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Tacos Rancheros Recipe


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  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 (2 tacos per person) 1x

Description

This tacos rancheros recipe transforms the Mexican standard into egg tacos! A delicious huevos rancheros sauce covers the runny eggs and queso crumbles.


Ingredients

Scale
  • 1 green pepper
  • 1 yellow onion
  • 4 cloves garlic
  • 1/2 tablespoon olive oil
  • 1 dried ancho chili
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ tablespoon ground chipotle pepper
  • 28-ounce can diced tomatoes
  • 1/4 cup apple cider vinegar
  • 1/2 small red cabbage
  • 8 radishes
  • 1/4 cup fresh cilantro
  • 3 limes
  • 1 avocado (optional)
  • 1/2 tablespoon butter
  • 8 eggs
  • 1/2 cup queso fresco crumbles (or substitute feta crumbles)
  • 8 corn tortillas
  • Kosher salt
  • Fresh ground black pepper

Instructions

  1. Dice 1 green pepper and 1 yellow onion. Mince 4 cloves garlic. In a bowl, mix the vegetables with ½ tablespoon olive oil, a few pinches kosher salt and fresh ground black pepper. Place on a parchment paper-lined baking sheet and broil on high for 10 minutes until the tips of the vegetables are blackened.
  2. Remove the seeds from 1 dried ancho chili and cut it into a few pieces. In a dry saucepan, add the ancho chili, 1 teaspoon dried oregano, 1 teaspoon ground cumin and ½ tablespoon ground chipotle pepper. Toast for 3 minutes over medium heat until fragrant. Add the tomatoes and their liquid, ½ cup water, and ¼ cup apple cider vinegar. Simmer for 10 minutes.
  3. Using a blender or immersion blender, blend the tomato sauce until roughly pureed. Add the broiled vegetables and pulse until combined (do not puree).
  4. Thinly slice 1/2 small red cabbage and 8 radishes. Chop 1/4 cup cilantro. Cut the limes into wedges. If desired, peel and dice the avocado.
  5. In a large skillet, heat 1/2 tablespoon butter until it melts. Add as many eggs as fit in the pan, cover and continue cooking over medium heat until the egg whites are cooked through. Cook the remaining eggs in the same fashion.
  6. Warm the tortillas. (See How to Warm Tortillas for more.)
  7. To serve, place each tortilla on a plate. Top with an egg, spicy tomato sauce, cabbage, radishes, cilantro, avocado (if using), several squeezes of lime juice, and queso fresco crumbles.

Notes

Adapted from Cooking Light

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican