Mexican · main

Huevos Rancheros with Black Beans

Huevos Rancheros with Black Beans reads sourness 5.5, citrus 5.3 and salinity 3.8 on Palate's 0–10 flavor X-ray — a Mexican main, about 41 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.3 / 10
• Sweet & Fruity — 3.4 / 10
• Sour & Bright — 7.1 / 10
• Bitter & Earthy — 2.6 / 10
• Rich & Fat — 4.0 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Sourness 5.5 · Citrus 5.3 · Salinity 3.8 · Richness 3.7 · Allium 3.7 · Umami 3.4 · Herbaceous 3.1 · Fruity 2.7 · Sweetness 2.6 · Earthy 2.5 · Heat 2.0 · Warm Spice 1.6 · Nutty 1.0 · Bitterness 0.9 · Funk & Ferment 0.8 · Floral 0.7

What's in it (15)

• vegetable oil — 27 g
• white onion — 110 g
• garlic — 9 g
• jalapeno — 100 g
• tomatoes — 794 g
• cumin — 5 g
• salt — 5 g
• black beans — 425 g
• water — 59 g
• corn tortillas — 800 g
• eggs — 800 g
• cotija cheese — 57 g
• avocado — 150 g
• cilantro leaves — 15 g
• lime — 65 g

Time & effort: about 41 min · effort: involved

Nutrition (per 100 g, engine-estimated): 189.2 kcal, 8.6 g protein, 5.5 g fat, 27.4 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Heat 1 tablespoon of the oil in a large skillet or saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 4-5 minutes.
2. Stir in the garlic and jalapeno and cook until fragrant, about 1 minute. Add the crushed tomatoes, cumin, and 1/2 teaspoon of the salt. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly and the raw tomato taste is gone, 12-15 minutes. Transfer half the sauce to a blender and puree until smooth, then stir it back into the pan for a ranchero sauce that's both silky and chunky; keep warm over low heat.
3. While the sauce simmers, combine the black beans, water, and remaining 1/2 teaspoon salt in a small saucepan over medium heat. Cook, mashing about half the beans against the side of the pan with a spoon, until thickened and creamy, 6-8 minutes. Cover and keep warm off heat.
4. Wipe out a second large skillet and set it over medium-high heat. Working one at a time, warm each tortilla in the dry skillet until pliable and lightly speckled with brown, about 20 seconds per side, stacking them on a plate under a clean towel to stay warm and soft.
5. Add the remaining 1 tablespoon oil to the same skillet and return it to medium heat. Crack in as many eggs as fit without crowding and fry until the whites are fully set but the yolks are still runny, 3-4 minutes; season with a pinch of salt. Repeat with the remaining eggs, adding a little more oil if needed.
6. To plate, overlap two warmed tortillas on each of four plates. Spoon a bed of the black beans over the tortillas, followed by a generous ladle of ranchero sauce.
7. Top each plate with two fried eggs, then scatter with cotija and cilantro. Fan the avocado slices alongside and serve immediately with lime wedges for squeezing over the top.

Dishes with a similar flavor shape

• Refried Bean and Cheese Enchiladas — Mexican
• Chicken Enchiladas Verde — Mexican
• Crispy Beef Tacos Dorados — Mexican
• Loaded Beef Burrito Bowl with Cilantro Lime Rice — Tex-Mex
• White Chicken Chili with Green Chiles — American

Keep reading: what sourness, citrus, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.