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 about a thousand 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 any other type of 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.
- Ranchero Sauce
- Dried ancho chiles
- Dried guajillo chiles
- Vegetable oil
- Jalapeño pepper stemmed, seeded and minced
- Roma tomatoes
- Lime juice
- Kosher salt
- Refried Beans
- Vegetable oil
- Refried beans
- Eggs and Tortillas
- Corn tortillas
- Queso fresco cheese
See recipe card for quantities.
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.
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.
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.
Looking for other great breakfast recipes? Try these:
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Place a fried tortillas on a plate. Add 3 tablespoons of beans. Top with 2 tablespoons of ranchero sauce. Repeat with remaining tortillas.
- 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.