Huevos rancheros with tortillas and refried beans

Name: Huevos rancheros with tortillas and refried beans
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 12 g garlic; 10 g fresh cilantro leaves and tender stems; 60 g cotija cheese; 400 g canned refried black beans ready to heat; 90 ml rapeseed oil; 15 ml lime juice; 8 raw whole egg in its shell; 100 g onion; 0.5 g dried oregano; 10 g dried ancho chile; 60 g canned chipotle chiles with their adobo sauce; ≈ ¼ tsp ground black pepper; 15 ml soy sauce; 4 g fine salt; 400 g canned crushed tomatoes with juice; 240 g ready-to-use soft corn tortilla

Main course

Fried eggs and lightly fried tortillas with ancho-chipotle salsa, refried beans and Cotija.

Active time1 h

Cooking45 min

Total1 h 15 min

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Ingredients

12 g garlic
10 g fresh cilantro leaves and tender stems
100 g onions
60 g Cotija cheese
8 raw whole eggs in their shells
400 g canned refried black beans ready to heat
90 ml rapeseed oil
15 ml lime juice
0.5 g dried oregano
10 g dried ancho chile
60 g canned chipotle chiles with their adobo sauce
≈ ¼ tsp ground black pepper
15 ml soy sauce
4 g fine salt
400 g canned crushed tomatoes with juice
240 g ready-to-use soft corn tortilla

Preparation

Step completed · 1
Remove the stems and seeds from the ancho chiles. Microwave the ancho chiles on high for about 15 seconds, just until pliable and fragrant. Cut into strips. Peel the onion and garlic and slice. Heat 15 ml oil in a saucepan and cook onion and garlic for 5 minutes. Add oregano and ancho for 15 seconds, then tomatoes with their juice and chipotles with all their weighed sauce. Simmer for 10 minutes.
Step completed · 2
Wash and dry the cilantro, remove tough stems and chop. Blend the salsa, then stir in all the chopped cilantro, soy sauce, lime juice and 1 g salt. Keep hot without reducing further. Separately, warm all the refried beans gently, stirring without adding water or fat.
Step completed · 3
Heat the remaining 75 ml oil in a pan over medium heat. Fry the tortillas individually for about 15 seconds per side, giving them some crisp edges while keeping the centre flexible. Drain and keep warm under a clean cloth. Retain the oil in the pan for the eggs.
Step completed · 4
Crumble the Cotija. Crack the eggs individually into a cup and slide into the same pan in small batches. Fry for about 4 minutes, spooning hot oil over the whites and briefly covering if needed until whites and yolks are set, at least 75 °C at the centre for 30 seconds. Season with the remaining 3 g salt and all the pepper, then lift out and drain. Serve all the tortillas with all the eggs, salsa, crumbled cheese and refried beans.

Allergens

Eggs
Gluten
Milk
Soy

Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration