Call me crazy but it was only last year when I tried my first plate of huevos rancheros. What is huevos rancheros? It’s a traditional Mexican breakfast of tortillas topped with fried eggs and slathered in salsa. Typically a vegetarian meal, it can be served with beans, cheese, rice, and avocado to make it one hearty meal. It’s actually a simple breakfast but if one of the ingredients isn’t prepared properly, it can ruin the entire plate. Many restaurants can make decent huevos rancheros but when I choose to indulge in this meal, I want it done perfectly. I want a hefty amount of avocado, soft tender beans, the perfect fried egg, and flavorful salsa. I made sure to deliver all those notes in this recipe, preparing a roasted tomato salsa and a fresh mango salsa to take this huevos rancheros to the next level. Make this at home and you’ll never want to order it out. It’s that good.

Serves 4

Huevos Rancheros with Mango Salsa


45 minTotal Time

Save RecipeSave Recipe

Ingredients

    Braised pinto beans
  • 2 14-ounce canned pinto beans, drained
  • 1 cup chicken stock (or vegetable stock)
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • salt and pepper
  • Roasted tomato salsa
  • 6 roma tomatoes
  • ½ small red onion
  • ½ jalapeno
  • 1 garlic clove, whole, unpeeled
  • 1 tbsp olive oil
  • ¼ cup cilantro, chopped
  • juice of 1 lime
  • salt and pepper
  • Mango salsa
  • 2 mangoes, peeled and diced
  • ½ cup red onion, diced
  • ¼ cup cilantro, chopped
  • ½ jalapeno, seeded and chopped
  • juice of 1 lime
  • salt and pepper
  • Remaining ingredients
  • 8 corn tortillas
  • 8 fried eggs
  • 4 avocados, pitted and sliced
  • ½ cup cilantro, chopped
  • ½ cup cotija, crumbled

Instructions

  1. Prepare the braised pinto beans. Drain and rinse the beans. Place in a medium pot with chicken stock, chili powder, cumin, and garlic powder. Bring to a boil over medium-high heat. Reduce heat to low and continue to simmer for 20 minutes or until the beans are very tender. Season with salt and pepper.
  2. Preheat broiler to high.
  3. Prepare the roasted tomato salsa. Toss tomatoes, red onion, jalapeno, and garlic with 1 tbsp olive oil. Place on a baking sheet and broil for 5-10 minutes or until charred on all sides. Remove from heat. Peel the garlic and remove the seeds from the jalapeno. Blend ingredients until smooth. Stir in cilantro, juice of 1 lime, and salt and pepper. Let cool.
  4. Prepare the mango salsa. Combine diced mango with red onion, cilantro, seeded jalapeno, juice of 1 lime, and salt and pepper. Let sit for at least 15 minutes.
  5. Heat the tortillas. Heat 1 tbsp oil non-stick saute pan over medium-high heat. Add one tortilla and cook until browned on both sides, about 1 minute. Remove from heat and transfer to a plate. Add more oil as needed and repeat with all of the tortillas.
  6. Assemble the huevos rancheros. Place two tortillas per plate and top with the braised pinto beans, fried egg, roasted tomato salsa, avocado, cilantro, cotija, and mango salsa. Serve immediately.

Nutrition

Calories

290 cal

Fat

18 g

Carbs

16 g

Protein

16 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
347
https://cherryonmysundae.com/2019/06/huevos-rancheros-with-mango-salsa.html

**Helpful tips and common mistakes

Almost everything in this recipe can be prepared beforehand, saving you time when breakfast comes rolling around. Start by making the braised pinto beans. You can absolutely use dried pinto beans but I went the short cut route and used canned beans. Canned beans are already cooked and be eaten straight out of the can, but I always cook them with spices to add flavor. Who wants plain old beans straight out of the can, am I right? Combine the pinto beans with the seasonings and simmer until tender, about 20 minutes.

Meanwhile, make the salsas. The roasted tomato salsa requires you to broil the ingredients before blending it together but the mango salsa is simply a compilation of fresh ingredients. If mangos aren’t available, you can prepare a salsa with nectarines, pineapple, strawberry and kiwi or even pomegranate and apples. Just cut all the ingredients into small chunks, mix together and let it sit for at least 15 minutes.On the day you want to serve this huevos rancheros, heat the tortillas and fry the eggs. Heat the tortillas in a little bit of oil to get it nice and crispy. The tortillas won’t stay crispy once you pile on all of the ingredients but frying them will help hold up the weight.

Top the tortillas with the braised pinto beans, roasted tomato salsa, fried egg, avocado, cotija and mango salsa. Finish with fresh cilantro and serve these bad boys up. These huevos rancheros are everything I wanted, made extra special with a duo of salsas. Every component is so flavorful and contributes to the overall dish, which I must say is fantastic! Make a large batch of the beans and salsas so you can enjoy this breakfast multiple days throughout the week. You won’t regret it.

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.