huevos rancheros for dinner?

huevos rancheros for dinner?

Yes we can! I have been craving huevos rancheros for a while, but I never feel like having them for breakfast somehow. I used to make this when Steven and I started going out. We both had crazy schedules. Steven moonlighted almost every Friday night to make some extra cash. I always had Saturdays off. So after work on Saturday mornings, he would come to my house in Astoria and I would prepare gigantic, delicious huevos rancheros. Sometimes we were so starving that we’d each have two whole servings, both topped with two eggs, sunny side up! No choleterol worries then. Divine decadence!

huevos rancheros

Huevos rancheros are super easy to prepare. You can even buy all the ingredients pre-made and assemble them at home. Mine are a combination of homemade and store bought.

I used two types of salsas: tomatillo salsa which Steven prepared, and a tomato-chipotle in adobo salsa that I adapted from epicurious. I added a bit of ancho pepper powder for extra smokiness.

I also used store bought tostadas. I feel less guilty seeing those ready-to-eat deep fried, crunchy and salty, heavenly delicious discs. I just warmed them up in a hot oven for about 3 minutes before assembling the hueveos rancheros. If you prefer you can fry them yourself. Just buy (or make?) the tortillas, either corn or flour, and fry to your heart’s content.


  • huevos rancheros
  • huevos rancheros
  • for tomato-chipotle in adobo salsa:
  • ½ onion, roughly chopped
  • 3 cups canned crushed tomato
  • ½ bunch cilantro
  • 3 cloves garlic, minced
  • 1 tsp ancho chili powder
  • 1 tbsp chipotle pepper in adobo sauce
  • 1 tsp kosher salt
  • for beans:
  • 2 cups cooked pinto beans with liquid
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • black pepper
  • ½ tsp cumin
  • to prepare dish:
  • 6 tostadas
  • 2 eggs
  • oil
  • tomatillo salsa
  • tomato-chipolte in adobo salsa
  • prepared pinto beans
  • as garnish:
  • chopped cilantro
  • crumbled queso blanco
  • chopped white onions
Read the whole recipe on Bunkycooks