I’m hard-pressed to think of a food I love more than eggs. Fried eggs on rice, bread, noodles, burgers or just about anything have saved my proverbial bacon more times than I can count. Fortunately, my husband and kids enjoy them as much as I do. When I’m stumped about what to make for dinner — which happens more often than it should for a professional cook and recipe developer — I turn to the incredible edible egg. Right now my favorite application is Pulled Pork Huevos Rancheros.
Traditional huevos rancheros are described as a fried or poached egg on a tortilla with a spicy tomato sauce. I like to bend that concept a bit, keeping the spirit of the dish while using ingredients I reach for regularly. My version tops a pan-fried corn tortilla with crispy, warmed pulled pork, a bright corn relish or corn salsa, a perfectly fried egg, crumbled queso fresco, a scattering of chopped green onions, and a hit of spicy-sweet habanero salsa or your favorite hot sauce. If you’ve made and frozen pulled pork from another recipe or have leftover carnitas, you’re already most of the way there. Add good corn salsa and a jar or homemade batch of hot sauce and you’ll have a memorable breakfast, lunch, or dinner in minutes.
Cook’s Notes
- If you have carnitas instead of pulled pork, use them. The key is moist, tender, shreddy pork with some crisped edges after reheating.
- Use corn tortillas — don’t substitute flour. When fried, corn tortillas offer superior flavor and a satisfying crunch.
- Make-ahead tip: fry the tortillas ahead of time, wrap them in a tea towel and keep at room temperature overnight. Reheat briefly in the microwave (10–15 seconds) to refresh them in the morning.
- Follow this cook order for best results: 1) heat and crisp the pork in the pan, 2) fry the tortilla and set it aside, and 3) fry the egg. The oil used to fry the tortilla is perfect for frying the egg, so this sequence saves time and cleanup.
- For the corn component, I prefer a zesty corn relish, but grilled Mexican-style corn salad or a good jarred corn/black bean salsa also works well if you’re short on time.
- My preferred topper is a fruity, fiery, smooth habanero salsa — its bright heat balances the creamy eggs and rich pork. If you don’t have that on hand, a bottled hot sauce you enjoy will still be excellent.
- Cheese options: queso fresco brings a crumbly, creamy finish. If you can’t find it, crumbled feta is a suitable stand-in (more pungent), or use grated Monterey Jack for a milder, melty option.
Pulled Pork Huevos Rancheros
Rebecca Lindamood
Pin Recipe
Ingredients
Per Pulled Pork Huevos Rancheros serving:
- 3 tablespoons corn or olive oil
- 1 corn tortilla
- 1/2 to 3/4 cup pulled pork
- 2 tablespoons corn relish or corn salsa
- 1 egg
- 1 tablespoon crumbled queso fresco, feta, or grated Monterey Jack
- minced green onions
- Fruity, Fiery, Smooth Habanero Salsa or hot sauce to taste
Instructions
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Place an 8–10 inch heavy skillet over medium-high heat. Add the pulled pork and toss in the hot pan until it’s heated through and slightly crisped around the edges. Transfer the pork to a bowl and return the skillet to the burner.
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Heat the oil in the skillet over medium. When it shimmers, carefully lay the corn tortilla into the oil. Fry until it bubbles at the edges and is golden brown on the bottom, then use tongs to flip and brown the second side. Transfer the fried tortilla to a paper-towel-lined plate and reduce the heat under the pan to low.
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Crack the egg into the skillet and fry until the whites are set and the yolk remains runny. Remove the pan from the heat.
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Stack the fried tortilla, warmed pulled pork, and corn relish or salsa on a plate. Use a spatula to transfer the fried egg onto the stack. Top with crumbled or grated cheese, chopped green onions, and habanero salsa or your preferred hot sauce. Serve immediately.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with the exact ingredients you use if needed.
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