Lunch · Mexican · 15 min
Huevos Rancheros with Handmade Corn Tortillas and Salsa Roja
- Calories
- 603
- Protein
- 36g
- Carbs
- 61g
- Fat
- 23g
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)
Method
- 01Prepare 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.
- 02In 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.
- 03Heat 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.
- 04To plate: layer the warm corn tortillas on a plate, spread with the refried black beans, and top each with a fried egg.
- 05Spoon the fresh, vibrant salsa roja generously over the eggs. Garnish with a squeeze of fresh lime juice and a sprinkle of cilantro to finish.
Cook it with the whole plan around it
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