Breakfast of Champions, pill or giant gut bomb. It’s hard to decide which is true. Either way huevos rancheros is one of my guilty pleasures. It’s been a staple in my life for as long as I can remember. I love ordering it or making it. Ordering it at a restaurant is by far the easier way, but as you all know I don’t mind spending the time in a kitchen. My challenge is making the perfect ranchero sauce. It has plague me for decades. I have tried many times to get it right. Not always with the best results, but that has not stopped me from trying! And today, I think I have made the best one yet. So good, I have to share it with you.
I fried the tortillas in vegetable oil, and instead of refried beans between the eggs and tortilla, I combined whole black beans and rice. If you don’t have whole beans and rice cooked, then use canned refried beans. The sauce was canned tomatoes and a mix of spices. Pretty simple. After years of making it harder then it needs to be, I just went with my gut. Sorry for the lack of direction, on the sauce, but don’t let that scare you. Sometimes throwing caution to the wind can give great results.
- 2 Eggs
- 2 Tortillas
- Refried beans (or combo rice and whole beans)
- 1 Can of chopped tomatoes
- Chili powder
- Cumin
- Crushed chipotle chile peppers
- Minced garlic
- Salt
- Pepper
- Queso fresco
- Cilantro for garnish
- Crumble cheese, set aside
- Chop cilantro, set aside
- Simmer beans in small sauce pan
- Keep an eye on beans, so they don't burn
- For Ranchero Sauce
- Put tomatoes in small sauce pan
- Combine all spices, garlic, salt and pepper into a small sauce pan with tomatoes
- Simmer on medium heat for about 10 minutes or till the flavors marry.
- Fry eggs over easy
- Fry tortillas in oil till crispy
- Pat excess oil of with paper towel
- Place fried tortilla on plate
- Then a spoonful of beans on fried tortilla
- Place egg on top of beans
- Drizzle sauce over eggs
- Garnish with cilantro and cheese