Huevos Rancheros with Elote Topping

Huevos Rancheros with Elote Topping

Ingredients (23)

For the tomato sauce:

  • 1 tablespoon canola oil
  • 1/3 cup yellow onion, chopped
  • 1 garlic clove, minced
  • Scant 1 teaspoon dried oregano
  • Salt
  • Black pepper, freshly cracked
  • 1 (14-ounce) can crushed tomatoes
  • 2 whole chipotle peppers in adobo sauce, plus
  • 3 tablespoons adobo sauce

For the elote:

  • Kernels from 4 ears fresh corn
  • 1/2 cup cojita cheese, crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon mayonnaise
  • 3 tablespoons fresh cilantro leaves, chopped
  • 2 tablespoons jalapeño, seeded and finely chopped
  • Salt
  • Black pepper, freshly cracked
  • 1/2 cup canola oil
  • 12 corn tortillas
  • 12 large eggs
  • 1 ripe avocado, sliced, for serving
  • 6 lime wedges, for serving
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Nutritional Information
  • Calories619
  • Fat42.17g
  • Saturated fat7.87g
  • Trans fat0.23g
  • Carbs43.71g
  • Fiber6.83g
  • Sugar9.29g
  • Protein21.5g
  • Cholesterol382.55mg
  • Sodium833.52mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Huevos rancheros—the combination of soft fried corn tortillas and eggs—is very simple, and very delicious. I’ve amped it up a bit by adding smoky chipotle peppers to a tomato-based sauce and a spicy topping of sweet corn. It makes for a very satisfying late morning meal. I find that a bold and spicy egg dish is just the ticket after a night of boozy overindulgence. While we’re at it, maybe a little hair of the dog is in order; I recommend a Peach and Orange Paloma (page 15 of my book).

Reprinted from Joy the Baker: Over Easy. Copyright © 2017 by Joy the Baker, Inc. Interior and cover photographs by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Don’t have a copy of the cookbook yet? Try our Paloma recipe, or maybe you’d prefer our Perfect Margarita Cocktail recipe. For a little something different, make our Mojito Margarita recipe.

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Tips for Eggs


  1. 1

    For the tomato sauce: In a medium saucepan set over medium heat, heat the canola oil. Add the onions and cook, stirring, for about 5 minutes, until softened. Add the garlic and cook, stirring, for 1 minute. Add the oregano, salt, and pepper and cook for 2 minutes, until just fragrant. Add the tomatoes, chipotle peppers, and adobo sauce, and cook for 10 minutes, until thickened slightly, using a wooden spoon to break up the tomatoes and peppers.

  1. 1

    For the elote: In a medium bowl, combine the corn kernels, cotija cheese, olive oil, mayonnaise, cilantro, jalapeño, salt, and pepper.

  1. 1

    To assemble: In a medium skillet set over medium heat, heat 2 tablespoons of the canola oil. Fry the tortillas, flipping once, until soft, about 3 minutes. Transfer to paper towels to drain. Add another tablespoon or two of oil to the pan to fry all of the tortillas.

  2. 2Heat the remaining 5 tablespoons oil in the pan and fry the eggs until set, about 2 minutes. Flip the eggs once if you’d like them more cooked. For a softer yolk, don’t flip, and cover the pan.

  3. 3Place two tortillas on each of six plates. Top each tortilla with a spoonful of tomato sauce and a fried egg. Divide the elote mixture among the tortillas, followed by the avocado and a wedge of lime.
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