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Joanna Gaines' Huevos Rancheros

Huevos Rancheros

byJoanna Gaines
Total 1 hour and 35 minutes
Active 30 mins
Makes 6 servings
Special Equipment
a tortilla press if making homemade tortillas.
Special Equipment
a tortilla press if making homemade tortillas.
Ingredients
  • 5 tablespoons unsalted butter
  • 2 1/2 cups chopped tomatoes (about 2 medium)
  • 1 cup thinly sliced yellow onion (about 1 small)
  • 1 tablespoon chopped seeded jalapeño, plus thin slices for garnish
  • 1 garlic clove, minced
  • 1 1/4 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon ground cumin
  • 6 tablespoons olive oil
  • 6 corn tortillas, store-bought or homemade (recipe follows)
  • One 15.5-ounce can black beans, rinsed well and drained
  • 6 large eggs
  • Coarsely ground black pepper
  • 2 tablespoons fresh cilantro leaves
  • 2 tablespoons chopped green onions
  • 2 ounces Cotija cheese, crumbled (about 1/2 cup)
  • Lime wedges, for serving (optional)
    Homemade Corn Tortillas
    • 1 1/2 cups masa harina
    • 1/2 teaspoon kosher salt
    • 1 cup hot water (170°F to 190°F)
      Directions
      1. In a large saucepan, heat 1 tablespoon of the butter over medium heat until sizzling. Add the tomatoes, onion, jalapeño, garlic, and 1 teaspoon of the salt. Cook, stirring occasionally, until the vegetables are very tender, 20 to 25 minutes. Add 1/4 cup water and the cumin. Using an immersion blender, process until the sauce has the consistency of a chunky tomato sauce, 20 to 30 seconds. Set the ranchero sauce aside. (If making ahead, the ranchero sauce will keep for 3 to 5 days in an airtight container in the refrigerator.)
      2. Line a baking sheet with paper towels. In a large skillet, heat 1 tablespoon of the oil over medium heat until shimmering. Add 1 of the tortillas and cook until slightly puffed and golden brown, turning once, 2 to 3 minutes. Transfer to the lined baking sheet. Repeat with the remaining 5 tablespoons of oil and 5 corn tortillas.
      3. In a small saucepan, combine the black beans, 1/4 cup water, and the remaining 1/4 teaspoon salt. Cook over medium heat, stirring often, until hot, about 5 minutes. Cover and keep warm.
      4. In a large nonstick skillet, melt 2 tablespoons of the butter over medium heat. Crack 3 eggs into the pan and cook, undisturbed, until the whites begin to set, about 30 seconds. Add 1 tablespoon water, cover the skillet, and cook until the whites are set, about 1 minute. Transfer the eggs to a plate. Repeat with the remaining 3 eggs and 2 tablespoons butter. Sprinkle with salt and pepper to taste.
      5. Spoon about 1/4 cup black beans and 1/3 cup ranchero sauce on top of each tortilla and top with an egg. Sprinkle the cilantro, green onions, Cotija, and jalapeño slices over each serving and squeeze with lime wedges (if using).
      1. Homemade Corn Tortillas
        1. In a large bowl, stir together the masa harina and salt, then add the hot water. Knead the dough in the bowl until it has the consistency of Play-Doh. If the dough cracks when squeezed, it is too dry; add a tablespoon or two of water until you reach the right consistency. Cover with plastic wrap.
        2. Heat a large cast-iron skillet over medium heat. Line a tortilla press with a plastic bag to prevent the dough from sticking. Line a plate with a kitchen towel.
        3. Uncover the dough and pinch off 8 golf-ball-size chunks (about 1 3/4 ounces each). Roll them into balls and flatten them in the press to create 6-inch rounds.
        4. Place one tortilla in the hot skillet. Cook for 30 seconds, flip with a spatula or tongs, cook another 30 seconds, and flip again. Cook until the tortilla slightly puffs up, about 30 seconds more. Transfer the tortilla to the towel-lined plate and cover with a paper towel. Repeat with the remaining tortillas. Makes 8 tortillas
      "Magnolia Table: A Collection of Recipes for Gathering, Volume 2” by Joanna Gaines © William Morrow 2020. Provided courtesy of Joanna Gaines. All rights reserved.