Huevos Rancheros With Adobo Chili Salsa

First off, for those of you that don’t know, I’m Canadian. Why do I bring it up? Well, because Canadians know nothing about Mexican food. It’s true. In my 33 years, I’ve only eating at one good authentic Mexican restaurant in Canada. It was a one woman show in Peace River, Alberta. Maria was a Mexican lady who cooked like a demon. Other than that, it’s either been ok food or good, but definitely not authentic.  Good tortillas are almost non-existent and if you can find some homemade ones for sale, there about 5 bucks for a dozen! Hello, it’s made from corn flour not pixie dust! They are so hard to find in fact that most dinners that serve a Huevos Rancheros serve it with tortilla chips instead. I bought a small package of corn tortillas at the store (you can see them in the picture, but they were NOT good. A waste of calories in my opinion. I like beans enough that I would just eat it as is anyway.

Tortillas in Canada are nothing like the ones we get when we spend time in San Diego. They’re so much better in fact that we typically bring back a couple hundred corn and flour tortillas and freeze them. We almost always get our luggage checked (not sure why) and I can just picture the look of the custom agents face as they rummage through my suitcase only to find a couple HUNDRED tortillas! hehehe.

So why would I write about something I know nothing about? Well, my husband really loves Mexican. Also, in an attempt to eat more legumes and beans, we’ve been sourcing out some yummy recipes and this one is a favorite. This recipe is from Food and Wine. From the amount of people that have posted about it, I can tell it’s a popular one so I figured, why the heck not?

We also happened to have a can of chilis in adobo sauce. The reason this might be significant is that it’s literally the only canned product I have in the house at the moment and I happened to stumble across it a couple of weeks ago. It’s also not a product you’d find easily in our neck of the woods and have no idea how it even came to be in our house. I guess my subconscious was clearly looking for a way to use it up!

Another case and point on how Mexican food is rare is that there are only 2 places in town that actually carry Mexican cheese. I had no intentions of driving around town to source some, so I used Amber Ale cheese, but use what you have.

Why white beans? Well, true to form, we cook up large batches of food, to make whole food meals easier and less time consuming. This time I had a whole butt load of white beans to figure out how to use. Feel free to use what ever kind of bean you might have kicking around. I made some changes to the recipe but very few. The link above will get you the original recipe. If I were to do it again, I would double the the entire recipe. My husband and I polished off the beans no problem and the salsa was so yummy I wish I had made more for other things during the week.

The original recipe calls for 12 eggs (2 eggs per person) but based on the amount of beans the recipe makes I doubt it would feed 6 people or maybe we’re just piggies. I think the recipe would more aptly feed 4. I also used bacon instead of ham and reduced the amount of oil required by 5 Tbsp to account for the bacon fat.

Huevos Rancheros

  • For the Salsa

  • 2 Tbsp oil or fat of choice
  • 1/2 onion, diced
  • 1 garlic clove, minced
  • 3 tomatoes, diced
  • 3 chilis in adobo sauce
  • 2 Tbsp lime juice
  • 3 Tbsp chopped cilantro
  • 1/2 tsp salt
  • For the Beans

  • 5 strips bacon
  • 1/2 onion, diced
  • 1/2 tsp cumin
  • 3 cups beans
  • 1/2 – 3/4 cup water
  • salt and pepper to taste
  • 8 tortillas
  • 8 eggs
  • 1/2 cup Mexican cheese, cheddar, crumbled or grated, or cheese of choice (optional)
  • sour cream (optional)

For the salsa: In a sauce pan, heat oil over medium heat. Add the diced onion and cook for 5 minutes or until beginning to soften. Add the garlic and cook for one more minute. Meanwhile, finely chop the 3 chilis in the adobo sauce. Add the tomatoes and the chilis to the onions. Reduce the heat to low and cook the salsa mixture for approximately 15 – 20 minutes, stirring occasionally. Cook until the tomatoes become soft but still chunky. Season the salsa with the lime juice, cilantro and salt.

Preheat oven to 375F and set oven rack on the highest level.

For the beans: Heat a large skillet over medium high heat. While the pan is heating up, chop 5 strips of bacon in 1 inch pieces. Fry up the bacon pieces until the bacon starts to become golden. Add the diced onion to the bacon. Cook the onions for 3 minutes or until starting to soften. Add the cumin, beans and 1/2 cup of water. Mash the beans until the mixture is hot and the flavors have combined. If more water is required, add the remaining 1/4 cup of water. Remove the beans from the heat and season with salt and pepper.

To put the meal together: In 4 oven proof dishes, place a quarter of the bean mixture in each dish. Make a well in the center of the beans. Crack 2 eggs in each well (we only had 1 egg each, but do what you think will satiate you). Place the beans and eggs in the oven on the top rack for 5 minutes. Change the oven setting to broil and broil for 2-3 minutes or until eggs are cooked to your liking. Remove from oven and serve with crumbled or grated cheese, sour cream (optional) and warm salsa.

If you do nothing else, make this salsa. This would make a turd taste good!

I’m sharing this with This Week’s Cravings, Real Food 101, Mangia Monday’s, My Meatless Mondays, What’s Cooking Wednesdays, Real Food Wednesdays, Full Plate Thursdays and Gluten Free Wednesdays.

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14 Responses to Huevos Rancheros With Adobo Chili Salsa

  1. Joanne December 14, 2011 at 1:31 pm #

    I love good Mexican food also but it’s surprisingly hard to find it on the east coast! If I want it, I need to make it myself. Definitely trying this recipe! It sounds super delicious.

    • France Morissette December 15, 2011 at 3:39 am #

      Isn’t it surprising considering it’s really not that complicated to make. You know when you think of Thai or Indian, there’s a lot of subtleties, but good Mexican shouldn’t be that hard to find!

  2. Elsa December 14, 2011 at 1:40 pm #

    I will definitely try the salsa, I have all of the ingredients for it (not the lime, will have to use lemon). Sounds yummy and we’re huge salsa fans in this house. :)

    • France Morissette December 15, 2011 at 3:40 am #

      Hi Elsa, You should see how much salsa my husband goes through in a week. You’d think he was drinking it. ANd we don’t have chips…so it ain’t going there either! I’m sure the lemon will be great.

  3. Ashley December 14, 2011 at 4:40 pm #

    Haha, it would make a turd taste good, I love food like that! Looks amazing!

  4. Beth December 14, 2011 at 6:50 pm #

    This looks delicious. I’m Canadian too, so I appreciate the suggestions!

    • France Morissette December 15, 2011 at 3:42 am #

      Don’t you find it near impossible to find good Mexican Beth! It’s one of my favorite parts of heading down south! Good food, good company. What more can one ask for?

  5. France Morissette December 15, 2011 at 6:27 pm #

    Hehehe. I think it’s funny and accurate :)

  6. Linda December 15, 2011 at 9:01 pm #

    Yum, yum…sounds so delicious! I love a good Mexican dish!

  7. Kelly @ Inspired Edibles December 16, 2011 at 4:03 am #

    Your salsa does sound delightful as do your Huevos Rancheros! – yum. Love that San Diego becomes the benchmark for good Mexican ;0 (heehee – i’ve had lovely mexican food in San Diego and it’s certainly well influenced by its southern neighbour) but i’ve also had good mexican at a couple of dives in Toronto. Love this recipe France and I’m always up for this kind of taste explosion.

  8. Miz Helen December 19, 2011 at 5:52 pm #

    Hi France,
    We just love Huevos Rancheros and your recipe with the Abode and Chili Salsa looks delicious. I can’t wait to try out your recipe, we are going to just love it! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  9. Diane Balch May 4, 2012 at 1:26 pm #

    I can eat this for breakfast, lunch, or dinner. Please share this on my foodie friday linky today, I will pin it also.


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