At school, we have morning practices for students registered in competitions. One of the most requested breakfasts is Huevos Rancheros. It is a crowd favorite and with a little prep, it can be assembled in a matter of minutes. If you can cook an egg, you have the skill to prep and plate this dish for two or twenty. The name roughly translates to cowboy eggs, referring to the rancheros or horsemen who would corral the cows in Mexico. It’s commonly served over a tostada with some type of salsa, sauteed vegetables, sometimes meat and some type of fried egg (typically sunny side up or over easy).
The Tostada
While not mandatory, a tostada adds a crisp texture that contrasts nicely with the cooked vegetables and soft egg. If you’re making just one, fry the tortilla for about 30 seconds per side in roughly a half-inch of oil heated to 365 degrees (look for gentle sizzling, not vigorous bubbling). For larger batches, fry each for about 20 seconds and then place them on a tray to reheat in the oven before assembling.
The Body
While garlic, peppers, onions and tomatoes are the most common vegetables, you don’t have to stop there — raid the fridge! Start by sauteing your hardier vegetables like onions, bell peppers and jalapenos. Then add mushrooms, squash and corn. Finish with garlic for the best flavor. The final texture is up to you; most people cook the vegetables just enough to enhance their flavor without making them mushy. You can also add fresh elements — diced tomatoes, jalapenos or avocado — on top for contrast. Another popular addition is a layer of refried beans spread on the tostada.
The Egg
A non-stick pan and a rubber spatula are your best tools here. You can either cook the eggs to order or slightly undercook them, and transfer them to a lightly oiled sheet tray or casserole dish. Finish them in a 350-degree oven for three to five minutes. Alternatively, fry the eggs ahead of time and keep them at room temperature for up to an hour before reheating. They can also be prepared the day before and refrigerated, then reheated just before serving.
Huevos Rancheros
Ingredients
- 4 corn tortillas
- 4 eggs
- oil as needed
- 1/2 white onion diced
- 1/2 red onion diced
- 1 ear of corn
- 1 small bell pepper diced
- 2-3 tomatoes diced
- 8-12 oz chorizo or other sausage
- 1 avocado sliced
- 1 jalapeno or serrano pepper
- 1/2 bunch cilantro minced
- 1 lime juiced on top
- 3-4 oz queso fresco
- 2-3 oz sour cream (add some lime juice)
Instructions
- Prep all ingredients. Cook about half of the onions, pepper, corn and tomatoes in a small amount of oil over medium heat for three to four minutes then add a little salt and pepper.
- In about a half-inch of oil, fry the corn tortillas to make the tostadas; this will take about 20 to 30 seconds per side. Fry the eggs either sunny side up or over easy. Cook the sausage in a pan and set aside.
Assemble Now
- If you are assembling right away, you can plate the tostada with some of the cooked vegetables and sausage, then top with the egg. Garnish the top with the other vegetables, avocado, cilantro and sour cream, then squeeze some lime juice over the top.
Assemble Later
- Once all of your prep is ready, you can put it in the refrigerator until you are ready to cook (best done within 24 hours). When you are getting ready to feed your guests, you can place the items you need to reheat on a sheet tray, casserole dish or other oven-safe vessel. Heat the eggs, sausage, vegetable mixture and tortillas for three to five minutes in a preheated 350 degree oven.
- Remove, place the pan(s) on a trivet or towel and plate the tostada with some of the cooked vegetables and sausage, then top with the egg. Garnish the top with the other vegetables, avocado, cilantro and sour cream, then squeeze some lime juice over the top.
