Huevos Rancheros


May 5th. Cinco de Mayo. As a Canadian, the fifth day of May means a reason to have a margarita with your favourite cuisine of south of the border(s).  I must say, we certainly don’t wait around for a single day in May to enjoy Mexican flavours – this particular meal is one that we have regularly. It’s fast, reasonably nutritious (depending on your cheese indulgence), and satisfying.  Oh, and DELICIOUS.

You can really customize these to what you have on hand… or your preferences. Sunny side, over easy; pico de gallo, salsa verde; black beans, refried beans…you get the idea. There’s a place in Kensington to pick up some fresh corn tortillas (for CRAZY cheap) called La Tortilleria. I would recommend corn over flour tortillas for this particular meal.

For techniques, I use the method described below, but have also tried (with medium success) what is described on Smitten Kitchen (click the link if interested).

I usually eat 2 “heuvos”. Andrew eats 3.  Count 1 tortilla per egg.

Small corn tortillas
Large eggs
Olive oil
Cheese (Monterey Jack or Cheddar), grated (about 2 tablespoons per tortilla)
Pico de gallo (and/or other salsa of choice)
Beans (there is a PC Black Bean soup – we drain the liquid and use the beans as delicious topping. A suggestion from Deb that is perfection; reserve the liquid for a future soup or stew)


  1. Prepare all your toppings. Set aside.
  2. Preheat oven to about 150F
  3. Preheat a large frying pan over medium heat. Lightly brush the pan with olive oil. Lightly brown your tortilla on one side. Flip, sprinkle with cheese and allow to melt. Transfer to oven to keep warm and repeat with remaining tortillas. You can do this with as many tortillas as fit in your pan. A large griddle would be good here. We do not have said griddle.
  4. In the same pan, fry your eggs to your liking. Top each tortilla with an egg and smother in your favourite toppings.


Source: Adapted from: Smitten Kitchen


3 thoughts on “Huevos Rancheros

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