Huevos Rancheros From Mexico 🇲🇽 | Eggs 100 Ways

By Tasty · 30 min

Ingredients

Instructions

1. Heat 1 tablespoon of the canola oil in a large high-sided skillet over medium-high. Add the tomatoes, jalapeños, serrano, onion and garlic, and cook, turning occasionally, until deeply charred and blistered on all sides, 8–10 minutes.
2. Take the skillet off the heat and let the vegetables cool slightly, about 5 minutes. Wipe the skillet clean.
3. Put the charred vegetables in a food processor with the chile de árbol, cilantro, water, tomato chicken bouillon and salt. Pulse until mostly smooth but still slightly textured, about 2 minutes, scraping down the sides as needed.
4. Add the olive oil to the skillet, then the salsa. Bring to a gentle simmer over medium heat, thinning with a splash of water if needed so the sauce is loose enough to cradle the eggs but not watery.
5. Lower the heat to medium-low, crack the eggs directly into the salsa, cover, and cook until the whites are just set and the yolks still runny, 4–6 minutes (longer for firmer yolks).
6. While the eggs cook, heat the remaining ¼ cup canola oil in a small skillet over medium-high until shimmering, 30–60 seconds. Fry the tortillas one at a time for about 30–45 seconds per side, until crispy and slightly golden.
7. Drain each tortilla on a paper towel-lined plate and sprinkle with a pinch of salt while warm.
8. Place one fried tortilla on each of 4 plates, spread smashed avocado over it, and top with an egg and plenty of salsa. Finish with queso fresco, a drizzle of crema, cilantro, sliced red onion and a squeeze of lime.

Summarized from Tasty's video. Watch it for the details.

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