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    Home » Most Recent

    Huevos Rancheros

    August 15, 2018 By Patrick 15 Comments

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    We're going to use the flavorbomb refried beans from last week to whip up a batch of Huevos Rancheros.

    And even though the chipotle-infused beans are deserving of their lofty status, it's actually the homemade Salsa that will keep you coming back to these Huevos Rancheros.

    If you have some homemade Salsa on hand then you don't need much else for an authentic batch of Huevos Rancheros. We're adding some freshly made refried beans to this batch -- so good! mexicanplease.com

    How To Make Huevos Rancheros

    So if you're not familiar with the Tomato Jalapeno Salsa then maybe it's time to give it a try!

    It's the world's easiest Salsa and you get massive return for very little effort.

    Ranchera Sauce Recipe and Ingredients mexicanplease.com

    We'll start by roasting three tomatoes in the oven at 400F.  They'll need about 20-25 minutes to fully roast.

    'Come and Get It' Huevos Rancheros Skillet mexicanplease.com

    I usually de-stem them knowing that any leftover juices in the pan will go into the blender.   And don't forget that you've got options on how to roast them, the key is applying sustained heat to them.

    Into the blender they go along with:

    1/2 onion
    1 garlic clove
    1/2 jalapeno

    Give it a whirl and taste for heat and seasoning.  You can add the other half of the jalapeno if you want more heat, and if your tomatoes were struggling you might need a pinch of salt.

    You're definitely going to want the Salsa to be warm when you goop it over your Huevos.  With freshly roasted tomatoes it will be warm out of the blender, but you can also give it a quick simmer over medium heat if necessary.

    If you have some homemade Salsa on hand then you don't need much else for an authentic batch of Huevos Rancheros. We're adding some freshly made refried beans to this batch -- so good! mexicanplease.com

    This quick simmer (10 minutes or so) will also liven up any struggling Salsa, so it's a good trick to keep in mind if you're using out-of-season tomatoes.  The heat will sweeten them up and concentrate the flavors.

    You'll definitely want to warm up the tortillas before serving and you've got a few options on how to get there.

    The old school method is cooking the tortilla in a thin layer of oil for 15-30 seconds per side.

    If you have some homemade Salsa on hand then you don't need much else for an authentic batch of Huevos Rancheros. We're adding some freshly made refried beans to this batch -- so good! mexicanplease.com

    I use a kitchen thermometer to get the oil up to 360F before frying them, but you can always test the oil by plopping a piece of tortilla in it -- if it bubbles furiously then it's probably ready to go.  Somewhere between medium and medium-high on my stove keeps the oil at the right temp for frying.

    The other extreme is simply warming up the tortillas in the oven or microwave.  You can wrap them in foil and put them in the oven for a few minutes, or if you want to nuke them simply cover them with a damp paper towel and put them in the microwave for 60 seconds or so.

    The middle ground, which I probably use the most often, is cooking the tortilla in some oil to both crisp it up and warm up the beans at the same time.

    If you have some homemade Salsa on hand then you don't need much else for an authentic batch of Huevos Rancheros. We're adding some freshly made refried beans to this batch -- so good! mexicanplease.com

    Add a dollop of oil to a saute pan over medium heat.  Add the corn tortillas along with a layer of refried beans and some cheese (optional).  Let these cook until the cheese is melted and the tortillas crisp up.  Take a peek at the underside of the tortillas; once you've got heavy brown spots forming they're ready to go.

    Traditional Huevos Rancheros are served sunny-side up but you can cook your eggs as you see fit because you've already got the secret weapon on hand (the Salsa!).

    Then it's just a matter of placing your eggs over the crispy tortillas and gooping your Salsa all over them.

    If you have some homemade Salsa on hand then you don't need much else for an authentic batch of Huevos Rancheros. We're adding some freshly made refried beans to this batch -- so good! mexicanplease.com

    Cotija cheese and freshly chopped cilantro are optional garnishes to keep in mind.

    And I like a bit of acidity to top off these Huevos Rancheros, with Valentina and lime juice both being good options.

    If you have some homemade Salsa on hand then you don't need much else for an authentic batch of Huevos Rancheros. We're adding some freshly made refried beans to this batch -- so good! mexicanplease.com

    I think most brunch spots tend to overcomplicate Huevos Rancheros, so it's worth keeping this simple option in mind the next time you're searching for a new breakfast dish.  Once you get the Salsa to your liking then everything else falls in place quite easily -- maybe it's time to give them a try!

    Feel free to use the comments section below if you have any questions about them.

    Buen Provecho.

     

    If you have some homemade Salsa on hand then you don't need much else for an authentic batch of Huevos Rancheros. We're adding some freshly made refried beans to this batch -- so good! mexicanplease.com

    Huevos Rancheros

    If you have some homemade Salsa on hand then you don't need much else for an authentic batch of Huevos Rancheros. We're adding some chipotle-infused refried beans to this batch -- so good! 
    4.50 from 10 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 2
    Calories: 509kcal
    Author: Mexican Please

    Ingredients

    • 1 cup refried beans
    • 4-5 eggs
    • 4-5 corn tortillas
    • oil
    • Jack cheese (optional)
    • cilantro (optional)
    • Cotija cheese (optional)

    For the Tomato Jalapeno Salsa:

    • 3 plum tomatoes
    • 1/2 onion
    • 1/2 jalapeno
    • 1 garlic clove
    • salt to taste

    Instructions

    • To make the Tomato Jalapeno Salsa, start by rinsing and de-stemming the tomatoes.  Roast them in a 400F oven for 20-25 minutes.  Add the roasted tomatoes to a blender along with 1/2 onion, 1 peeled garlic clove, and 1/2 jalapeno.  Combine well and taste for seasoning and heat, adding salt and more jalapeno if necessary.
    • For this batch I sauteed each tortilla in a dollop of oil over medium heat, adding the beans and cheese to the tortilla in the pan.   This will crisp up the tortilla and also heat up the beans at the same time. 
    • For sunny side up eggs, heat up 1-2 tablespoons of oil in a saute pan.  Crack the eggs into the pan and cook until the top of the eggs are set.  You can cover with a lid or some foil to ensure the tops are cooking.
    • Each tortilla gets a layer of refried beans, cheese (optional), 1-2 eggs, and plenty of the Tomato Jalapeno Salsa.  Optional garnishes include cilantro, Cotija cheese, hot sauce, and lime juice.

    Notes

    You've got options on how to warm up the tortillas.  For this batch I crisped the tortillas in a dollop of oil and added layers of beans and cheese while the tortillas were cooking in the pan.  You could also simply warm up the tortillas in the oven for a few minutes, or you can fry the tortillas in a thin layer of oil for 15-30 seconds per side.
     
    These Huevos Rancheros taste best when the Salsa is warm.  If you roast the tomatoes then the Salsa will be warm out of the blender, but you can also simmer it over mediumish heat to warm it up.   Simmering the Salsa can also improve the flavor quite a bit if using out-of-season tomatoes.  
     
    I used these refried beans for this batch. 
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

     

    We also just put up a recipe for some Huevos Divorciados served over chorizo and spicy potatoes.

    This classic Mexican breakfast dish is served with two freshly made Salsas -- yes, two! I use a bottom layer of potatoes and chorizo, but corn tortillas are also a good option. mexicanplease.com

     

    Or maybe you prefer Chilaquiles instead?

    chilaquiles served with egg on a plate

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    Reader Interactions

    Comments

    1. Tony Gunther

      August 30, 2022 at 4:16 pm

      Living in New Mexico, I've had this several times and yes, it's awesome, but being back being in the midwest, the main Ingredient isn't available..Green Chili from Hatch N.M..it is the best.So that said, you can order it on Amazon. It's called 505 Green Chilli from Hatch N.M. Its medium in hotness. This will make it the best. If you have too use 1/2 of a jalapeno..keeping the seeds makes it hotter. Good Luck...its awesome

      Reply
    2. Jana

      January 11, 2020 at 6:11 am

      5 stars
      Made it for the first time this morning and it was really good! Making it again soon!

      Reply
      • Patrick

        January 13, 2020 at 2:29 pm

        Thanks Jana!

        Reply
    3. Douglas

      March 11, 2019 at 2:57 pm

      4 stars
      I roast the jalapeno pepper with the tomato and saute the onion in corn or canola oil. I don't want crunchy with my eggs because it feels like egg shell. Additionally, I'll remove the jalapeno seeds, but double-up on the jalapeno. I get the heat and the flavor without too much heat. To smooth it out further, I put it in my crockpot and slow cook it until everything is soft. If I'm serving my salsa with chips, I may mix with store-bought salsa. I like to make it ahead of time so if I'm in the mood for Huevos Rancheros, it only takes a few minutes. There are lots of variations to making salsa, but roasting the jalapeno pepper is essential to them all. If I'm in a hurry, I use canned diced tomatoes. But I still roast the jalapeno and maybe even the onion and garlic.

      Reply
    4. Ray

      January 18, 2019 at 2:16 am

      My nana always fried the tortilla hard like a tostada so u can pick it up with u hands and when u bite the egg I used to make a lil pocket in my frijoles so I could drizzle the yoke in the center... Soft tortilla under the huevo... Is a no no .. try it I bet ul like it

      Reply
    5. Mike from Chili Pepper Madness

      August 24, 2018 at 1:51 pm

      5 stars
      Yes, huevos ranchers are a total favorite of mine. I second George - I'll make it extra spicy! Looks delicious.

      Reply
    6. Jeff the Chef

      August 22, 2018 at 7:19 am

      I haven't had Huevos Rancheros in forever. Thanks for the inspiration!

      Reply
      • Patrick

        August 27, 2018 at 6:28 pm

        Thanks Jeff!

        Reply
    7. Calli

      August 22, 2018 at 4:59 am

      Poaching the eggs in the salsa is a great way to both warm the salsa and cook the eggs. It has become one of my favorite ways to cook eggs.

      Reply
      • Patrick

        August 27, 2018 at 6:31 pm

        Yum! We do this in our Huevos Ahogados and usually add a bit of stock so there's enough liquid to poach them. Thanks for the tip!

        Reply
    8. lvneonguy

      August 17, 2018 at 2:51 pm

      5 stars
      The only other thing one needs for a perfect Sunday Brunch is a nice Bloody Mary at the beach inSan Diego.

      Reply
      • Patrick

        August 17, 2018 at 8:03 pm

        Ha yes that would be a good final garnish.

        Reply
        • lvneonguy

          August 18, 2018 at 5:17 pm

          Then the Charger Cheerleaders showed up to provide a bit of heat. A perfect final garnish indeed.

          Reply
    9. George

      August 16, 2018 at 4:32 pm

      5 stars
      This recipe is almost just like my huevos rancheros recipe, except that I prefer mine extra spicy by using a whole Serrano chili instead of the jalapeno. I also pour the salsa from the blender into a saucepan with a tablespoon or so of hot corn oil in it, gets it sizzling then turn down the heat to simmer without stirring, keeps it from spraying sauce all over. As you said, the sauce is the key to this recipe.

      Reply
      • Patrick

        August 16, 2018 at 8:29 pm

        Thanks George! Yeah I've become a huge fan of simmering the salsa before gooping it on the Huevos Rancheros. Cheers.

        Reply

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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