Huevos Rancheros Recipe

Mexican · Main course · 25 min total

A classic Mexican breakfast featuring fried eggs on lightly fried corn tortillas, smothered in a spicy tomato-chile sauce and topped with creamy refried beans, cheese, and fresh garnishes.

Ingredients

• 2 tablespoons vegetable oil
• 4 corn tortillas
• 4 large eggs
• 1 cup refried beans, warmed
• 1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
• 2 tablespoons chopped fresh cilantro
• 1/2 cup salsa roja (red sauce) or store-bought enchilada sauce
• 1/2 avocado, sliced
• Salt to taste

Instructions

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Fry tortillas one at a time until lightly golden and pliable, about 30 seconds per side. Drain on paper towels. Set aside.
2. In the same skillet, add remaining 1 tablespoon oil. Crack eggs into the skillet and fry to desired doneness (sunny-side up or over easy). Season with salt.
3. Place two tortillas on each plate. Spread a layer of warm refried beans on each tortilla.
4. Top each tortilla with a fried egg. Spoon salsa roja over the eggs.
5. Sprinkle with cheese and cilantro. Garnish with avocado slices. Serve immediately.

Tips

• For a spicier sauce, add a minced chipotle pepper in adobo to the salsa.
• Serve with a side of Mexican rice or fresh fruit for a complete meal.
• To make ahead, prepare sauce and beans; reheat and assemble just before serving.

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