Best Huevos Rancheros
Servings 1
Equipment
- Small skillet
Ingredients
- ¼ cup chile relleno casserole sauce (store-bought salsa will work)
- ¼ cup spicy pinto beans (store-bought refried beans will work)
- 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
Instructions
- Prepare the sauce from the chile relleno recipe, if using. Click the link above.
- Prepare the spicy pinto beans, if using. Click the link above.
- 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, then use a knife to poke a few holes in the thicker whites to break the membrane and help 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 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.