For Cinco de Mayo I made cheese enchiladas and Mexican rice. This morning I used the leftovers to make Huevos Rancheros. The bright spot in both dishes was the Mexican Rice. I found the recipe from a website purporting it to be just like the rice served in Mexican restaurants. I’ll make a separate post about the rice. That is how much I liked it!
Let’s get back to the eggs. There is a lot of leeway when making huevos rancheros. You can use just about any Mexican sauce you have on hand. I used the sauce that was leftover from making enchiladas last night. You can also use chili verde sauce, mole, or just plain salsa. You can add beans, rice, lettuce, tomatoes, chilies, cheese, avocado, sour cream, cilantro, green onions, or fresh lime juice. I also added cooked fresh white corn. You can use poached, fried, or scrambled eggs. Pour on hot sauce to your liking. Here’s how I made mine.
- 1 TBS canola oil
- 2 corn tortillas
- Refried beans or any cooked beans
- Mexican rice
- Enchilada sauce or salsa
- 2 eggs cooked as you like
- Sour cream
- Chopped lettuce
- Lime wedge
- Heat the oil in a non-stick pan on low heat. Cook each tortilla on both sides until lightly golden brown but not yet crispy. Drain on paper towels. Place one tortilla on a plate. Spread beans on the tortilla followed by sauce and rice. Add another tortilla and spread beans and rice on top. Cook an egg or two as you like and place atop the tortillas. Add garnishes.