This Huevos Rancheros recipe (or rancher’s eggs) is a traditional Mexican breakfast, but have you tried making it 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!
Recipe first posted on January 27, 2022 and last updated with step-by-step photos and a video on April 4, 2024.
Huevos Rancheros are soooooooo delicious and is a classic Mexican breakfast dish…that you order when you go to brunch.
I’m here to tell you however, that this authentic Mexican recipe is even better when you make them at home.
A lightly fried corn tortilla 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. It is typically a red chile sauce called Salsa Ranchera but you also see Huevos Rancheros topped with salsa verde.
Ranchero means “ranch style eggs” which give us some indication on how easy this dish is; so easy, the whole thing could be made out in the fields, and probably still is on many Mexican farms—and American ones to for that matter.
Ingredients
The great thing about this simple dish is, if you make Mexican food with any regularity, you probably have everything you need 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 with fresh Roma tomatoes, serrano peppers, onions, and garlic.
- Large 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. I don’t recommend using flour tortillas for this recipe.
- 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. If you have leftover refried beans this is a great way to use them.
- Pico de Gallo. Again, optional, for garnish.
- Cotija. Not a must, but I like a little sprinkle of cheese on top. Other options for garnish could be sour cream.
- Fresh cilantro. If you have it great! If not, don’t worry about it. Also, lime wedges for squeezing a little lime juice over the top is nice, as well as slices of ripe avocado.
- Kosher salt. I always use Morton kosher salt unless otherwise mentioned.
How To Make This Huevos Rancheros Recipe
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:
step one
Warm salsa. In a small saucepan, bring a little more than a cup of the Salsa Ranchera to a boil over medium heat, then reduce the heat to low, cover and keep warm, stir occasionally so it doesn’t burn.
step two
Top tortillas with beans. Lay tortillas on a clean work surface and spread a couple tablespoons of beans on each tortilla.
step three
Fry tortillas. Heat a large skillet over medium-high heat. Add oil and once the oil is hot add 1 or 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.
step four
Fry eggs. Reduce heat to low and fry the eggs the way you like them. There are many different ways to make the eggs, sunny side up is traditional but you could even do scrambled eggs if you want—that’s the way my kids like it.
step five
Serve. Take the crispy corn tortilla and top it 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 (or queso fresco), 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 egg whites are set. Flip and let cook for 10 seconds or so. Season with a little bit of salt and black pepper
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”.
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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! The next time 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!
Authentic Huevos Rancheros
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 must master. Gluten-free and vegetarian!
Ingredients
- 1 cup Salsa Ranchera
- 4 corn tortillas
- 3/4 cup refried beans
- 2 tablespoons olive oil
- 8 large eggs
- Kosher salt, to taste
- Pico de Gallo, for garnish
- Cotija cheese, for garnish
- Fresh cilantro, for garnish
Instructions
- Warm salsa. In a small pot, bring salsa to a low simmer. Cover and keep warm.
- Prep tortillas. Spread beans over the tortillas.
- Fry tortillas. Heat 1 tablespoon of the oil in a large non-stick frying pan over medium-high heat. Place 1-2 of the tortillas in the pan, bean-side up (depending on how many will fit in your pan) and cook until beans are warm to the touch and crisp on the bottom, about 2 minutes. Remove to a plate and repeat with remaining oil and tortillas. Lower heat if oil starts smoking.
- Fry eggs. Reduce heat to low and add a bit more oil to the pan if the pan looks dry. Crack eggs two at a time into the pan. Season with salt and let cook to desired doneness.
- Serve. Top each tortilla with two fried eggs, about a 1/4 cup of the warm salsa and garnish with Pico de Gallo, cotija cheese, and cilantro if desired.
Notes
- Spicing it Up: For extra heat, add more serranos to the Salsa Ranchera, a dash of hot sauce, or chopped fresh jalapeño on top.
- Your perfect egg: Fry the eggs to their desired doneness (over-easy, sunny-side up, etc.). See post for my best fried egg tips!
- Tortillas: I but freshly made corn tortillas from my local Latin market, if those aren't available to you, I like Masienda tortillas. Don't use flour tortillas for this recipe, they will be a greasy hot mess.
- Make-ahead: The salsa ranchera, refried beans, and pico de gallo can be made up to 5 days in advance. Store separately in the refrigerator until ready to use.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 323Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 373mgSodium: 933mgCarbohydrates: 23gFiber: 5gSugar: 4gProtein: 18g
Resources
Tu Casa Mi Casa by Enrique Olvera
Rise and Shine by Katie Sullivan Morford
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