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Huevos Rancheros

Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Servings: 8 huevos rancheros

Ingredients

Tomatillo-Avocado Salsa

  • 1 pound tomatillos husked and coarsely chopped
  • 1 Anaheim chile coarsely chopped including seeds
  • 1 white onion coarsely chopped
  • 1 1/2 avocados
  • 1 Tbsp chopped fresh mint
  • 2 tsp minced garlic
  • 1 tsp fresh lime juice
  • 3/4 tsp Kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp dried oregano
  • 1/4 tsp ground cumin

Refried Pinto Beans

  • 1 Tbsp extra-virgin olive oil
  • 3/4 cup diced white onion
  • 2 tsp minced garlic
  • 2 cups cooked pinto beans
  • 1/4 tsp dried red pepper flakes + 1/4 teaspoon
  • 1/4 tsp cayenne pepper
  • 1/2 tsp dried oregano
  • 3/4 tsp Kosher salt
  • 1/4 cup liquid either from cooking the beans, water, or vegetable broth + 1/4 c
  • 1 Tbsp lime juice

Final Dish

  • 16 mini-sweet peppers
  • 2 Tbsp extra-virgin olive oil divided
  • 8 to rtillas flour or corn
  • 2 Tbsp unsalted butter
  • 8 large Davidson's Safest Choice eggs
  • 1 1/2 avocadoes

Instructions

Tomatillo-Avocado Salsa

  • Combine all Salsa ingredients in the bowl of a food processor fitted with a metal blade and pulse until you have the consistency you prefer.

Refried Pinto Beans

  • Heat the oil in a sauce pan over medium heat and add the onion and garlic. Sauté until softened, about 15 minutes. Add the remaining ingredients except the lime juice and cook until the bean are warmed, about 10 minutes.
  • Use an immersion blender just enough to start to mash the beans. Alternative you can pour them into the bowl of a food processor fitted with a blade and pulse approximately 10 times.
  • Stir in the lime juice and adjust for seasoning.

Final Dish

  • Halve, lightly oil, and roast the mini peppers under the broiler on a baking sheet until softened and crisped around the edges.
  • Brush the tortillas with oil and arrange on a baking sheet. Turn the oven from broil to 250˚F and slide the tortillas in to slightly crisp, about 10 minutes.
  • Spread the tortillas with Refried Pinto Beans, followed by the Tomatillo-Avocado Salsa and roasted mini-peppers.
  • Fry the eggs in a little butter and place on top of the tortillas and add a couple of slices of avocado on the side.

Notes

The Tomatillo-Avocado Salsa, Refried Pinto Beans, and roasted peppers can be made ahead and kept in the refrigerator for a few days.