Huevos Rancheros
Enjoy our classic Huevos Rancheros: fried eggs on corn tortillas, topped with salsa, queso fresco, and cilantro.
Original recipe (1×) yields 4 servings
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SANTITAS® Yellow Corn3 cups3 cups
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Roma tomatoes66
-
seeded serrano peppers22
-
peeled yellow onion, cut into thick slices11
-
garlic cloves44
-
butter, olive oil or vegetable oil for frying the eggs3 tbsp3 tbsp
-
eggs88
-
cooked, seasoned black beans2 cups2 cups
-
Queso fresco for garnish
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Chopped fresh cilantro for garnish
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Salt and pepper to taste
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Energy
Total: 3168.29 kcal
-
Fat
Total: 114.175 g
-
Saturated
Total: 39.2913 g
-
Trans
Total: 1.64595 g
-
Monounsaturated
Total: 37.6759 g
-
Polyunsaturated
Total: 27.1962 g
-
Carbs
Total: 400.047 g
-
Carbohydrates (net)
Total: 322.621 g
-
Fiber
Total: 77.4258 g
-
Sugars
Total: 27.5296 g
-
Protein
Total: 145.691 g
-
Cholesterol
Total: 1371.27 mg
-
Sodium
Total: 3476.56 mg
-
Calcium
Total: 987.286 mg
-
Magnesium
Total: 927.385 mg
-
Potassium
Total: 7895.47 mg
-
Iron
Total: 30.1692 mg
-
Zinc
Total: 22.4144 mg
-
Phosphorus
Total: 2641.15 mg
-
Vitamin A
Total: 1069.09 µg
-
Vitamin C
Total: 73.4205 mg
-
Thiamin (B1)
Total: 4.10613 mg
-
Riboflavin (B2)
Total: 2.57219 mg
-
Niacin (B3)
Total: 13.3989 mg
-
Vitamin B6
Total: 2.75164 mg
-
Folate equivalent (total)
Total: 2017.9 µg
-
Folate (food)
Total: 2017.9 µg
-
Vitamin B12
Total: 3.13402 µg
-
Vitamin D
Total: 7.519 µg
-
Vitamin E
Total: 13.3037 mg
-
Vitamin K
Total: 111.351 µg
-
Water
Total: 811.062 g
Ingredients
-
SANTITAS® Yellow Corn3 cups3 cups
-
Roma tomatoes66
-
seeded serrano peppers22
-
peeled yellow onion, cut into thick slices11
-
garlic cloves44
-
butter, olive oil or vegetable oil for frying the eggs3 tbsp3 tbsp
-
eggs88
-
cooked, seasoned black beans2 cups2 cups
-
Queso fresco for garnish
-
Chopped fresh cilantro for garnish
-
Salt and pepper to taste
-
Energy
Total: 3168.29 kcal
-
Fat
Total: 114.175 g
-
Saturated
Total: 39.2913 g
-
Trans
Total: 1.64595 g
-
Monounsaturated
Total: 37.6759 g
-
Polyunsaturated
Total: 27.1962 g
-
Carbs
Total: 400.047 g
-
Carbohydrates (net)
Total: 322.621 g
-
Fiber
Total: 77.4258 g
-
Sugars
Total: 27.5296 g
-
Protein
Total: 145.691 g
-
Cholesterol
Total: 1371.27 mg
-
Sodium
Total: 3476.56 mg
-
Calcium
Total: 987.286 mg
-
Magnesium
Total: 927.385 mg
-
Potassium
Total: 7895.47 mg
-
Iron
Total: 30.1692 mg
-
Zinc
Total: 22.4144 mg
-
Phosphorus
Total: 2641.15 mg
-
Vitamin A
Total: 1069.09 µg
-
Vitamin C
Total: 73.4205 mg
-
Thiamin (B1)
Total: 4.10613 mg
-
Riboflavin (B2)
Total: 2.57219 mg
-
Niacin (B3)
Total: 13.3989 mg
-
Vitamin B6
Total: 2.75164 mg
-
Folate equivalent (total)
Total: 2017.9 µg
-
Folate (food)
Total: 2017.9 µg
-
Vitamin B12
Total: 3.13402 µg
-
Vitamin D
Total: 7.519 µg
-
Vitamin E
Total: 13.3037 mg
-
Vitamin K
Total: 111.351 µg
-
Water
Total: 811.062 g
Cooking Guide
Preheat the oven to 425°F.
Add the tomatoes, peppers, onions, and garlic to a sheet tray lined with parchment paper, and coat in the 3 tbsp of oil and season with salt and pepper.
Roast in the oven at 425°F for 20 minutes and then add to a blender and pulse a few times so that it is like a chunky salsa. Transfer to a saucepot, adjust seasonings with salt and pepper, and keep warm over low heat.
In a sauce pan over medium heat, fry eggs in a little butter, olive oil or vegetable oil to your desired amount of doneness. Be sure to season them with salt and pepper.
Arrange the SANTITAS® chips in the center of the plate in about a 5 inch circle in the middle. Top the chips with warm black beans, top each plate with 2 eggs and top with salsa. Garnish with queso fresco and cilantro.
Made with
SANTITAS® Yellow Corn
