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Best Huevos Rancheros Recipe

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3.9 from 9 reviews

A classic Mexican breakfast dish, Best Huevos Rancheros features crispy corn tortillas topped with creamy refried black beans, perfectly cooked eggs, and a vibrant homemade salsa. Garnished with avocado, cheese, and fresh cilantro, this flavorful and satisfying meal is ideal for brunch or any time you crave a hearty, comforting dish.

Ingredients

Salsa

  • ½ recipe homemade salsa or 1 2/3 cups store-bought salsa

Beans

  • 1 15 oz. can black beans, not drained
  • ¼ cup water
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon lime juice
  • 1/3 cup reserved salsa (uncooked)

Tortillas & Eggs

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

Toppings

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

Instructions

  1. Prep Ahead Note: Prepare homemade salsa if making from scratch. The salsa can be frozen for future use.
  2. Salsa: In a large nonstick skillet, combine the salsa (1 2/3 cups if store-bought) and gently simmer over medium heat for 5 minutes until slightly thickened. Adjust seasoning with salt, pepper, and optional chili seeds or cayenne for extra heat. Transfer salsa to a bowl, cover to keep warm, and do not clean the skillet as it will be used for eggs.
  3. Beans: In a large skillet, add 1/3 cup reserved uncooked salsa, black beans with liquid, ¼ cup water, salt, and pepper. Bring to a simmer over medium-high heat for 5 minutes until beans soften and liquid reduces, stirring occasionally. Remove from heat, stir in lime juice, then mash about ¾ of the beans with a potato masher until thick and creamy. Adjust thickness by simmering longer or adding water. Cover and keep warm.
  4. Tortillas: Heat 1 tablespoon vegetable oil in a 12-inch cast iron skillet over medium heat. Fry two tortillas at a time for about 20 seconds per side, until golden and crisp on edges but still pliable. Drain on paper towels. Repeat for remaining tortillas.
  5. Eggs: In the nonstick skillet used for salsa, heat 1 tablespoon olive oil over medium heat until shimmering. Crack eggs into separate bowls, then gently pour eggs into opposite sides of the skillet. Cook until whites are set and yolks reach desired doneness (about 2½ minutes for runny yolks). Remove eggs carefully onto a nonstick mat or parchment paper without covering to avoid overcooking.
  6. Assemble: Rewarm salsa and beans if needed. Spread refried beans over each tortilla, top with a cooked egg, and season with freshly cracked pepper. Add warm salsa and garnish with cotija cheese, cilantro, sliced avocado, pickled onions, sour cream, guacamole, and hot sauce as desired. Serve immediately and enjoy.

Notes

  • Use high-quality corn tortillas for best texture and flavor.
  • Do not cover eggs while resting to preserve runny yolks.
  • Homemade salsa can be prepared ahead and frozen for convenience.
  • If beans are too thick, add a splash of water; if too wet, simmer longer.
  • For a spicier dish, add cayenne pepper or chili seeds to the salsa.
  • Multiple skillets help streamline cooking, but you can reuse skillets by cleaning between uses.

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