Description
Huevos Rancheros is a classic Mexican breakfast featuring lightly fried corn tortillas topped with refried beans, sunny-side up eggs, and warm ranchero sauce. Garnished with crumbled queso fresco, fresh avocado slices, red onion, and cilantro, this hearty and flavorful dish is perfect for a satisfying morning meal.
Ingredients
Scale
For the Base and Toppings
- 4 corn tortillas
- 4 large eggs
- 1 cup refried beans (warmed)
- 1 cup ranchero sauce (see notes or use store-bought)
- ½ cup crumbled queso fresco
- 1 avocado, sliced
- ¼ cup chopped fresh cilantro
- ¼ cup diced red onion
- Salt and black pepper to taste
- Lime wedges for serving
For Cooking
- 1 tablespoon vegetable oil
Instructions
- Prepare the tortillas: Heat the vegetable oil in a skillet over medium heat. Lightly fry the corn tortillas one at a time until just golden and slightly crisp, about 30 seconds per side. Drain them on paper towels and keep warm to maintain their crispness.
- Cook the eggs: In the same skillet, fry the eggs to your desired doneness—sunny-side up is traditional for huevos rancheros. Season the eggs with salt and black pepper while cooking.
- Assemble the dish: Spread a spoonful of warm refried beans evenly onto each tortilla. Place a fried egg on top of the beans. Then spoon the warm ranchero sauce over each egg generously.
- Add garnishes: Sprinkle crumbled queso fresco over the assembled tortillas. Add slices of fresh avocado, diced red onion, and chopped cilantro on top to enhance flavor and texture.
- Serve: Serve immediately with lime wedges on the side for squeezing over the dish to add a burst of fresh acidity.
Notes
- To make ranchero sauce from scratch, simmer sautéed onions, garlic, diced tomatoes, jalapeños, cumin, and chili powder for 10–15 minutes, then blend until smooth.
- For a heartier version, you can add chorizo or black beans to the dish.
- Use fresh corn tortillas for best results to achieve the authentic texture and flavor.
- Adjust the spiciness of the ranchero sauce to your preference by controlling the amount of jalapeños or chili powder.
