Huevos rancheros from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 800) by Mark Bittman

  • ground cayenne pepper
  • cilantro
  • ground cumin
  • garlic
  • limes
  • onions
  • parsley or cilantro
  • tomatoes
  • eggs
  • grapeseed oil
  • butter
  • corn tortillas
  • queso fresco
  • queso de Valdeon
  • dried guajillo chiles
  • cooked pinto beans
  • EYB Comments

    Can substitute any neutral oil for grapeseed oil, lard or bacon fat for butter, Monterey Jack cheese for queso fresco, any medium-hot dried chiles for dried guajillo chiles, and the book's "Salsa verde" for the book's Salsa Roja" specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any neutral oil for grapeseed oil, lard or bacon fat for butter, Monterey Jack cheese for queso fresco, any medium-hot dried chiles for dried guajillo chiles, and the book's "Salsa verde" for the book's Salsa Roja" specified in this recipe.

  • lgardner on March 04, 2018

    This recipe is easy and works perfectly. The recipe is for two people, but the next time, I'd plan to halve it or use the recipe as is for four. The quantities are quite generous. I also simmered, then cut and fried some Olympic Provisions chorizo and put it in the oven in the dish with the Huevos Rancheros to reheat. One sausage is plenty for two people.

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