Best Huevos Rancheros

With a fried egg, rancheros sauce, and spicy pinto beans served on a toasted, crisp corn tortilla, Huevos Rancheros is my idea of the best Mexican breakfast ever!

I recently made a chile relleno casserole along with spicy pinto beans and Mexican rice. I had leftover rancheros sauce from the casserole, so I made the best huevos rancheros recipe with it. Instead of soft tortillas, I fried a corn tortilla until crisp, topped it with the spicy beans, sauce, and a yolky egg, then topped it with thinly sliced avocado, tomatoes, cotija cheese, and cilantro. It was SO delicious!!!!! I loved the added texture of the crispy tostada shell, and dollops of hot sauce made it spicy & addictive. I still have a little bit of leftover beans & sauce in the fridge–guess what I’ll be making tomorrow?

 Best Huevos Rancheros

Ingredients:

• ¼ cup chile relleno casserole sauce
• ¼ cup spicy pinto beans
• 1 tbsp vegetable oil
• 1 corn tortilla
• 1 tsp butter
• 1 egg

Serving:

• Avocado, sliced
• Cherry tomatoes, quartered
• Cilantro, chopped
• Cotija cheese, crumbled, to taste
• Hot sauce

 How to Best Huevos Rancheros:

Prepare the sauce from the chile relleno recipe. Click here for the link.

Prepare the spicy pinto beans. Click here for the link.

Make the crispy tostada shell by heating the oil in a small skillet over medium-high heat until hot, about 7-10 minutes. Test the oil by dipping the tip of a corn tortilla into the hot oil; if it bubbles a lot, it’s ready. Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough. 

When the oil is HOT, carefully place the corn tortilla in the hot oil, then poke a few holes in the center with a fork to let steam exit. Fry, holding a metal potato masher upright on top of the tortilla to keep it submerged, until crisp and lightly browned, for 45 to 60 seconds; flip and cook for an additional 45 to 60 seconds, or until golden brown.

Drain both sides on paper towels, then immediately sprinkle with a bit of sea salt.

Cook the egg by heating the butter in a small nonstick skillet over low heat. Crack the egg into the nonstick skillet, and use a knife to poke a few holes in the thicker whites, which breaks the membrane and helps it cook evenly.

Cook over low heat for about 2 minutes, or until the whites are set.  Season with sea salt and freshly cracked pepper, to taste. Side Note: Add a teaspoon of water to the nonstick skillet once the egg white sets, to prevent the egg from getting crispy on the edges, if desired.

While the egg cooks, heat the ranchero sauce and the spicy pinto beans, if needed.

Prepare by slathering the beans over the tostada shell, then spoon warm sauce on top.

Finally, top with the sunny-side egg, avocado slices, diced tomato, cilantro, and cotija cheese.

Serve immediately with hot sauce, if desired. Enjoy.