I could eat huevos rancheros for breakfast, lunch, or dinner. A classic Mexican breakfast, huevos rancheros are fried eggs served on lightly crisp corn tortillas smothered in beans or salsa. I have a thing for fried eggs and if no one is looking I will lick my plate. That’s how good this dish is. Ever since I was a little girl I always liked runny eggs. My grandma would ask me how I liked my eggs and I would say, “con una bolita” (with a little ball on top), because I never knew how to say sunny side up or over easy in Spanish and she knew exactly what I meant.
This dish is considered a traditional Mexican peasant dish because more than likely you have all the ingredients on hand. I consider this dish the best kind of comfort food. It’s a simple recipe and a family favorite on a weekend morning. If you love huevos rancheros then also check out these smoky huevos rancheros.
Speaking of comfort food I will be on the road again and missing home and home cooking, but thankfully I’ll be staying with friends and family so there will be some home cooking involved.
September 26, 2:00 – 4:00 PM at Casa Artelexia in San Diego. Casa Artelexia is a cozy Mexican gift shop with handmade jewelry, art and more. Come join us for cocktails and bites.
September 28, 6:00 – 7:30PM at Traveler’s Bookcase in Los Angeles. Traveler’s bookcase is all about travel and we are excited to sign books there. Come join us for a book signing and Latin cocktails.
September 29 at Melissa’s Produce. This is a private media event (not open to the public). Melissa’s Produce has supplied us with fresh produce for Latin Twist, blog posts, events, and videos. We are so excited to meet the team in person and thank them for their support and helping make Latin Twist possible.
Huevos Rancheros with Chorizo Refried Black Beans
- 1 tablespoon canola oil
- 2 corn tortillas
- 3 ounces Mexican chorizo, casings removed
- 1 cup black beans with liquid
- Cotija or queso fresco
- 2 fried eggs
- Pico de gallo
- Crema Mexicana
- In a heavy skillet heat oil. Place tortillas carefully into the hot oil, one at a time, and fry for 20 to 40 seconds on each side or until lightly crisp and golden. Drain on paper towels.
- Crumble the chorizo into a cast-iron skillet and cook the chorizo over medium heat for 10 minutes. Add the beans and cook for five minutes. Using a potato masher, combine the chorizo and beans together.
- To assemble, place a tostada (fried tortilla) on a serving plate; spoon on some refried beans. Sprinkle with cotija cheese, and top with a fried egg, pico de gallo, and drizzle with crema Mexicana.