Binging with Babish: Huevos Rancheros from Breaking Bad

Ingredients

• 9.5 oz Masa Harina (for corn tortillas)
• 2 tsp Kosher Salt (for tortilla dough and seasoning)
• 1 cup Water (warm tap water, plus 2 tbsp extra)
• 2 tbsp Water (extra warm water for dough)
• 0.33 cup Vegetable Oil (for frying tortillas and sautéing vegetables)
• 1 cup Black Beans (canned, drained, keep some liquid)
• 0.5 cup Shredded Cheddar Cheese (mild or sharp, shredded)
• 0.25 cup Herdez Salsa Casera (jarred Mexican salsa, for serving on the side)
• 0.5 cup Sour Cream (for Honduran‑style crema)
• 1 Lime (juice for crema and zest + juice for beans)
• 1 Dried Ancho Chili (large, seeds removed)
• 2 tbsp Cumin Seeds (to be dry‑roasted and ground)
• 1 Small Onion (roughly chopped)
• 1 Jalapeño (seeded if less heat desired, roughly chopped)
• 0.5 Green Bell Pepper (roughly chopped)
• 0.5 Red Bell Pepper (roughly chopped)
• 1 clove Garlic (minced)
• 1 Chipotle Chili (dry, for added smoky heat)
• 2 tbsp Chipotle in Adobo Sauce (from a canned chipotle pepper)
• 14 oz Fire‑Roasted Crushed Tomatoes (canned)
• 1 tbsp Olive Oil (for sautéing the beans)
• 2 tbsp Fresh Cilantro (roughly torn, for garnish)
• to taste Kosher Salt (for seasoning sauce, beans, and tortillas)
• to taste Freshly Ground Black Pepper (for seasoning sauce and beans)

Instructions

1. Make the tortilla dough

   In a mixing bowl combine 9.5 oz masa harina with 2 tsp kosher salt. Add 1 cup warm water plus 2 tbsp more water and whisk until a play‑dough‑like ball forms.

   Time: PT5M

2. Rest the dough

   Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 30 minutes so the masa fully hydrates.

   Time: PT30M

3. Shape and cook the tortillas

   Divide the rested dough into golf‑ball‑sized pieces. Place each piece between the sheets of a zip‑top bag inside a tortilla press and press flat. Heat a cast‑iron skillet over medium‑high for 10 minutes, then cook each tortilla 30 seconds per side until lightly browned and blistered. Stack, cover with a kitchen towel, and keep warm.

   Time: PT14M

   Temperature: Medium‑high

4. Prepare Honduran‑style crema

   In a small bowl whisk together 0.5 cup sour cream with the juice of 1 lime until drizzle‑able.

   Time: PT2M

5. Roast and grind spices

   Dry‑roast the seeded Ancho chili in a dry pan for about 3 minutes until fragrant, then set aside. In the same pan, toast 2 tbsp cumin seeds for 2 minutes. Transfer both to a spice grinder and grind to a fine powder.

   Time: PT5M

   Temperature: Medium

6. Chop the sauce vegetables

   Roughly chop 1 small onion, 1 jalapeño (seeded if desired), ½ green bell pepper, ½ red bell pepper, and mince 1 garlic clove.

   Time: PT5M

7. Build the tomato‑pepper sauce

   Heat 1‑2 tbsp vegetable oil in a large sauté pan over medium‑high. Add the chopped vegetables and sauté 5 minutes until they start to brown. Add the minced garlic and cook 1 minute more, being careful not to burn it. Stir in 1 chipotle chili, 2 tbsp chipotle‑in‑adobo sauce, and 1 tbsp freshly ground cumin; toast 1 minute. Add the 14 oz fire‑roasted crushed tomatoes and the softened Ancho chili (from the simmering water, see next step). Simmer 10 minutes, stirring occasionally.

   Time: PT15M

   Temperature: Medium‑high

8. Soften the Ancho chili

   While the sauce simmers, place the roasted Ancho chili in a small saucepan with 0.5 cup water. Bring to a gentle boil, then reduce heat and simmer 10 minutes until the chili is very soft.

   Time: PT10M

   Temperature: Medium

9. Blend the sauce

   Transfer the entire sauce (including the softened Ancho) to a blender. Blend on high for about 30 seconds until chunky‑smooth. Return to the pan and keep warm.

   Time: PT1M

10. Season the black beans

    In a separate skillet heat 1 tbsp olive oil over medium‑high. Add the drained black beans, season with kosher salt, freshly ground pepper, the zest of 1 lime, and the juice of half the lime. Sauté 30 seconds, then cover and keep warm.

    Time: PT2M

    Temperature: Medium‑high

11. Crisp the tortillas

    Add about 1/4 cup vegetable oil to a clean skillet over medium‑high. Fry each cooked tortilla for ~30 seconds per side until the edges are crisp but the tortilla remains pliable. Drain on paper towels.

    Time: PT4M

    Temperature: Medium‑high

12. Fry the eggs

    In a non‑stick pan, add a thin layer of oil and heat over medium‑high. Crack each egg into the pan, baste the whites with hot oil for 2‑3 minutes until the whites are fully set and the edges are crispy, but the yolk remains runny.

    Time: PT6M

    Temperature: Medium‑high

13. Assemble the huevos rancheros

    On a serving plate place two crisp tortillas side by side. Spoon a generous layer of the tomato‑pepper sauce over each, add a mound of seasoned black beans, sprinkle shredded cheddar, and top each with a sunny‑side‑up egg. Drizzle with the lime crema, add a spoonful of Herdez salsa on the side, and garnish with torn cilantro.

    Time: PT3M

Nutrition Facts

Calories

560

Protein

22 g

Carbohydrates

55 g

Fat

26 g

Fiber

9 g

Ingredient Substitutions

• Instead of Masa Harina: Corn masa flour
• Instead of Kosher Salt: Sea salt
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Black Beans: Pinto beans, Kidney beans
• Instead of Shredded Cheddar Cheese: Monterey Jack, Queso fresco
• Instead of Herdez Salsa Casera: any mild Mexican salsa
• Instead of Sour Cream: Greek yogurt, Mexican crema
• Instead of Lime: lemon (different flavor)
• Instead of Dried Ancho Chili: Dried Pasilla chili
• Instead of Cumin Seeds: Ground cumin (use 1 tsp)
• Instead of Small Onion: shallot
• Instead of Jalapeño: serrano pepper
• Instead of Green Bell Pepper: zucchini
• Instead of Red Bell Pepper: red onion
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Chipotle Chili: chipotle powder (1/2 tsp)
• Instead of Chipotle in Adobo Sauce: chipotle powder
• Instead of Fire‑Roasted Crushed Tomatoes: regular crushed tomatoes
• Instead of Olive Oil: vegetable oil
• Instead of Fresh Cilantro: fresh parsley
• Instead of Kosher Salt: sea salt

Equipment Needed

• Mixing Bowl
• Plastic Wrap
• Tortilla Press
• Zip‑Top Bag
• Cast‑Iron Skillet
• Kitchen Towel
• Small Saucepan
• Spice Grinder
• Blender
• Large Sauté Pan
• Non‑Stick Pan
• Paper Towels
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Rest the tortilla dough for 30 minutes to fully hydrate the masa.
• Dry‑roast and finely grind the Ancho chili and cumin seeds for maximum flavor.
• Simmer the sauce with softened Ancho chili to achieve a deep smoky base.
• Fry the tortillas just enough to crisp the edges while keeping them pliable.
• Baste the egg whites for a crispy edge while preserving a runny yolk.

Chef Tips from the Video

• Use a cast‑iron skillet for the best tortilla crust and flavor.
• Freshly ground cumin dramatically lifts the sauce’s aroma.
• If you like extra heat, add a pinch of cayenne to the sauce.
• For a richer crema, substitute half the sour cream with Mexican crema.

Troubleshooting

Storage

Refrigerator: Sauce, beans, and crema keep up to 4 days in airtight containers. Cooked tortillas stay soft for 2 days wrapped in foil.

Freezer: Sauce and tortillas freeze well for up to 1 month; reheat gently before serving.

Room temperature: Do not store assembled dish at room temperature for more than 2 hours.

Make-Ahead Tips

• The tomato‑pepper sauce can be made 2‑3 days ahead and reheated.
• Corn tortillas can be prepared ahead, stacked, wrapped in foil, and frozen.
• Lime crema keeps well refrigerated for up to 3 days; stir before using.

Frequently Asked Questions