Huevos Rancheros (with Salsa Verde)
Huevos Rancheros (with Salsa Verde)
Ingredients
For the Salsa Verde
- 6 tomatillos, husks removed and rinsed
- 1 jalapeño pepper, stem removed
- 2 serrano peppers, stems removed
- 1 white onion, cut into a thick slice (about 1/4 of an onion)
- 1 garlic clove
- 1/2 cup fresh cilantro, roughly chopped
- 1 tablespoon Knorr chicken bouillon powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon salt
- 1 cup water
For the Huevos Rancheros
- 8 corn tortillas
- 1/2 cup vegetable oil, for frying
- 4 eggs
- 1/4 cup white onion, thinly sliced
- 1/2 cup queso fresco, crumbled
- 1/4 cup fresh cilantro, chopped, for garnish
For Serving
- 1 can refried beans, 15 ounce, warmed
- 1 avocado, sliced
Instructions
- 1
Prepare the salsa verde: Heat a comal or heavy griddle over high heat. Place the tomatillos, jalapeño pepper, serrano peppers, thick slice of white onion, and garlic clove on the hot surface. Roast, turning occasionally, until all sides are softened and lightly charred, about 10 to 15 minutes.
⏱️ 15 min
- 2
Transfer the roasted vegetables to a blender. Add the roughly chopped fresh cilantro, Knorr chicken bouillon powder, garlic salt, salt, and water. Blend until completely smooth.
⏱️ 5 min
- 3
Pour the blended salsa into a medium saucepan or skillet. Bring to a simmer over medium heat and cook for 10 to 15 minutes, stirring occasionally, until the salsa thickens slightly and the flavors meld. Keep warm over low heat.
⏱️ 15 min
- 4
Prepare the tostadas: In a separate large frying pan, heat the vegetable oil over medium-high heat. Fry the corn tortillas one at a time until crispy and golden, about 1 to 2 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.
⏱️ 10 min
- 5
Fry the eggs: In the same frying pan (or a clean one), fry the eggs sunny-side up until the whites are set but the yolks are still runny, about 2 to 3 minutes per egg. You may need to do this in batches.
⏱️ 5 min
- 6
Carefully place the fried eggs directly into the simmering green salsa in the saucepan. Allow them to warm through in the salsa for about 1 minute.
⏱️ 1 min
- 7
Sprinkle the thinly sliced white onion, crumbled queso fresco, and chopped fresh cilantro over the eggs and salsa in the pan.
⏱️ 1 min
- 8
Assemble the Huevos Rancheros: Warm the refried beans in a small saucepan or microwave. Spread a generous layer of refried beans onto each fried tostada.
⏱️ 5 min
- 9
Using a spatula, carefully place one egg, generously coated in the green salsa with its toppings, onto each bean-covered tostada. Spoon additional green salsa over the egg if desired. Garnish with fresh avocado slices and more crumbled queso fresco before serving immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Huevos Rancheros (with Salsa Verde)
Ingredients
For the Salsa Verde
- 6 tomatillos, husks removed and rinsed
- 1 jalapeño pepper, stem removed
- 2 serrano peppers, stems removed
- 1 white onion, cut into a thick slice (about 1/4 of an onion)
- 1 garlic clove
- 1/2 cup fresh cilantro, roughly chopped
- 1 tablespoon Knorr chicken bouillon powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon salt
- 1 cup water
For the Huevos Rancheros
- 8 corn tortillas
- 1/2 cup vegetable oil, for frying
- 4 eggs
- 1/4 cup white onion, thinly sliced
- 1/2 cup queso fresco, crumbled
- 1/4 cup fresh cilantro, chopped, for garnish
For Serving
- 1 can refried beans, 15 ounce, warmed
- 1 avocado, sliced
Instructions
- 1
Prepare the salsa verde: Heat a comal or heavy griddle over high heat. Place the tomatillos, jalapeño pepper, serrano peppers, thick slice of white onion, and garlic clove on the hot surface. Roast, turning occasionally, until all sides are softened and lightly charred, about 10 to 15 minutes.
⏱️ 15 min - 2
Transfer the roasted vegetables to a blender. Add the roughly chopped fresh cilantro, Knorr chicken bouillon powder, garlic salt, salt, and water. Blend until completely smooth.
⏱️ 5 min - 3
Pour the blended salsa into a medium saucepan or skillet. Bring to a simmer over medium heat and cook for 10 to 15 minutes, stirring occasionally, until the salsa thickens slightly and the flavors meld. Keep warm over low heat.
⏱️ 15 min - 4
Prepare the tostadas: In a separate large frying pan, heat the vegetable oil over medium-high heat. Fry the corn tortillas one at a time until crispy and golden, about 1 to 2 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.
⏱️ 10 min - 5
Fry the eggs: In the same frying pan (or a clean one), fry the eggs sunny-side up until the whites are set but the yolks are still runny, about 2 to 3 minutes per egg. You may need to do this in batches.
⏱️ 5 min - 6
Carefully place the fried eggs directly into the simmering green salsa in the saucepan. Allow them to warm through in the salsa for about 1 minute.
⏱️ 1 min - 7
Sprinkle the thinly sliced white onion, crumbled queso fresco, and chopped fresh cilantro over the eggs and salsa in the pan.
⏱️ 1 min - 8
Assemble the Huevos Rancheros: Warm the refried beans in a small saucepan or microwave. Spread a generous layer of refried beans onto each fried tostada.
⏱️ 5 min - 9
Using a spatula, carefully place one egg, generously coated in the green salsa with its toppings, onto each bean-covered tostada. Spoon additional green salsa over the egg if desired. Garnish with fresh avocado slices and more crumbled queso fresco before serving immediately.
⏱️ 5 min