Around here, Huevos Rancheros aren’t anything special or out of the ordinary (we call them Huevos a la Ranchera). You’ll find them at any restaurant for breakfast, or you’ll probably get them on a weekend at your parent’s house. Essentially, it’s a corn tortilla spread with beans and topped with fried eggs and tomato sauce. I tried to give it a little twist. I used a “tostada” for the base, which is a crisp corn tortilla (we have a baked variety at the local stores, which helps make this dish healthier), and instead of refried beans, I used whole black beans and also added some avocado as a topping. I should mention that the type of tomato sauce you use for this dish is important. Don’t use any Italian type of sauce for this. You need basic tomato sauce. Also, cilantro is important. I don’t know why, I never have cilantro when I need it! I didn’t put any in mine, but I had some dried cilantro so I sprinkled some on top. Not the same thing, not even close. So please, get some fresh cilantro when you plan ahead for this.
Huevos Rancheros is not something for your weekday breakfast, when we’re all on the go… try on the weekend when you have a little more time to enjoy them.
Oh, and don’t forget the coffee. Always have coffee with your Huevos Rancheros.
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