- Breakfast
- Main
- Eggs
- Mexican
- Stovetop
- Blender
- Budget-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the salsa ranchera
- 1 1/2 lb
ripe tomatoes (about 5 medium), halved
- 1
jalapeño, stemmed, halved
- 1/2
white onion, peeled, cut in thick rings
- 2 cloves
garlic, peeled
- 1 tbsp
vegetable oil
- 1/2 tsp
ground cumin
- 1/2 tsp
smoked paprika
- 1/2 tsp
salt, plus more to taste
For the refried beans
- 2 tbsp
vegetable oil
- 1/2
white onion, finely chopped
- 1 clove
garlic, minced
- 2 cans
pinto beans (15 oz each), drained, liquid reserved
- 1/2 tsp
ground cumin
salt, to taste
To assemble
- 8
corn tortillas
- 1/4 cup
vegetable oil, for frying
- 8
eggs
- 3/4 cup
queso fresco, crumbled
- 1/4 cup
cilantro, chopped
- 1
lime, cut in wedges (optional)
- Vegetarian
- Gluten-free
Contains milk (queso fresco) and eggs (eggs).
Worked out from the ingredients.
Steps
- Step 1
Set a large dry skillet (cast iron is ideal) over medium-high heat. Lay in the tomatoes cut side down along with the jalapeño, onion rings and garlic cloves. Cook without stirring until blackened in spots, 6–8 minutes, then turn everything and char the other side, about 4 minutes more. The garlic browns fastest, so pull it out early if it starts to burn.
12 min
- 1 1/2 lb ripe tomatoes (about 5 medium)
- 1 jalapeño
- 1/2 white onion
- 2 cloves garlic
- Step 2
Tip the charred vegetables into a blender and pulse to a slightly chunky sauce. Wipe the skillet out, add 1 tablespoon oil and heat over medium. Pour in the blended salsa (it will sputter), add the cumin, smoked paprika and 1/2 teaspoon salt, and simmer, stirring now and then, until thickened and darkened, 8–10 minutes. Taste and add salt. Scrape into a bowl and keep warm.
10 min
- 1 tbsp vegetable oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- Step 3
In the same skillet, heat 2 tablespoons oil over medium. Add the chopped onion and cook until soft and golden, 4–5 minutes, then stir in the minced garlic and cumin for 30 seconds. Add the drained beans and 1/2 cup of the reserved bean liquid.
6 min
- 2 tbsp vegetable oil
- 1/2 white onion
- 1 clove garlic
- 2 cans pinto beans (15 oz each)
- 1/2 tsp ground cumin
- Step 4
Mash the beans right in the pan with a potato masher or the back of a sturdy spoon until mostly smooth and spreadable, 3–4 minutes. If they stiffen, splash in more bean liquid or water. Season with salt, then scrape into a bowl and cover to keep warm. Wipe the skillet clean.
4 min
- salt
- Step 5
Heat 1/4 cup oil in the skillet over medium-high until it shimmers. Fry the tortillas one or two at a time, about 30 seconds per side, until pliable and lightly crisp at the edges but not hard. Drain on paper towels and keep warm. Pour off all but 2 tablespoons of the oil.
6 min
- 8 corn tortillas
- 1/4 cup vegetable oil
- Step 6
Fry the eggs in the remaining oil over medium heat, in batches, until the whites are set and edges are lacy, 2–3 minutes for runny yolks. Season with a little salt.
6 min
- 8 eggs
- Step 7
Build each plate: two tortillas, a thick spread of refried beans on each, an egg on top, then a generous spoonful of warm salsa ranchera around the yolk. Scatter with queso fresco and cilantro and serve with lime wedges.
5 min
- 3/4 cup queso fresco
- 1/4 cup cilantro
- 1 lime
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026