How to make Amigos Street Tacos fresh Huevos Rancheros
– Pico de gallo:2 medium ripe tomatoes, chopped (about 1 ½ cups)¼ cup finely chopped white onion¼ cup chopped fresh cilantro2 tablespoons lime juice (about 1 medium lime)¼ teaspoon fine-grain sea salt
Ingredients
– Refried beans:2 teaspoons extra-virgin olive oil¼ cup finely chopped white onion¼ teaspoon fine-grain sea salt1 teaspoon ground cumin1 can (15 ounces) black beans or pinto beans, rinsed and drained, or 1 ½ cups cooked beans¼ cup waterFreshly ground black pepper, to taste
Ingredients
– 1 ½ cups (12 ounces) of your favorite red salsa, either homemade or jarred
– 4 teaspoons extra-virgin olive oil, divided
– 4 eggs
– 4 corn tortillas
Ingredients
– ½ cup shredded Monterey Jack cheese (optional)
– Freshly ground black pepper
– Optional garnishes: Crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro and/or hot sauce
Ingredients
To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later.
Instructions
To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering.
Instructions
Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
Instructions
Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.
Instructions
Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
Instructions
Meanwhile, warm the salsa. Pour the salsa into a medium saucepan over medium heat. Bring the salsa to a simmer, stirring occasionally, and then reduce the heat to low until you’re ready to serve.
Instructions
In a small skillet over medium heat, warm each tortilla individually, flipping as necessary. Spread the black bean mixture over each tortilla and place each tortilla on an individual plate.
Instructions
To fry the eggs: In the same skillet over medium heat, pour in 1 teaspoon olive oil and wait until it’s shimmering. Carefully crack an egg and pour it into the skillet without breaking the yolk.
Instructions
Spoon about one-fourth of the warmed salsa across each dish, avoiding the egg yolk. Use a slotted spoon or fork to do the same with the pico de gallo, leaving the messy tomato juices behind.
Instructions
Serve immediately. If you don’t use up all of your beans, leftovers are a great dip for tortilla chips.
Instructions
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