Start watching

Tending Nature

Start watching
Southland Sessions

Southland Sessions

Start watching
Earth Focus

Earth Focus

Start watching

Reporter Roundup

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Wheatless Wednesday: Huevos Rancheros

Support Provided By

Go full throttle with this meal and make your own salsa at home. It requires chopping and roasting, but you can make it ahead of time ... and it's so delicious. As this America's Test Kitchen recipe points out, you can add back in some of those discarded jalapeno seeds if you'd like it spicier. Enjoy!

Huevos Rancheros
Serves 4
10 roma tomatoes, cored and halved
4 jalapeno peppers, seeded and halved
1/2 onion, peeled and cut into wedges
1 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon salt
1 tablespoon tomato paste
2 tablespoons olive oil
2 tablespoons fresh cilantro
2 tablespoons fresh lime juice
salt and pepper
Refried beans:
2 (15 ounce) cans black beans
1 tablespoon bacon fat
1 small onion, finely chopped
2 jalapeno peppers, seeded and diced
2 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon salt
4 corn tortillas
olive oil
4 eggs

For the Salsa: Toss the first 8 ingredients together in mixing bowl, then spread out onto a baking pan and roast in preheated 375°F oven for 40 minutes.

For the Beans: Pulse beans 10 times in food processor. Heat bacon fat made from cooking one slice of chopped bacon. (If you want to simplify, just keep the bacon in the recipe.) Add onion, jalepeno peppers, and garlic. Cook until tender (about 5 minutes). Stir in cumin and salt. Add beans and heat through.

Take out the roasting vegetables for the salsa and let cool for 10 minutes.

Raise temperature in oven to 450°F.

For the Tortillas: brush both sides of the tortillas with olive oil and sprinkle with salt. Place on baking pan and cook in oven for 5 minutes or until lightly browned and crisp. Flip over and cook 2-3 minutes more.

Continue the salsa: first pulse onions and peppers in food processor for 10 seconds. Add the tomatoes and pulse an additional 10 seconds. Add cilantro and lime juice.

For the eggs: Heat salsa in frying pan to simmer, then turn off heat. Make 4 wells in the salsa and crack the eggs into them (or first crack each egg into a bowl to be sure not to get any shells into the salsa). Season each egg with salt and pepper and heat on medium low 3-4 minutes for runny eggs, or 5-7 minutes for well-done eggs.

Place tortilla on plate, top with egg and salsa and serve beans on the side. Garnish with fresh cilantro and a lime wedge.

Support Provided By
Read More
Locals walk along the coast of Victoria Beach as the medieval looking tower stands over them.

Five Playful SoCal Beach Escapes

While most people hit the ocean to catch a wave, here are five SoCal beaches that offer more than just the typical surf and sand.
The landscape at Whitewater Preserve

Where to Explore the Coachella Valley Outdoors (Before It Gets Too Hot)

Whether you’re an off-roader, a two-legged trekker or even an earthquake tourist, here are five great outdoor destinations in the Coachella Valley — no festival pass needed.
Exterior of the Troubadour in West Hollywood.

12 Fascinating Bikeable Spots to Explore in WeHo’s Rainbow District

Whether you’ve got your own wheels or need to borrow some, here are some fascinating points of interest along the first mile of West Hollywood — from intriguing public art to a cornucopia of architectural styles, and even some rock and roll history.