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Huevos Rancheros

Huevos Rancheros

Breakfast and Brunch

This Huevos Rancheros dish offers a perfect combination of textures and flavors, from the crispy tortillas to the creamy eggs and rich ranchero sauce. The smoky Hawaiian Volcano Kiawe Smoked Sea Salt adds depth, while the tangy ranchero sauce, Cotija cheese, and fresh cilantro create a balanced, vibrant dish that is perfect for breakfast or brunch.

Ingredients:

  • 1 white onion, diced (1/2-inch)
  • 2 tablespoons canola oil
  • 1 teaspoon natural Hawaiian Volcano Sea Salt
  • 2 jalapeno chilies, minced (seeds and ribs removed for less heat)
  • 1 can (14 oz) diced tomatoes
  • 1 tablespoon fresh lime juice

Instructions:

  1. Make the Ranchero Sauce:
    • Heat 2 tablespoons of canola oil in a skillet over medium heat. Add diced onion and sauté with 1 teaspoon Hawaiian Volcano Sea Salt until softened and translucent, about 5 minutes.
    • Add the minced jalapenos and sauté for 2 more minutes.
    • Stir in the diced tomatoes and lime juice, and simmer the sauce on low heat for 15 minutes, allowing it to thicken. If the sauce gets too dry, add a little water. Taste and adjust salt if needed. Set aside.
  2. Prepare the Tortillas and Eggs:
    • In a separate skillet, heat canola oil over moderate heat and fry the corn tortillas until bubbling almost stops and they are crispy. If they begin to brown too quickly, reduce the heat. Drain on paper towels.
    • In a non-stick skillet, melt 1 tablespoon of butter and fry the eggs “sunny side up” or to your preferred doneness.
  3. Assemble the Huevos Rancheros:
    • Place one fried egg atop each crispy tortilla.
    • Spoon ranchero sauce over the eggs, then sprinkle with crumbled Cotija cheese and fresh cilantro leaves.
    • Finish by lightly sprinkling Hawaiian Volcano Kiawe Smoked Sea Salt over the dish.
  4. Serve:
    • Serve with sides like guacamole, fresh tortilla chips, hashbrown potatoes, or refried beans for a complete meal.
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