Huevos Rancheros
A classic Mexican breakfast dish featuring fried eggs served on warm corn tortillas, generously topped with a vibrant, spicy tomato-chili salsa, creamy refried beans, and fresh garnishes.
🧂 Ingredients
- 8 Eggs(Large eggs)
- 8 Corn tortillas(6-inch diameter)
- 4 Tomatoes(Roma tomatoes are ideal for their fleshiness and fewer seeds)
- 2 Serrano chilies(Adjust to your spice preference; remove seeds and membranes for less heat)
- 1/2 Yellow onion(Medium size, roughly chopped)
- 2 cloves Garlic(Peeled)
- 1 can Refried beans(About 15 oz (425g), vegetarian or traditional)
- 100 g Queso fresco(Crumbled)
- 1/4 cup Fresh cilantro(Chopped, for garnish)
- 1 Avocado(Ripe, sliced or diced, for garnish)
- 2 tablespoons Vegetable oil or lard(For frying eggs and warming tortillas)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the Salsa Roja: Preheat your broiler or grill to medium-high heat (around 200°C / 400°F). Place the whole tomatoes, serrano chilies, half onion, and garlic cloves on a baking sheet or directly on the grill. Broil or grill, turning occasionally, until the vegetables are charred and softened, about 8-10 minutes. The chilies will likely char faster, so remove them first if needed. Let cool slightly. Peel the garlic. Remove stems from chilies. Roughly chop the roasted vegetables and place them in a blender. Add a pinch of salt. Blend until smooth, or leave slightly chunky if preferred. Transfer the salsa to a small saucepan. Bring to a gentle simmer over medium-low heat and cook for about 10 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper. Keep warm.
⏱️ 20 minutes - 2
Warm Tortillas and Beans: While the salsa simmers, warm the refried beans in a small saucepan over low heat, stirring occasionally, until heated through. You can add a splash of water or milk if they seem too thick. For the tortillas, you can either warm them briefly in a dry skillet over medium heat until pliable (about 30 seconds per side), or lightly brush them with oil and fry them in a skillet until slightly crispy and golden brown (about 1-2 minutes per side). This step is crucial to prevent them from becoming soggy.
⏱️ 5 minutes - 3
Fry the Eggs: Heat 1 tablespoon of vegetable oil or lard in a non-stick skillet over medium heat (around 180°C / 350°F). Crack the eggs into the skillet, being careful not to break the yolks. Cook for 2-3 minutes, or until the whites are set but the yolks are still runny and jiggly. Season with salt and pepper. You may need to cook the eggs in batches depending on the size of your skillet.
⏱️ 5 minutes - 4
Assemble the Huevos Rancheros: Place two warm tortillas on each serving plate. Spoon a generous portion of warm refried beans over each tortilla. Carefully place two fried eggs on top of the beans. Ladle a good amount of the warm salsa roja over the eggs. Garnish generously with crumbled queso fresco, chopped fresh cilantro, and sliced or diced avocado.
⏱️ 5 minutes
💡 Pro Tips
- ✓For a milder salsa, remove the seeds and white membranes from the serrano chilies before roasting.
- ✓The salsa can be made a day in advance and reheated. This allows the flavors to deepen.
- ✓Warming and slightly crisping the tortillas helps them hold up better to the toppings and prevents sogginess.
- ✓Ensure your eggs have runny yolks for the authentic Huevos Rancheros experience. If you prefer them more cooked, adjust the frying time accordingly.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Huevos Divorciados: Serve with two different salsas (e.g., a red salsa and a green salsa) on either side of the eggs.
- Add cooked chorizo or shredded chicken to the refried beans for added protein and flavor.
- Top with a dollop of sour cream or Mexican crema for extra richness.