Lindy’s Ultimate Huevos Rancheros

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Lindy's Ultimate Huevos Rancheros

I’ve been obsessed with Huevos Rancheros over the past few years. It all started with a trip up to Oregon and staying at a B & B that was being run by two culinary students that made, at the time, the best I had ever eaten.

Layer upon layer of flavors

Since then, whenever they are on the menu, I have to try them.  I’ve had some pretty good ones, and some pretty meh ones, so I’ve been working in the kitchen to perfect my perfect Huevos Rancheros taking what I liked about each one and then adding my own touch, putting a little crunch in the tortilla, sautéed poblano peppers, and smokey black beans.

These Huevos Rancheros are so good … I’m about ready to do a “throw-down

Mission accomplished.  My job is done. Lindy’s Ultimate Huevos Rancheros are so good … I’m about ready to do a “throw-down”!

 

Here’s a video on the making of Lindy’s Ultimate Huevos Rancheros

Lindy’s Ultimate Huevos Rancheros

Ingredients

  • 8 small or 4 large corn tortillas
  • oil for frying (I used grapeseed)
  • 2 (7-ounce) cans Ranchera sauce (you can make your own, but I find most of them to be too tomatoey for me, I like Herdez salsa Ranchera, it has all the flavors I want and it's easy too!)
  • 1 recipe Savory Black Beans (or canned black beans doctored up with some cumin and oregano)
  • 2 poblano chilies, cut in half, seeded and sliced
  • 1 tablespoon butter (or as needed)
  • 4 - 8 farm fresh eggs (I only do one for each, but that's how we like it)
  • Cotija cheese*
  • Crema, or sour cream (optional)
  • 1 avocado sliced

Method

Step 1

In a small fry pan, heat the oil and fry the tortillas until they just begin to crisp. Remove to paper towels to drain. Set - aside. Drain the oil heat the ranchera sauce - keep warm.

Step 2

In a small sauce pan, heat the beans, loosen with a little water if they seem too dry. Lightly mash.

Step 3

In a small skillet, heat the butter over medium heat; add the peppers and sauté until soft and tender (the cooking really mellows out the flavors of the peppers). Or you can roast the peppers whole in a broiler, when blackened, place in a bowl; cover with plastic wrap. After about 15 minutes, remove from the bowl, and skin. Seed and slice .

Step 4

Heat butter in another skillet and cook the eggs to your preference. (We like them soft, so over easy. I also wait to cook the eggs until the initial assembly is done so they are hot and fresh and don't over-cook).

Step 5

To assemble:

Dip the tortillas into the ranchera sauce and put on a warm plate. Spread the beans over the top, then give a little sprinkling of Cotia cheese. Split the sautéed peppers amongst the plates and spoon on top of the beans. Now, I fry my eggs; place 1 - 2 eggs on top of each serving. Spoon a bit more Ranchera sauce over, sprinkle with Cotija, add the avocado slices and top with Crema (or sour cream) if desired. Serve hot.

*Cotija cheese is a dry cow’s milk cheese found in most markets these days, but in Mexican markets for sure. If you can’t find it, crumbled feta or even parmesan can be an acceptable substitute or grated jack cheese.
Lindy's Ultimate Huevos Rancheros
Image shot by breakfast guest Helen about 1 minute before devouring them …

These are fantastic”  was her comment!

 


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Nutritional Info

This information is per serving.
  • Calories
    386
  • Fat
    22g (8 Sat, 10 Mono, 2 Poly)
  • Protein
    17g Protein
  • Carbohydrates
    31g
  • Dietary Fiber
    5 Dietary Fiber
  • Cholesterol
    231mg
  • Sodium
    707mg
  • Potassium
    601mg
  • Info is as I made them, one egg, one tortilla, and is as close as I can get with the information I have

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