Recipe: 10-Minute Huevos Rancheros

Posted by on June 23, 2011

We’ll be the first to admit: This recipe came about out of desperation. It was Saturday morning and we were still recuperating from a rough night of rabble-rousing. We were also unenthusiastically preparing for a day or tedious errand-running. And, of course, we were hungry, but we didn’t feel like getting something on the go. Haven’t we all been there before?

So we took stock of what was in the pantry and quickly put together this recipe, using what was on hand. Granted, this is definitely a cheat dish, and in some circles (considering it’s reliance on some prepared items) it probably doesn’t even qualify as “home cooking,” but it sure hit the spot and cured what’d ailed us. We liked it enough to share, and hope you enjoy it too!

Here’s what we did:

Ingredients:

2 large eggs
1 cup Frontera Grill Red Pepper and Garlic Salsa
1/2 cup Old El Paso Refried Beans
1/4 cup shredded cheddar cheese (optional)
2 corn tortillas
1 teaspoon vegetable oil
3 tablespoons Fat Cat Mexican-Style Habanero or Surprisingly Mild Guajillo Ghost
Salt and pepper to taste

Instructions:

Set the tortillas in a toaster oven and toast until just slightly crisp and charred in spots, about 3 minutes. (Alternately, you can heat a dry saute pan over medium heat and toast them there too.)

As the tortillas toast, put the refried beans in a microwave-safe bowl, cover the bowl with plastic wrap and microwave for one minute, or until thoroughly heated and spreadable in consistency. Set aside.

Heat another saute pan over medium heat. Put in the oil and let oil heat up. Then crack the eggs into the pan and fry the eggs to your preferred state of done-ness. (We went over-medium in our batch.)

When the eggs are nearly finished, cover the whites with the salsa and cook for about one more, to allow the salsa to warm.

Spread the beans over the tortillas, half on each, and set your plates.

Lift the eggs out of the pans, leaving the salsa behind, and place one egg atop each bean-covered tortilla.

Spoon the salsa over the eggs, half on each plate.

Top with shredded cheese, which will melt from the heat of the other ingredients.

Pour on some Fat Cat Mexican-Style Habanero or Surprisingly Mild Guajillo Ghost.

Enjoy.

Feel free to heat up a a few more tortillas to sop up the runny yolks, if you like, or add more Fat Cat Mexican-Style Habanero or Surprisingly Mild Guajillo Ghost to increase your heat level.

Note: The recipe above serves two, but feel free to double the specs to feel more people.