It happens to all of us. At the end of a long day, you’re still wondering: What’s for dinner tonight? Try these gluten-free huevos rancheros for a quick & easy solution, any night of the week.
There are plenty of different ways to make huevos rancheros, and everyone has their favorite. This is my favorite way: two tortillas instead of open-faced so you can justify some extra cheese, and add some black beans to make them more filling. That way, I have a chance of avoiding my 4 least favorite words in the entire English language: “Mom, I’m still hungry!”
Since the only way to make them is one-by-one, I stack one on top of the last as I’m turning them out. That way, they all stay pretty warm as you’re making your way through all of the tortillas. The one with the extra beans and cheese? That’s mine.
If I have a few extra minutes, I really prefer to serve these with my fresh gluten free corn tortillassince they’re thicker and more flavorful than anything I’ve been able to buy. For a detailed comparison of the fresh ones versus the store-bought gluten free corn tortillas, check out my Make It Or Buy It Corn Tortillas post.
Another reason to serve up huevos rancheros with both a top and a bottom tortilla? You can cut them into quarters and everyone can eat with their hands. My kids are old enough to use a knife and fork, but it’s still painful to watch them try to cut their way neatly through an open-faced tortilla loaded with eggs, cheese and salsa! Here’s how I do it, step by step:
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Prep time:Cook time:Yield:6 to 8 servings
2 to 4 tablespoons (28 to 56 g) ghee or clarified butter
12 fresh prepared gluten-free corn tortillas
2 cups (8 ounces) shredded cheese
6 to 8 eggs
1 cup prepared gluten-free salsa
1 1/2 cups prepared black beans (optional)
2 tablespoons chopped fresh cilantro (optional)
Coat the bottom of a large cast iron skillet over medium-high heat with 2 tablespoons of ghee. Add one tortilla and cook until warm and beginning to brown around the edges, 1 to 2 minutes. Turn the tortilla over and cook for another minute.With the tortilla still in the pan, sprinkle one side with a bit of cheese. Allow the cheese to melt for a few moments. Crack one egg into the skillet on top of the melted cheese, and cook for about 3 minutes, until the white begins to set. Top with about 1 1/2 tablespoons salsa and 1 1/2 tablespoons optional black beans, more cheese and another tortilla. Press down on the top tortilla to set the cheese.
Flip the tortillas, along with the egg and other fillings, over and cook for another minute or two. This will be a bit messy. It’s okay. Press down on the tortilla on top (which is the tortilla that was just on bottom) firmly to help melt any unmelted cheese.
Repeat with the remaining tortillas and eggs. Stack the prepared huevos rancheros before serving to keep them warm.
Before serving, slice each into quarters, top each with the optional cilantro, and perhaps an extra sprinkling of cheese.