American · Breakfast
Huevos Rancheros
Fried eggs sit over crisp corn tortillas layered with seasoned ground beef and a spiced tomato ranchero sauce built on onion, garlic, and jalapeno. The plate finishes with warm pinto beans, crumbled cotija, and cilantro. The runny yolks bind the smoky sauce and beef into a savoury breakfast.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
835Calories
52.9gProtein
51.4gFat
42.9gCarbs
7.7gSugar
9.1gFiber
1000mgSodium
580mgChol
17.6gSat Fat
612mgPotassium
156mgCalcium
4.2mgIron
1.9mcgVitamin B12
18.4mgVitamin C
gluten-free
protein-rich
high-fiber
sweet-heat
all-time-classics
weekend-brunch
gluten-free
Instructions
1
Prep
Finely chop the onion, jalapeno, garlic, and cilantro on a board, and crumble the cotija into a small bowl ready to build.
2
Saute
Warm half the oil in a skillet over medium heat and cook the onion and jalapeno 4 minutes until soft and translucent, then stir in garlic and cumin 1 minute.
3
Brown
Add the ground beef to the skillet and cook over medium-high heat 5 minutes, breaking it up until no pink remains and the edges catch.
4
Simmer
Pour in the canned tomatoes with salt and simmer over medium-low heat 8 minutes until the sauce thickens, meanwhile toast each corn tortilla in a dry skillet until pliable.
5
Plate
Fry the eggs in remaining oil over medium heat until whites set with runny yolks, then build tortillas with beef sauce, pinto beans, eggs, cotija, and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground beef
- 44 corn tortillas
- 44 eggs
- 11 oz311g canned tomatoes (a third of a 14.5 oz can)
- 22 jalapeno
- 11 onion
- 2 clove2 clove garlic
- 6 oz170g cooked pinto beans
- 1.4 oz40g cotija cheese, crumbled
- 2 tbsp2 tbsp cilantro
- 2 tbsp30ml vegetable oil
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp salt
