This is not an authentic recipe — but then I get the feeling there is no authentic recipe; everybody has their own take on it.
So this is simply how we do it in our house!
For those who are staring aghast at the store-brought canned refried beans, et al, let me explain that Huevos Rancheros in our house is a fast dish, so we use ingredients we have at hand — I’ve never thought the day before, “I’m going to cook huevos tomorrow!”, and promptly start cooking down some beans and preparing masa mix for tortillas!
- Bacon (optional)
- Chorizo (optional)
- Stock or similar (optional) — for the one pictured, I used chicken stock and leftover turkey gravy
- Cumin (optional)
- Canned tomatoes (or fresh)
- Tomato paste
- Tomatillos (optional)
- Refried beans / Frijoles refritos
- Beans (I used chilli-flavoured kidney beans)
- Chillis (I prefer chipotles for that lovely smokey flavour)
- Hot sauce (we like Frank’s, but Tabasco would do)
- Coriander (optional, to serve)
- Tortillas (stale ones are okay!)
- Eggs (one per person)
- Cheese, grated
Just chop it so it suits and throw it all in, except for the coriander, jalapeños, refried beans, eggs, cheese and tortillas.
When the mix is flavoursome, crack open some eggs on top, and add a lid. To speed things up I often transfer the pan to sit under the grill for a minute or two. Sprinkle grated cheese. Garnish with coriander, jalapeños, refried beans and Frank’s; let people load the goop on top of their tortillas.
- The first ingredients should build a flavour base, so I’d typically cook the onions, garlic, bacon and chorizos; then deglaze by pouring in a liquid such as some tomatillo juice, stock, or a vinegar.
- When cooking with cumin, dry-fry it first (toss in a pan, no oil, and heat until you can smell it — don’t burn it! — then grind.)
- If using canned refried beans, heat in a saucepan with some water, or (as I tend to do,) something more flavoursome such as the liquid from the tomatillos