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Best Huevos Rancheros Recipe

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3.9 from 15 reviews

This Best Huevos Rancheros recipe offers a classic Mexican breakfast featuring crispy corn tortillas topped with creamy refried black beans, perfectly cooked eggs, and homemade salsa. Enhanced with fresh avocado, tangy cotija cheese, and a splash of lime, this flavorful dish is a hearty and satisfying start to your day.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Mexican

Ingredients

Salsa and Beans

  • ½ recipe homemade salsa (about 2 cups)
  • 1 15 oz. can black beans, not drained
  • ¼ cup water
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 teaspoon lime juice
  • Salt and pepper, to taste
  • Olive oil, for cooking

Tortillas and Eggs

  • 4 quality corn tortillas (such as La Tortilla Factory)
  • 2 tablespoons olive oil, divided
  • 4 eggs
  • 1 tablespoon vegetable oil

Toppings

  • Sliced avocado
  • Guacamole
  • Sour cream
  • Crumbled Cotija, queso fresco, or feta cheese
  • Cilantro, chopped
  • Pickled red onions
  • Hot sauce

Instructions

  1. Prep Ahead Note: Prepare all ingredients in advance and have 3 skillets ready: one nonstick for salsa and eggs, one large for beans, and one cast iron for tortillas.
  2. Prepare Salsa: Make homemade salsa as per recipe directions or use store-bought. Reserve 1/3 cup salsa for beans and put remaining 1⅔ cups into a nonstick skillet, simmer gently for 5 minutes until thick enough. Season with salt, pepper, and optional heat. Transfer to a bowl and keep covered to stay warm.
  3. Cook Beans: In a large skillet, combine reserved 1/3 cup salsa, black beans with liquid, water, salt, and pepper. Simmer over medium-high heat for 5 minutes until beans soften and liquid mostly absorbs. Remove from heat, stir in lime juice, and mash about 75% of beans until thick and creamy. Adjust consistency if needed and cover to keep warm.
  4. Cook Tortillas: Heat vegetable oil in a 12-inch cast iron skillet over medium heat. Fry two tortillas at a time until golden and crisp on edges but still pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
  5. Cook Eggs: Heat 1 tablespoon olive oil in the nonstick skillet used for salsa over medium heat until shimmering. Crack two eggs into separate bowls, then gently pour into skillet on opposite sides. Cook eggs until whites set and yolks reach desired doneness (around 2½ minutes for runny yolks). Transfer eggs carefully to a nonstick mat or parchment paper; do not cover to avoid steaming yolks. Repeat for remaining eggs.
  6. Assemble Huevos Rancheros: Rewarm salsa and beans if necessary. Spread a generous layer of refried beans over each tortilla, top each with a cooked egg, sprinkle with freshly cracked pepper, and spoon warm salsa on top. Garnish with cotija cheese, cilantro, sliced avocado, pickled onions, guacamole, sour cream, and hot sauce as desired. Serve immediately and enjoy!

Notes

  • Using a cast iron skillet for tortillas helps achieve a crispy yet pliable texture.
  • Reserve some salsa before cooking to add flavor and moisture to the beans.
  • Do not cover eggs after cooking to maintain runny yolks.
  • If using store-bought salsa, adjust seasoning to avoid blandness.
  • Use fresh lime juice to brighten the beans for authentic flavor.
  • Can adjust heat level with cayenne or chili seeds as preferred.
  • Leftovers can be refrigerated and reheated gently.

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