Description
Enjoy a true taste of Mexico with these 5-star huevos rancheros! Crispy tortillas, perfectly cooked eggs, and a vibrant homemade ranchero sauce come together for a breakfast that’s hearty, flavorful, and unforgettable.
Ingredients
For the Ranchero Sauce:
- 2 medium ripe tomatoes, chopped (about 1½ cups)
- ½ yellow onion, diced
- 2-3 cloves garlic, minced
- 1-2 serrano or jalapeño peppers, seeded and diced (adjust according to heat preference)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- ¼ cup fresh cilantro, chopped
- 1 tablespoon lime juice
For the Refried Beans:
- 1 can (15 ounces) black beans or pinto beans, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- ¼ cup finely chopped white onion
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ cup water or chicken broth
For Assembly:
- 4 corn tortillas (6-inch, preferably white corn)
- 4 large eggs
- 3-4 tablespoons avocado oil or vegetable oil (for frying)
- 1 ripe avocado, sliced
- ¼ cup crumbled cotija cheese or queso fresco (substitute with feta if unavailable)
- Fresh cilantro leaves for garnish
- Hot sauce (optional)
- Lime wedges for serving
Instructions
- Prepare the Ranchero Sauce
Begin by heating 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the diced onions and cook until translucent, about 3-4 minutes. Add minced garlic and sauté for 30 seconds until fragrant. The onions should be soft but not browned. - Build the Sauce Flavor
Add the chopped tomatoes, diced serrano or jalapeño peppers, ground cumin, and dried oregano to the saucepan. Stir to combine and let the mixture simmer for 10-12 minutes until the tomatoes break down and the sauce thickens slightly. You’ll know it’s ready when the color deepens and the sauce coats the back of a spoon. - Finish the Sauce
Remove the saucepan from heat and stir in the chopped cilantro and lime juice. Season with salt and pepper to taste. For a smoother consistency, pulse the mixture in a blender 2-3 times, leaving some texture. Return to the saucepan and keep warm over low heat. - Prepare the Refried Beans
In a separate small saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook until soft, about 2-3 minutes. Add minced garlic and ground cumin, stirring for 30 seconds. Add the drained beans and water (or broth). Mash with a potato masher until you reach your desired consistency. The beans should be creamy but still have some texture. Reduce heat to low to keep warm. - Fry the Tortillas
Heat 3-4 tablespoons of avocado oil in a large skillet over medium-high heat until shimmering but not smoking. Carefully place one corn tortilla into the hot oil and fry for 30-45 seconds per side until golden and crispy around the edges but still slightly pliable in the center. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining tortillas. - Cook the Eggs
In the same skillet (wipe clean if necessary), reduce heat to medium and add 1 tablespoon of butter. Once melted, crack eggs into the skillet, leaving space between each egg. For traditional sunny-side up eggs, cook until the whites are set but yolks remain runny, about 3-4 minutes. The whites should be completely opaque with no translucent areas. - Assemble the Dish
Place a fried tortilla on each serving plate. Spread approximately ¼ cup of warm refried beans evenly over each tortilla, creating a base for the egg. Using a slotted spatula, carefully transfer one fried egg onto each bean-covered tortilla. - Add the Final Touches
Spoon the warm ranchero sauce generously over each egg, allowing it to cascade down the sides. The vibrant red sauce should partially cover the golden yolk, creating an appetizing color contrast. Top with sliced avocado, a sprinkle of crumbled cotija cheese, and a few fresh cilantro leaves. - Serve Immediately
Huevos rancheros are best enjoyed hot, right after assembly. The perfect bite should include the crispy tortilla, creamy beans, runny egg yolk, and zesty sauce all together.
Notes
Customize your huevos rancheros with black beans, chorizo, or extra veggies. The ranchero sauce can be made ahead and refrigerated for up to 3 days.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican