Description
Mexican huevos rancheros sizzle with rustic charm, delivering a spicy breakfast adventure straight from traditional kitchens. Crispy tortillas cradle perfectly fried eggs and zesty salsa, promising a bold morning feast that will awaken your senses.
Ingredients
Scale
Protein:
- 4 large eggs
- 1 cup refried beans (black or pinto)
- ¼ cup crumbled cotija cheese (or feta)
Main Ingredients:
- 4 small corn tortillas
- 1 (14.5 ounces / 411 grams) can diced tomatoes (or 2 fresh tomatoes, chopped)
- ½ small onion, finely chopped
- 2 cloves garlic, minced
Seasonings and Garnishes:
- 1 tablespoon olive oil
- 1 tablespoon butter or oil (for frying eggs)
- 1 small jalapeno, diced (optional for heat)
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh cilantro, chopped
- 1 teaspoon lime juice
- ½ avocado, sliced
- Fresh cilantro and lime wedges for garnish
Instructions
- Craft the vibrant ranchero sauce by warming olive oil in a skillet over medium heat, then gently sauté finely chopped onions and minced garlic until they become translucent and fragrant.
- Introduce diced tomatoes, finely chopped jalapeño, ground cumin, smoky paprika, salt, and pepper to the aromatic base, allowing the mixture to simmer and reduce for 5-7 minutes until it thickens into a robust sauce.
- Remove the sauce from heat and enliven it with freshly chopped cilantro and a splash of zesty lime juice, creating a complex flavor profile.
- Prepare corn tortillas by heating a dry skillet and quickly toasting each side for approximately 30 seconds until they develop a light crispness and maintain a soft interior.
- Warm refried beans in a separate pan, ensuring they reach a smooth, spreadable consistency without becoming scorched.
- In another skillet, melt butter or heat oil over medium-low temperature, then carefully crack eggs and cook them sunny-side up, preserving a delicate, runny yolk.
- Assemble the dish by spreading a generous layer of warm refried beans across each crisp tortilla, then crown with a perfectly fried egg.
- Cascade the prepared ranchero sauce over the eggs, allowing it to gently pool around the edges of the tortilla.
- Enhance the presentation by sprinkling crumbled cotija cheese, arranging creamy avocado slices, and scattering additional fresh cilantro leaves.
- Serve immediately with wedges of lime, inviting diners to squeeze additional citrus over their huevos rancheros for a bright, tangy finish.
Notes
- Choose ripe, flavorful tomatoes for a more vibrant and rich ranchero sauce that adds depth to the dish.
- Adjust jalapeño quantity based on personal heat preference, removing seeds for milder flavor or adding extra for spice lovers.
- Swap corn tortillas with whole wheat or gluten-free options to accommodate different dietary needs without compromising taste.
- Use plant-based butter or olive oil and replace eggs with tofu scramble for a delicious vegan version of huevos rancheros that maintains authentic flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 170
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 5 mg