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Loaded Huevos Rancheros with Roasted Tomatillo and Poblano Salsa
Prep time
Total time
Recipe type: Breakfast
Serves: 6 Servings
  • 6 eggs
  • 8 tablespoons vegetable oil, divided
  • 6 (5-inch) corn tortillas
  • 2 cups shredded chicken
  • 1 ½ cups green salsa (I used roasted tomatillo and poblano salsa)
  • ½ cup chopped fresh cilantro
  • ½ cup queso fresco
  • ¼ cup Mexican crema
  • ¼ cup water
  • 2 tablespoons taco seasoning
  • 1½ teaspoons Tajiro Classico Seasoning (otherwise substitute with salt and pepper)
  1. In a medium nonstick skillet, heat 1 tablespoon of oil on medium high until the oil starts to sizzle (but not smoking). Put 1 tortilla in skillet and cook for 30 seconds to 1 minute on each side or until you see the center of the tortilla starting to turn golden brown. Fry the remaining tortillas in the same manner, adding 1 tablespoon oil to skillet for each tortilla. Place tortillas on paper towel to soak up the excess oil.
  2. In a small saucepan, heat the refried beans on medium. In a separate medium pot, add the shredded chicken and stir in the taco seasoning and water and heat on medium until completely mixed.
  3. In the previous nonstick skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking, then crack 3 eggs into skillet and cook 3 to 4 minutes for runny yolks (heat longer if you want it less runny). Sprinkle the eggs with Tajiro Classico Seasoning. Transfer the eggs to a plate and keep covered, then cook remaining 3 eggs in the same manner.
  4. To layer the plate, start with one of the prepared tortillas. Across the tortilla, spread on 2 tablespoons of the black beans (drained). Layer 3 heaping tablespoons of the shredded chicken on top of the beans. Next, spoon ¼ cup of the salsa and top of the chicken followed by the fried egg. Garnish the dish with sliced avocados, crumbled queso fresco, cilantro, and crema.