Huevos Rancheros (Rancher’s Eggs)
For the past four months, my calendar has had Huevos Rancheros! scribbled across June 13th. This type of behavior no longer phases my husband. I have started circling these random inspirations so he doesn’t get confused when trying to figure out what’s we’re doing on any given Thursday night.
I wanted to share this recipe with you the second I ate it, but forced myself to wait until the week before Father’s Day because my dad introduced me to this perfect dish. Now understand, my dad is not the master-chef type. He is more of an avoid-the-kitchen-unless-he-is-forced-to-fend-for-himself type. He is totally capable of cooking a delicious meal; he’s just not that interested.
However, for as long as I can remember, my dad has been a big fan of having a specialty, one impressive dish that is his domain. It has changed often through the years. He’ll get excited about one thing, make it a dozen times, then move on with his life. A few notables: peanut brittle, potato salad, scrambled eggs, and salisbury steak.
He found this recipe for Huevos Rancheros in Sunset magazine, made it four times in one week, texted pictures to the whole family (again, totally normal behavior), posted it on Facebook, then had us over for brunch to try it ourselves. So delicious. This specialty is definitely a keeper.
Huevos Rancheros, or “Rancher’s Eggs,” is a savory egg dish traditionally served on rural Mexican ranches. An authentic version of this dish would have a spicy jalapeno-tomato sauce spooned over the top with beans served on the side. I have seen 101 different variations on this basic recipe, so just go where your own tastes take you. But seriously, the bacon is really key to taking this variation up a notch. I’d highly recommend making yours con bacon (high school Spanish for the win!).
Taking a cue from my dad, I stack everything on top of the warm tortillas. Using refried beans from the freezer and a jar of spicy salsa makes this dish come together quickly. And oh man, all those fresh flavors piled onto one tortilla? Perfection.
My family would eat this combination for breakfast, lunch, or dinner. Even the kids gobble it down, which is saying something. My husband especially loves kicking off the weekend with a savory breakfast that is filling without being heavy. This fits the bill perfectly.
Make this for someone special this weekend. Or hey, just text them a picture right before you dig in.
Happy Father’s Day!
Huevos Rancheros with Bacon
Cheese, shredded or crumbled
Lettuce or cabbage, finely sliced
- Warm the corn tortillas in a large skillet over medium heat, turning once, until soft.
- Heat the refried beans in the microwave or on the stove top.
- Working in batches, fry the eggs in a large buttered skillet. Set 2 tortillas on each plate, spread with a layer of refried beans, and place one egg on each tortilla.
- Spoon salsa over the eggs and sprinkle bacon on top. Serve with your choice of toppings.
My family goes through corn tortillas crazy fast. And I buy the big bags at Costco! I would love to start making my own corn tortillas. I have my eye on this 8-inch Cast Iron Tortilla Press. It is the top-rated model at Amazon; they also carry the slightly smaller Norpro Cast Aluminum option, with high reviews, for a bit less.
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