lunch

Huevos Rancheros with Handmade Corn Tortillas and Salsa Roja

Name: Huevos Rancheros with Handmade Corn Tortillas and Salsa Roja
Ingredients: 182.9 g (approx 3 large eggs) Large eggs, farm-fresh; 54.2 g Corn masa flour (for tortillas); 60.2 g Black beans, canned, drained; 90.3 g Fresh tomato salsa (tomatoes, onion, serrano, lime)

Nutrition

603

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(4)

Large eggs, farm-fresh182.9 g (approx 3 large eggs)

Corn masa flour (for tortillas)54.2 g

Black beans, canned, drained60.2 g

Fresh tomato salsa (tomatoes, onion, serrano, lime)90.3 g

Instructions

Prepare the masa dough by mixing 90g corn flour with warm water until soft and pliable; press into three thin discs using a tortilla press and cook on a hot cast-iron comal for 1 minute per side until slightly puffed and charred.

In a small pan, warm the black beans with a splash of water and a pinch of cumin, smashing half of them into a rustic paste.

Heat a non-stick skillet over medium heat with a light film of oil. Crack the eggs directly into the pan, cooking until the whites are set but the yolks remain jammy and liquid, about 3 minutes.

To plate: layer the warm corn tortillas on a plate, spread with the refried black beans, and top each with a fried egg.

Spoon the fresh, vibrant salsa roja generously over the eggs. Garnish with a squeeze of fresh lime juice and a sprinkle of cilantro to finish.