Huevos Rancheros with Pinto Beans and Home Fries

Ingredients

For the Huevos Rancheros

• 4 corn tortillas

• 4 large eggs

• 1 cup ranchero sauce (see below)

• ½ cup crumbled cotija cheese

• 2 tbsp sliced green onion

• 1 tbsp oil (for tortillas)

• Salt and pepper, to taste

For the Ranchero Sauce

• 1 tbsp oil

• ½ small onion, finely chopped

• 1 garlic clove, minced

• 1 cup crushed tomatoes

• 1 chipotle pepper in adobo (or ½ tsp smoked paprika for milder heat)

• ½ tsp ground cumin

• Salt, to taste

For the Pinto Beans

• 1½ cups cooked pinto beans (from dried, see below, or 1 can, drained but not rinsed)

• 2–3 tbsp chicken broth or water

• 1 tbsp olive oil or bacon fat

• 1 garlic clove, minced

• ¼ tsp ground cumin

• Salt and black pepper, to taste

• Optional: squeeze of lime or sprinkle of cotija

For the Home Fries

• 2 medium russet potatoes, diced

• 1 tbsp butter

• 1 tbsp oil

• ½ tsp smoked paprika

• Salt and pepper, to taste

Instructions

Step 1: Make the Ranchero Sauce

1. Heat oil in a small saucepan over medium heat.

2. Sauté onion until soft, about 3 minutes. Add garlic and cook 30 seconds more.

3. Stir in crushed tomatoes, chipotle, cumin, and salt. Simmer for 10–15 minutes until thickened.

4. Blend (optional) for a smooth consistency. Keep warm.

Step 2: Cook the Pinto Beans

1. In a skillet, heat oil or bacon fat over medium heat.

2. Sauté garlic for 30 seconds.

3. Add beans, broth, cumin, salt, and pepper. Simmer for 5–6 minutes, adding more broth as needed.

4. Mash some of the beans for a rustic texture. Finish with lime or cotija, if using.

Step 3: Make the Home Fries

1. Parboil diced potatoes in salted water for 5 minutes. Drain and pat dry.

2. Heat butter and oil in a large skillet over medium-high heat.

3. Fry potatoes until golden and crispy, about 10–12 minutes. Season with salt, pepper, and paprika.

Step 4: Assemble the Huevos Rancheros

1. In a skillet, lightly crisp each tortilla in oil and set aside.

2. Spread 2–3 tablespoons of ranchero sauce over each tortilla.

3. Fry eggs to desired doneness (sunny-side up recommended).

4. Place one egg on each tortilla.

5. Garnish with crumbled cotija and sliced green onion.

Step 5: Serve

Plate two Huevos Rancheros per serving with a scoop of creamy pinto beans and a pile of crispy home fries. Serve with a chilled glass of dry rosé or brut sparkling wine.