Two fried eggs topped with red salsa, white cheese crumbles, and cilantro on a white plate with lime wedges

Huevos Rancheros de Melinda

Huevos Rancheros de Melinda

Huevos Rancheros de Melinda

Author:

Chef Fig

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Servings

4

Huevos Rancheros with a touch of Melinda's

Ingredients

  • 8 large eggs
  • Refried beans (homemade or can, if using a can, Ducal brand is really good)
  • 8 Fresh corn tortillas fried or store bought tostadas
  • 15 oz can of tomato sauce
  • ½ white onion diced
  • ½ cup Melinda’s Jalapeño Ketchup
  • 2 tbsp Melinda's Mexicana
  • ¼ cup chicken stock, broth or water with chicken cube
  • 1 tsp ground oregano
  • 1 tsp salt or more to taste
  • queso fresco cheese grated
  • 1 tbsp cilantro chopped
  • 2 cups peanut oil or vegetable oil for frying
  • lime wedges

Directions

    Ranchero Sauce

    1. In a saucepan over medium-high heat, add the onion and sauté for about 2 minutes.

    2. Add the tomato sauce, Melinda’s Jalapeño Ketchup, the Melinda’s Mexicana sauce, chicken stock, oregano and salt, bring to a low simmer and cover for 30 minutes.

    3. In a frying pan, add the oil, when oil hits 325 degrees, add several tortillas and fry until crisp, flipping once (1-2 minutes). Remove from oil and place on a paper towel to drain. Fry the remaining tortillas.

    4. Fry two eggs per order sunny side up.

    Plating

    1. Spread beans on two tortillas per plate, lay the egg on top, top the eggs with the ranchero sauce, queso fresco and cilantro. Place a lime wedge on the plate. Enjoy!
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