Take it from me, a huevos rancheros connoisseur, you’re going to want these huevos rancheros with spicy pinto beans on your dinner plate!
This past weekend I had an epic, life changing experience.
I ate the number 2 rated huevos rancheros in the nation.
Okay, so to be fair, there’s quite a few “best of” lists and I’m pretty sure naming the best huevos rancheros isn’t exactly given the same level of scrutiny as naming the winners of the Pullitzer prize. But hey, at least the huevos rancheros I had at Sunny Point cafe was also listed as one of GMA’s Best Breakfast’s in America too!
No matter, it was the best heuvos rancheros I’ve ever had and that’s what matters. Crispy potatoes with spicy local chorizo, a smoky green salsa, crispy tortillas, runny eggs….I’m drooling thinking about it and I literally just ate lunch!
I will never not order huevos rancheros when it’s on the menu. Other dishes might pique my interest…but I’ll always come back to good ‘ole huevos on a crispy tortilla with lots of cheese and salsa.
Along with migas, it’s something I cook on the reg too. Sometimes I keep it simple with an egg served over a crispy tortilla with whatever hot sauce or salsa I have on hand. Other times I deck it out.
After whipping up a batch of these rancho beans for a Sunday BBQ at my mother-in-laws, much simplified from a recipe from Root to Leaf, I used the leftovers for heuvos rancheros. The beans were smoky and saucy which mixed perfectly with the runny egg yolk. YUM!
These rancho beans freeze up quite nicely, so I would highly recommend whipping up a big batch of them and freezing leftovers for tacos, burritos and, of course, huevos rancheros. But if you’re in a rush and just need something quick and nourishing, make this with canned refried beans or seasoned black beans. It’s one of my pantry meals I keep on hand since we almost always have eggs, tortillas and canned or dried beans of some sort. Then I just add whatever else needs to be eaten – leftover cheese, veggies, salsa, olives, you name it!
- 1 dried ancho chili
- 2 tablespoons extra virgin olive oil
- 1 sweet onion, chopped
- 2 jalapenos, seeded and chopped
- Cloves from half a head of garlic, smashed and peeled
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 2 cans pinto beans, drained and rinsed
- 1 cup water
- 2 scallions, chopped
- 2 tablespoons sherry vinegar
- Huevos Rancheros:
- 8 corn tortillas
- Extra virgin olive oil
- 8 eggs
- Feta cheese or queso fresco
- Hot sauce
- Toast ancho chili in a dry skillet on medium heat until puffed, fragrant and pliable, about 2 minutes per side. Remove from heat, set aside to cool, cut off stem, remove seeds, and chop into small pieces.
- Heat olive oil in a large pot with a lid on medium high heat. Add onion, jalapeno, and garlic and saute until browned and tender, about 10-15 minutes. Season with salt and peper. Add cumin, oregano. Cook 2-3 minutes. Add pinto beans and water. Bring to a boil, cover, reduce heat and simmer 30 minutes to let the flavors meld.
- Turn off heat and sitr in scallions and vinegar. Season with salt and black pepper.
- Toast corn tortillas over a low flame until lightly charred. Fry eggs in olive oil. Top tortillas with a scoop of beans, a fried egg and garnish with cheese and hot sauce.
Swap in leftover rancho beans in these recipes: