I made Huevos Rancheros for dinner… in mini home-made corn tortilla cups! I took the Epicurious recipe and simplified it a bit more and decided to test this out tonight because I’d really love to make it for my boyfriend this weekend. The recipe below yields six, but I only made one for myself and some extra tortilla cups for later use.
You’ll need:
- 4 tablespoons of olive oil
- 6 6- to 61/2-inch-diameter corn tortillas
- 1 15-ounce can pinto beans or black beans, drained
- 2/3 cup chopped fresh cilantro, divided
- 6 large eggs
- 3/4 cup grated Monterey Jack cheese
- Salsa and hot sauce
Preheat oven to 350°F. Brush six 10-ounce custard cups with 1 tablespoon oil. Stack tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with 2 tablespoons oil.
Place pinto beans, remaining 1 tablespoon oil, 1/3 cup chopped cilantro in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated Monterey Jack cheese, covering egg completely. Bake uncovered until egg yolks are firm to touch and whites are set, about 27 minutes (yolks will still be soft inside).
Using large spoon, lift tortilla cups from dishes; transfer to plates. Top eggs with additional cilantro, salsa, hot sauce… even pico de gallo!
