4.9 from 294 votes
Huevos Rancheros
Huevos Rancheros features fried eggs served on warm corn tortillas topped with a homemade salsa ranchera made from simmered tomatoes, serrano chilies, onion, and garlic. Accompanied by warmed canned beans, this Mexican breakfast dish combines crisp tortillas, runny yolks, and a mildly spicy, tangy sauce. Its assembly allows for layering flavors and textures that make it a fulfilling and savory morning meal.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Course:
Breakfast
Cuisine:
Mexican
Ingredients
For the rancheros sauce:
- 3 tomato cubed
- 3 serrano chile sliced
- 1/4 onion chopped
- 1 clove garlic minced
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon salt
- 1/2 teaspoons black pepper for the sauce
For the eggs and tortillas:
- 4 tablespoons neutral cooking oil generic cooking oil
- 8 corn tortillas
- 8 egg
- 1/2 teaspoons salt
- 1/4 teaspoons black pepper
For the beans:
- 1/2 tablespoons neutral cooking oil generic cooking oil
- 440 g beans canned
Instructions
- Turn on the heat to medium and heat up 1 tablespoon of oil in either a comal or a large saucepan. Toss in the onion and garlic and fry until the onion becomes translucent.
- Stir in the tomatoes and chilli and simmer for 10 minutes. Add some water to give the sauce a soupy consistency, cover and cook until bubbling. Set aside.
- Once cooled, add the contents of the pan to a blender and blend to a nice, homogenous texture.
- Next add some more oil to the pan and heat the sauce back up on a medium flame. Fry it for about 5 minutes, then season and set aside.
- In a separate pan or skillet fry the corn tortillas in a bit of oil for 1 minute on each side. Drain the excess oil on kitchen paper and set aside.
- In the same pan, fry the eggs and season to taste.
- Stir the canned beans in a pan with a little oil until heated throughout.
- Serve two tortillas in a wide, flat dish, place two eggs on top and serve with ranchera sauce and beans.
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