Chef Gabriela Cámara’s Huevos Rancheros Recipe

This recipe for huevos rancheros gives you two options for salsa—a classic tomato sauce and a tangy tomatillo version—both of which incorporate the herb epazote for authentic Mexican flavor. Choose your favorite salsa—or use both for huevos rancheros divorciados.

For the Salsa Roja Ranchera:

• 170 grams white onion
• 30 grams garlic
• 16 grams chile serrano (or jalapeño)
• 800 grams plum tomato (fresh or canned)
• 200 milliliters water
• 3 grams fresh epazote
• Sea salt to taste

For the Salsa Verde Ranchera:

• 170 grams white onion
• 30 grams garlic
• 16 grams chile serrano (or jalapeño)
• 550 grams tomatillos
• 200 milliliters water
• 10 grams fresh cilantro
• 3 grams fresh epazote
• Sea salt to taste

For the Huevos Rancheros:

• 10 grams grapeseed oil
• 8–12 corn tortillas, leftover or already cooked (or use flour tortillas)
• 200 grams refried beans (use black beans or pinto beans)
• 10 grams olive oil or vegetable oil
• 8–12 large eggs
• Salsa Roja Ranchera or Salsa Verde Ranchera or both
• Sea salt
• 120 grams crumbled cheese such as cotija, panela, or queso fresco

1. 1

   Make the salsa roja ranchera. Roughly chop the onion, then cut the garlic cloves and serrano chiles in half. Place the tomatoes, onion, garlic, serranos, and water in a Dutch oven or other covered pot. Set the Dutch oven or covered pot over medium-low heat, and cook until all ingredients are slightly softened, about 20–25 minutes. (Alternatively, you could place all of the ingredients on a sheet tray, sprinkle them with water to allow them to steam, and cover them with aluminum foil. Roast in an oven that has been preheated to 275°F until cooked through, about 30 minutes.) Once the vegetables are cooked through, remove the Dutch oven or covered pot from the stove and allow to cool for 10 minutes. Once cooled, transfer all the ingredients to a blender, along with any accumulated juices. Add epazote and blend on high speed until smooth, 1–2 minutes. Season with salt and set aside.

2. 2

   Make the salsa verde ranchera. Roughly chop the onion, then cut the garlic cloves and serrano chiles in half. Place the tomatillos, onion, garlic, serranos, and water in a Dutch oven or other covered pot. Set the Dutch oven or covered pot over medium-low heat, and cook until all ingredients are slightly softened, about 20–25 minutes. (You can also steam the vegetables as described above.) Once the vegetables are cooked through, remove the Dutch oven or covered pot from the stove and allow to cool for 10 minutes. Once cooled, transfer all the ingredients to a blender, along with any accumulated juices. Add cilantro and epazote and blend on high speed until smooth, 1–2 minutes. Season with salt and set aside.

3. 3

   Make the huevos rancheros. In a large skillet, heat the grapeseed oil over medium heat. Working in batches to avoid overcrowding, add the tortillas and toast on both sides, flipping once, until slightly crispy but not hard, about 1 minute total. Using tongs, pick up the tortilla and allow any excess oil to drip off. Set aside on a paper towel-lined plate and repeat the process with the remaining tortillas. When all of the tortillas are toasted, spoon your desired amount of refried beans across the surface of each one.

4. 4

   Fry eggs sunny side up. In a separate large skillet or nonstick pan, heat the olive oil over medium heat. Crack one egg at a time into a bowl, and then carefully pour the bowl’s contents into the hot pan. Fry until the whites are totally set but the egg yolks are still a little runny, about 1 minute. If necessary, use a spoon to baste the egg whites with the hot oil.

5. 5

   Assemble. Gently place one egg on top of two separate tortillas. Spoon your desired amount of warm salsa verde on top of the egg white on one tortilla, leaving the yolk exposed. Repeat with the warm salsa roja on the other egg. Season with salt and garnish with a pinch or two of crumbled cheese. Serve immediately.

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