Huevos Rancheros
This time-honored Mexican breakfast is perfect for a weekend morning. Our huevos rancheros recipe elevates the classic to another level of delicious.
What you'll need:
- About 4 cups of Cocina Fresca Mild (Jalapeño) Refrigerated Salsa
- 6 bacon slices
- 1 medium onion , finely chopped
- 1 cup coarsely grated sharp Cheddar cheese
- 1 tsp kosher salt
- ⅔ cup roughly chopped cilantro
- 8 corn or small flour tortillas
- ½ cup water
- 1 tbsp lime juice
- 8 eggs
- Sliced avocado or sour cream (optional)
How to make it:
Set a large skillet over medium heat. Lay the bacon slices flat in the pan. Cook for 5 minutes until slices are deeply browned on one side and begin to curl up.
Using a fork, turn the slices over and cook for another 3 minutes until browned and most of the fat is rendered.
Transfer to a plate covered with paper towels to absorb drippings. When cool enough to handle, cut crosswise into ½-inch-wide pieces.
Pour off all but 2 teaspoons of the bacon fat from the pan and return to medium heat.
Add the onion and cook until tender and translucent, scraping up any tiny bacon bits off the bottom of the pan.
Add the Cocina Fresca Mild (Jalapeño) Refrigerated Salsa, chopped bacon, water, lime juice, and 1 teaspoon of the salt to the pan. Stirring well, adjust the heat so the sauce simmers, then cook another 10 minutes. It should look like a thick, chunky sauce. If it appears too dry, add 2 more tablespoons of water.
Add half the cilantro and stir.
Crack the eggs into the sauce, spacing them evenly in the pan, and sprinkle a generous pinch of salt over the top. Cover and simmer the eggs, adjusting the heat as needed, until done to your liking.
While the eggs are cooking, heat the tortillas in another skillet over high heat, quickly warming each side.
When the eggs are done, scatter the cheese and the remaining cilantro on top. Serve right from the pan by spooning an egg and plenty of sauce onto a tortilla with avocado or sour cream, if desired.
