New Mexico Huevos Rancheros Plate
New Mexico brunch tradition reading two fried eggs nested over warm corn tortillas, blanketed in a red chile ranchero sauce and topped with black beans, queso fresco, and avocado for the Albuquerque weekend brunch plate of deep chile warmth.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop onion, mince garlic, finely chop jalapenos. Halve avocados, remove stones, scoop and slice. Halve limes and pick cilantro leaves. Drain and rinse black beans.
Saute
Heat 2 tbsp oil in a heavy saucepan over medium 1 minute. Add onion and jalapenos, cook 3-4 minutes until softened. Add garlic, ancho chile powder, cumin, Mexican oregano, smoked paprika, and cayenne, cook 60 seconds until fragrant.
Simmer
Stir in canned tomatoes and 0.5 tsp salt. Simmer over low 10-12 minutes until thickened to a glossy ranchero sauce with no thin liquid remaining.
Build
Warm black beans in a separate saucepan over low with juice from 1 lime, 0.5 tsp salt, and 1/4 cup water for 3-4 minutes. Mash roughly with a fork until chunky-textured.
Toast
Warm tortillas in a dry skillet over medium 30 seconds per side until pliable. Stack covered with a kitchen towel to keep warm.
Fry
Heat remaining 2 tbsp oil in the skillet over medium 30 seconds. Crack all 4 eggs in and fry 3-4 minutes until whites are set and yolks remain jammy. Season with 0.5 tsp salt and black pepper.
Plate
For each plate, lay 2 tortillas overlapping, spread black beans across, lay 2 eggs over beans, ladle ranchero sauce generously around eggs, scatter queso fresco, fan avocado across, scatter cilantro, set third tortilla on rim with remaining lime half.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.