Austin Eats

  • Recipe Index
  • Guides
  • Shop
  • About
  • Contact
menu icon
go to homepage
  • Recipe Index
  • Guides
  • Shop
  • About
  • Contact
search icon
Homepage link
  • Recipe Index
  • Guides
  • Shop
  • About
  • Contact
×
Home » Recipes » Breakfast

Huevos Rancheros

Leave a Comment

Jump to Recipe Print Recipe

Huevos Rancheros is a popular Tex-Mex breakfast in Austin, TX. It's a breakfast tostada with refried beans, a sunny-side up egg and tasty ranchero sauce.

The key to this dish is the ranchero sauce, which is a tomato-based sauce with dried chiles. A quick internet search will reveal many different ways to make ranchero sauce. Many of the recipes contain some amount of chipotle peppers in adobo sauce. This recipe does not. I tried it and don't care for it. I think the smoky flavor is too much for an egg dish. If you are a fan and want to make your ranchero sauce with chipotles and adobo sauce, I recommend starting with only ½ teaspoon of chopped chipotles. Adjust it if you want more chipotle flavor.

This dish is typically served with a sunny-side up egg for two reasons. First, it looks better with a sunny side up egg than with an over-easy or over-medium egg. Second, the runny yolk mixes with everything else to create a wonderful taste and texture. That just wouldn't happen with an over-medium egg. But, if you are like my wife and can't stand looking at an egg yolk staring back at you, flip it over. I won't tell.

Huevos rancheros.

Are you a fan of Tex-Mex inspired breakfasts? Try these recipes for Brisket Breakfast Tacos and Chorizo Breakfast Tacos.

Jump to:
  • Ingredients
  • Instructions
  • Variations
  • Top tip
  • Related
  • 📖 Recipe

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.

Roast chiles in a hot skillet then soak for 30 minutes.

Place soaked chiles in a blender.

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

Looking for other great breakfast recipes? Try these:

  • Brisket Breakfast Tacos
    Leftover Brisket Breakfast Tacos - A Texas Sunrise on a Plate
  • Belgian Waffle
    The Perfect Crispy Belgian Waffle
  • Chorizo Breakfast Tacos
    Easy Chorizo Breakfast Tacos – A Texas Favorite
  • Homemade Breakfast Sausage Patties
    The Best Homemade Breakfast Sausage Patties

📖 Recipe

Huevos rancheros

Huevos Rancheros Recipe

5 from 1 vote
Huevos Rancheros is popular Tex-Mex breakfast in Austin, TX. It's a breakfast tostada with a refried beans, a sunny side up egg and tasty ranchero sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Servings: 4 servings
Course: Breakfast
Cuisine: Tex Mex
Calories: 494
Ingredients Method Nutrition

Ingredients
  

Ranchero Sauce
  • 2 dried ancho chiles stemmed and seeded
  • 2 dried guajillo chiles stemmed and seeded
  • 1 tablespoon vegetable oil
  • ½ onion chopped
  • 1 jalapeño pepper stemmed, seeded and minced
  • 1 pound Roma tomatoes diced
  • 3 cloves garlic minced
  • 2 tablespoons lime juice fresh
  • .5 teaspoon kosher salt
  • ½ cup water
Refried Beans
  • 1 tablespoon vegetable oil
  • 2 tablespoons onion chopped fine
  • 1 clove garlic minced
  • 15 ounce refried beans canned
Eggs and Tortillas
  • 1 cups vegetable oil for frying
  • 8 corn tortillas
  • 8 eggs
  • 4 ounces queso fresco or cotilla cheese
  • ¼ cilantro chopped

Method
 

Ranchero Sauce
  1. Add the dried chiles to a hot, dry skillet and cook for 20 - 25 seconds. Press down with a spatula or use a burger press to increase contact with the hot skillet. The idea is to toast the chiles before soaking them. Turn the chiles over and cook for another 20 - 25 seconds. 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.
  2. Heat oil in a fry 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 for a few minutes.
  3. Drain the chiles and discard the soaking liquid. Add the soaked chiles to a blender. Add the cooled onion, jalapeño pepper, tomatoes and garlic. Add the lime juice and salt and blend until smooth, about 45 seconds.
  4. Add 1 tablespoon of oil to a small pot and heat over low heat. Add ½ cup of water to the pot and then add the sauce mixture and stir to combine. Cover and cook for 20 minutes, stirring occasionally. If the sauce gets too thick, add more water and stir.
Beans
  1. Heat 1 tablespoon of oil in a small pot and heat over medium low heat. Add onions and cook for 5 minutes. Add the minced garlic and cook for 1 minute. Do not let the garlic burn. Add the beans and stir to combine. Cook for 10 minutes until heated through. Add water as necessary if the beans become too thick.
Assembly
  1. Heat ½" of oil in a large skillet over medium heat to 350°F. Add a tortilla and cook for 15 - 20 seconds. Turn the tortilla over and cook for another 15 - 20 seconds. Remove the tortilla and place between a paper towels to drain. Repeat with the remaining tortillas.
  2. Place a fried tortillas on a plate. Add 3 tablespoons of beans. Top with 2 tablespoons of ranchero sauce. Repeat with remaining tortillas.
  3. Heat 1 tablespoon of butter to a small frying pan over medium heat. Cook the eggs sunny-side up 1 or 2 at a time. Place one egg on each tortilla and top with queso fresco and cilantro.

Nutrition

Serving: 4gCalories: 494kcalCarbohydrates: 45gProtein: 25gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 347mgSodium: 1273mgPotassium: 600mgFiber: 10gSugar: 9gVitamin A: 2053IUVitamin C: 25mgCalcium: 311mgIron: 4mg

Tried this recipe?

Let us know how it was!

More Breakfast

  • Chocolate-chip-scones on a wood board.
    Best Dried Cherry and Chocolate Chips Scones
  • Hot cinnamon rolls right out of the oven.
    Homemade Old-Fashioned Soft and Fluffy Cinnamon Rolls
  • Cream cheese and cherry kolache.
    Authentic Homemade Texas Fruit and Cream Cheese Kolaches
  • Buttermilk pancakes with butter and syrup.
    How to Make the Ultimate Fluffy Buttermilk Pancakes
5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Dave
Dave

I'm Dave, just a guy who likes to cook for family and friends and take pictures of what I make. I am not a chef. While some of my recipes might look complicated and intimidating, I assure you that they are all really quite easy. If you can cut an onion, you can make any recipe on this website. Have some fun and make something new.

I have a new cookbook coming out. Get notified when it is available.

Notify Me

Footer

back to top

Policies & Terms

  • Privacy Policy
  • Terms of Use
  • Cookie Policy
  • Disclaimer

New Cookbook

A new cookbook is coming soon!

Get on the list.

Contact Me

  • Contact

Copyright © 2025 Austin Eats

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.