Description
Huevos Rancheros is a classic Mexican breakfast featuring crispy fried corn tortillas topped with warm refried beans, sunny-side up eggs, and flavorful ranchero sauce. This hearty dish is garnished with crumbled queso fresco, creamy avocado slices, fresh cilantro, and red onion, served with lime wedges for a burst of citrus.
Ingredients
Scale
Main Ingredients
- 4 corn tortillas
- 4 large eggs
- 1 tablespoon vegetable oil
- 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 Homemade Ranchero Sauce (Optional)
- Sautéed onions
- Garlic
- Diced tomatoes
- Jalapeños
- Cumin
- Chili powder
Instructions
- Fry Corn 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 on paper towels and keep warm.
- Cook Eggs: In the same skillet, fry the eggs to your desired doneness—sunny-side up is traditional. Season with salt and black pepper.
- Assemble Huevos Rancheros: Spread a spoonful of warm refried beans onto each tortilla. Top with a fried egg, then spoon warm ranchero sauce over the top.
- Garnish and Serve: Sprinkle crumbled queso fresco, place avocado slices, diced red onion, and chopped cilantro on top. Serve immediately with lime wedges on the side.
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, add cooked chorizo or black beans to the sauce or refried beans.
- Use fresh corn tortillas for the best flavor and texture.
- Adjust seasoning and spiciness of the ranchero sauce according to your taste.
