Huevos rancheros translates to farm eggs. It is a popular breakfast in northern Mexico and in Texas. It was often served as a second hearty breakfast for farm and ranch workers. Though it doesn’t have its origins in New York, this dish fits perfectly in a New York brunch spread where the people hail from all over the world and cultures and cuisines meld colorfully and deliciously.
recipe 
yields
Serves 4-6
¼ cup vegetable oil
16 corn tortillas
2 cups refried black beans, warmed
3 tablespoons butter
8 large eggs
Salt and pepper, to taste
2 cups Pico de Gallo
8 ounces queso fresco
2 avocados
Cilantro
1 jalepeño, sliced
ingredients
steps
- Set out eight medium plates or one large platter. Gather all ingredients before you begin so you can assemble each serving and be able to serve huevos rancheros hot.
- Preheat oil in a small frying pan over medium-high heat. Set 7 pieces of paper towels, each folded in half near stove. Using tongs, pan-fry each tortilla for 1 to 2 minutes or until slightly crisped on each side. Allow tortilla to drain into pan and then set on paper towel. Cook remaining tortillas, placing 2 tortillas per paper towel and covering with another layer of paper towel to drain any excess oil. If pan dries out, add more oil.
- Stack 2 tortillas per plate. Spread the top tortilla with refried black beans. Wipe the frying pan to use for frying eggs. Over medium heat, melt 2 teaspoons of the butter. Crack 1 egg into pan. Add salt and pepper to taste. Fry until whites are set and edges are slightly browned. Add egg to top of beans on one of the tortilla stacks. Add 1 more teaspoon of butter and cook the second egg. Continue cooking until all of the huevos rancheros are topped with eggs.
- Top each with Pico de Gallo, queso fresco, avocado slices, fresh cilantro, jalepeño slices. Serve immediately.
Date Published: 07.18.24
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Recipe adapted from
Gather & Graze: Globally Inspired Small Bites and Gorgeous Tablescapes for Every Occasion By Mumtaz Mustafa and Laura Klynstra
