Huevos Rancheros Buttermilk Corn Waffles

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One of my favorite breakfast/brunch dishes is Huevos Rancheros!  The first time I had it was many years ago, when we were just married, and we were in Cancun for a vacation. The authentic Breakfast blew me away with its simplicity but at the same time it was packed with so much flavor. I make it for brunch sometimes, with the corn tortillas and the black beans cause it comes together pretty quickly and is filling and so delicious!

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I decided to give it a spin by making masa harina waffles with all the flavors added in like red onions, garlic, jalapenos, spices like ancho chilli, smoked paprika, and fresh sweet corn for some sweetness in the waffle. I used blue corn masa harina(which is simply ground corn). I did not add the beans cause I like my waffles slightly crispy and beans would make it soggy as well as heavy to digest as well. So I left the beans out, and added a fried egg on the top along with the red sauce/salsa and the cojita cheese ofcourse! The waffle batter is made with buttermilk giving it that slight tangy taste, which I LOVE!

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The waffles are super flavorful just by itself, dipped in the salsa! My son was so hungry while I got ready to plate the brunch, and ofcourse take pictures for the blog post, and I kept telling him to wait for a few more minutes! Now a 6 year old’s patience level is zero! So I made him a waffle, and dipped it in the salsa and ate it! Well, that kept him quiet for a few more minutes while I finished shooting some shots ;). That is a food blogger’s life right?! 🙂

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I hope you get to try this recipe! It is super simple, did not take time, and the leftover batter became dinner for us! The batter keeps for 2-3 days, so you could have a gourmet breakfast even on a busy weekday morning, by quickly waffling, and eat it by dipping it in the salsa!  It will keep you fueled for the morning! You could also make all the waffles, and freeze it for upto a month! Or keep it in the fridge for a week. It makes great quick dinners as well which are fulfilling.

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I shot this recipe in 2017, 2 years ago, but I did not like the pictures then, you can see that the first picture is from what I shot 2 years ago. I had to delete the old post and repost the entire post again, since WordPress was not allowing me to add images to the old editor! That is a big problem if I ever want to edit the pictures in a previous post, or edit the recipe!

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I reshot the pictures and I used my good friend Susan’s from @holasus ‘s Potato recipe, that uses dried Guajillo chillies, along with onions, garlic, coriander seeds and a couple other spices, along with cashews to make this delicious salsa that can be slathered over any of the mexican dishes! I can imagine eating fries with this delicious salsa too! This is Susan’s recipe, and you can find it on her Instagram account, in her highlights. She boils the potatoes first for a few minutes, then she roasts it in the oven, and then tops it with this salsa, which makes it sooo good! I met Susan in London, when I visited in 2017, and it was really one of the highlights of my trip! Susan is an amazing chef from Mexico, and makes the most delicious looking food ever! All her food makes me gasp, and want to lick it off the screen! One day I will get to eat her food!! 😉 I have told her that I want to eat her food the next time I visit London ! 🙂 I will leave this post here.

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If you do try this recipe, please do not forget to tag #thejamlab on Instagram and/or leave a comment on the below blog post.

Thanks so much for reading!

Much love,

Amisha

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