Huevos Rancheros Recipe
This classic Huevos Rancheros recipe features crispy tortillas topped with refried beans, sunny-side-up eggs, and a flavorful homemade ranchero sauce. A hearty and delicious Mexican breakfast or brunch dish!
Equipment
- Medium skillet
- Saucepan
- Wooden spoon
- Spatula
- Small bowl
- Measuring cups and spoons
Ingredients
- 4 small corn tortillas
- 1 tablespoon vegetable oil for frying
- 1 cup refried beans homemade or canned
- 4 large eggs
- ½ cup queso fresco or crumbled feta optional
- Fresh cilantro chopped (for garnish)
- For the Ranchero Sauce:
- 2 medium tomatoes diced
- ½ onion finely chopped
- 2 garlic cloves minced
- 1 small jalapeño finely chopped (optional, for heat)
- 1 teaspoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Prepare the Ranchero Sauce:
- Heat olive oil in a saucepan over medium heat.
- Add the onion and jalapeño, sautéing until softened (about 3–4 minutes).
- Stir in the garlic, cumin, and smoked paprika. Cook for another 30 seconds until fragrant.
- Add the diced tomatoes, season with salt and pepper, and simmer for 10 minutes until thickened. Set aside.
- Fry the Tortillas:
- Heat the vegetable oil in a skillet over medium heat.
- Fry each tortilla for about 1 minute on each side, until crispy and golden. Remove and place on paper towels to drain excess oil.
- Warm the Refried Beans:
- In a small saucepan, heat the refried beans over low heat. Stir occasionally to prevent sticking.
- Cook the Eggs:
- In the same skillet used for frying the tortillas, cook the eggs sunny-side-up or over-easy, according to your preference. Season with a pinch of salt.
- Assemble the Huevos Rancheros:
- Place each tortilla on a plate. Spread a layer of refried beans over the tortilla.
- Top with a cooked egg and spoon the ranchero sauce generously over the top.
- Sprinkle with queso fresco and garnish with chopped cilantro.