Huevos Rancheros Recipe

• 15 min. to make
• Serves 1

The first time I had Huevos Rancheros was about 58 years ago in Ensenada, over on the Baja. I like Huevos Rancheros, a lot. I like anything that comes on, or with a tortilla. Back in the day this was a simple dish. Read more A tortilla with some Frijoles Refritos spread on it, a sunny side up egg with a bit of chopped lettuce spread around it and a little cheese sprinkled on top. You got two small bowls of salsa, on the side. Of course, you got two bowls of salsa with everything but ice cream. I had it about five years ago in Cuernavaca, Mexico. When the waiter brought it I thought he’d screwed up the order. On closer inspection I found the tortilla, then the refried beans and the egg. OK, what’s the rest of this stuff? Big chunks of tomato, way too much puréed salsa, slices of Aguacate (avocado), half a cup of cilantro and a big dollop of sour cream. Now, I like every one of these things, except I didn’t care for that salsa, but not on Huevos Rancheros. I might expect something like this in New York or Toledo, but not in Cuernavaca. The next time I had this it was in San Miguel de Allende and Peggy’s cook did a great job. Below, you’ll find a basic, self respecting Huevos Rancheros. If you want to add some, or all, of that other stuff, be my guest. See less

• eggs
• beans
• cheese
• mexican
• stovetop
• mexican