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Mexican ranch-style eggs
Softened corn tortillas layered with creamy GOYA® Refried Beans and fried eggs, then smothered in velvety-smooth tomato-chili sauce, Huevos Rancheros are a classic Mexican breakfast that can happily be eaten morning, noon or night. Be sure to add a hefty splash of the Ranchera Sauce. Chock full of GOYA® Tomato Sauce, onions and GOYA® Whole Jalapeno Peppers, this tangy, mildly spicy sauce adds authentic Mexican flavor to every bite.
Ingredients
For the Ranchera Sauce:
½
medium onion
2-3
GOYA® Jalapeño Peppers
1 tsp.
GOYA® Minced Garlic or 2 cloves fresh garlic
1 tbsp.
GOYA® Corn Oil
¼ tsp.
GOYA® Ground Cumin
2 cans (8 oz. each)
GOYA® Tomato Sauce
For the Eggs:
3 tbsp.
GOYA® Corn Oil, divided
8
GOYA® Corn Tortillas
8
eggs
1 can (16 oz.)
¼ cup
crumbled GOYA® Queso Fresco
1
avocado, sliced, for garnish
Directions
For the Ranchera Sauce:
Step 1
In bowl of food processor, add onion, jalapeño peppers and garlic; Process until smooth, about 2 minutes.
Step 2
Heat oil in medium skillet over medium-high heat; add pureed onion mixture and cumin. Cook until mixture turns light golden brown and fragrant, stirring occasionally, about 5 minutes. Stir in tomato sauce and 1 cup water; bring to boil. Cook until sauce thickens, stirring occasionally, about 15 minutes more; season with Adobo; keep warm. (Note, to make sauce head of time, see tip below).
For the eggs:
Step 3
Heat oven to 200F. Heat 1 tsp. oil in medium skillet over medium-high heat. Add one tortilla; cook until tortilla inflates and turns light golden on both sides, flipping once, about 2 minutes. Transfer tortilla to large sheet of foil. Repeat with remaining tortillas, adding oil in 1 tsp. measurements if pan becomes dry. Loosely wrap tortillas in foil and transfer to oven to keep warm.
Step 4
Divide remaining 2 tbsp. oil between 2 medium skillets over medium-high heat. Add 4 eggs to each skillet; season with adobo. Cook eggs until whites are set and yolks are runny; about 3 minutes.
Step 5
To assemble Huevos Rancheros, divide tortillas between 4 serving plates; spread each tortilla with 2 tbsp. refried beans. Top each with 2 eggs; drizzle with sauce, then sprinkle with cheese. Serve with slices of avocado, if desired.
Make-Ahead Ranchera Sauce
Making the Ranchera Sauce ahead of time will shave 25 minutes off the total cooking time of this recipe, saving you valuable minutes during a hectic mid-week dinner. To store pre-made sauce (or any left over sauce), transfer to air-tight storage container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
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