Quick and Easy Huevos Rancheros With Tomato-Chile Salsa

Ingredients

• 2 whole dried ancho chilies (Trim tops and discard seeds.)
• 0.25 cup canola oil (Divided; 1 tablespoon for the salsa and the remaining 3 tablespoons for frying tortillas and eggs.)
• 1 small yellow onion (Thinly sliced.)
• 4 medium garlic cloves (Thinly sliced.)
• 0.5 tsp dried oregano (Preferably Mexican oregano.)
• 14 oz crushed tomatoes (Preferably fire-roasted, such as Muir Glen.)
• 2 whole chipotle chilies packed in adobo (Use with 2 tablespoons sauce from the can.)
• 2 tbsp adobo sauce (From the can of chipotle chilies.)
• 0.25 cup fresh cilantro leaves and fine stems (Minced; plus more for serving.)
• 1 tbsp soy sauce
• 1 tbsp lime juice (Juice from 1 lime; serve with lime wedges as well.)
• kosher salt and freshly ground black pepper (To taste.)
• 3 tbsp fresh corn tortillas (Up to 2 per serving.)
• 12 eggs (Up to 2 per serving.)
• Cotija cheese (Crumbled, for serving.)
• refried beans (Hot, store-bought or homemade; for serving.)

Steps

1. 1

   Trim the tops from the dried ancho chilies and discard the seeds. Place the chilies on a microwave-safe plate and microwave on high power until pliable and fragrant, about 15 seconds. Cut them into thin strips with kitchen shears or a sharp knife.

2. 2

   Heat 1 tablespoon of the canola oil in a medium saucepan over medium-high heat until shimmering. Add the sliced onion and garlic and cook, stirring, until softened and just beginning to brown, about 5 minutes.

3. 3

   Add the oregano and ancho-chile strips to the saucepan. Cook until fragrant, about 15 seconds.

4. 4

   Add the crushed tomatoes and the chipotle chilies with their adobo sauce. Bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer for 10 minutes.

5. 5

   Purée the salsa with a hand blender or in a standing blender until loose and smooth. Stir in the cilantro, soy sauce, and lime juice. Season to taste with kosher salt and freshly ground black pepper, then set the salsa aside.

6. 6

   Heat the remaining 3 tablespoons of canola oil in a medium cast-iron or nonstick skillet over medium heat until shimmering.

7. 7

   Working with one tortilla at a time, fry the corn tortillas until lightly browned but still pliable, about 15 seconds per side. Transfer each tortilla to paper towels to drain, stacking them as you work. Cover with foil or a clean kitchen towel to keep them warm.

8. 8

   When the tortillas are cooked, reheat the skillet over medium-high heat until the oil is shimmering, adding more oil if necessary.

9. 9

   Fry the eggs, using a spoon to baste their tops with hot oil as they cook. Continue until the bottoms are crisp, the whites are set, and the yolks remain completely liquid and golden, about 1 1/2 minutes. Season with salt and pepper, then slide the eggs onto a clean plate.

10. 10

    For each serving, place 2 warm tortillas on a plate and top with 2 fried eggs. Spoon salsa over the eggs while leaving the yolks exposed. Sprinkle with Cotija cheese and additional chopped cilantro. Serve immediately with hot refried beans and lime wedges.

Notes

The recipe yields up to 6 servings. The structured data specifies up to 12 tortillas and eggs, with 2 of each per serving. The source notes that the eggs should have crispy, bubbly edges and liquid yolks. Sliced avocado is mentioned in the body excerpt as an optional accompaniment but is not included in the authoritative ingredient list.

Nutrition per serving

• breakfast
• brunch
• main
• Mexican
• vegetarian
• spicy
• quick
• stovetop