Huevos Rancheros
Ingredients
- 2 lb Roma tomatoes, halved
- 1 medium white onion, quartered
- 3 jalapeños, stemmed
- 4 garlic cloves, unpeeled
- 2 tbsp olive oil, divided
- 1 tsp kosher salt
- ½ tsp cumin
- ¼ tsp cayenne pepper
- 8 corn tortillas
- 8 large eggs
- 4 oz queso fresco, crumbled
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Char tomatoes, onion, jalapeños, and garlic cloves directly over a gas flame or under a broiler at 500°F for 8-10 minutes, turning occasionally, until blackened and blistered on all sides. Transfer to a bowl and let cool for 5 minutes.
- Peel the charred garlic cloves and transfer all charred vegetables to a blender. Add salt, cumin, and cayenne pepper. Pulse 8-10 times until you reach a chunky salsa consistency—do not over-blend. Transfer to a saucepan.
- Warm the salsa over medium heat for 5 minutes, stirring occasionally, until it reaches a gentle simmer. Taste and adjust salt and spice. Keep warm on low heat.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Char each tortilla directly in the oil for 30 seconds per side until lightly blistered and pliable. Stack on a plate and keep warm.
- Wipe out the skillet and add remaining 1 tbsp olive oil over medium heat. Crack all 8 eggs into the skillet, spacing them evenly. Cook for 3-4 minutes until whites are set but yolks remain runny, tilting the pan occasionally for even cooking.
- Arrange 2 warm tortillas on each serving plate, slightly overlapping. Ladle ¼ cup warm salsa ranchera onto each pair of tortillas. Top each plate with 2 fried eggs.
- Spoon additional warm salsa around the eggs, scatter queso fresco over the top, garnish with fresh cilantro, and serve immediately with lime wedges on the side for brightness and acidity.
Inspired by Carrie Baird’s winning huevos rancheros. This is a plausible recreation, not the chef’s original recipe.