Yes we can! I have been craving huevos rancheros for a while, but I never feel like having them for breakfast somehow. I used to make this when Steven and I started going out. We both had crazy schedules. Steven moonlighted almost every Friday night to make some extra cash. I always had Saturdays off. So after work on Saturday mornings, he would come to my house in Astoria and I would prepare gigantic, delicious huevos rancheros. Sometimes we were so starving that we’d each have two whole servings, both topped with two eggs, sunny side up! No choleterol worries then. Divine decadence!

huevos rancheros

Huevos rancheros are super easy to prepare. You can even buy all the ingredients pre-made and assemble them at home. Mine are a combination of homemade and store bought.

I used two types of salsas: tomatillo salsa which Steven prepared, and a tomato-chipotle in adobo salsa that I adapted from epicurious. I added a bit of ancho pepper powder for extra smokiness.

I also used store bought tostadas. I feel less guilty seeing those ready-to-eat deep fried, crunchy and salty, heavenly delicious discs. I just warmed them up in a hot oven for about 3 minutes before assembling the hueveos rancheros. If you prefer you can fry them yourself. Just buy (or make?) the tortillas, either corn or flour, and fry to your heart’s content.

I like my hueveos rancheros with lots of beans. I prepared my own from dried pinto. Though, here again, store bought would work.

huevos rancheros

for tomato-chipotle in adobo salsa:

½ onion, roughly chopped
3 cups canned crushed tomato
½ bunch cilantro
3 cloves garlic, minced
1 tsp ancho chili powder
1 tbsp chipotle pepper in adobo sauce
1 tsp kosher salt

for beans:

2 cups cooked pinto beans with liquid
2 tbsp olive oil
2 cloves garlic, minced
black pepper
½ tsp cumin

to prepare dish:

6 tostadas
2 eggs
oil
tomatillo salsa
tomato-chipolte in adobo salsa
prepared pinto beans

as garnish:

chopped cilantro
crumbled queso blanco
chopped white onions

Place ingredients for tomato-chipotle salsa in food processor and process until smooth. Heat an iron skillet till smoking. Add tomato-chipotle mix to it, stir and cook for about 10-12 minutes. Stir every now and then to prevent sticking. Remove from heat and set aside.

In a medium saucepan, heat olive oil then add garlic and sauté until fragrant. Add beans, salt, black pepper, cumin and cook until thick. Remove from heat.

Pre heat oven to 350F. Place tostadas on a cookie tray and warm them up for a couple of minutes. Remove from oven

Fry eggs at low temperature one at a time in a bit of oil.

Assemble huevos rancheros as follows:

Place a tablespoon of red salsa in the center of a plate. Cover with a warm tostada. Add beans then garnish with cilantro and onion. Repeat with another tostada followed by beans, onion, cilantro and some of both salsas. Add a third tostada, more beans, fried egg, cilantro, onion, and queso blanco. (Don’t worry if your egg runs or breaks.  Mine did and it tasted just as amazing.)  Add more of both salsas as desired. Serve. It is delicious!