Fresh corn tortillas, refried black beans, chipotle salsa and runny eggs. There is nothing better to wake up to in the morning.
It’s no secret that I have a bit of a soft spot for Mexican cuisines so sure, I’m probably a little bit bias when I sit here gushing about my complete and utter love for huevos rancheros. Can you really deny how amazing they are though??
I mean when does a Mexican inspired breakfast not hit the spot? Eggs smothered in a spicy salsa is never, ever a bad idea.
Now, huevos rancheros can be eaten on any kind of tortilla you prefer. For me though, what really takes this dish to the next level is a fresh, corn tortilla. The flavor and texture of these yellow, flaky Mexican pitas is unbeatable.
Spread a heaping spoon-full of refried black beans on top of the tortilla. Layer with spicy sauce and a fresh fried egg. Sprinkle a little cilantro and queso fresco to give a fresh finish. Get ready for an indulgent, hearty and full breakfast!
Do you have any suggestions for kicking your huevos rancheros up a notch? Any unique twists on this classic Mexican dish? I’m all ears!
- 8 Eggs
- 1/2 white onion
- 4 tomatoes, finely chopped
- 1 can chipotles in adobo
- 1 can of black beans
- 2 strips of bacon
- 1 tsp chili powder
- 1 tsp chipotle powder
- 1/2 chicken bouillon cube
- 1 tsp cumin
- 1 tsp dried oregano
- 3 cloves of garlic, minced
- 2 tbsp vegetable oil
- 2 tbsp chopped cilantro (optional)
- 8 corn tortillas
- 2 avocados, sliced
- queso fresco (optional)
- salt and pepper to taste
- Drain the black beans. Cook the bacon in a medium skillet on medium heat. Remove and leave 1/2 of the bacon fat in the skillet. Crumble the bacon and leave aside. Saute the black beans in the bacon fat for a few minutes and process in the vegetable processor.
- Saute the onions and 2 cloves garlic in the same skillet over medium-low heat. Add the cumin until just fragrant. Add the beans back to the skillet and sprinkle chili powder and chipotle powder on top. Stir and stir in bacon crumble.
- In a small pot, add 1 tbsp oil and remaining garlic. Cook on medium-low heat until just browned. Add tomatoes and desired amount of chipotles in adobo. Add oregano and salt and pepper. Cook for about 10 minutes.
- Add remaining oil to a large skillet and cook eggs.
- Take 1 or 2 tortillas, spread a layer of refried beans, a spoonful of red sauce, a fried egg, sprinkle with cilantro and queso. Garnish with sliced avocado, limes and serve.