Huevos rancheros translates to “rancher’s eggs” in English. A popular Mexican breakfast dish, it consists of a lightly fried tortilla topped with a fried egg and, on the side, traditional garnishes like chili, beans, refried beans, rice, corn, pico de gallo, guacamole and jalapeños.
It’s colorful, it’s filling, and the interplay of flavors and textures will brighten up your sleepy taste buds.
What about meat? Is there no meat component? The chili can have meat in it. In my case, I didn’t want a very wet huevos rancheros breakfast so I opted for sliced spicy chorizo.
- 2 tablespoons cooking oil
- 1 tortilla (corn tortilla is traditional but I used whole wheat)
- 1 egg
- 1 chorizo sliced (I used Iberico)
- lettuce optional
- 1 tomato chopped
- 2 tablespoons corn kernels (I used canned)
- 2 tablespoons guacamole
- pickled jalapeño slices
- juice of a lime or lemon quarter
- torn cilantro or parsley to garnish
- Heat the cooking oil in a frying pan.
- Lightly fry the tortilla on both sides. Drain on a rack while you prepare the rest of the components of your huevos rancheros.
- Into the remaining oil, crack the egg on one side of the frying pan. Sprinkle with salt and pepper. On the opposite side of the pan, scatter the chorizo slices. Cook until the egg is set and the chorizo slices are heated through.
- Assemble the dish. Lay lettuce leaves on a plate. Arrange the tortilla on top. Lay the egg on top of the tortilla. Spoon the chorizo slices, guacamole, jalapeño, corn and tomatoes around the egg.
- Drizzle lime or lemon juice over the chopped tomato and corn.
- Sprinkle in some torn cilantro or parsley. Serve.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.