Ingredients Jump to Instructions ↓

  1. Ranch Style Tomato Sauce

  2. 10 Ripe plum tomatoes - roasted, peeled, cored, and chopped

  3. 4 Serrano chiles - stemmed, seeded, and coarsely chopped

  4. 1 Onion - coarsely chopped (small)

  5. 2 Garlic cloves - coarsely chopped (large)

  6. 1 tablespoon 15ml Canola or vegetable oil

  7. 3/4 teaspoon 3.8ml Salt

  8. Huevos

  9. 6 Corn tortillas, thick - preferably stale (large)

  10. 1/4 cup 59ml Canola or vegetable oil - or as needed

  11. 12 cups 2376g / 83oz Eggs, preferably free-range (large)

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

  14. 1 1/2 cups 240g / 8 1/2oz Refried Pinto Beans, warmed - seeNote

  15. 1 cup 237ml Crema - seeNote

  16. (or use sour cream)

  17. 1 Avocado - peeled, seeded, and cut 1/2" cubes

  18. 1/2 cup 73g / 2.6oz Crumbled Anejo or Panela cheese

  19. 1/2 Flat-leaf parsley, leaves only - coarsely chopped

  20. 1/2 Cilantro, leaves only - coarsely chopped

Instructions Jump to Ingredients ↑

  1. * Note: See the "Refried Pinto Beans" and "Crema" recipes which are included in this collection.

  2. To make the sauce: In a mortar and pestle or food processor, combine the tomatoes, chiles, onion, and garlic and pound or process until blended but still with a little texture. In a large skillet, heat the oil over medium-high heat until it is very hot. Add the sauce all at once and cook, stirring constantly, for 5 minutes until thickened and orange-colored. Stir in the salt and remove from the heat (Makes 2 cups).

  3. For the Huevos: If the sauce has cooled, re-warm it gently. If the tortillas are fresh, spread them in a single layer and let them dry out for 5 minutes. In a large cast-iron skillet, heat the oil over medium-high heat. Fry the tortillas, one at a time, for 2 or 3 seconds per side, just to soften them. Drain them on paper towels. Reduce the heat under the skillet to medium-low and wait a few minutes for it to cool down. Break 6 of the eggs into the skillet and let them cook slowly until set (cover the skillet if you like the yolk firm). Season the eggs with salt and pepper to taste and transfer them to a roasting pan to keep warm in the oven. Add a little more oil to the pan, if necessary, and fry the remaining 6 eggs in the same way.

  4. Dip each tortilla quickly in the warm sauce and place it on a warmed breakfast plate. Spread some of the refried beans evenly on the tortilla and top with 2 fried eggs. Spoon more of the sauce generously over the edges of each tortilla and the whites of the eggs. Garnish with the Crema and the avocado, then nsprinkle with the crumbled cheese, parsley, and cilantro and serve immediately.

  5. This recipe yields 6 servings.


Send feedback