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How to Make Authentic Huevos Rancheros with Homemade Salsa Verde

Elevate your breakfast game with this classic Mexican dish. Our Huevos Rancheros recipe features crispy corn tortillas topped with perfectly fried eggs, smothered in a tangy homemade salsa verde. Garnished with creamy avocado, crumbled queso fresco, and fresh cilantro, this hearty meal is bursting with authentic flavors and textures.

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Recipe Details

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Huevos Rancheros with Salsa Verde is a vibrant Mexican breakfast dish featuring crispy tortillas topped with fried eggs, zesty green salsa, and creamy avocado. This hearty and flavorful meal is perfect for a satisfying weekend brunch.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 4 corn tortillas
  • 4 large eggs
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 avocado, sliced
  • 1/4 cup crumbled queso fresco
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp vegetable oil
  • Salt and pepper to taste

For the Salsa Verde:

  • 1 lb tomatillos, husked and rinsed
  • 1 white onion, quartered
  • 2 jalapeño peppers, stemmed and seeded
  • 3 cloves garlic, peeled
  • 1/2 cup fresh cilantro leaves
  • 1 tbsp lime juice
  • Salt to taste

Instructions

  1. Prepare the salsa verde: Preheat the broiler. Place tomatillos, onion quarters, jalapeños, and garlic on a baking sheet. Broil for 5-7 minutes, turning once, until charred.

  2. Transfer the broiled vegetables to a blender. Add cilantro, lime juice, and a pinch of salt. Blend until smooth. Taste and adjust seasoning if needed.

  3. Heat black beans in a small saucepan over medium heat, stirring occasionally.

  4. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Fry tortillas one at a time until crispy, about 30 seconds per side. Drain on paper towels.

  5. In the same skillet, add the remaining oil and fry the eggs sunny-side up or to your preferred doneness. Season with salt and pepper.

  6. To assemble, place a crispy tortilla on each plate. Top with a layer of warm black beans, followed by a fried egg.

  7. Spoon generous amounts of salsa verde over the eggs.

  8. Garnish with sliced avocado, crumbled queso fresco, and chopped cilantro.

  9. Serve immediately and enjoy your homemade Huevos Rancheros!

Chef's Notes

  • For a spicier salsa verde, leave the seeds in the jalapeños or add a serrano pepper.
  • You can prepare the salsa verde in advance and store it in the refrigerator for up to 5 days.
  • For a vegetarian version, ensure your queso fresco is made with vegetable rennet.
  • To save time, you can use store-bought salsa verde, but homemade offers the best flavor.
  • For extra crispy tortillas, briefly fry them in oil before assembling the dish.

Nutritional Info

Per serving (approximate):

  • Calories: 380
  • Protein: 15g
  • Healthy Fats: 22g (mostly from avocado)
  • Fiber: 10g
  • Vitamin C: 25% DV
  • Iron: 15% DV This dish is rich in protein, healthy fats, and fiber. The tomatillos in the salsa verde provide a good source of vitamin C, while the black beans offer iron and additional protein.

Serving Suggestions

  • Serve with a side of refried beans or Mexican-style rice for a more substantial meal.
  • Pair with a fresh fruit salad to balance the savory flavors.
  • For a festive brunch, accompany with a pitcher of classic Micheladas or freshly squeezed orange juice.
  • Garnish with pickled red onions or jalapeños for an extra kick of flavor.
  • Present on colorful Mexican-inspired plates and serve with warm corn tortillas on the side for scooping up every last bite.