Print

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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/huevos-rancheros-recipe/