Favorite Recipes of Maverick Swaniel Harrienger

{December 26, 2015}   Huevos Rancheros (The Pioneer Woman Cooks Dinnertime, 2015, pages 6-7)

Serves 1-2.


  • 1 tablespoon butter
  • 2 large eggs
  • kosher salt and black pepper to taste
  • vegetable oil (frying)
  • 2 corn tortillas
  • 0.5 cup canned enchilada sauce or Homemade Enchilada Sauce (next post)
  • 0.25 cup crumbled Cotija cheese
  • 2 tablespoons salsa or pico de gallo
  • Cilantro leaves (garnish)


  1. Melt the butter in a nonstick skillet over medium heat.  Crack in the eggs, then turn the heat to low.  Sprinkle with salt + pepper + cook for 3-4 minutes.  Keep warm.
  2. In a separate small skillet, heat a quarter of an inch of oil over medium heat and fry the tortillas for 45 seconds, flipping halfway through frying.  Transfer the tortillas to paper towels to drain.
  3. To serve:  Spoon half of the enchilada sauce onto a plate.
  4. Overlap the tortillas on top of the sauce, then spoon the rest of the sauce over the top.
  5. Add the eggs…
  6. Sprinkle on the Cotija cheese…
  7. And add salsa or pico de gallo.
  8. Finish with a sprinkle of cilantro leaves.

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