Although huevos rancheros is a classic Mexican dish, its basic combination of tortillas, eggs and salsa is very versatile. The corn tortillas can be fried or baked, and the eggs can be runny or set. You can replace homemade roasted tomato salsa with tomatillo sauce or prepared salsa. Keep huevos rancheros simple, or dress it up with a variety of garnishes.
Traditional huevos rancheros recipes typically include lightly fried corn tortillas. To fry them, heat a thin layer of vegetable oil in a skillet over medium-high heat. Working with one tortilla at a time, fry each side for a few seconds, and then drain the tortilla on a paper towel. Alternatively, you can brush the tortillas with oil; arrange them in a single layer on a baking sheet and bake them in a 350 degrees Fahrenheit oven for about 3 minutes per side.
Roasted Tomato Salsa
Roasted tomato salsa is the classic topping for huevos rancheros. For each serving, broil a tomato and a serrano or jalapeno chili until their skins blister. Peel and seed the tomato and chili, and then puree them in a blender. Heat a little oil in a skillet over medium heat, and add about 1/4-cup chopped onion and 1/4-teaspoon minced garlic. Cook the onion and garlic until they soften, and then add the tomato mixture. Simmer the sauce for about 5 minutes.
Eggs for huevos rancheros are often fried sunny-side up. To fry them, heat a small amount of oil in a skillet over medium heat. Break the eggs into the skillet and cook them until the whites are set, or cover the skillet for eggs that are more well-done. You can also cook the eggs in the salsa for flavor and convenience; use a spoon to create a well in the salsa and break the egg inside.
Assemble and Garnish
Assemble each serving of huevos rancheros with a tortilla as the base; then add a fried egg and top everything with the salsa. You can serve huevos rancheros without any additional adornment, but optional garnishes such as chopped cilantro, crumbled queso fresco and sliced avocado add eye-catching color contrast and fresh flavor. Black or refried beans are also common additions, either on the side or under the eggs.