Huevos Rancheros Recipe

Introduction

Huevos Rancheros is a vibrant Mexican breakfast featuring crispy tortillas topped with a flavorful tomato and chipotle salsa, fried eggs, and fresh garnishes. It’s a satisfying, colorful dish perfect for starting your day with bold flavors and a little heat. This recipe walks you through making the salsa from scratch and assembling a beautiful plate.

Ingredients

• 2 lbs Roma tomatoes (or vine-ripened tomatoes, cut into quarters)
• 1 – 3 canned chipotle chilies (to taste, they are spicy)
• 4 Tbsp olive oil (divided)
• 1 cup chopped yellow onion
• Salt and black pepper
• 1 Tbsp minced garlic (about 3 cloves)
• 2 tsp chili powder (1 tsp regular chili powder and 1 tsp ancho chili powder recommended)
• 1/4 cup chopped cilantro
• 8 (6-inch) corn tortillas
• 8 large eggs
• 1 large avocado, sliced
• Crumbled cotija cheese
• Prepared black beans, refried beans, or cooked chorizo

Instructions

1. Step 1: Place half of the tomatoes and all the chipotle peppers in a food processor. Pulse in 1-second bursts until finely chopped. Pour into a bowl and repeat with the remaining tomatoes, adding them to the same bowl.
2. Step 2: Heat 1 tablespoon of olive oil in a 12-inch non-stick skillet over medium heat. Add the chopped onion and sauté until tender, about 5 minutes. Stir in the minced garlic and chili powder, cooking another 30 seconds.
3. Step 3: Pour the tomato and chipotle mixture into the skillet with the onions. Bring to a simmer, then reduce heat to medium-low. Season with salt and pepper and let simmer until it thickens slightly, about 6 to 8 minutes. Stir in the chopped cilantro.
4. Step 4: Serve the salsa chunky or return it to the food processor and pulse briefly for a smoother texture. Set aside.
5. Step 5: Heat a clean 12-inch non-stick skillet over medium heat. Drizzle with 2 to 3 teaspoons of olive oil and cook 2 to 3 tortillas at a time, flipping occasionally until golden brown spots appear on both sides. Transfer to paper towels to drain and keep warm. Repeat with remaining tortillas.
6. Step 6: Return the skillet to medium heat, add 1 1/2 teaspoons olive oil or spray with cooking spray. Crack 4 eggs evenly spaced around the pan. Season with salt and pepper. Cook for 2 minutes, then cover with a lid and cook until whites are set but yolks remain runny, about 1 to 2 minutes longer. Optionally, add 1 tablespoon water before covering to help steam.
7. Step 7: Transfer cooked eggs to a plate, cover with foil to keep warm. Repeat cooking the remaining eggs with more oil as needed.
8. Step 8: To assemble, place one tortilla on a plate, spread a heaping spoonful of salsa over it, then top with one fried egg. Add sliced avocado, crumbled cotija cheese, and black beans or chorizo as desired. Serve immediately.

Tips & Variations

• Adjust the number of chipotle chilies to control the spice level to your liking.
• For extra creaminess, add a dollop of sour cream or Mexican crema on top.
• Try substituting corn tortillas with flour tortillas if preferred.
• Make this dish vegetarian by skipping the chorizo or using plant-based sausage.
• To save time, you can prepare the salsa a day ahead and refrigerate it to deepen the flavors.

Storage

Store leftover salsa in an airtight container in the refrigerator for up to 3 days. Cooked tortillas and eggs are best eaten fresh but can be refrigerated separately for 1 to 2 days. Reheat tortillas in a dry skillet and gently warm eggs in a pan or microwave, though texture may change. It’s best to assemble the dish fresh for optimal flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chili peppers instead of canned chipotle?

Yes, but canned chipotles provide a smoky flavor that is characteristic of this dish. If using fresh peppers, consider adding smoked paprika or a dash of liquid smoke to replicate that depth.

How do I make the eggs less runny?

Simply cook the eggs a little longer with the lid on to allow the yolks to firm up more. You can also crack the eggs into the skillet and flip them gently for over-easy or over-medium eggs if you prefer firmer yolks.

Huevos Rancheros Recipe

Print Recipe

★★★★★

4.9 from 150 reviews

Huevos Rancheros is a classic Mexican breakfast featuring fried eggs served on crispy corn tortillas, topped with a smoky and spicy tomato-chipotle salsa, avocado slices, cotija cheese, and your choice of beans or chorizo. This hearty dish combines fresh and vibrant flavors with a satisfying texture, making it a perfect meal to start your day.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Salsa

• 2 lbs Roma tomatoes (or vine-ripened tomatoes, cut into quarters)
• 1 – 3 canned chipotle chilies (to taste, they are spicy)
• 1 cup chopped yellow onion
• 1 Tbsp minced garlic (about 3 cloves)
• 2 tsp chili powder (1 tsp regular chili powder and 1 tsp ancho chili powder or your choice)
• 1/4 cup chopped cilantro
• Salt and black pepper to taste
• Approximately 4 Tbsp olive oil (divided)

Main

• 8 (6-inch) corn tortillas
• 8 large eggs
• 1 large avocado, sliced
• Crumbled cotija cheese
• Prepared black beans, refried beans, or cooked chorizo (as desired)

Instructions

1. Prepare the Tomato-Chipotle Salsa: Place half of the tomatoes and all the chipotle peppers into a food processor. Pulse in 1-second bursts until finely chopped. Transfer to a bowl and repeat with the remaining tomatoes; combine all in the same bowl.
2. Sauté the Aromatics: Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Stir in minced garlic and chili powder, cooking for an additional 30 seconds to release aromas.
3. Simmer the Salsa: Pour the tomato mixture into the skillet with the onions. Bring to a simmer, then reduce heat to medium-low. Season with salt and black pepper, and simmer until the salsa thickens slightly, about 6 to 8 minutes. Stir in fresh cilantro to finish.
4. Optional Salsa Texture: You may serve the salsa chunky as is, or return it to the food processor and pulse a few times to create a finer, more pureed consistency. Set aside.
5. Cook the Tortillas: Clean the skillet and heat over medium heat. Drizzle 2 to 3 teaspoons of olive oil, cooking 2 to 3 tortillas at a time. Cook each tortilla until golden brown spots appear on both sides, about 1 to 2 minutes per side. Transfer to paper towels stacked with folded paper towels in between to keep warm and drain excess oil. Repeat until all tortillas are done.
6. Fry the Eggs: Return the skillet to medium heat; coat with 1 1/2 teaspoons olive oil or spray with cooking spray evenly. Crack 4 eggs into the pan, spacing them evenly toward the edges. Season each egg with salt and pepper. Fry eggs for about 2 minutes, then cover the pan with a lid. Cook until the whites are set but yolks remain runny, about 1 to 2 minutes longer. For a steam effect, add 1 tablespoon of water before covering.
7. Finish Cooking Eggs: Transfer the cooked eggs to a plate and cover with foil to keep warm. Repeat frying process with the remaining 4 eggs, adding more oil as needed.
8. Assemble Huevos Rancheros: On each plate, place one tortilla, spread a heaping spoonful of the prepared salsa over it, and top with one fried egg. Garnish with sliced avocado, crumbled cotija cheese, and your choice of prepared black beans, refried beans, or cooked chorizo. Serve immediately for a delicious, hearty breakfast.

Notes

• Adjust chipotle chili quantity according to your preferred spice level.
• Using fresh Roma tomatoes enhances the flavor but canned can be substituted in a pinch.
• To keep tortillas warm and soft, stack them between folded paper towels after frying.
• Adding water before covering the eggs helps steam and cook whites evenly without overcooking yolks.
• You can substitute cotija cheese with feta if unavailable.
• For a vegan version, replace eggs with fried tofu and skip cheese.

Keywords: Huevos Rancheros, Mexican breakfast, fried eggs, chipotle salsa, corn tortillas, avocado, cotija cheese, black beans, traditional Mexican dish