Huevos Rancheros
Combine onion, garlic, fresh serrano and tomatillos in a large saucepan. Add enough water to cover and bring to a simmer over medium heat.
Heat oil in a large skillet over low medium heat, add guajillo and quickly fry for less than 10 seconds; do not burn. Using tongs, transfer to the same pot with tomatillos. Repeat with arbol chiles frying evenly and quickly. Transfer to the same saucepan as tomatillos.
When tomatillos have changed in color, turn heat off and immediately remove them from the hot water to cool. Let the remaining contents of the saucepan soak for a few minutes or until guajillo and arbol chiles have softened.
Transfer tomatillos, onion, garlic clove, serrano, guajillo chiles, arbol chiles and salt to a blender. Blend until smooth. Transfer to serving dish.
Heat oil in a large skillet over medium heat. Fry each tortilla for 1 minute on each side or until golden, crispy spots appear. Transfer to a paper towel-lined plate to absorb excess oil. Fry each egg to your liking.
Place a fried tortilla on a serving plate. Drizzle with salsa and top with 1/3 cup beans evenly spread, a drizzle of salsa, fried egg, avocado, epazote leaves and queso fresco. Top with more salsa if desired. Repeat with remaining tortillas and eggs. Serve.
Store any remaining salsa in an air tight container and refrigerate.
[cooked-sharing]
Ingredients
Directions
Combine onion, garlic, fresh serrano and tomatillos in a large saucepan. Add enough water to cover and bring to a simmer over medium heat.
Heat oil in a large skillet over low medium heat, add guajillo and quickly fry for less than 10 seconds; do not burn. Using tongs, transfer to the same pot with tomatillos. Repeat with arbol chiles frying evenly and quickly. Transfer to the same saucepan as tomatillos.
When tomatillos have changed in color, turn heat off and immediately remove them from the hot water to cool. Let the remaining contents of the saucepan soak for a few minutes or until guajillo and arbol chiles have softened.
Transfer tomatillos, onion, garlic clove, serrano, guajillo chiles, arbol chiles and salt to a blender. Blend until smooth. Transfer to serving dish.
Heat oil in a large skillet over medium heat. Fry each tortilla for 1 minute on each side or until golden, crispy spots appear. Transfer to a paper towel-lined plate to absorb excess oil. Fry each egg to your liking.
Place a fried tortilla on a serving plate. Drizzle with salsa and top with 1/3 cup beans evenly spread, a drizzle of salsa, fried egg, avocado, epazote leaves and queso fresco. Top with more salsa if desired. Repeat with remaining tortillas and eggs. Serve.
Store any remaining salsa in an air tight container and refrigerate.