There’s nothing quite like waking up on a Sunday morning to the aroma of huevos rancheros wafting through the air. It’s a true Mexican breakfast delight: lightly fried corn tortillas topped with fried beans and perfectly cooked, runny eggs, all smothered in homemade ranchero sauce. This recipe is sure to wow your taste buds and become a staple on your breakfast table.
Today, I’m thrilled to share with you how to prepare this authentic huevos rancheros recipe. It’s easy to make and incredibly flavorful, destined to become a favorite at your breakfast table.
Why are they called Huevos Rancheros?
Huevos rancheros is among the most beloved Mexican recipes. It’s a humble dish with complex and delicious flavors, and its presentation is truly impressive. The name translates to “rancher’s eggs,” as it was originally consumed by ranch workers after a long morning of labor.
While huevos rancheros is a popular Mexican recipe, it can now be found in many restaurants across America, served with endless variations of salsas and toppings.
How to Prepare Huevos Rancheros
Huevos rancheros is a gem of Mexican breakfast cuisine: lightly fried corn tortillas are topped with fried beans and perfectly cooked, runny eggs, then smothered in homemade ranchero sauce. Read on for the exact recipe!
Ingredients
For the salsa:
- 4 Roma tomatoes, or 2 large tomatoes
- 1/2 medium white onion
- 1 serrano pepper
- 1 garlic clove
- 60 ml of water (1/4 cup), plus more if needed
- 2 teaspoons of salt, plus more if needed
- 1 teaspoon of freshly ground black pepper
- 3 tablespoons of vegetable oil
For the tostadas:
- 60 ml of vegetable oil (1/4 cup)
- 4 standard-size corn tortillas
To assemble:
- 4 large eggs
- 1 cup of fried beans (canned or homemade)
- Fresh cilantro sprigs, for garnish (optional)
Preparation
Prepare the salsa:
- Roughly chop 4 Roma tomatoes or 2 large tomatoes, 1/2 medium white onion, and 1 serrano pepper (remove seeds and membranes for a milder sauce). Place them in a blender or food processor fitted with a blade.
- Add 1 garlic clove, 60 ml of water, 2 teaspoons of salt, and 1 teaspoon of black pepper.
- Blend until you get a coarse mixture, adding more water if needed.
- Taste and season with more salt if necessary.
Cook the salsa:
- Heat 3 tablespoons of vegetable oil in a small saucepan over medium-high heat until shimmering.
- Add the salsa and fry, stirring occasionally, for 3 minutes.
- Reduce the heat and simmer, stirring occasionally, until the sauce darkens, about 5 minutes.
- Reduce the heat to low and keep warm until ready to assemble.
Fry the tortillas:
- Heat 60 ml of vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
- Lightly fry 4 corn tortillas: add 2 tortillas at a time and fry until lightly browned and crispy but still pliable, 1 to 2 minutes per side.
- Transfer to a plate lined with paper towels and repeat with the remaining tortillas.
- Remove any tortilla crumbs from the skillet using a slotted spoon.
Fry the eggs:
- Reduce the heat to medium.
- Carefully crack 4 large eggs into the skillet and season with kosher salt.
- Fry until cooked to your desired degree of doneness, 2 to 4 minutes for runny yolks. Meanwhile, warm the beans.
Warm the fried beans:
- Place 1 cup of fried beans in a microwave-safe bowl.
- Microwave in 20-second intervals on high power, stirring after each interval, until heated through, about 60 seconds total. (You can also warm them on the stove over low heat).
Assemble the huevos rancheros:
- Divide the warm fried beans among the tostadas.
- Place 2 tostadas on each plate, then top each tostada with a fried egg.
- Pour the warm sauce over the eggs and garnish with cilantro if desired. You can also add some diced avocado if you like.
Huevos rancheros is a quintessential Mexican breakfast dish that satisfies both the palate and the soul. With this simple yet flavorful recipe, you can bring the vibrant flavors of Mexico to your breakfast table. So why not spice up your mornings with a plate of homemade huevos rancheros? ¡Buen provecho!
