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Try My Huevos Rancheros for Cinco de Mayo!




Huevos Rancheros

Yield: 4






Cinco de Mayo is just around the corner, the perfect day to serve a hearty breakfast of Huevos Rancheros. This tasty dish originated in the 16th century on Mexican ranches, and most food historians believe Huevos Rancheros, which translates as “ranch-style eggs,” was served as a second breakfast for farmers who began work in the early morning hours. The traditional recipe included charred corn or flour tortillas topped with two sunny-side up fried eggs, then covered with a spicy salsa of finely chopped tomatoes, jalapeños, and onions, and served with beans on the side. Its humble ingredients make it easy for home cooks and chefs to add their own personal touch to its preparation. Huevos Rancheros started popping up on menus in San Antonio, Texas, a city that borders Mexico, and its popularity spread throughout the United States. Today, you can find a multitude of variations on menus both in the US and Mexico. Following is my personal take on one of my favorite breakfasts. Author’s Notes: Most recipes for Huevos Rancheros use corn tortillas. My family prefers flour. If you like corn tortillas better, use corn. If you use corn tortillas, heat them in a dry skillet or in the microwave until they are warm and pliable. Also, you can use either black beans or refried beans in this recipe. I love cooking with Kroger’s® Fire-Roasted Salsa-Style Diced Tomatoes because they add a smoky kick to what I am preparing. You can use regular fire-roasted or diced tomatoes for a milder flavor. Most Huevos Rancheros recipes use a jalapeño pepper. Because the type of tomatoes I use are spicy, I like using an Anaheim pepper. It has a tangy, smoky taste, with just a hint of sweetness. This recipe is quite filling. You can top it with either one or two fried eggs. We use just one per serving. Tips on selecting chile peppers: Select firm, plump chiles with shiny skin and a fresh smell. Do not buy wrinkled or soft chiles. Also, if the skin is mushy toward the stem end, or if the skin is soft, or brown, the chile will be inferior. Tips on storing chile peppers: Refrigerate in reusable, eco-friendly produce storage bags or plastic bags for up to 1 week.


INGREDIENTS


  • Taco-size flour tortillas

  • 8 ounces chorizo sausage

  • 1 small yellow onion, chopped

  • 2 teaspoons minced garlic

  • 1 Anaheim pepper, chopped

  • ⅔ can (14.5-ounces) Kroger® Fire-Roasted Salsa-Style Diced Tomatoes

  • 1 can (16-ounces) refried or black beans

  • Remaining ⅓ can Kroger® Fire-Roasted Salsa-Style Diced Tomatoes (optional)

  • Salt to taste

  • Large grind black pepper to taste

  • 1 tablespoon olive oil

  • 4 to 8 large eggs

  • 1 avocado, sliced, for garnish

  • ¼ cup fresh cilantro, chopped, for garnish

  • ½ cup queso fresco, crumbled, for garnish

  • Your favorite salsa, for garnish

INSTRUCTIONS

  • Wrap flour tortillas in aluminum foil and place in a 200 degree F oven and warm until ready to assemble huevos rancheros.

  • In a large heavy skillet, place chorizo over medium heat and cook, crumbling with a fork. Add onion, garlic, and pepper, and continuing cooking until meat is browned and veggies are soft. Add ⅔ can of fire-roasted tomatoes to the chorizo and vegetable mixture. Simmer until ready to assemble.

  • In a medium saucepan, place beans over a medium-low heat. For extra flavor, add remaining ⅓ can fire-roasted tomatoes. Simmer until ready to assemble. Season to taste with salt and pepper.

  • In a large, heavy skillet, place olive oil over a medium heat. Working in batches, crack eggs into the skillet and cook until the bottoms are set and the edges are golden, about 1 to 2 minutes. Cover the skillet and continue cooking until eggs are set, about 1 to 2 minutes more.

  • To assemble: Place a warm tortilla on a plate. Spread tortilla with the warmed bean mixture. Top with the chorizo and vegetable mixture to taste. Top each tortilla with fried egg. Garnish with avocado, cilantro, crumbled queso fresco, and your favorite salsa.

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.Copyright 2024 All Rights Reserved Carol Ann Kates




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