If Huevos Rancheros isn't already one of your favorite Tex-Mex breakfasts, I have to assume you've never had it done right. Here's what you've been missing: Crispy corn tortillas, fried eggs with runny yolks, refried beans, and red sauce seasoned with Mexican spices, and packed with savory goodness.
Amazing, right? That is exactly how you'd get them at any Tex-Mex restaurant in Texas, and they know what they're doing! You and your family are going to love this hearty and delicious way to start the day. Plus, this authentic dish is extra amazing topped off with pico de Gallo, guacamole, chopped cilantro, or just about any of your favorite Tex-Mex toppings.
HOW TO MAKE HUEVOS RANCHEROS
Part of what makes this Huevos Rancheros recipe (also known as "Rancher's Eggs") so delicious is the homemade ranchero sauce. We're not just warming up salsa here, folks. We're doing this the authentic way. And, it's going to be totally, totally worth it.
Ranchero sauce is sort of like a cross between an enchilada sauce and salsa. It comes together quickly and easily; there is no good reason to opt for a store-bought substitute. The flavor won't be nearly as good, and the prep for the homemade version is minimal!
MAKE THE RANCHERO SAUCE
To kick off your ranchero sauce, you'll add oil to a medium saucepan and place it over medium-high heat.
Regarding the oil, we recommend using a flavorless oil like avocado or canola oil over olive oil. This is mostly for simplicity's sake since we will be frying tortillas later, and we don't recommend frying tortillas and olive oil.
Then, in goes diced onion and jalapeño, and you'll sauté that around for about five minutes. As soon as those veggies are softened, add in some chopped garlic and sauté for about one minute more.
For this Huevos Rancheros sauce recipe we'll also be using canned, crushed tomatoes; fire-roasted tomatoes are ideal, but if you can't find those, reach for the San Marzano's. Either of these options will have a superb flavor.
Add in the tomatoes, followed by salt, pepper, cumin, paprika, and water.
Cook, stirring occasionally for about 10 minutes, and then you'll transfer it over to either a food processor fitted with the blade attachment or a blender. Remove the feed tube and cover the processor with a dish towel. Process the mix until smooth, and that's your ranchero sauce. Set it aside while you tend it to your tortillas.
When it comes to the tortilla portion of this recipe, you have options. Although, a crispy tortilla is key when it comes to Huevos Rancheros.
You can buy tortillas at the grocery store already fried, in Tostado form, or you can fry your own corn tortillas. If you'd like to go the homemade route, you will not be disappointed.
MAKE THE TOSTADAS
Here's how you do it: add about ⅓ of a cup of oil to a small non-stick frying pan. Allow that oil to come to temperature over medium-high heat, and place your tortilla in the oil. Allow the tortilla to cook in the oil for about 20 to 30 seconds on each side.
Then remove it from the oil, and transfer it to a wire rack. The rack will prohibit the tortilla from getting soggy on its underside while you prepare the rest of your Huevos Rancheros components. And speaking of fried tortillas, be sure to try out our chilaquiles verde and migas as your next Mexican breakfast endeavors.
ADD THE BEANS
Once all of your tortillas are fried, spread about 2 tablespoons of warmed refried beans on top of each tostada. You can use canned refried pinto beans or refried black beans if desired.
FRY SOME EGGS
Your Huevos Rancheros are officially well underway, and now we are off to tackle some fried eggs. Remove the tortilla pan from the heat and spoon out all but about 2 tablespoons of oil, leaving behind a thin layer to coat the bottom of the pan. Place the pan over medium heat and allow it to come to temperature.
As soon as your pan is hot, crack in 1 to 2 large eggs at a time. Allow the eggs to sit undisturbed for about 2 minutes. Once the bottom of the egg turns opaque and the edges start to curl up, use a small spoon to begin basting any uncooked egg white with hot oil. If you prefer sunny-side-up style eggs and your egg whites a little more done, you can cover your pan with a lid and cook for about 1 to 2 minutes more.
Once the eggs are cooked to your liking, use a thin, wide spatula to remove them from the pan and place them on top of the prepared tostadas.
If you love a savory breakfast as much as we do, you definitely need to check out our easy breakfast tacos!
ASSEMBLE YOUR HUEVOS RANCHEROS
To assemble and serve Huevos Rancheros, spoon your homemade salsa across the bottom of a plate, add 1 to 2 tostadas, top with more of that homemade Ranchero sauce, and serve with queso fresco, pico de Gallo, chopped cilantro, hot sauce, and anything else you're Mexican-food-loving heart desires!
6 MORE MEXICAN RECIPES YOU’LL LOVE
Steak Burrito
Easy Beef Barbacoa (for Tacos de Barbacoa)
Tinga de Pollo
Tacos de Camaron | Shrimp Tacos
Tacos de Pollo (Chicken Tacos Recipe)
Tacos al Carbon
This Huevos Rancheros recipe is authentic, quick to make, and incredibly delicious. Definitely a breakfast to impress!
- 1 tablespoon canola or avocado oil
- ½ white onion, diced
- 3 jalapenos, stemmed seeded and diced
- 1 clove of garlic, minced
- 1 (28-ounce) can crushed tomatoes preferably fire roasted
- 1 ½ teaspoons Kosher salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¼ cup water
- ½ cup canola or avocado oil
- 8 corn tortillas
- 1 cup refried beans, warmed
- 8 large eggs
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Add 1 tablespoon of oil to a medium-sized saucepan over medium-high heat. Stir in the onion and jalapeño and sauté for about 5 minutes, until softened. Add the garlic and sauté 1 minute more.
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Carefully pour in the tomatoes, and stir in the salt, pepper, cumin, paprika, and water. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally.
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Transfer the contents of the saucepan to a blender or food processor. Remove the feed tube (to prevent a build-up of steam and pressure), cover it with a dish towel, and process until smooth. Set aside until ready to use.
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Add ⅓ cup canola oil to a small, nonstick skillet over medium-high heat and allow to come to temperature. Once the oil has come to temperature, add a corn tortilla.
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Fry each tortilla for 20-30 seconds on each side, and transfer to a rack until all of the tortillas have been fried.
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Once all of the tortillas have been fried, add a generous dollop of refried beans to the top and smear to the edges of each tortilla.
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Remove the pan from the heat, and carefully spoon out all but about 2 tablespoons of oil.
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Return to the stovetop over medium heat and allow it to come to temperature.
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Crack the eggs one at a time into a small bowl and gently pour them into the pan.
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Allow the eggs to sit, undisturbed for about 2 minutes, until the white turns completely opaque on the bottom and begins to curl up on the edges.
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Use a small spoon to baste any uncooked egg whites (likely surrounding the yolk) with hot oil from the pan. Once the whites are done to your liking, remove them from the pan. Carefully slide the spatula underneath the eggs and place on top of the refried beans. Season the eggs with salt and pepper, to your liking.
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Add a generous spoonful of ranchero sauce to the bottom of a plate, top with two prepared tostadas, and drizzle with additional ranchero sauce.
