Description
Huevos Rancheros is the ultimate Mexican breakfast—crispy corn tortillas layered with creamy refried beans, perfectly fried eggs, and topped with a bold, homemade salsa ranchera. Hearty, satisfying, and ready in under 30 minutes, it’s perfect for a weekend brunch or a quick, flavorful meal.
Ingredients
Units
Scale
For the Salsa Ranchera:
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 jalapeño, chopped (adjust to taste)
- Salt & pepper, to taste
For the Huevos Rancheros:
- 2 tbsp oil (for frying)
- 4 corn tortillas
- 1 cup refried beans (homemade or canned)
- 4 large eggs
- 1/4 cup crumbled queso fresco or cotija cheese (optional)
- 1 avocado, sliced (optional)
- Chopped cilantro, for garnish (optional)
Instructions
- Make the Salsa Ranchera
- Heat a skillet over medium heat. Add onion and garlic, sauté until softened.
- Add tomatoes and jalapeño, cook for 5 minutes until tomatoes break down.
- Blend until smooth, then return to the pan. Simmer for 5 minutes, seasoning with salt & pepper.
- 2. Fry the Tortillas
- Heat 2 tbsp oil in a skillet over medium-high heat.
- Fry each corn tortilla for about 30 seconds per side until lightly crispy but still pliable.
- Drain on a paper towel and keep warm.
- 3. Cook the Eggs
- In the same skillet, crack eggs one at a time and fry until whites are set but yolks are runny.
- Cover the pan for 30 seconds for a softer egg.
- 4. Assemble the Dish
- Spread a layer of warm refried beans over each tortilla.
- Place a fried egg on top.
- Spoon salsa ranchera over the eggs.
- Add optional toppings like cheese, avocado, or cilantro.
Notes
- Fresh Ingredients Matter – Use fresh tomatoes, onions, and chiles for the best salsa flavor.
- Crisp but Not Too Crunchy – Lightly fry tortillas so they hold their shape but remain easy to cut.
- Adjust the Spice – Control heat by adding or reducing jalapeño in the salsa.
Nutrition
- Calories: ~380
- Sodium: ~500mg
- Fat: ~20g
- Carbohydrates: ~35g
- Protein: ~16g