Huevos rancheros

my favorite recipe involved driving 6 hours to San Carlos Mexico and going to Rosa’s Cantina☺️

I find considerable variability.

It's basically these layers:

1) tortilla
2) refried beans
3) fried eggs
4) mexican shredded cheese
5) sauce
6) salsa

Getting the right sauce/salsa to where it resembles the restaurant version is tricky. I use a melting dome on a skillet.

I've used "ranchero" sauce which adds a vinegar flavor. This is similar to enchilada sauce, which I may try next.

was a friend used tortilla chips ( I thought you used tortillas) and Las Palmas canned enchilada sauce all in a very large skillet. Continually moving it all around the skillet. She did not use cheese.

I cheated and made a snack size by pouring the Las Palmas over chips in a microwave safe dish, microwaved till soft and put a big dollop of vegan sour cream on top.

For me it's basically a cheese omelette with a yummy salsa sauce. Get a really good one such as the Chi-Chi's thick salsa that you can find in most grocery stores.

Make a standard 3-egg omelette, and while it's cooking sprinkle shredded cheese and 2 or 3 tablespoons of the salsa onto the center. Fold the omelette over and let it finish cooking, sprinkle a little bit of cheese on top and another couple tablespoons of salsa. Some people like to serve on a warm tortilla, but I don't always have them on hand. It's great with or without tortillas.

Yum!

and drowned in salsa, not that much cheese

in (at least northern) Mexico omelets can have lots more cheese (yum) and whatever meats and vegs

huevos revueltas (scrambled) are scrambled in the hot pan and are not as well blended as in an omelet or how they are done in the US. I do not care for Mexican scrambled eggs

Our Mexican restaurants probably don't follow the same rules yours do.

It uses queso fresco vs. “Mexican cheese” whatever that is.

but if you must, you can doctor them up with bacon grease.

serve them with a couple of fried eggs drowned in a mild to medium chunky salsa like Herdez in the glass jars, warmed. serve with warm (corn) tortillas. sprinkle with queso fresco

the key to good refried beans is making them from scratch.

That's insane!

Now that I have FOMO

In all seriousness, the refried beans are really just a filler ingredient in that. It gives it some thickness and a little flavor. The canned version doesn't really stand out to me as being unauthentic. The real flavor is all about the eggs and sauce and cheese.

I don't know what "queso fresco" is, but maybe I'll try that. The supermarket "mexican cheese" (just a blend) is also slightly different from the restaurant version.

texture is similar to feta and you can use that, but it is much saltier. store-type mozzerella is probably closer to the flavor. good beans make all the difference!

huevos rancheros is just home cooking, you will get this for breakfast anywhere in Mexico. everything is served with refritos and the best are creamy and a little "porky" from the bacon grease or lard. the difference from canned is stark.

cook your beans with a chopped onion, a little garlic and a ham bone or some bacon to start with. use some for other meals and on second or third day (or later, they keep refrigerated for several days or frozen indefinitely) fry and mash them with a good bit of bacon grease or lard. simmer to the thickness/texture you like. I like them pretty thin and creamy. when they get like peanut butter (canned) I start gagging.

oh, and I have never soaked beans in my life. nor did my Mom or my Grandma. crock pot makes the best texture but low and slow any way is good. at my altitude 3 hours is not enough, 8 to 12 hours or overnight is better (or maybe soaking helps that? I don't know, always to scatterbrained and disorganized to even try it). no salt until they are tender.

I think I can remember my grandmother making beans in a pressure cooker when I was real small but I do not remember the texture they must have been okay.

But the gasket is long gone and I understand newer ones are safer and easier to use. So I am stuck unable to buy something new because I have an old one and two cheap to get rid of the old one.

Where did you live?

Decades ago, as a Greyhound Bus driver I often drove from Denver to Raton NM, a bit south of the CO border. There I had to overnight at a small motel. I loved to breakfast in the local restaurant where the huevos rancheros black beans where pan fried (likely in lard) and nearly whole, not pureed.

However I do not have a recipe, pero de acuerdo, siempre debe tener frijoles in la cocina, listos para comer.

They don't serve that here..LOL

Here they are sunny side up...lots of salsa (the stuff in the jar), refried beans, flour tortillas and fried potatoes. The potatoes are slightly chunkier than hash browns. Slop it all together when you eat.

First, in a pot, toast 1 tablespoon whole or fresh crushed cumin, when you can smell it, toss in 1/2 cup diced onions and one seeded and minced tomatillo; when soft and clear, add 1-1/2 teaspoons minced garlic and 1/2 cup peeled fire roasted hatch or other somewhat mild chili. Toss in salt and mexican paprika to taste. (Typically 1 teaspoon and one tablespoon)
Add 1 cup diced tomatoes with 1/2 cup tomato juice, or a half cup mixed lime juice and water, and bring almost a boil, then simmer until sauce reduces by 1/3 and is thick enough to cover the back of a spoon without immediately dripping.
After it cools, it can keep in the fridge for one week.

For the desayuno...

Grate some queso. If you can't find queso, monterey jack or grated asiago will do in a pinch
We like avocado added, so slice some avocado and lightly salt it ( if avocado will be out for a while, brush lightly with lemon juice to keep it from browning).

Fresh corn tortillas, warm two for each plate and warm three extra for each diner.
One hot pot of ranch beans or refried beans (your choice),
Warm the sauce to just above room temp.

Start a cast iron skillet with butter or avocado oil.

Plate the two warm tortillas, add two big spoonfuls of beans lightly topped with cheese on the side.

Fry two eggs per diner; over easy preferred, but if you like hard fried or scrambled with chorizo, go for it....

Place eggs on the plated tortillas, sprinkle with cheese and smother with the ranchero sauce. Some people will garnish with more cheese, avocado, or chopped cilantro, but that is up to you.

Haele

Scale it up for more.

Haele

a couple of corn tortillas, a slice of ham, eggs over easy and smothered in green chili, served with rice and beans and flour tortillas.
What is odd sometimes is that when you order enchiladas you have to request red sauce or they give you green chili.
The red sauce is what makes the enchiladas.