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Kate Ramos

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!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mexican
Calories: 323
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Equipment

Method
 

  1. Warm salsa. In a small pot, bring salsa to a low simmer. Cover and keep warm.
  2. Prep tortillas. Spread beans over the tortillas.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Serving: 1gCalories: 323kcalCarbohydrates: 23gProtein: 18gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 12gCholesterol: 373mgSodium: 933mgFiber: 5gSugar: 4g

Video

Notes

    1. Spicing it Up: For extra heat, add more serranos to the Salsa Ranchera, a dash of hot sauce, or chopped fresh jalapeño on top.
    2. Your perfect egg: Fry the eggs to their desired doneness (over-easy, sunny-side up, etc.). See post for my best fried egg tips!
    3. 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.
    4. 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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