Huevos Rancheros is a classic Mexican breakfast with bold flavors, bringing a satisfying and traditional start to your day.
When you think of Mexican food in the morning, you probably think of Breakfast Burritos. Huevos Rancheros is another traditional option that’s just as delicious.
Sabrina’s Huevos Rancheros Recipe
This simple, classic recipe for Huevos Rancheros stays true to the original ranch-style egg breakfast from Mexico. The homemade hot sauce in this dish is what rounds out the skillet fried beans, with extra for you to top your meal with. While this recipe uses few ingredients, they’re hearty and nutritionally dense to keep you satisfied until lunchtime. If you have leftover Chicken Carnitas or Beef Barbacoa from the night before, this can be a great addition. If you’re intimidated with cooking the perfect egg, read my easy tips underneath the recipe card.
Recipe Card
Ingredients
Huevos Rancheros:
- 6 corn tortillas
- 1/3 tablespoons vegetable oil , divided
- 2 vine tomatoes , chopped
- 1/4 cup hot sauce , recipe below
- 2 cups canned black beans , drained and rinsed well
- 6 large eggs
- 1/2 cup cotija cheese , crumbled
- 1 avocado , thinly sliced
- hot sauce , for garnish
Hot Sauce:
- 24 fresno chili peppers , or any other red spicy pepper you have
- 3 cloves garlic
- 1 3/4 cups white vinegar
- 1 teaspoon salt
Instructions
Hot Sauce:
- Cut the peppers in half – if you would like it it spicier you can leave in the membrane and seeds, for a milder hot sauce remove them.
- Add the peppers to a saucepan with the garlic, white vinegar and salt.
- Bring to a boil, cover, and reduce the heat to medium low and let simmer for 12-15 minutes.
- Let cool for 15 minutes away from the heat.
- Add to a blender and blend for 2 full minutes until smooth.
Huevos Rancheros:
- To a large skillet add 2 tablespoon of vegetable oil on medium-high heat and cook the tortillas for 30 seconds on each side to slightly crisp them up then remove them and set them aside.
- Add the tomatoes, hot sauce and black beans to your skillet with 1 tablespoon of vegetable oil and cook on medium-high heat for 1 minute, then mash the mixture together with a fork or potato masher until just chunky.
- Remove the mixture from the pan, wipe clean.
- Add the remaining vegetable oil to your pan, turn down to medium low heat, and fry the eggs sunny side up (or to your desired doneness).
- To assemble place one of your tortillas on a plate, spread with black bean mixture, top with fried egg, cotilla cheese, avocado and additional hot sauce.
Nutrition
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Chef’s Note
Cooking perfect eggs is easier than you think. I heat the oil until it’s warm and shimmering over medium low heat. Add your eggs, and cook until the whites are set, about 2 to 3 minutes. Once set, transfer to a plate or flip them for over easy eggs and cook 1 minute more. You can also cook them a little longer, either before or after flipping to further set the yolks.
Table of contents
Can this be made ahead of time?
This is best served fresh, but you can make the hot sauce, and bean and tomato mixture ahead of time. The hot sauce can be safe to use for up to 3 months if stored in the refrigerator, while the beans and tomatoes will keep for 3-4 days.
How to Store Huevos Rancheros
- Serve: Serve immediately, and don’t let it sit out for more than 2 hours.
- Store: If you have leftovers, separate the fried tortilla from the rest of the ingredients to keep it from getting soggy. Because of the eggs, it will keep for 2-3 days.
- Freeze: The texture will change, so it is not recommended to freeze this recipe.
Variations
- Huevos Divorciados: Another traditional way to make this dish is to serve it with two sauces. Cook half your bean mixture in red picante sauce, and the other half with salsa verde in a separate pan. Serve both bean mixtures on one tortilla.
- Salsas: Instead of homemade hot sauce, you can use other kinds of salsas to cook the beans. Try salsa roja, verde, ranchera, or chipotle. You could also use Taco Sauce or your favorite Enchilada Sauce.
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