Huevos Rancheros loosely translated means something like ranchers’ eggs. This dish is a hearty breakfast traditionally served as the large mid-morning meal to workers on rural Mexican cattle ranches. I first tasted it on a visit to New Mexico many years ago and have been making variations of it ever since. It is delicious for brunch with fresh fruit on the side or serve it for lunch accompanied with Mexican-style rice and slices of avocado or guacamole.
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There are a few steps to make these Easy Huevos Rancheros but it becomes easy after you have made them a few times.
Traditionally Huevos Rancheros would be served with a fried or poached egg so serve it like that if you prefer. I like my eggs scrambled and I add salsa to spice them up a bit. This also makes the timing less critical if you are serving more than four people.
Do you make your own corn tortillas? I make these soft, corn tortillas using masa harina and a tortilla press. We love the unique taste of masa harina, a type of corn flour prepared specifically for tortillas. If it’s new to you read more on this ingredient in my post titled How To Use Cornmeal, Corn Flour and Masa Harina.
The tortillas are easy to make but it’s the process and set up that takes time. If your family loves the taste of these tortillas I say it is worth the effort. I wrote about the details of my set up in this post with the recipe for Homemade Corn Tortillas.
You don’t absolutely need a tortilla press, it just makes the job a lot easier. If you have kids of a certain age this would be a fabulous job to get them doing. Take the time to set up a container with the masa harina and the press, help and encourage them through the process about three times, and be amazed at how they master it. Then you will be able to enjoy homemade corn tortillas for years to come.
When I used to make this recipe with wheat tortillas, I rolled them up and baked them in a casserole dish. This method is perfect for a large crowd but I still struggle with rolling up these homemade corn tortillas. I’m happy with the open face method for now. There is lots to learn about gluten free wraps and as I often say; so many recipes, so little time.
Tweak this recipe to your liking, enjoy a tasty Mexican brunch and let me know in the comments below how you made your ‘huevos‘.
|8 homemade gluten free corn tortillas|
|1 cup purchased enchilada sauce|
|1 cup shredded Monterey Jack cheese|
|1 cup refried beans thinned with 1-2 Tbsp water|
|¼ cup salsa|
|salt and pepper to taste|
|butter or oil for cooking|
|2 Tbsp chopped cilantro (optional)|
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