Test Kitchen Notes
For a homey, comforting brunch to share on Mother's Day (or—if you're Resident Sugar Man, Rick Martinez, any day)—look no further than this rendition of the Mexican breakfast classic, huevos rancheros.
Here, Rick shows us how to build the dish in several parts. We'll put together a smoky-charred salsa that's a snap to blend together; creamy, chorizo-scented refried beans that can be made with fresh or canned beans; and crispy-crunchy tostadas that you can fry yourself (catch the video for not one, but two methods for now!) or buy readymade from the store. We'll also gild the lily with fresh slices of avocado and crumbles of salty When you try it, you'll surprise yourself by how much flavor you can build in such a short time.
P.S.: In the recipe video, Rick also shows us how to make a super-refreshing drink to go with all of this eggy goodness—a sweet jamaica (that's hibiscus!) syrup that can be spritzed up with a little booze or seltzer (or both!). Check out the recipe here, and choose your own brunch-time adventure. —The Editors
- Prep time 15 minutes
- Cook time 15 minutes
- Serves 6
large white onion, left whole
roma tomatoes, cored
to 4 chiles serranos, stemmed
garlic cloves, unpeeled
to 2 tablespoons fresh lime juice (optional)
lard or bacon fat, divided
(15-oz.) cans black beans, or equivalent amount of freshly cooked beans and their liquid
queso fresco, crumbled
large avocado, sliced
- Place a piece of foil over a medium skillet (preferably cast iron) and heat over high. Place tomatoes, serranos, onion, and garlic and cook, undisturbed, until charred on all sides, 2 to 3 minutes for garlic, 4 to 5 minutes for serrano and onion, 10 to 12 for tomatoes. Transfer to the jar of a blender and add 1 teaspoon salt and puree on low speed until vegetables are broken up. Gradually increase speed to medium-low and puree until salsa is almost smooth but some chunks remain. Don’t be tempted to put it on high or you will incorporate air into the salsa and it will look and taste more like a smoothie than a salsa. Transfer to a medium bowl, stir in 1 tablespoon lime juice and season with more salt and more lime juice if necessary. Remove and discard foil and set salsa aside until ready to serve.
- Heat 1 tablespoon of lard in the same skillet over medium-high. Cook chorizo, breaking up large clumps with a spoon, until browned and fully cooked, 6 to 8 minutes. Transfer to a small bowl, leaving oil behind. Add 3 tablespoons lard and cook remaining chopped onion, stirring occasionally, until lightly browned, about 6 minutes. Add beans and their liquid (that's right—don't drain them!). Bring to a boil and cook, stirring occasionally, until liquid is reduced slightly, about 5 minutes. Using a potato masher, smash beans until almost no whole beans remain and mixture is thick, smooth, and creamy, like the consistency of sour cream. Remove from heat, taste and season with salt if necessary, and let cool slightly; the refried beans will thicken as they sit.
- Meanwhile, cook the eggs. Heat remaining 2 tablespoons lard in a large nonstick skillet over medium-high. Crack eggs into skillet, leaving space around each one, and cook until whites are set and edges are crisp, about 4 minutes. Season with kosher salt.
- Spread about 1/3 cup of beans over each tostada, top with chorizo, egg, salsa, a sprinkle of queso fresco, and avocado slices.