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Rancheros Eggs

I learned about Rancheros Eggs at a cooking class in Cabo San Lucas. All that I received in the form of a recipe is a list of ingredients. That is quite a challenge to recreate the dish at home?! Thankfully, I was half paying attention at the class and kind of remembered the proportions of ingredients. Anyway, the chef kept saying adjust to taste is the rule of thumb in cooking. This is the outcome of my experiment on rancheros eggs. The sauce is so good, and it doesn’t get old to eat it for dinner and breakfast in a row 🙂

Ingredients

Red Sauce

Ranchero Eggs

Directions

Red Sauce

Chunky sauce
Blended sauce
  1. Heat oil in a heavy bottom pot over medium high heat. Saute onions, tomatoes, guajillo chilli, and garlic until onion is softened and the chilli is bright red.
  2. Add chicken broth and bring to a boil, add cumin and ground pepper. Continue to simmer for 45 minutes. Add salt to taste.
  3. Cool completely. I prepared the night before and let the sauce sit overnight to cool.
  4. Puree the sauce in a blender until sauce is smooth. Run the mixture through a sieve.
  5. Bring the blended sauce to a boil. Now taste the sauce again. Adjust seasoning to taste. I found mine to be a little acidic, the tomatoes were probably a little sour. You can neutralize the acidity with a little baking soda. I added 1/8 tsp of baking soda to the hot sauce and stir. The taste was perfect!

Assemble Rancheros Eggs

  1. Pan fry the corn tortillas with a little oil until crispy. Set aside.
  2. Add a few table spoons of refried beans to the serving dish.
  3. Place a corn tortilla over the refried beans in each dish.
  4. Pan fry the ham slices and arrange a slice of ham on each corn tortilla. Add another corn tortilla over the ham.
  5. Pan fry the eggs to desired doneness. Arrange an egg over each corn tortilla.
  6. Cut avocado into quarters. Peel and cut each quarter into thin slices and arrange each quarter over the eggs.
  7. Garnish with sour cream and chopped cilantro.