Whenever I don’t know what to make for dinner I always make breakfast. Mexican breakfasts make an especially good dinner because they have a little more pizzazz than pancakes and bacon (which the kids would happily eat for every meal of their lives if given the choice).
That being said, I do prefer to eat pancakes at night; they are too heavy for the morning and make you want to crawl back into bed, at night you’re already headed in that direction anyway……so I’m rambling. Wow! Somebody stop a woman.
Huevos Rancheros can be as simple as eggs, tortillas, and sauce. Or can be piled up with beans, avocado, sour cream, and chopped scallions. Any way you want it they are filling and satisfying any time of day. You know what Steve Perry would say……
A note about the salsa: This pureed salsa is a universal sauce that can be used for everything from topping enchiladas to a dip for chips. This recipe makes more than you will need for this dish, but will last a week, covered in the fridge. If you have the good fortune to live in a locale where fresh Hatch chiles can be purchased than by all means use those instead.
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Huevos Rancheros with Green Tomato-Hatch Chile Salsa
Making your own tostadas (fried tortillas) is pretty straight-forward but if you want to skip that step you can purchase store-bought tostadas instead.
- Yield: 6–8 Servings 1x
Ingredients
For the Salsa:
- 3 large green tomatoes (about 1 1/2 pounds) cored and quartered
- 1 (4 ounce) can diced Hatch green chiles
- 1 small yellow onion, diced
- 2 limes, juiced
- 2 cloves garlic, chopped
- 1 1/2 teaspoons kosher salt
- 1/4 cup cilantro leaves
For the Huevos:
- Vegetable oil for frying tortillas and eggs, at least 2 cups
- 12 to 16 (6-inch) corn tortillas
- 2 cups cooked beans or 1 (15 ounce) can refried beans
- 12 to 16 large eggs
Instructions
- To make the salsa, place the tomatoes in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat to a simmer and cook until soft, about 15 minutes.
- Remove tomatoes from water (saving the water) and place in a blender with remaining sauce ingredients. Blend on high, adding some of the tomato water if it is too thick. When salsa is smooth, taste and add more lime juice or salt as needed. Salsa can be made up to 1 week in advance.
- To fry the tortillas, pour enough oil in a large frying pan (cast iron is best) to reach about 1/2-inch up the side of the pan. Place over medium-heat until bubbles immediately form around a wooden chopstick when inserted or a deep-fat fry thermometer reaches 350°F. Meanwhile line a plate with paper towels and set aside.
- Place one tortilla at a time in the oil and cook until lightly browned on one side, holding the tortilla down if it starts to curl. Flip and repeat on the other side, about 1 to 2 minutes. Transfer to the plate and lightly sprinkle with salt. Repeat with remaining tortillas. You will want to plan on 1 tortilla per egg.
- Remove all but 3 tablespoons of oil from skillet and carefully add beans, fry beans, mashing them with a potato masher over until heated through, remove from heat and cover to keep warm.
- Fry eggs (1 or 2 per person) in a separate frying pan then top each tortilla with a heaping spoonful of beans, an egg and salsa on top. Serve immediately.
2 Comments
YUM that looks delicious. I am definitely going to make a batch of that salsa, it looks fantastic! Thanks for the great recipe!
Great Ali! Let me know how it turns out!