📝 About This Recipe
Transport yourself to a sun-drenched patio in Mexico with this quintessential breakfast staple, originally served to farmworkers on rural ranches. This dish features perfectly fried eggs nestled atop lightly crisped corn tortillas, all smothered in a vibrant, smoky tomato-chili salsa. The combination of runny yolks, savory beans, and zesty salsa creates a symphony of textures and flavors that is both deeply comforting and energizing.
🥗 Ingredients
The Ranchero Salsa
- 4 pieces Roma Tomatoes (ripe and halved)
- 1/2 piece White Onion (roughly chopped)
- 2 pieces Serrano Peppers (stemmed; remove seeds for less heat)
- 3 cloves Garlic (peeled)
- 1/4 cup Cilantro (freshly chopped)
- 1 teaspoon Salt (to taste)
The Base and Eggs
- 8 pieces Corn Tortillas (standard size, high quality)
- 8 pieces Large Eggs (at room temperature)
- 1/2 cup Vegetable Oil (for frying)
- 2 cups Refried Black Beans (warmed)
Authentic Garnishes
- 1/2 cup Queso Fresco (crumbled)
- 1 piece Avocado (sliced or diced)
- 2 pieces Radishes (thinly sliced)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Start by making the salsa. Place the tomatoes, onion, serrano peppers, and garlic on a baking sheet and broil for 5-7 minutes until the skins are charred and blistered.
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2
Transfer the charred vegetables (and any juices) into a blender. Pulse until you have a chunky, rustic consistency—do not over-process into a smooth liquid.
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3
Heat one tablespoon of oil in a saucepan over medium heat. Pour in the blended salsa and simmer for 10 minutes until it thickens slightly and the flavors deepen. Stir in the chopped cilantro and salt, then keep warm on low heat.
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4
In a separate small pot, warm the refried beans over medium-low heat. If they are too thick, add a splash of water or chicken broth to reach a spreadable consistency.
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5
Heat about 1/4 inch of oil in a heavy skillet over medium-high heat. Using tongs, flash-fry each tortilla for about 10-15 seconds per side. They should be soft and pliable but slightly golden, not crispy like a tostada.
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6
Drain the fried tortillas on paper towels and keep them warm in a clean kitchen towel or a low oven.
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7
In the same skillet (remove excess oil if necessary, leaving about 2 tablespoons), crack the eggs carefully to fry them sunny-side up. Cook until the whites are set but the yolks remain beautifully runny, about 3 minutes.
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8
To assemble, place two warm tortillas on each plate. Spread a generous layer of warm refried beans over each tortilla.
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9
Carefully place one fried egg on top of each bean-covered tortilla.
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10
Ladle the warm Ranchero salsa generously over the eggs, leaving the golden yolks partially visible for a stunning presentation.
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11
Sprinkle with crumbled queso fresco, sliced radishes, and fresh avocado. Serve immediately with a lime wedge on the side.
💡 Chef's Tips
For the best flavor, char your vegetables on a cast-iron comal or under a broiler to get that authentic smoky 'tatemada' taste. Avoid using flour tortillas; corn tortillas provide the sturdy structure and earthy flavor essential for this dish. If you prefer a 'divorciados' style, serve one egg with red salsa and the other with a salsa verde. Don't skip the step of lightly frying the tortillas; this creates a moisture barrier so the beans and salsa don't make the dish soggy. Use room temperature eggs to ensure the whites cook through quickly before the yolk hardens.
🍽️ Serving Suggestions
Pair with a steaming mug of Café de Olla, brewed with cinnamon and piloncillo. Serve with a side of Mexican red rice if you are looking for a more filling brunch. A cold glass of fresh Hibiscus tea (Agua de Jamaica) provides a perfect tart contrast to the rich eggs. Provide extra hot sauce or pickled jalapeños on the table for those who enjoy an extra kick of heat. Warm bolillo rolls or crusty bread are excellent for mopping up any leftover salsa and yolk.