Huevos rancheros is a staple in many Mexican households, and it's a great way to start your day with a burst of flavor and protein. The best part is that you can make your own ranchero sauce using fresh ingredients, and customize it to your liking. The result is a hearty and satisfying meal that will keep you energized for hours.
If you want to make your morning easier, you can also make the sauce ahead of time and reheat it later, or freeze it for future use. It's a great dish to make for a crowd, or for yourself when you need a quick and easy breakfast. Ready to try it? Let's get started!
Customizing this Dish
- For a healthier version, try toasting the tortillas in the oven instead of frying them to reduce the oil and using reduced fat refried beans
- You can use any kind of cheese you like, such as cheddar, Monterey jack, or cotija. You can also skip the cheese if you are vegan or lactose-intolerant.
- You can adjust the spiciness of the ranchero sauce by adding more or less jalapeños, or using a different kind of pepper, such as serrano, habanero, or chipotle. You can also add some chili powder or cayenne pepper for extra heat.
- You can add some other vegetables to the ranchero sauce, such as bell peppers, corn, zucchini, or mushrooms. You can also add some meat, such as bacon, ham, sausage, or chorizo, if you want to make it more filling.
Storing & Reheating Leftovers
The assembled dish is best served fresh, but if you have leftover sauce and beans, you can store those separately in the fridge for up to 4 days, then just fry the tortillas and eggs and assemble them when you’re ready to dig into those leftovers.
You can also freeze the ranchero sauce for up to 3 months. To reheat, simply thaw it in the microwave or on the stovetop, and bring it to a boil.
Huevos Rancheros
- Blender or food processor
For the Sauce:
- 4 medium tomatoes, cored and quartered
- 1 jalapeño pepper, stemmed and halved (remove seeds for less heat)
- 1/4 onion, peeled and cut into wedges
- 2 cloves garlic, peeled
- 2 tablespoons vegetable oil, divided
- Salt and pepper, to taste
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- ¼ tsp smoked paprika
- 1/4 cup vegetable broth
To Assemble:
- 1 (16-ounce) can refried beans
- 4 corn tortillas
- 4 eggs
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco
- 1 sliced avocado
- Preheat oven to 425°F and line a baking sheet with parchment paper. Arrange the tomatoes, jalapeño, onion, and garlic on the prepared sheet. Drizzle with 1 tablespoon of oil and season with salt and pepper. Roast for 20 - 25 minutes, or until the vegetables are soft and charred in spots.
- Transfer the roasted vegetables and any juices to a blender or food processor. Add the cumin, oregano, paprika, and broth. Blend until smooth, but still slightly chunky. Taste and adjust seasoning as needed. Set aside.
- In a small saucepan over medium heat, warm the refried beans, stirring occasionally, until heated through. You can add some water or broth to thin them out if they are too thick. Keep warm over low heat.
- In a medium skillet over medium-high heat, heat the remaining 1 tablespoon of oil. Fry the tortillas, one at a time, for about 10 seconds per side, or until soft and pliable. Transfer to a plate and keep warm.
- In the same skillet, crack the eggs into the hot pan one at a time, leaving plenty of room between them. Cook the egg until the white is set and the yolk is done to your liking. Remove the pan from the heat and season the eggs with salt and pepper.
- To serve, place a tortilla on each plate. Spoon some refried beans over the tortilla, then top with an egg. Pour some ranchero sauce over the egg, and sprinkle with cilantro, cheese, and sliced avocado.
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