A fresh and fun twist on the traditional classic fried egg and tortilla breakfast, this version features a sweet mango and corn salsa.
Course Breakfast, Brunch
Cuisine American, Mexican
Prep Time 30minutes
Cook Time 30minutes
Flour & Cornmeal Tortillas
3/4CupWhite Whole Wheat Flour
114oz CanBlack Beansdrained and rinsed
3/4CupCorndrained if canned, or cooked if fresh or frozen
Start the tortillas: In a medium mixing bowl, whisk together the flour, cornmeal and salt. Add in the oil and stir. Then slowly add water and knead until a dough forms. You've added enough water once the dough sticks together into a single ball without crumbling. Set aside, and let rest for 20 minutes.
Begin the salsa: In a second medium bowl, and the onions and lime juice for the salsa. Stir until combined, and let marinate for 15-20 minutes, stirring every few minutes.
Start the beans: Add a drizzle of oil to a medium saucepan, and heat over medium-high. Add in the rest of the onions, and season with a pinch of salt. Cook for 2-3 minutes until they are translucent and just starting to brown on the edges.
Add the beans and 1/4 cup of water to the saucepan. Stir occasionally, smashing the beans gently with a spoon or spatula as they soften.
Meanwhile, preheat the oven to 400F, and begin to roll out the tortillas. Divide the rested dough into six equal-sized pieces. Roll each into a ball and squish into a disk. Then roll out into a thin 6-inch diameter circle. Repeat with the rest of the dough.
When the liquid has cooked off the beans, add another 1/4 cup of water and the spices. Stir to combine, and heat until bubbling. Then reduce to heat to low, and allow everything to soften for 7-10 minutes, until the water has cooked off. Turn of the heat and season with salt to taste.
In a cast iron pan, heat a drizzle of oil until hot. Place one tortilla in the pan, and cook 1-2 minutes until it is dried out, and you start seeing medium air bubbles. Flip the tortilla, and cook additional 30 seconds to 1 minute until browned in spots.
Add the mango and corn to the bowl with the marinating onions. Stir to combine, and set aside.
Line a baking sheet with foil. Spread the cooked tortillas on the baking sheet, and drizzle with oil. Flip and spread the oil, coating the tortillas, and add a pinch of salt to each one. Bake for 5-7 minutes, until crispy.
Cook the eggs: Meanwhile add more oil to the cast iron pan or another frying pan, and heat on medium until hot. Crack the four eggs into the pan and season with a pinch of salt and pepper on each. Let cook 3-4 minutes, until the whites have set. Then flip and cook an additional 30 seconds.
On two plates, begin stacking. Place a crispy tortilla on the plate, and spread a spoonful of beans. Add another tortilla and more beans. Then a third tortilla and beans. On top, add two fried eggs. Then smother in the mango-corn salsa. Serve immediately.
This portion size is intended to be a full meal for two. However, you can make more or fewer eggs to adjust to a different-sized group if needed.
Over-easy eggs work the best here, but if you prefer them more done, you can cook them longer after flipping.
Marinating the onions will help reduce raw onion flavor. If you'd rather have a sharper salsa, you can skip this step, and mix all the salsa ingredients together.
This is a super versatile recipe. You can add more spice or vegetables to the beans, use a different salsa, use store-bought tortillas, or make any other adjustments you'd like.
Make ahead tip: The tortillas can be fried up to a week in advance, but should be baked just before serving. The beans and salsa can be prepared and stored in the fridge for 2-3 days. Reheat the beans in a saucepan until warm, adding a little water if needed.
Make this gluten-free: Use store-bought gluten free corn tortillas.
Huevos Rancheros with Mango-Corn Salsa Recipe from Slumber & Scones https://www.slumberandscones.com/huevos-rancheros-with-mango-corn-salsa/