In San Antonio, there is a restaurant called Los Barrios that I used to go to every Sunday for brunch after mass. And I would always order Huevos Rancheros. They served eggs, cooked to order, and topped simply with a little enchilada sauce. Very simple, but delicious. That was my introduction to this very traditional Mexican breakfast. My recipe incorporates aspects of other versions of huevos rancheros that I remember from my time in Texas as well, such as serving on a tortilla. However, I decided on an over-easy egg to have that decadent yolk make my version of this peasant meal luxurious! …and I added bacon. Just because.
- 4 slices bacon
- 4 corn tortillas
- 4 eggs
- shredded sharp cheddar cheese
- reduced fat sour cream
- cooking spray
- ½ c chopped poblano pepper
- ½ c chopped bell pepper
- ½ c chopped onion
- 1 jalapeno, seeds and ribs removed, chopped
- 1 (14.5oz) can diced tomatoes, undrained
- 1 T tomato paste
- ½ t kosher salt
- ¼ t fresh cracked pepper
- 2 t chili powder
- ¼ t cayenne pepper
- 1 T fresh oregano, chopped
- ½ t sugar
In a large, nonstick saute pan, cook the bacon over medium-high heat, turning often, until crisp. Remove bacon to a plate with paper towels on it to absorb the excess oil. Pour off the bacon grease into a heatproof bowl or mug leaving 1 T grease in the pan.
In the same pan with the 1 T reserved bacon grease, add the chopped jalapeno, peppers, and onions, over medium-high heat. Saute until veggies are softened and lightly browned. Add the remaining ingredients for the Ranchero Sauce, reduce heat to medium-low, and simmer 10 minutes. This is traditionally a spicy dish, so feel free to add more cayenne.
Heat a medium, nonstick pan over medium-high heat. One by one, spraying each side with cooking spray, add a corn tortilla and toast lightly, turning once. Then, in the same pan and using cooking spray, cook each egg over easy.
To assemble, put a corn tortilla on each of 4 plates. Layer some cheese (~¼ c) on each, then an egg, then ¼ of the Ranchero sauce. Top with crumbled bacon and sour cream. Serves 4, but this sauce could be stretched to 6, just add more eggs and tortillas.