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Huevos Rancheros Recipe
This huevos rancheros recipe is a classic spicy Mexican dish that turns eggs and beans into a savory breakfast tostada.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 500 kcal
Course:
Breakfast
Cuisine:
Mexican
Ingredients
Chips
- ½ cup vegetable oil
- 4 Yellow Corn Tortillas
- 2 cups red enchilada sauce, homemade or store-bought
Refried Beans
- 30 ounces refried beans
- ¼ cup Crisco shortening
- ⅔ cup milk
- 1-2 cups cheese
Toppings
- avocado
- Mexican crema
- queso fresco
- cilantro
- 4 fried eggs
Instructions
- Heat ½ cup oil in a large skillet over medium-high heat until shimmering. Add one tortilla at a time, flipping once, until lightly brown and crisp.
- Drain the freshly fried tortilla on a paper towel-lined baking sheet. Repeat this process until all tortillas are fried, adding more oil if needed.
- In another skillet, heat the enchilada sauce.
- While enchilada sauce is heating up, make beans by combining refried beans, shortening, and milk in a pot over medium heat. Stir vigorously with a fork or wire whisk until silky smooth. Add cheese and let melt before serving.
- Using the same frying pan where you fried tortillas, pour the oil in a bowl to cool and fry the eggs to your preference (runny, sunny side up, well done).
- Transfer two tortillas side by side onto a plate. Add some refried beans and spread it over tortillas.
- Add enchilada sauce (a large spoonful) and spread over the beans.
- Place your fried eggs on tortillas and finish with more sauce on top, avocado, crema, cilantro, and queso fresco.
Cup of Yum
Notes
- Recipe Tips.
- Prep ahead. The tortillas can be fried 1-2 days in advance. The refried beans can be made 1-2 days in advance and refrigerated. Just reheat when ready to use.
- Store. This recipe is best served fresh. If you have leftover ingredients, store them in separate containers. Keep assembled leftovers in an airtight container in the fridge for 24 hours. Reheat huevos rancheros in the microwave or oven.
- While substitutions can be used, for the most authentic dish use the main ingredients listed.
- We use sunny-side-up eggs. Crack an egg in the skillet, keep the yolk intact, and fry for about 2-3 minutes.
Nutrition Information
Calories
500kcal
(25%)
Carbohydrates
47g
(16%)
Protein
20g
(40%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
2g
Cholesterol
33mg
(11%)
Sodium
2475mg
(103%)
Potassium
131mg
(4%)
Fiber
13g
(52%)
Sugar
16g
(32%)
Vitamin A
1326IU
(27%)
Vitamin C
2mg
(2%)
Calcium
341mg
(34%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 500
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 47g | 16% |
| Protein | 20g | 40% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 2g | 100% |
| Cholesterol | 33mg | 11% |
| Sodium | 2475mg | 103% |
| Potassium | 131mg | 3% |
| Fiber | 13g | 52% |
| Sugar | 16g | 32% |
| Vitamin A | 1326IU | 27% |
| Vitamin C | 2mg | 2% |
| Calcium | 341mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.