How To Make Huevos Rancheros At Home

Huevos Rancheros (or Rancher’s Eggs) are everyone’s favorite Mexican breakfast, but have you tried making them at home? Crisped corn tortillas covered with beans topped with fried eggs and ranchero sauce is one of the most classic Mexican recipes that you can make. Gluten-free and vegetarian!

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Huevos Rancheros are soooooooo delicious and one of the most iconic Mexican breakfast dishes…that you order when you go to brunch.

I’m here to tell you however, that they are even better when you make them at home.

A crisped corn tortilla lightly fried in olive oil brings the crunch, fried eggs with their creamy runny yolk, and a full-bodied (and homemade) Salsa Ranchera that pulls everything together. For anyone who loves Mexican food this is a breakfast, lunch, or dinner situation. Perfect anytime of day. Enjoy!

What Are Huevos Rancheros?

In their most basic form, Huevos Rancheros are simply a corn tortilla topped with an egg and salsa.

Ranchero means “rancher style” which give us some indication on how easy this dish is; so easy it could be made out in the fields, and probably still is on many Mexican farms—and American ones to for that matter.

Ingredients

If you make Mexican food with any regularity, you probably have everything you need to make these Huevos Rancheros already. Even if you have to make the salsa, it’s still a pretty easy weekend breakfast affair. Here’s what we need:

• Salsa Ranchera. Homemade is best and it is super simple to make.
• Eggs. I serve two per person, but you can do more or less depending on preferences.
• Corn Tortillas. This recipe calls for 1 tortilla per serving, again, feel free to make it two if you are extra hungry.
• Olive oil. For crisping the tortilla and frying the eggs.
• Beans. Beans are totally optional here. I use refried pinto beans but black beans are also good, or you could leave them off all together.
• Pico de Gallo. Again, optional, for garnish.
• Cotija. Not a must, but I like a little sprinkling on top.
• Cilantro. If you have it great! If not, don’t worry about it.

How To Make Them

Once you have the Salsa Ranchera made, the rest is pretty easy. I learned this clever bean-warming technique from Katie Morford in her book, Rise and Shine. Here’s how we make it:

1. Warm salsa. In a small pot, bring a little more than a cup of the Salsa Ranchera to a boil then reduce the heat to low, cover and keep warm, stirring occasionally so it doesn’t burn.
2. Top tortillas with beans. Lay tortillas on a clean work surface and spread the beans on each tortilla.
3. Fry tortillas. Heat a large, non-stick frying pan over medium-high heat. Add oil and once the oil is hot add 2 of the bean-covered tortillas. Let cook, frying the tortilla on the bottom and warming the beans on the top. Repeat with the other two tortillas.
4. Fry eggs. Reduce heat to low and fry the eggs the way you like them. Sunny side up is traditional but you could even do scrambled eggs if you want—that’s the way my kids like it.
5. Serve. Take tortillas top them with the eggs and spoon about 1/4 cup of the warm salsa on top. You can leave it like this or top with Pico de Gallo, Cotija cheese, hot sauce, and cilantro leaves.

Tips for getting that perfect fried egg

Many people (myself included) have been challenged by the seemingly simple fried egg. Whether you are making them over easy or sunny side up, these are my best fried egg tips:

Cook over low heat

For example, with this recipe, you are using the same pan to fry the tortillas and fry the eggs. The pan is going to be HOT after frying the tortillas. Turn the heat down to low before adding the eggs. Crack the eggs into the pan, let them cook for 2 minutes, then turn the heat off and let them continue to cook until they are done to your likeness.

If you are making over-easy eggs, slide a rubber spatula under the yolk (that’s the heaviest part of the egg) once the white is set. Flip and let cook for 10 seconds or so.

Non-stick pans work best

That being said, if you only have stainless steel pans, you can still fry an egg. Use a teaspoon or so more oil than you would in a non-stick pan. Make sure the oil is hot before adding the egg. My culinary instructor’s favorite saying was, “Hot oil, cold egg….egg won’t stick”.

More Breakfast Recipes You Will Love!

• How To Make Mexican Chorizo From Scratch
• Simple Stovetop Pinole Chia Oatmeal
• Soft Ricotta Banana Bread
• Homemade Conchas {Pan Dulce}
• Our Favorite Molasses Banana Bread
• Vegan Atole {Warm Cinnamon and Corn Drink}
• Coconut Milk Crepes with Lemon-Streaked Strawberries

Brunch At Home Has Never Been More Delicious

This authentic Huevos Rancheros recipe is going to make your house the hottest brunch spot in town! When you make it, snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of recipe tips and other good stuff there too!

Resources

Tu Casa Mi Casa by Enrique Olvera

Rise and Shine by Katie Sullivan Morford

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