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Best Huevos Rancheros Recipe

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★★★★★

4.8 from 67 reviews

A delicious and authentic Mexican breakfast of Huevos Rancheros featuring crispy corn tortillas, creamy refried black beans, spicy red salsa, and perfectly cooked eggs topped with fresh garnishes.

Ingredients

Scale

Salsa

  • ½ recipe homemade salsa or 2 cups of your favorite red salsa (medium or spicy)

Beans

  • 1 15 oz. can black beans, not drained
  • ¼ cup water
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 teaspoon lime juice
  • ⅓ cup reserved salsa (uncooked)

Tortillas

  • 4 quality corn tortillas (such as La Tortilla Factory)
  • 1 tablespoon vegetable oil

Eggs

  • 4 eggs
  • 1 tablespoon olive oil

Optional Garnishes

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

Instructions

  1. Prepare Salsa: If using homemade salsa, prepare according to your recipe. Reserve ⅓ cup for the beans. Add the remaining salsa (1 2/3 cups if store-bought) to a large nonstick skillet and bring to a gentle simmer over medium heat for 5 minutes, until thickened. Season with salt, pepper, and optional chili seeds or cayenne pepper for extra heat. Transfer to a serving bowl, cover with foil to keep warm, and do not wipe the skillet.
  2. Cook Beans: In a large skillet, combine the reserved ⅓ cup raw salsa, the black beans with their liquid, ¼ cup water, ¼ teaspoon salt, and ⅛ teaspoon pepper. Simmer over medium-high heat for 5 minutes until the beans soften and most liquid is absorbed, stirring occasionally. Remove from heat and stir in 1 teaspoon lime juice. Use a potato masher to smash about ¾ of the beans until thick and creamy but spreadable. Adjust liquid by simmering longer or adding water if needed. Cover to keep warm.
  3. Toast Tortillas: Heat 1 tablespoon vegetable oil in a large 12-inch cast iron skillet over medium heat. Once hot, add two tortillas and cook about 20 seconds per side until edges are golden and crisp but tortillas remain pliable. Transfer to a paper towel-lined plate. Repeat with remaining tortillas.
  4. Cook Eggs: Set out a nonstick mat or parchment paper to place the cooked eggs. In the same nonstick skillet used for the salsa, heat 1 tablespoon olive oil over medium heat until shimmering. Crack two eggs into separate small bowls. Gently pour the eggs into opposite sides of the skillet. Cook until whites are set and yolks reach your preferred doneness, about 2½ minutes for runny yolks. Transfer eggs carefully to the nonstick mat. Avoid covering the eggs to prevent steaming.
  5. Assemble Huevos Rancheros: Rewarm salsa and beans if necessary. Spread a generous layer of refried beans over each tortilla. Top each with a cooked egg, freshly cracked black pepper, and spoon warm salsa over. Garnish with optional toppings like grated Cotija cheese, cilantro, avocado slices, hot sauce, sour cream, or pickled onions. Serve immediately and enjoy!

Notes

  • Use fresh homemade salsa or a good quality medium or spicy store-bought salsa for best flavor.
  • Reserve some salsa for the beans to intensify flavor.
  • Use a cast iron skillet for perfect crispy tortillas.
  • Cook eggs gently to keep yolks runny if desired.
  • This recipe requires three skillets but can be managed with proper cleaning between uses.
  • Adjust bean consistency by mashing and simmering as needed for a creamy texture.

Keywords: Huevos Rancheros, Mexican breakfast, black beans, corn tortillas, salsa, eggs, brunch recipe, easy Mexican

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