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Huevos Rancheros
Created by: Howcan Team
Ingredients
- 4 corn tortillas
- 4 large eggs
- 1 cup of refried beans
- 1 cup of salsa
- 1/2 cup of shredded cheese
- 1/4 cup of chopped fresh cilantro
- 1 avocado, sliced
- 1/4 cup of sour cream
- Salt and pepper to taste
Instructions
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Keep warm in a clean kitchen towel.
- In the same skillet, heat the refried beans over medium heat until hot, stirring occasionally. Keep warm.
- In a separate non-stick skillet, heat a small amount of oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3 minutes. Season with salt and pepper.
- To assemble, place a warm tortilla on each plate. Spread a quarter of the refried beans over each tortilla. Top with a fried egg, then spoon salsa over the eggs. Sprinkle with shredded cheese and chopped cilantro. Add a few slices of avocado and a dollop of sour cream on the side.
- Serve immediately and enjoy!
Huevos rancheros, a classic Mexican breakfast dish, has a rich history dating back to the rural farms of Mexico. The name translates to "rancher's eggs," reflecting its origins as a hearty morning meal for farmworkers. This flavorful dish typically consists of fried eggs served on a corn tortilla and topped with a savory tomato-chili sauce. The dish has evolved over time, with various regions adding their own unique twists. Chefs like Rick Bayless and Diana Kennedy have popularized their versions of huevos rancheros, while restaurants in regions like New Mexico and Texas have put their own stamp on the dish. For the best huevos rancheros, focus on perfectly cooked eggs and a zesty, homemade salsa. Whether you're enjoying it at a bustling Mexican diner or whipping it up in your own kitchen, huevos rancheros is a beloved breakfast staple that continues to delight food enthusiasts worldwide.
25 min
2
350 calories
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