Homemade ranchero sauce takes this huevos rancheros recipe to the next level of flavor!
Huevos Rancheros
Zach and I just got back from Mexico (all while practicing social distancing and being super smart – I promise). One of the best parts about this trip was all the huevos rancheros that we had. We are pretty familiar with the dish, but there was just something about the ranchero sauce that they were serving that I just couldn’t stop thinking about it. So delicious. This recipe is an ode to that ranchero sauce, and it is definitely the star of this dish. This recipe is your typical huevos rancheros recipe. Charred corn tortillas are topped with refried black beans and the perfect sunny-side up eggs. A quick, homemade ranchero sauce is spooned right on top, and avocado slices, crumbled cheese, and homemade pico de gallo takes it home. If you are looking for the perfect saturday breakfast or brunch (or dinner, or lunch, or snack…) recipe, look no further!
No really…how spicy is it? And can I tone down the heat?
I honestly don’t think this recipe is very spicy. With that being said, level of heat is all subjective. While I might find it not spicy, you might. I would start with the bare minimum (use a small jalapeno, or don’t add the seeds) and work up from there. It’s a lot easier to start with less and add more than vice versa. Yes, you can certainly tone down the heat without compromising on flavor.
Huevos Rancheros
Can I use flour tortillas instead?
Go for it! I just prefer corn tortillas unless the flour tortillas are homemade. Whatever floats your boat. Either one works well in this dish.
Where can I find queso fresco or cotija cheese?
While I definitely prefer locally-made farmer’s cheese like queso fresco or cotija cheese, sometimes this just isn’t possible. Store-bought cheese is normally found in the cheese aisle or near where they sell sour cream and cream cheese. If you are ever in doubt, just ask someone! Most grocers sell it, so if you haven’t found it, you probably just aren’t looking in the right spot. :)
I just can’t do sunny-side up eggs. Is there an alternative?
Oh yeah! Go to town! This Mexican breakfast dish is great with just about any style of eggs (except for maybe sweet meringue). You can do a simple fried egg, a scrambled egg, folded eggs, poached eggs…honestly whatever you prefer, go for it! A key to this dish is the fresh cilantro; the dry stuff will not give you the same flavor. Also, if you have the time to make fresh salsa, do it; it will elevate this dish to a new level.
Are you looking for more great breakfast recipes on Cooking and Beer? Well, we have a ton of them! Check out some of my favorite breakfast recipes!
Huevos Rancheros
Servings:
6 servingsNutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 medium tomatoes diced
- 1/2 cup chopped white onion
- 1 jalapeño pepper finely minced (remove seeds for less heat)
- 1/2 cup chopped cilantro plus extra for garnish
- juice from one lime
- salt and black pepper
- 1 14-oz can refried black beans
- 12 corn tortillas slightly charred on the stove top or warmed in the microwave (if desired)
- 12 large eggs
- 3 large avocados sliced
- 3/4 cup crumbled queso fresco or cotija cheese
- 2 cups ranchero sauce see recipe below
Ranchero Sauce
- 1/4 cup olive oil
- 1 small white onion diced
- 4 large tomatoes diced
- 1 jalapeño pepper chopped (seeds removed for less heat)
- 2 chipotles in adobo sauce chopped
- 1 tbsp tomato paste
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 cup water
- juice from two limes
- 1/2 cup cilantro
Instructions
- Begin by making the ranchero sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion, tomatoes, and jalapeño. Cook until just softened, about 5-6 minutes. Add the chipotles, tomato paste, garlic powder, salt, oregano, and paprika. Cook for about 10 more minutes, until things start to break down. Add the water. Let cook again for 5 minutes, or until most of the water is evaporated. Stir in the lime juice and cilantro. Remove from heat, and add the mixture to a high powered blender. Pulse 10 times for a chunkier sauce (my preference), or about 20 times for a thinner sauce. Set aside and keep warm until you are ready to serve.
- Now prepare the pico de gallo for the huevos. In a medium bowl, combine the tomatoes, onion, jalapeño, cilantro, and lime juice. Toss together and season to taste with salt and black pepper. Set aside while you prepare the rest of your ingredients.
- Heat the refried black beans on the stovetop over low to medium heat until just warmed through. Cook your eggs to your liking. We prefer sunny-side up huevos rancheros.
- Assemble your huevos rancheros by spreading refried black beans on corn tortillas. Top with eggs, ranchero sauce, pico de gallo, avocado, cheese, and extra cilantro if desired. Enjoy immediately!
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