Huevos Rancheros is perhaps one of the most versatile breakfast foods out there. Is it breakfast or brunch? Brunchy? Not sure, but it’s still great. You get the crispy hot tortilla, the fried egg with the runny middle. Just mmm yummy. Now, I am a Mexican girl and I do love my spice. This Salsa Tatemada is hot. This sauce is not for the fainthearted. Tatemada means “burned” in Spanish. In culinary terms, it means roasted. Thus this does bring another level of smokiness.
I still haven’t figured out if this is breakfast or brunch, but this is one of those meals that I would make myself every morning when I was living at home with my parents. My mom had this salsa in the fridge regularly, so it was a staple breakfast for me on the weekends. Take that, Bobby Flay! Just kidding! Mr. Flay can definitely out cook me any day.
Now, since this is my very first post, please bear with me. It has taken me a whole year to the date to get this going. It’s been a process and a lot of tears have gone into this. This project is my baby. I have attached below a PDF version of this recipe to print. I really hope y’all enjoy this first post. Please share your experience making this. If you have questions, comment below. Enjoy!
First thing is first, gather your ingredients. I used Roma tomatoes, a jalapeno (which you can seed), garlic, and onion. You’ll want to tatemar them, which means overly roast them, i.e. burn them a bit. You will want to do this for about 10 to 15 minutes in a skillet. I used cast iron, but you can use any skillet as long as you can get some decent heat on it. You can even do this under the broiler.
This is what they will start to look like. They will start to cry a bit… NOT LITERALLY. That would be terrible. They will start to crack and the juice from the tomatoes will start to come out onto the skillet.
This what they will start to look like when they are done. If you have any trouble getting all sides to evenly roast, then you can try finishing the tomatoes and the jalapeno in the oven under a high broiler. Only finish off in the broiler for a couple minutes.
Now, you’ll put them into a blender and add your garlic and onion with a tablespoon or two of water and blend. Now this is important: try not to overdo it with the blender. This salsa is supposed to be chunky. My suggestion is to pulse it a couple times until it comes together.
It should beautifully come together into a chunky salsa. Now you put together the Huevos Rancheros.
- 3 tomatoes
- 1 jalapeno
- 1 garlic clove
- 1/4 cup onion
- 1-2 tablespoons of water
- 2 tablespoons of vegetable oil, divided
- 1 egg
- 1 corn tortilla
- 1 tablespoon of black beans
- Garnish: avocado, cilantro, cotija cheese
- Salt and pepper to taste
- Start by charring the tomatoes and jalapeno on a hot skillet or under the broiler on high. You want to do this until all of the tomatoes and the jalapeno are charred all around. The skin will start to peel off, that’s okay.
- Once you finish charring the tomatoes and the jalapeno, you want to add them to a blender or food processor along with the onion, garlic clove, and the water. Pulse them a couple of times until it comes together but is still chunky. Add salt and pepper to your taste.
- Next add 1 tablespoon of oil to your skillet on medium-high and fry your tortilla on each side for about 2-3 minutes. Once your tortilla is done, set it on plate and drain with a paper towel to remove excess oil. Spread some salsa on your tortilla.
- Add 1 tablespoon of oil to the skillet, heat to medium-high. Add your egg and fry to your preference. Top on the tortilla and add more salsa.
- Now you can add your beans and the rest of your garnishes. Enjoy!