What is Huevos Rancheros? Huevos is Spanish for eggs, and Rancheros is Spanish for Ranchers or farmers. So, Huevos Rancheros is Ranchers or Farmers eggs. Essentially, it's the Mexican version of a full English Breakfast but with a lot more flavour and without making you feel like you just ate a brick.
The main ingredients are a tortilla, egg, beans, salsa, avocado, cheese, cilantro and hot sauce. There is no one recipe for huevos rancheros, and so I don't know if you'd call mine traditional or not. Probably not. But whether it is or isn't, one thing is certain. It is super delicious, and I'm excited for you to try it.
I first had huevos rancheros at a little roadside place in Mexico about fifteen years ago, and it was one of those meals that just rewired my brain. Before that, breakfast for me was scrambled eggs and toast, maybe some bacon if I was feeling fancy. But this plate of food, with its crispy tortilla and runny egg and bright salsa, made me realize breakfast could be something you actually look forward to. I've been chasing that experience ever since, and this recipe is the closest I've come to recreating it at home.
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What Makes Authentic Huevos Rancheros
If you've only had huevos rancheros at a brunch spot in North America, there's a good chance what you were served was more of a Tex-Mex interpretation than the real thing. And look, Tex-Mex huevos rancheros can be delicious. But traditional huevos rancheros from central Mexico is actually a pretty simple dish -- it's a lightly fried corn tortilla topped with eggs and a warm, slightly spicy tomato-chile salsa. That's it. No mountains of cheese, no sour cream, no guacamole piled on top. The beauty of the original is in its restraint.
The dish originated as a hearty breakfast for ranchers and farm workers who needed fuel for a long day of physical labour. It was meant to be filling without being fussy. Over time, of course, every family and every region put their own spin on it. Some add beans on the side, some on the tortilla. Some use a red salsa, some use green.
My version leans a bit more toward the loaded side of things because, well, I like toppings. But the heart of the dish is still that combination of a crispy tortilla, a perfectly cooked egg, and a flavourful salsa. If you get those three things right, everything else is just a bonus.
Huevos Rancheros Ingredients
The ingredients for my Huevos Rancheros are:
- Tortilla (10 to 12 inches) -- I used the PC Gluten-Free White Tortillas
- Refried beans -- you can find my refried bean recipe here
- Pico de Gallo -- you can find my Pico de Gallo recipe here
- Pepper jack cheese
- Pickled jalapeno rings
- Hot sauce such as Cholula
- Cilantro leaves
- Avocado
- Egg
This is the kind of dish you can make with almost anything. You may substitute the refried beans for mashed sweet potato or switch the Pico de Gallo for a store-bought salsa. You can add sour cream or plain yogurt if you'd like as well. The sky is the limit. The key ingredients are a tortilla and an egg, served open-faced.
When it comes to the salsa, you have options. Pico de Gallo is what I use here because I love the fresh, chunky texture against the creamy egg and beans. But a cooked ranchero sauce, which is basically tomatoes simmered with chiles, onion, and garlic, is more traditional and absolutely delicious if you have the time.
A good store-bought salsa works in a pinch too. I won't judge you. The point is that you want something with acidity and a bit of heat to cut through the richness of the egg and cheese. If you're feeling adventurous, try a salsa verde made with tomatillos. It adds a bright, tangy flavour that works beautifully with the fried tortilla.
Frying The Tortilla
The first step to making Huevos Rancheros is to fry the tortilla. Alternatively, you can bake or grill the tortilla. The point is that you want it to be a bit crispy. Get a skillet large enough to fit your tortilla. Heat it on medium-high. Add in 1 tablespoon of cooking oil. Fry the tortilla for 45 to 60 seconds per side or until crisp. Remove the fried tortilla from the pan and set it aside.
Now, I want to talk about why frying the tortilla matters, because I know some of you are thinking about skipping this step. Don't. A soft, unfried tortilla will turn into a soggy mess the moment you pile toppings on it. The beans will soak through, the salsa will make it disintegrate, and you'll end up eating everything with a fork instead of picking it up.
Frying creates a barrier that holds up under all that moisture while adding a wonderful toasty flavour and satisfying crunch. You don't want it shatteringly crispy like a tostada, though. Think of it more like a firm base with golden spots and a little bit of chew still left in the centre. About 45 to 60 seconds per side in a good amount of oil is the sweet spot. If you're using corn tortillas (which are more traditional), they'll crisp up faster, so keep a close eye on them.
How To Cook A Sunny Side-Up Egg
While your skillet is still hot, add another tablespoon of cooking oil, and crack an egg into the pan. Spoon the hot oil over the white of the egg to cook it. Season the egg with a bit of salt. Once the whites are set, remove the egg from the pan and set it aside while you dress the tortilla.
The egg is arguably the most important element of huevos rancheros, so let's get it right. You want a runny yolk. That's non-negotiable. When you cut into it, that golden yolk should flow out and mix with the salsa and beans to create an impromptu sauce that ties the whole dish together.
Sunny side up is the classic choice, and it's what I use here. The trick is to cook it over medium heat, not high, and to baste the whites with the hot oil so they set completely while the yolk stays liquid. If you're nervous about the whites not cooking through, you can cover the pan with a lid for about 30 seconds to steam the top.
Over easy works too if you prefer a thin film of cooked white over your yolk. Just flip it gently and cook for no more than 15 seconds on the other side. If you're looking for more egg technique tips, check out my guide to perfect scrambled eggs and my poached egg tutorial. Getting comfortable with eggs is one of the best things you can do in the kitchen.
Assembling The Huevos Rancheros
To assemble the Huevos Rancheros, first heat your refried beans. You can do this in a pot with a few tablespoons of water or in the microwave for a minute or two. Next, spread the warm beans on the tortilla. Top the beans with grated pepper jack cheese.
Spread the sliced avocado on the cheese, then top that with the Pico de Gallo. Next, add the jalapeno rings, cilantro, and hot sauce. Finish the huevos rancheros with the sunny-side-up egg. Drizzle a little extra hot sauce on the egg to make it pretty for the pictures, and enjoy!
This is where you can really make the dish your own. I love pepper jack for the subtle heat it adds, but crumbled queso fresco or cotija is more traditional and gives you that salty, tangy contrast. Monterey Jack works beautifully if you want something milder.
For the beans, my homemade refried beans are my first choice, but honestly, good quality canned refried beans warmed up with a little extra fat are perfectly fine for a weekday breakfast. If you want to go all out, add some crumbled chorizo that you've cooked until crispy. It adds a smoky, spicy richness that takes the whole thing to another level.
Leftover pulled pork, shredded chicken, or even some seasoned ground beef like you'd use for nachos all work as additions when you want something heartier.
Time to Make Huevos Rancheros
This is one of the best breakfast foods I've ever had. It makes you feel like you're ready to take on the day, but you don't feel heavy and weighed down. The flavours are vibrant and exciting, especially first thing in the morning. If there is a better way to start your day, I haven't found it.
I hope you've enjoyed this post, but more so, I hope you make this and try it for yourself. You'll be so happy that you did. The only thing you'll regret is that you didn't make two.
Once you get the hang of it, you can have huevos rancheros on the table in about ten minutes. That's faster than driving to a restaurant and waiting for a table. Make it on a lazy Saturday morning, or prep your beans and salsa the night before and assemble it on a busy weekday.
It pairs beautifully with a simple side of fruit or, if you want to go the full Mexican breakfast route, serve it alongside some authentic Mexican black beans and a cup of strong coffee. If you enjoy Mexican flavours, you might also love my grilled steak fajitas or my steak burrito bowl for dinner.
If you liked this recipe, please share it on social media or leave a comment below. I always love hearing how these recipes turn out in your kitchen.
Recipe
Ingredients
- 1 tortilla 10 to 12 inches
- 2 tablespoon cooking oil divided
- ¼ cup refried beans
- 2 tablespoon pepper jack cheese, grated
- 2 tablespoon pico de gallo or salsa
- ¼ avocado, peeled, pit removed, and thinly sliced
- 10 cilantro leaves
- 5 pickled jalapeno rings
- 1 teaspoon hot sauce optional
- ¼ lime, juiced
- 1 egg
Instructions
- Pick a skillet that is big enough to fit the tortilla. Heat the skillet over medium-high heat. Add 1 tablespoon of cooking oil to the hot pan then put in the tortilla. Fry the tortilla for 45 to 60 seconds per side or until crisp. Remove the tortilla from the pan and set it on a plate or cutting board.
- Once the tortilla is out of the pan, add the second amount of oil to it and crack the egg into it. Spoon the hot oil over the egg to cook the whites. Once the whites have set remove the egg from the pan and set it aside for a minute while you dress the tortilla.
- Warm the refried beans in a small pot with a little water or in the microwave. Spread the beans onto the tortilla.
- Top the beans with cheese, avocado, pico de gallo, jalapeno, cilantro, and hot sauce. Finish the huevos rancheros with the sunny-side-up egg and serve.
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