Fried eggs served over corn tortillas and frijoles refritos, topped with a scorching, fragrant homemade ranchera salsa. An iconic, rustic and generous Mexican breakfast.
Ingredients
- 8 pieces Corn tortillas
- 8 pieces Eggs
- 500 g Tomatoes
- 2 pieces Jalapeño peppers
- 1 piece White onion
- 3 cloves Garlic
- 1 bunch Fresh cilantro
- 400 g Canned pinto beans
- 100 ml Vegetable oil
- to taste Salt
- 100 g Queso fresco
Method
- Prepare the ranchera salsa by roasting the tomatoes, jalapeño peppers, onion and garlic in a hot skillet until slightly blackened and softened.
- Blend the roasted vegetables with fresh cilantro and salt until you get a rustic texture, then simmer the salsa in a saucepan with a drizzle of oil until slightly thickened. Keep warm.
- Prepare the frijoles refritos by sautéing chopped onion and garlic in hot oil until translucent, then add the pinto beans and mash them while cooking until you get a creamy texture.
- Heat oil in a skillet and quickly fry the corn tortillas for a few seconds on each side until pliable but not crispy. Drain on paper towels.
- Fry the eggs sunny-side up in a skillet with very hot oil, basting the whites with hot oil until set but keeping the yolks runny.
- Spread a layer of frijoles refritos on each tortilla arranged on the plates.
- Place a fried egg on each tortilla, then generously top with warm ranchera salsa.
- Sprinkle with crumbled queso fresco and chopped fresh cilantro. Serve immediately.
Nutrition
Per serving
- Energy
- 805.3 kcal
- Protein
- 31.47 g
- Carbohydrate
- 74.78 g
- Fat
- 43.79 g
- Fibre
- 12.19 g
- Calcium
- 13.67 mg
- Iron
- 0.22 mg
- Magnesium
- 17.15 mg
