Call me crazy but it was only last year when I tried my first plate of huevos rancheros. What is huevos rancheros? It’s a traditional Mexican breakfast of tortillas topped with fried eggs and slathered in salsa. It’s actually a simple breakfast but if one of the ingredients isn’t prepared properly, it can ruin the entire plate. Many restaurants can make decent huevos rancheros but when I choose to indulge in this meal, I want it done perfectly. I want a hefty amount of avocado, soft tender beans, the perfect fried egg, and flavorful salsa. I made sure to deliver all those notes in this recipe, preparing a roasted tomato salsa and a fresh mango salsa to take this huevos rancheros to the next level. Make this at home and you’ll never want to order it out. It’s that good.
**Helpful tips and common mistakes
The great thing about this recipe is that almost everything can be made beforehand. Start by making the braised pinto beans. You can absolutely use dried pinto beans but I went the short cut route and used canned beans. You can use the beans straight out of the can, but I always add spices to give them more flavor. Who wants plain old beans straight out of the can, am I right? Combine the pinto beans with the seasonings and simmer until tender, about 20 minutes.
Meanwhile, make the salsas. The roasted tomato salsa requires you to broil the ingredients before blending it together but the mango salsa is simply a compilation of fresh ingredients. If mangos aren’t available, you can prepare a salsa with nectarines, pineapple, strawberry, and kiwi or even pomegranate and apples. Just cut all the ingredients into small chunks, mix together and let it sit for at least 15 minutes.
On the day you want to serve this huevos rancheros, heat the tortillas and fry the eggs. Heat the tortillas in a little bit of oil to get it nice and crispy. The tortillas won’t stay crispy once you pile on all of the ingredients but frying them will help hold up the weight.
Top the tortillas with the braised pinto beans, roasted tomato salsa, fried egg, avocado, cotija and mango salsa. Finish with fresh cilantro and serve these bad boys up. These huevos rancheros are everything I wanted, made extra special with a duo of salsas. Every component is so flavorful and contributes to the overall dish, which I must say is fantastic! Make a large batch of the beans and salsas so you can enjoy this breakfast multiple days throughout the week. You won’t regret it.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.