefly fried with onions after cooking. They are then crushed until a creamy Mus is formed. This bean prune can be found everywhere in Mexico and Tex-Mex cuisine: in burritos, on Tacos and even on huevos Rancheros. Also brilliant: as a bean dip with Tortilla Chips!

I use precooked beans from the CAN, which makes the preparation much faster than in the traditional version, where you start with uncooked beans. Here I use pinto beans (Quail beans), but also black beans are a good Alternative for this bean sauce. In the meantime, you can also find boiled quail beans in the Austrian supermarkets – however, the brands differ significantly in colour, appearance and taste. So just try it a bit.
Step-by-step recipe for huevos Rancheros

> The exact ingredient information can be found at the bottom of the recipe section.

Preparation of Beans Huevos Rancheros

Sauté the shallot until glassy, then add the chilli powder.

For the bean sauce:

Finely dice the shallot and sauté in 3-5 minutes over medium heat in 1 tbsp oil. Stir in the chili powder until it is well mixed with the onions, add a little oil if necessary, so that the chili powder does not burn.

Beans for huevos Rancheros

Add beans, water and salt.

Rinse the beans with water and add to the onions in the pan. Fry briefly, salt slightly, then add 80 ml of water and simmer over medium heat for a few minutes until some water has evaporated. The bottom of the pan should still be covered with water.

Also Read:  Easy Cucumber Smoothie Recipe: Ideal for The Summer

Bean purée for huevos Rancheros

Mash the beans musig.

Remove the pan from the heat and mash the beans with a potato masher or fork either directly in the pan (if the pan is not coated) or on a plate musig. The mass should still be quite slightly lumpy and have a creamy consistency. Add some water if necessary. Season with salt (and cayenne pepper). Set aside the bean puree and heat again later.

Salsa Huevos Rancheros

Sauté the shallot and mix with finely chopped tomatoes.

For the Salsa Roja:

Finely dice the shallot and sauté for about 3 minutes over medium heat in 1 tbsp oil. Add the finely chopped tomatoes and simmer for 1 Minute. Finally, stir in the chopped coriander green, lime juice and some salt. The Sasa can be used hot or cold as desired.
Eggs Huevos Rancheros

Prepare two fried eggs.

Fry the eggs in a pan with a little oil over medium heat until the egg white is firm, but the yolk is still soft.
Tortillas Huevos Rancheros

Heat Tortillas in a pan.

Meanwhile, heat each Tortilla (here: wheat tortillas) on both sides in a pan without oil and keep the finished ones warm between two plates if necessary.

Coat Tortillas with bean sauce.

Spread each Tortilla with warm bean sauce.

Mexican Huevos Rancheros Recipe

Tortilla, bean sauce, egg, spinach, salsa, tomatoes and cheese.

Place a fried egg on each Tortilla and top with a few fresh spinach leaves, diced tomatoes, salsa Roja and some crumbled Feta. Garnish with fresh coriander (alternatively parsley for the coriander haters) and lime slices. In Winter, I often omit the fresh tomatoes because they don’t taste like anything anyway – I prefer to use a little more Salsa.

Have fun trying this delicious ranchetos.

Results In 4 portions

Huevos Rancheros are the Mexican eggs Farmer-art., This Breakfast dish has long been beyond the borders of Mexico in addition to a popular Breakfast dish.

 

5 from 1 reviews
Mexican Huevos Rancheros
 
Ingredients
  • Frijoles Refritos (Bean Sauce):
  • 1 large shallot (od. kl. Onion; 60 g)
  • 1 tbsp oil
  • 1 gestr. Tsp chili powder spice mixture
  • 285 g pinto beans / Quail beans, drained (can)
  • Salt
  • Salsa Roja:
  • (enough for 8 pieces)
  • 1 shallot (od. kl. Onion; 60 g)
  • 1 tbsp oil
  • 1 tin (400 g) finely chopped tomatoes
  • 2 tbsp coriander green, chopped
  • 2 tsp lime juice
  • Salt
  • Cayenne pepper or Chili (optional, for hotness)
  • Also:
  • 4 corn or wheat tortillas (Ø 18 cm)
  • 4 eggs
  • mild Feta (od. Shepherd's cheese)
  • fresh spinach leaves
  • 1 tomato, diced (optional)
  • Coriander green and lime slices for garnish
Also Read:  Orange Vanilla Bean Mousse Recipe
Instructions
  1. For the bean sauce:
  2. Finely dice the shallot and sauté in 3-5 minutes over medium heat in 1 tbsp oil. Stir in the chili powder until it is well mixed with the onions, add a little oil if necessary, so that the chili powder does not burn.
  3. Rinse the beans with water and add to the onions in the pan. Fry briefly, salt slightly, then add 80 ml of water and simmer over medium heat for a few minutes until some water has evaporated. The bottom of the pan should still be covered with water.
  4. Remove the pan from the heat and mash the beans with a potato masher or fork either directly in the pan (if the pan is not coated) or on a plate musig. The mass should still be quite slightly lumpy and have a creamy consistency. Add some water if necessary. Season with salt (and cayenne pepper). Set aside the bean puree and heat again later.
  5. For the Salsa Roja:
  6. Finely dice the shallot and sauté for about 3 minutes over medium heat in 1 tbsp oil. Add the finely chopped tomatoes and simmer for 1 Minute. Finally, stir in the chopped coriander green, lime juice and some salt. The Sasa can be used hot or cold as desired.
  7. Fry the eggs in a pan with a little oil over medium heat until the egg white is firm, but the yolk is still soft. Meanwhile, heat each Tortilla on both sides in a pan without oil and keep the finished ones warm between two plates if necessary.
  8. Spread each Tortilla with warm bean sauce and cover with a fried egg. A few fresh spinach leaves, diced tomatoes (in Winter it is often better to omit them and use only the Salsa), salsa Roja and some crumbled Feta spread on them. Garnish with fresh coriander and lime slices.

 

Enjoy!

Have you made Huevos Rancheros or similar Mexican recipe before? Let me know in the comments below.

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