Huevos Rancheros
Huevos Rancheros
A hearty ranch-style breakfast of fried eggs served on lightly fried corn tortillas, smothered in a warm, smoky ranchero sauce made from tomatoes, chiles, and onion. Accompanied by refried beans and a sprinkle of queso fresco.
Ingredients
- 4 pieces corn tortillas
- 4 pieces eggs
- 4 pieces Roma tomatoes
- 1 piece serrano chile
- 0.25 piece white onion
- 1 piece garlic clove
- 3 tbsp vegetable oil
- 0.5 tsp salt
- 1 cup refried beans
- 0.25 cup queso fresco🔄 Swap available
- 2 tbsp fresh cilantro
Instructions
- 1
Roast tomatoes, serrano chile, onion, and garlic in a dry skillet or under the broiler until charred and softened, about 5 minutes.
- 2
Blend the charred vegetables with salt until you have a chunky sauce. Pour into a saucepan and simmer for 5 minutes.
- 3
In a skillet, heat a thin layer of oil and fry tortillas for about 15 seconds per side until slightly crispy but still pliable. Drain on paper towels.
- 4
In the same skillet, fry eggs sunny-side up or to your preference.
- 5
Warm the refried beans in a small saucepan or microwave.
- 6
Place two tortillas on each plate, spread with a spoonful of refried beans, top each with a fried egg, and spoon warm ranchero sauce over everything. Sprinkle with crumbled queso fresco and cilantro.
Chef's Tips
The secret is charring the tomatoes well — it creates a smoky, sweet base for the sauce. For extra heat, leave the seeds in the serrano chile.
