I love Huevos Rancheros. All of the elements come together to create one explosion of flavor and texture. You’ve got a crispy tostada, smoky Ranchero sauce and a fried egg. What’s not to love about that classic Tex-Mex dish? And I mean, come on, just look at it. Look at that egg — just sitting there, perched up all high-and-mighty, waiting for someone to come along and crack that yolk. Yes, I love Huevos Rancheros, I love it indeed. In fact, I love it so much I just couldn’t resist turning it into a dinnertime dish. I figure folks are looking for something a little heartier toward the end of the day, so naturally adding shredded chicken made sense. And, it didn’t hurt one bit in the taste department either. Please, enjoy.
Working Mom Quick-Fix Tip:
If you don’t have the time to dedicate to a homemade Ranchero sauce, although I highly recommend it, you can likely find a store-bought version in the international aisle of your grocery store. And if you’re really pressed for time, try snagging a rotisserie chicken while you’re there as well, and sub it in for the chicken breasts in this recipe.
A Tip on Frying Eggs:
Break the eggs, one at a time, into a small prep/pinch bowl. Gently slide the egg out of the bowl and into the oil. This will help prevent broken yolks.
- 1 pound boneless skinless chicken breasts
- 3/4 cup + 3 tablespoons Canola oil separated
- 2-3 teaspoons Tex-Mex Spice Blend
- 2 cups Easy Ranchero Sauce separated
- 8 corn tortillas
- 2 tablespoons unsalted butter
- 8 Eggs
Preheat oven to 375°
Have ready a rimmed sheet pan topped with an oven-safe baking rack. The rack should fit snugly inside the pan. Pat chicken breasts dry with a paper towel to absorb excess moisture, allowing for the oil to better adhere to the breast. Drizzle 1 tablespoon of Canola oil evenly over chicken and rub in on both sides. Season each side of chicken with a 1/2 teaspoon of Tex-Mex Spice Blend, totaling 1 teaspoon of seasoning/breast. Evenly massage seasoning onto breasts. Place chicken atop of rack. Bake for 30-35 minutes, until cooked through. Set aside to cool.
Cut the chicken, against the grain, into 1 strips. Shred the chicken, place in a mixing bowl and add 1 cup of Easy Ranchero Sauce, mix well and set aside until ready to use.
Add 3/4 cup Canola oil to a cast iron skillet or large saute pan over medium-high heat. Fry the tortillas until crisp and golden brown, about 1 minutes on each side. Set aside on a paper towel to drain.
Add 2 tablespoons of Canola oil to a large, nonstick skillet (with a fitted lid) over medium-high heat and allow to come to temperature. Add butter. As soon as the butter stops foaming, add 2-3 eggs, depending on how many you can fit in the pan without overcrowding. Immediately, place the lid on the skillet and cook for 1 minute. Remove the eggs from the pan and repeat with remaining eggs.
Place about a 1/4 cup of chicken atop the tostada, drizzle chicken with a tablespoon or two more Ranchero sauce and top it with a fried egg.
Serve 1-2 assembled tostadas per person.
Would pair well with:
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