Huevos Rancheros

Why You’ll Love This Recipe

Huevos Rancheros delivers the perfect combination of textures and flavors—crispy tortillas, creamy beans, rich eggs, and a smoky, spicy tomato-based sauce. It’s naturally vegetarian, simple to prepare, and easy to customize to your taste. Whether you’re feeding a crowd or making a single plate, this dish brings a fresh, zesty flair to your breakfast table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Corn tortillas
• Refried beans (homemade or canned)
• Olive oil or vegetable oil
• Onion (chopped)
• Garlic (minced)
• Jalapeño or chili (optional, for heat)
• Tomatoes (fresh or canned)
• Ground cumin
• Paprika or chili powder
• Salt and pepper
• Fresh cilantro (for garnish)
• Queso fresco or shredded cheese (optional)
• Avocado slices or guacamole (optional)
• Lime wedges (for serving)

Directions

1. Make the salsa ranchera:
   • Heat oil in a skillet over medium heat. Sauté onions and garlic until soft, about 3–4 minutes.
   • Add chopped tomatoes, jalapeño (if using), cumin, chili powder, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally, until thickened. Set aside and keep warm.
2. Prepare the tortillas:
   • In a separate skillet, heat a small amount of oil. Lightly fry the corn tortillas one at a time until slightly crispy but still pliable, about 30–45 seconds per side. Drain on paper towels.
3. Warm the beans:
   • Heat the refried beans in a saucepan or microwave until hot.
4. Cook the eggs:
   • In the same skillet, fry eggs to your desired doneness—sunny-side up is traditional. Season with salt and pepper.
5. Assemble the huevos rancheros:
   • Place a tortilla on each plate. Spread with a layer of refried beans, then top with a fried egg.
   • Spoon warm salsa over the egg and garnish with avocado, cheese, cilantro, and a squeeze of lime.
6. Serve immediately while hot.

Servings and timing

This recipe serves 2–4.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Spicy: Add chipotle peppers, hot sauce, or extra jalapeños to the salsa.
• Meaty: Add cooked chorizo, bacon, or shredded chicken for a protein boost.
• Vegan: Use plant-based refried beans, skip the cheese, and use tofu scramble instead of eggs.
• Cheesy: Melt shredded cheese over the beans or sprinkle queso fresco over the top.
• Tortilla swap: Use flour tortillas or tostadas if you prefer a different base.
• Green sauce: Swap red salsa for salsa verde for a tangy variation.

Storage/Reheating

Storage: Store each component separately (salsa, beans, tortillas, and eggs) in airtight containers in the refrigerator for up to 3 days.
Reheating:

• Beans and salsa: Reheat in a saucepan or microwave until hot.
• Tortillas: Rewarm in a dry skillet or microwave.
• Eggs: Best cooked fresh, but reheated gently in a skillet if needed.
  Note: For best results, assemble fresh just before serving.

FAQs

What does “Huevos Rancheros” mean?

It means “ranch-style eggs” in Spanish, referring to the traditional rural Mexican breakfast dish.

Can I use store-bought salsa?

Yes, but homemade salsa offers a fresher and more flavorful result.

Are corn tortillas necessary?

Corn tortillas are traditional, but you can use flour tortillas or even crispy tostadas.

Can I bake the eggs instead of frying?

Yes, you can bake eggs in the salsa in an oven-safe skillet or dish, similar to shakshuka.

What toppings go well with huevos rancheros?

Avocado, cilantro, queso fresco, sour cream, hot sauce, and lime juice are all excellent additions.

Can I make this dish in advance?

You can prep the salsa and beans ahead of time, but fry the tortillas and cook the eggs fresh for best texture.

Is this dish gluten-free?

Yes, if you use gluten-free corn tortillas and check that your beans and seasonings are gluten-free.

What side dishes pair well with huevos rancheros?

Serve with breakfast potatoes, fruit, rice, or a side salad for a complete meal.

How can I make it lower in fat?

Use minimal oil for cooking, skip cheese, and opt for baked or poached eggs instead of fried.

Can I use canned tomatoes for the salsa?

Yes, canned tomatoes work well and are convenient, especially when fresh tomatoes aren’t in season.

Conclusion

Huevos Rancheros is a vibrant, flavorful dish that brings together rich salsa, creamy beans, and perfectly cooked eggs atop crispy tortillas. It’s a satisfying way to start the day and an easy, customizable recipe that fits a variety of tastes and diets. Whether you’re enjoying it for breakfast, brunch, or dinner, huevos rancheros offers a taste of tradition with every bite.

Huevos Rancheros

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Huevos Rancheros is a traditional Mexican breakfast made with fried corn tortillas topped with refried beans, eggs, and a flavorful homemade salsa. This vibrant dish is hearty, customizable, and full of fresh, bold flavors.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2–4 servings
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

• 4 large eggs
• 4 corn tortillas
• 1 cup refried beans (homemade or canned)
• 2 tablespoons olive oil or vegetable oil
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 jalapeño or chili, chopped (optional)
• 2 cups chopped fresh tomatoes or 1 can (14 oz) diced tomatoes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika or chili powder
• Salt and pepper, to taste
• 1/4 cup crumbled queso fresco or shredded cheese (optional)
• 1 avocado, sliced or mashed (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

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Instructions

1. Make the salsa: Heat 1 tablespoon oil in a skillet over medium heat. Sauté onions and garlic for 3–4 minutes until soft. Add tomatoes, jalapeño (if using), cumin, paprika, salt, and pepper. Simmer for 10–15 minutes until thickened. Set aside.
2. Prepare the tortillas: In another skillet, heat remaining oil and lightly fry each tortilla for 30–45 seconds per side until slightly crispy but pliable. Drain on paper towels.
3. Warm the beans: Heat refried beans in a small saucepan or microwave until hot.
4. Cook the eggs: In the same skillet, fry eggs to desired doneness (sunny-side up is traditional). Season with salt and pepper.
5. Assemble: Place a tortilla on each plate. Spread a layer of refried beans, top with a fried egg, and spoon warm salsa over the top. Add avocado, cheese, cilantro, and a squeeze of lime.
6. Serve immediately while hot.

Notes

• Use store-bought salsa in a pinch, but homemade adds fresher flavor.
• Adjust spice level by adding more or less jalapeño or chili powder.
• For a crispier base, use tostadas instead of soft tortillas.
• Make salsa and beans ahead of time for quicker assembly.
• Top with sour cream, hot sauce, or sliced radishes for extra flair.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 4g
• Sodium: 540mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 5g
• Protein: 14g
• Cholesterol: 190mg