Huevos Rancheros

Huevos Rancheros



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Ingredients: Ranchero Sauce

  • 1 pound ripe plum tomatoes
  • 3 large cloves garlic, unpeeled
  • 1 small onion (about 6 ounces), quartered
  • 2 ancho chiles, stems and seeds removed
  • 1/2 to 3/4 teaspoon chopped chipotle in adobo, plus 1/2 to 3/4 teaspoon adobo sauce
  • Kosher salt
  • 1 tablespoon vegetable oil

Ingredients: Refried Beans

  • One 15-ounce can pinto beans, drained with liquid reserved
  • 1 tablespoon vegetable oil
  • Kosher salt
  • 2 to 3 tablespoons vegetable oil
  • 8 corn tortillas
  • 8 large eggs
  • Kosher salt
  • 1/2 cup crumbled Cotija cheese
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 2 tablespoons finely chopped white onion

Directions

For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic.