Updated: Mar 25
Traditional Mexican breakfast where eggs are usually are served sunny side up or over-easy on top of two lightly fried corn tortillas, smothered in steamy salsa.
Deliciously fried runny eggs just ties this whole mouthwatering experience together. Ever since I was a kid, I remember dipping my fried potatoes in that yellow protein-packed, warm gooey goodness! If you are not fond of un-cooked egg yolks, prepping them to a fully cooked egg scramble is just as delicious. You really can't go wrong on egg prepping when it will be smothered in our delicious warm salsa either way you serve it.
This is my favorite Sunday recipe! I love how simple and easy it is to make. –Carolyn Mondragon
Huevos Rancheros was one of my mother's favorite dishes to make, she never actually said this but I could tell in the way she went the extra mile to make sure her presentation was just as appetizing as the taste. She served hers with refried beans on the side, fried potato slices, heavily smothered in salsa while lightly topping the whole plate with queso fresco! This dish is without a doubt, one of the easiest and tastiest you can make in about thirty minutes. Great for breakfast, lunch or dinner.
You will need a non-stick frying pan, two plates covered in a couple of paper towels, a sauce pan that fits at least 32 oz, pre-made beans if you will be serving with a side of beans. For a delicious bean recipe please see, "Mom's Simply Delicious Beans." This recipe as written is for the vegetarian version but feel free to add any meaty, hearty toppings such as chorizo, sausage, bacon or ham. Recipe makes four servings.
8 corn tortillas
1/4 onion finely chopped
1 tomato finely chopped
2 cups of olive oil or your preferred oil
2 bottles of Mountain Screamer 16 oz Green Base or Chunky Salsa (or 1 of each.)
About 4 to 6 potatoes cut into 2 - 4 mm slices.
4 cups of beans, (unless you aren't using a side of beans.) If you can use a great bean recipe try these! "Mom's Simply Delicious Beans."
Any preferred cheese for topping, (Try Mexican shredded cheese or Queso Fresco.)
Pour the oil into a non-stick frying pan and heat over medium heat, make sure not to leave the oil unattended. Always stay with it since oil heats up pretty quickly. To test that it's ready, throw in a tiny pinch of tortilla and if it starts to fry, your oil is ready to be used.
Gradually and carefully submerge about 1 to 3 tortillas at a time. You don't want them to overlap each other much, depending on the size of frying pan you are using. If it's small, you might only be able to fry one at a time, if it's medium to large you can sometimes fit 2 to 4.
Use tongs or a spatula to submerge the tortillas deeper into the oil, count ten seconds, then flip the tortillas over and start the count down of ten seconds once again, you'll want to cook them so they remain semi-soft, not make hard tostadas. Immediately take them out and place them over the first paper towel covered plate so the excess oil gets sucked into the paper towels. Set the tortillas to the side.
On the same pan with hot oil, begin arranging the sliced potatoes side-by-side making sure they don't overlap. Cook each side approximately 4 minutes or until both sides are browned. Here you get to decide how dark or light you prefer your fried potatoes, take them out once they have reached your preferred crispness and browning. Place them on the second paper towel covered plate, salt and pepper to taste and set aside.
In the same pan, evaluate your oil. If there is a lot of oil on the pan pour some out into a heat resistant dish for later use, leaving enough to fry your eggs to your preferred style. At the same time, pour both 16 oz bottles of Mountain Screamer Salsas into a small pot for simmering.
Now you are ready to prepare the plates! In each plate place 2 fried tortillas side by side, slightly overlapping, place the eggs over the 2 tortillas. If using beans arrange them as a side on your plate. Then encircle the plate with fried potatoes. Once the salsa is done simmering, pour half cup to a full cup over the eggs and tortillas. Top with queso fresco, sour cream, chopped onions and tomatoes.
Please comment below, did you make it? What modifications did you do to make it your own? Enojy!