📖 Recipe
Huevos Rancheros Recipe
Ingredients
Method
- Add the dried chiles to a hot, dry skillet and cook for 30 seconds per side. Then, add enough water to cover the chiles and bring to a boil. Turn off the heat and let the roasted chiles soak for 30 minutes.
- Heat 1 tablespoon of oil in a frying pan over medium heat until shimmering. Add the diced onion and jalapeño pepper, and cook for 5 minutes. Add the diced tomatoes, stir, and cook for 5 more minutes. Add the garlic and cook for 1 minute. Remove from the heat and allow to cool .
- Drain the chiles and discard the liquid. Add the soaked chiles to a blender along with the cooled onion, jalapeño pepper, tomatoes, and garlic. Add the lime juice and salt. Blend until smooth (about 45 seconds).
- Add 1 tablespoon of oil to a small pot and heat over low heat. Add the sauce mixture and ½ cup of water to the pot and stir to combine. Cover and cook for 20 minutes, stirring occasionally. If the sauce gets too thick, add more water and stir.
- Heat 1 tablespoon of oil in a small pot over medium-low heat. Add the onions and cook for 5 minutes. Add the minced garlic and cook for 1 minute. Be careful to not let the garlic burn. Add the beans and stir. Cook for 10 minutes until heated through. Add water to thin if necessary.
- Heat ½” of oil in a large skillet over medium heat to 350°F. Add a tortilla and cook for 15-20 seconds per side and drain between paper towels. Repeat with the remaining tortillas.
- Place a fried tortilla on a plate. Add 3 tablespoons of beans. Top with 2 tablespoons of ranchero sauce. Repeat with remaining tortillas.
- Heat 1 tablespoon of butter in a small frying pan over medium heat. Cook the eggs sunny-side up 1 or 2 at a time. Place 1 egg on each tortilla and top with queso fresco and cilantro.
Nutrition
Tried this recipe?
Let us know how it was!Nothing beats a plate of Huevos Rancheros on a slow Sunday morning. This beloved dish, literally translated as “Rancher’s Eggs,” is a traditional Mexican breakfast that’s made its way into the hearts of Texans. It’s satisfying, hearty and packed with bold flavors.
Huevos Rancheros is made from lightly fried corn tortillas topped with creamy refried beans, a warm sunny-side up egg and a generous spoonful of ranchero sauce—a rich, slightly smoky tomato-based sauce made with dried chiles. It’s finished with a sprinkle of cheese, a few fresh cilantro leaves, and, if you like, slices of ripe, creamy avocado to balance the smoky flavor of the ranchero sauce.
The magic of this dish lies in the runny yolk blending with the beans and sauce, creating a rich silkiness in every bite. While sunny-side up eggs are the traditional choice, poached and over-easy eggs work just as well. Serve Huevos Rancheros with crispy roasted potatoes or fresh fruit and you’ve got the perfect morning meal. Huevos Rancheros is a delicious way to bring a little Mexican sunshine to your table.
Are you a fan of Tex-Mex inspired breakfasts? Try these recipes for Brisket Breakfast Tacos and Chorizo Breakfast Tacos.
Ingredients
- Ranchero Sauce
- Dried ancho chiles
- Dried guajillo chiles
- Vegetable oil
- Onion
- Jalapeño pepper stemmed, seeded and minced
- Roma tomatoes
- Garlic
- Lime juice
- Kosher salt
- Water
- Refried Beans
- Vegetable oil
- Onion
- Garlic
- Refried beans
- Eggs and Tortillas
- Corn tortillas
- Eggs
- Queso fresco cheese
- Cilantro
See recipe card for quantities.
Instructions
Roast chiles in a hot skillet then soak for 30 minutes.
Place soaked and drained chiles in a blender with the rest of the sauce ingredients and blend until smooth. Cook over low heat for 20 minutes.
Variations
Huevos rancheros are just as delicious when made with either black beans or refried black beans. Also, try topping the dish with your favorite salsa.
Top tip
Only cook the tortillas for 10-15 seconds per side. You want them lightly fried, not fried crisp. Otherwise the tortillas will be difficult to cut with a knife a fork.
Related
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