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Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
Ingredients for Arbol Chile Salsa
 ¼ Piece white onion
 1 Garlic clove
 1 Fresh serrano chile
 ½ lb Tomatillos, husked and rinsed
 ¼ cup Cooking oil
 ½ cup Dried arbol chile (about 15), seeds and stems removed
 1 Dried guajillo chile, seeds and stem removed
 ½ tsp Salt
Ingredients For Huevos Rancheros
 2 tbsp Cooking oil
 4 El Comal Yellow Corn Tortilla Ranchera Style
 1 ⅓ cups Whole or refried black or pinto beans
 4 Large eggs
 2 Avocados, sliced
 Epazote or cilantro leaves for granish
 Queso fresco, crumbled
Directions for Salsa
1

Combine onion, garlic, fresh serrano and tomatillos in a large saucepan. Add enough water to cover and bring to a simmer over medium heat.

2

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.

3

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.

4

Transfer tomatillos, onion, garlic clove, serrano, guajillo chiles, arbol chiles and salt to a blender. Blend until smooth. Transfer to serving dish.

Directions for Huevos Rancheros
5

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.

6

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.

7

Store any remaining salsa in an air tight container and refrigerate.

Ingredients

Ingredients for Arbol Chile Salsa
 ¼ Piece white onion
 1 Garlic clove
 1 Fresh serrano chile
 ½ lb Tomatillos, husked and rinsed
 ¼ cup Cooking oil
 ½ cup Dried arbol chile (about 15), seeds and stems removed
 1 Dried guajillo chile, seeds and stem removed
 ½ tsp Salt
Ingredients For Huevos Rancheros
 2 tbsp Cooking oil
 4 El Comal Yellow Corn Tortilla Ranchera Style
 1 ⅓ cups Whole or refried black or pinto beans
 4 Large eggs
 2 Avocados, sliced
 Epazote or cilantro leaves for granish
 Queso fresco, crumbled

Directions

Directions for Salsa
1

Combine onion, garlic, fresh serrano and tomatillos in a large saucepan. Add enough water to cover and bring to a simmer over medium heat.

2

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.

3

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.

4

Transfer tomatillos, onion, garlic clove, serrano, guajillo chiles, arbol chiles and salt to a blender. Blend until smooth. Transfer to serving dish.

Directions for Huevos Rancheros
5

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.

6

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.

7

Store any remaining salsa in an air tight container and refrigerate.

Huevos Rancheros