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Huevos Rancheros with Mango Salsa

Course Breakfast
Cuisine Mexican
Keyword vegetarian
Total Time 1 hour
Servings 8
Author Christine Ma

Ingredients

Braised pinto beans

  • 2 14-ounce canned pinto beans drained
  • 1 cup chicken stock or vegetable stock
  • 2 teaspoon chili powder
  • 2 teaspoon cumin
  • 1 teaspoon garlic powder
  • salt and pepper

Roasted tomato salsa

  • 4 roma tomatoes
  • ½ small red onion
  • ½ jalapeno
  • 1 garlic clove whole, unpeeled
  • 1 tablespoon olive oil
  • ¼ cup cilantro chopped
  • juice of 1 lime
  • salt and pepper

Mango salsa

  • 1 mango 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
  • 4 radish, thinly sliced
  • ½ cup cilantro chopped
  • ½ cup cotija crumbled

Instructions

  • 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.
  • Preheat broiler to high.
  • Prepare the roasted tomato salsa. Toss tomatoes, red onion, jalapeno, and garlic with 1 tablespoon 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.
  • 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.
  • Heat the tortillas. Heat 1 teaspoon 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.
  • Assemble the huevos rancheros. Place a tortilla on the plate and top it with braised pinto beans, fried egg, roasted tomato salsa, avocado, cilantro, radish, cotija, and mango salsa. Serve immediately.