This is a very different blog from anything I’ve ever written. I wanted to share with you my recipe for traditional and authentic Huevos Rancheros so you can make your own at home and know the true difference between authentic Mexican food and the one offered by many so called Mexican or TexMex restaurants.
One of the best things we are meant to enjoy in this life is food. I used to have an addiction for food for many years and I always struggled with my weight and could never eat my favorite foods without guilt. I would starve myself for months to drop the weight and then I would come back with a revenge and over eat so much I would gain all the weight back plus few more pounds. It was a constant struggle and I was never happy.
I have overcome my eating disorder and keep a healthy diet. I reserve my favorite foods for special occasions and on the weekends. I love to go out but it can get expensive, also, it can be very disappointing. I save myself all week for a nice breakfast on Sunday morning and I often get disappointed with the pick of Mexican restaurant for my weekend indulgence, totally not worth the calories.
So instead of going out, I started to make my favorite breakfast on Sunday mornings instead, Huevos Rancheros with refried beans. This is way cheaper than going out and super healthy because I use coconut oil. The secret for the perfect huevos rancheros is the HOME MADE SALSA! I will teach you how to make my mom’s traditional Mexican Salsa and how to create the perfect huevos rancheros and refried beans.
List of Ingredients
For the Salsa you will need:
Jalapeno pepers (you can add one serrano pepper to make it spicier)
Chicken bullion in powder form or cubes (I prefer the Mexican brand, find it in the ethnic aisle)
For the beans you will need:
Whole pinto beans (I buy them in a can but you can cook your own)
Cheese (get creative with your own cheese, I use the Mexican blend at the grocery store)
Mexican Chorizo (optional to add spice and more flavor)
For the huevos (eggs) you will need:
100% corn tortillas (white or yellow, your choice. I prefer them thin because they absorb less oil)
Coconut oil (it is a healthy oil and behaves the same as regular cooking oil. You can use Pam spray to reduce the amount of oit)
Add the chopped jalapeno peppers (and serrano pepper if applicable) and stirr. Let them keep frying for few minutes to get the peppers a little soft. In this photo I am using one large jalapeno and no serranos.
Add the chopped tomatoes and fry for about 3 minutes to get the tomatoes a little soft and finish softening the onions and peppers. In this photo I am using two small tomatoes.
When boiling, add cumin and chicken bullion. For this amount of veggies I used 1 tsp of cumming and 1 tbls of chicken bullion. I don’t like to add salt because the chicken bullion I use had a lot of salt already but you can add salt to your taste.
Stir and let it boil at low heat for about 5 minutes. You can then turn down the heat to low to keep it warm and ready to pour on top of the eggs.
Refried Beans Preparation
Pour a can of whole pinto beans in a pan containing coconut oil. I normally do batches of about one pound of beans so I can use the leftovers in another meal. You can freeze the whole beans you don’t use for future time too.
I normally drain some of the liquid in the can before adding to the can so the beans are not to soupy. If they are too dry, you can always add water.
Use a smasher to smash the beans. Smash as much as you want, I like mine still a little chunky.
To make them spicer, you can can add Mexican chorizo, just be aware that Mexican chorizo is made out of pork and has a lot fo bad fat :(. If you add chorizo, avoid adding salt since the chorizo has a lot of salt already.
Stir the cheese into the beans in a low flame so they don’t burn and get dry. As soon as the cheese melts you can turn the heat off or leave it very low to keep the beans warm.
Creating your Huevos Rancheros
Melt a generous amount of coconut oil in a large frying pan. Fry tortillas one by one or all at the tiime. If you like tortillas crunchy, fry for a little longer. If you have sensitive teeth or just like softer tortillas, just fry for 10 to 15 seconds enough to get them warm.
Make sure to flip them so both sides are fried.
Let the excess oil drain on the pan before placing them on a plate overlapping a little bit on each other. If you are feeding a very hungry person, you can fry three tortillas. I normally only eat two.
Now go ahead and fry the eggs. I fry one at the time because I’m not very skilled and I don’t like to break them. I fry two eggs, one for each tortilla but a hungry guy might want three or four.
Place your fried eggs on top of the tortillas, add refried beans on the side and pour the salsa on top of the eggs and beans. Use as much as you’d like. The salsa will soften the tortillas if they are highly fried. If the tortillas are not too fried, they get soggy with the salsa and might disintegrate easily when you are eating them. That’s why I prefer my tortilla crunchy.
And that’s it! As soon as they are served they need to be eaten so they don’t get cold and the tortillas don’t get soggy.
You can accompany them with toast if you’d like.