Description
Huevos Rancheros is a classic Mexican breakfast dish featuring crispy corn tortillas topped with a smoky tomato-chipotle salsa and perfectly fried eggs. This hearty and flavorful meal is garnished with fresh cilantro and optional toppings like avocado, cotija cheese, or beans, making it an ideal start to the day for a crowd.
Ingredients
Scale
Salsa
- 2 pounds Roma tomatoes or vine-ripened tomatoes, cut into quarters
- 1–3 canned chipotle chilies (to taste)
- 1 cup chopped yellow onion
- 1 tablespoon minced garlic (3 cloves)
- 2 teaspoons chili powder (1 teaspoon regular chili powder and 1 teaspoon ancho chili powder)
- Salt and black pepper, to taste
- 1/4 cup chopped cilantro
- 4 tablespoons olive oil (divided)
Other
- 8 (6-inch) corn tortillas
- 8 large eggs
- Optional toppings: 1 large avocado, sliced; crumbled cotija cheese; prepared black beans, refried beans, or cooked chorizo
Instructions
- Make the salsa: Process half of the tomatoes and all chipotle chilies in a food processor until chopped finely, then transfer to a bowl. Repeat with the remaining tomatoes to have two batches of chopped tomatoes ready.
- Sauté onion and garlic: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until tender, approximately 5 minutes. Then add the minced garlic and chili powder, sautéing for about 30 seconds until fragrant.
- Simmer salsa: Pour the processed tomato mixture into the skillet with the onions and garlic. Bring to a gentle simmer, season with salt and black pepper, and let cook for 6-8 minutes until the salsa thickens slightly. Stir in the chopped cilantro at the end and remove from heat.
- Warm tortillas: Heat a clean skillet over medium heat and drizzle with olive oil. Cook each corn tortilla until golden brown on both sides, then transfer to paper towels to drain excess oil.
- Cook eggs: In the same skillet, add 1 1/2 teaspoons olive oil and fry eggs one at a time until the whites are fully set but yolks remain runny, about 2 minutes. Cover the skillet briefly for steam if necessary to ensure proper cooking of the whites.
- Assemble: Place a warm tortilla on each plate, spoon a generous amount of salsa over it, and top with a fried egg. Add any optional toppings such as sliced avocado, crumbled cotija cheese, beans, or chorizo according to preference. Serve immediately.
Notes
- Adjust the number of chipotle chilies to control the heat level of the salsa.
- For a vegetarian option, omit the chorizo and use refried beans or black beans as optional toppings.
- Use fresh tortillas for best texture; warming them in a skillet adds a delightful crispiness.
- Covering eggs during frying helps cook whites evenly without overcooking yolks.
- This recipe serves 8, perfect for brunch or family gatherings.
- Leftover salsa can be refrigerated up to 3 days and used as a dip or sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
