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Huevos Rancheros Grande

 12 corn tortillas (7 to 8 in.)
 2 tablespoons butter or bacon fat
 6 large eggs
 3 cups finely shredded iceberg lettuce
  Bacon black beans (recipe follows)
  Canned chunky tomato salsa (see notes), heated
  Canned green (tomatillo) salsa (see notes), heated
 1 1/2 cups shredded mild cheddar cheese (about 6 oz.; optional)
 6 tablespoons packed crumbled cotija or feta cheese
  Sliced avocado (optional)
  Thinly sliced fresh jalapeño chilies (optional)
  Sour cream (optional)
 2 limes, rinsed and cut into wedges
  Salt
Step 1
1

Stack tortillas, seal in foil, and heat in a 375° oven until hot, 10 minutes.

Step 2
2

In a 12-inch nonstick frying pan over medium heat, melt butter. Break eggs into pan, slightly apart; cover and cook just until whites are almost firm and yolks are still soft, about 3 minutes.

Step 3
3

Meanwhile, spread 1/2 cup lettuce on each plate. Lay tortillas on lettuce and spoon beans over tortillas. With a wide spatula, transfer an egg to each serving. Spoon tomato salsa around one side of eggs, green around the other side. Sprinkle with cheddar cheese, then cotija.

Step 4
4

Garnish as desired with avocado, jalapeño chilies, sour cream, and lime wedges; add salt to taste. Enclose remaining tortillas in a linen napkin to keep warm, and serve alongside.

Step 5
5

Bacon black beans: In a 10- to 12-inch frying pan over medium-high heat, stir 4 oz. chopped bacon (4 slices) until crisp and brown, 5 to 7 minutes. With a slotted spoon, transfer to paper towels to drain. Spoon all but 2 tablespoons fat from pan (save for huevos, preceding, if desired, or discard) and add 2 minced or pressed garlic cloves and 1 cup chopped onion. Stir often over high heat until onion is limp, about 3 minutes. Meanwhile, rinse and drain 2 cans (15 oz. each) black beans; add to pan along with 1 cup fat-skimmed chicken broth. Stir often until most of the liquid is evaporated, 5 to 7 minutes. Stir bacon into beans. If beans have gotten too dry, thin with a little more broth.