Huevos Rancheros is a staple at many Mexican restaurants or cafes that serve breakfast in the Southwest. The main ingredients usually include eggs, a tortilla, beans of some kind, chili or a little of salsa to give it some kick, cheese on top, and then one or more of a variety of spices or herbs sprinkled on top. When I lived in Tucson in my younger days, Saturday morning was dedicated to finding the best new “Huevos Joint” in our area. There were plenty to choose from. As you would expect there were a fair amount of mediocre samplings. But there were some people that had some really unique and tasty ways of putting all of the ingredients together. Put that with a hot cup a coffee and a hot sopapilla and everything is right with the world

Timing:    30 Minutes
Prep:       15 minutes
Cooking:  15 Minutes

Servings:  4

2 Tablespoons of White Vinegar
1 Can Refried Beans
1 Cup of Grated Cheddar Cheese
2 Roma Tomatoes Seeded and Chopped
5 Tablespoons Chopped Cilantro
8 Tablespoons of Salsa – you choose how hot or what variety
4 - 8 Eggs Poached, Over-Easy, or Sunny-Side-Up
4 Corn or Flour Tortillas
2 Tablespoons of Crushed Tortilla Chips (optional to add a little crunch)
Salt and Pepper to taste
 

Fill a 10” skillet with about an inch of water add the 2 tablespoons of white vinegar and bring it to a boil to poach the eggs (if you are doing 8 eggs you should use the 12” skillet).

Open the can of refried beans and heat them up in a small sauce pan.Grate1 cup of Cheddar cheese and set aside for the plating. Seed the Roma tomatoes, chop into ¼ inch pieces and save for later. Remove the Cilantro leaves from the stems, (save a few to put on top of the dish) and chop up 5 tablespoons and set aside.

Once the water comes to a boil, crack the eggs one at a time into a small bowl and slowly lower them into the boiling water, trying to give each egg some space between each egg. When the boil starts to come back lower the heat to a simmer, and set the timer for 4 minutes if the eggs have just come out of the refrigerator. I like to flip the eggs over in the water about half way through the 4 minutes.

As the eggs are cooking, start plating the dish by putting a tortilla in the middle of each dish and put a generous layer of refried beans on top. Sprinkle a light amount of grated cheddar cheese (do not use, you will put some on the top too) on the beans. Spread 2 tablespoons of salsa on top and then some of the tomatoes and cilantro.

After the 4 minute timer has gone off, carefully lift out each egg and lay them on paper towels and lightly touch them on top to dry them of the poaching water. Place one or two eggs on the prepared tortilla and sprinkle them with  the shredded cheddar cheese, the whole cilantro leaves, and the optional, crushed tortillas chips. Salt and pepper can be added to everyone’s individual tastes.