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.
Recipe
Huevos Rancheros with Mango Salsa
Ingredients
Braised pinto beans
- 2 14-ounce canned pinto beans drained
- 1 cup chicken stock or vegetable stock
- 2 teaspoon chili powder
- 2 teaspoon cumin
- 1 teaspoon garlic powder
- salt and pepper
Roasted tomato salsa
- 4 roma tomatoes
- ½ small red onion
- ½ jalapeno
- 1 garlic clove whole, unpeeled
- 1 tablespoon olive oil
- ¼ cup cilantro chopped
- juice of 1 lime
- salt and pepper
Mango salsa
- 1 mango peeled and diced
- ½ cup red onion diced
- ¼ cup cilantro chopped
- ½ jalapeno seeded and chopped
- juice of 1 lime
- salt and pepper
Remaining ingredients
- 8 corn tortillas
- 8 fried eggs
- 4 avocados pitted and sliced
- 4 radish, thinly sliced
- ½ cup cilantro chopped
- ½ cup cotija crumbled
Instructions
- Prepare the braised pinto beans. Drain and rinse the beans. Place in a medium pot with chicken stock, chili powder, cumin, and garlic powder. Bring to a boil over medium-high heat. Reduce heat to low and continue to simmer for 20 minutes or until the beans are very tender. Season with salt and pepper.
- Preheat broiler to high.
- Prepare the roasted tomato salsa. Toss tomatoes, red onion, jalapeno, and garlic with 1 tablespoon olive oil. Place on a baking sheet and broil for 5-10 minutes or until charred on all sides. Remove from heat. Peel the garlic and remove the seeds from the jalapeno. Blend ingredients until smooth. Stir in cilantro, juice of 1 lime, and salt and pepper. Let cool.
- Prepare the mango salsa. Combine diced mango with red onion, cilantro, seeded jalapeno, juice of 1 lime, and salt and pepper. Let sit for at least 15 minutes.
- Heat the tortillas. Heat 1 teaspoon oil non-stick saute pan over medium-high heat. Add one tortilla and cook until browned on both sides, about 1 minute. Remove from heat and transfer to a plate. Add more oil as needed and repeat with all of the tortillas.
- Assemble the huevos rancheros. Place a tortilla on the plate and top it with braised pinto beans, fried egg, roasted tomato salsa, avocado, cilantro, radish, cotija, and mango salsa. Serve immediately.
**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 took the shortcut 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. You can always add more jalapeno if you want a spicier salsa.
For the mango salsa, if mangos aren't available, you can use 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 these huevos rancheros, heat the tortillas and fry the eggs. Heat the tortillas in a little bit of oil to get them 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 beans and salsas so you can enjoy this breakfast multiple days throughout the week. You won't regret it.
For more breakfast inspiration check out these breakfast tacos with charred scallion salsa!
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