Huevos Rancheros

Ingredients

• Hide ingredients for Refried Beans or Frijoles de la Olla 1 Refried Beans or Frijoles de la Olla (opens in new tab) Refried Beans or Frijoles de la Olla
  • 2 cups dried pinto or black beans, rinsed and picked over
  • Three 15-ounce cans pinto or black beans
  • 2 tablespoons vegetable oil, bacon fat, or lard
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 cup reserved bean cooking liquid
  • Salt
  • Crumbled Cotija or queso fresco

  Sub-recipe steps

  1. Cook: 2 cups dried pinto or black beans, rinsed and picked over
  2. or have ready: Three 15-ounce cans pinto or black beans
  3. Drain the beans, reserving 1 cup of the liquid. Heat in a large skillet over medium-high heat: 2 tablespoons vegetable oil, bacon fat, or lard
  4. Add and cook, stirring often, until golden brown, about 10 minutes: 1 medium onion, chopped
  5. Add and cook, stirring, for 1 minute: 4 garlic cloves, minced
  6. Add the beans 1 cup at a time, mashing each addition to a coarse puree with a potato masher or the back of a large spoon before adding the next. Stir in: 1 cup reserved bean cooking liquid
  7. Cook, stirring often, over medium heat or slightly lower until the beans are a little soupier than you would like to serve them—they will thicken as they sit. The whole mashing and cooking process should take 10 to 15 minutes. Season to taste with: Salt
  8. Serve warm with: Crumbled Cotija or queso fresco
• Hide ingredients for 2 cups any salsa, store-bought or homemade, or New Mexico–Style Chile Sauce 1 2 cups any salsa, store-bought or homemade, or New Mexico–Style Chile Sauce (opens in new tab) 2 cups any salsa, store-bought or homemade, or New Mexico–Style Chile Sauce
  • 2 tablespoons vegetable oil, bacon fat, or lard
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup red or green New Mexico chile powder
  • 3 cups water, beef stock, or chicken stock
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • Salt
  • 1 ½ pounds Hatch, NuMex, or Anaheim green chiles, roasted, or 1 ½ cups canned or jarred green chiles, drained
  • 2 tablespoons all-purpose flour or 3 tablespoons masa harina

  Sub-recipe steps

  1. Heat in a large skillet over medium heat: 2 tablespoons vegetable oil, bacon fat, or lard
  2. Add and cook, stirring, until softened, about 5 minutes: 1 medium onion, finely chopped
  3. Add and cook 1 minute more: 2 garlic cloves, minced
  4. Stir in and cook for 1 minute: ½ cup red or green New Mexico chile powder
  5. Stir in: 3 cups water, beef stock, or chicken stock; ½ teaspoon salt; ½ teaspoon dried oregano
  6. Bring to a simmer, then reduce the heat to maintain a slow bubble. Cook, stirring frequently, until thickened to a gravy-like consistency, about 15 minutes. Season to taste with: Salt
  7. About 3 cups
  8. One of our favorites for Huevos Rancheros.
  9. Have ready: 1 ½ pounds Hatch, NuMex, or Anaheim green chiles, roasted, or 1 ½ cups canned or jarred green chiles, drained
  10. Peel, seed, and chop the roasted chiles. Prepare version I through sautéing the onion and garlic. Stir in: 2 tablespoons all-purpose flour or 3 tablespoons masa harina
  11. Add the roasted chiles instead of the chile powder. Add only 2 cups water or stock, and season as directed. Increase the heat to medium-high and simmer until thickened, about 5 minutes.
• 2 tablespoons vegetable oil
• 4 to 8 corn tortillas
• Hide ingredients for 4 to 8 Fried Eggs, cooked as desired 1 4 to 8 Fried Eggs, cooked as desired (opens in new tab) 4 to 8 Fried Eggs, cooked as desired
  • 1 to 3 tablespoons butter or other fat
  • 4 large eggs
  • Salt and black pepper

  Sub-recipe steps

  1. Melt in a large nonstick skillet: 1 to 3 tablespoons butter or other fat
  2. When the butter is sizzling but not browned, carefully crack into the skillet: 4 large eggs
  3. Season with: Salt and black pepper
  4. Cook until the whites are completely set and the yolks are just barely beginning to thicken around the edges, 4 to 5 minutes. For sunny-side up eggs with runny yolks, simply cover the skillet during cooking. For whites that are done and yolks that are between syrupy and thickened—over easy or over medium—insert a spatula under the egg when the whites are firm, supporting the yolk area, and cautiously turn it in the skillet. Cooking the second side will take very little time, 15 to 30 seconds. Fried eggs over hard or well are cooked a bit longer on the second side, until the yolk is nearly set.
• Chopped cilantro
• (Finely crumbled queso fresco or Cotija cheese)
• (Sliced avocado)