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Best Recipe for Huevos Rancheros Recipe

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★★★★★

4.6 from 611 reviews

A vibrant and classic Mexican breakfast dish featuring crispy corn tortillas layered with creamy refried black beans, topped with perfectly cooked eggs and a bold, tangy homemade or store-bought salsa. Garnished with fresh avocado, cheese, and cilantro for a delightful combination of textures and flavors.

Ingredients

Scale

Salsa

  • ½ recipe homemade salsa or 2 cups of your favorite red salsa (medium or spicy)
  • Salt and pepper, to taste
  • Chili seeds or cayenne pepper (optional, for heat)

Beans

  • 1 15 oz. can black beans, NOT DRAINED
  • ⅓ cup reserved salsa (from above)
  • ¼ cup water
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 teaspoon lime juice

Tortillas

  • 4 quality corn tortillas (recommend 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 recipe. Remove ⅓ cup of salsa to reserve for the beans. Add remaining salsa (about 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 for extra heat. Transfer to a serving bowl and cover to keep warm. Do not clean skillet as it will be used for eggs.
  2. Cook Beans: In a large skillet, combine reserved ⅓ cup salsa, black beans with their liquid, ¼ cup water, ¼ teaspoon salt, and ⅛ teaspoon pepper. Bring to a simmer over medium-high heat for about 5 minutes, stirring occasionally until beans soften and most liquid absorbs. Remove from heat; stir in 1 teaspoon lime juice. Mash about ¾ of the beans with a potato masher until thick and creamy but spreadable. If too wet, simmer longer; if too dry, add a splash of water. Cover to keep warm.
  3. Prepare Tortillas: Heat 1 tablespoon vegetable oil in a large 12-inch cast iron skillet over medium heat. When hot, add two tortillas at a time and cook about 20 seconds per side until golden and crisp on edges yet still pliable. Drain on paper towels. Repeat for remaining tortillas.
  4. Cook Eggs: Using the same nonstick skillet from the salsa step, heat 1 tablespoon olive oil over medium heat until shimmering. Crack two eggs into separate small bowls. Carefully pour eggs onto opposite sides of the skillet. Cook about 2½ minutes for runny yolks or to preferred doneness until whites are set and yolks slightly cooked. Transfer eggs to a nonstick mat or parchment paper without covering to avoid steaming the yolks. Repeat with remaining eggs.
  5. Assemble Huevos Rancheros: Rewarm salsa and beans if necessary. Spread a generous layer of refried beans over each tortilla. Top each with an egg and freshly cracked black pepper. Spoon warm salsa over the top and garnish with optional toppings like grated Cotija cheese, cilantro, sliced avocado, pickled onions, sour cream, or hot sauce. Serve immediately and enjoy!

Notes

  • You can prep salsa and beans days in advance; simply warm before serving or use store-bought versions for convenience.
  • Choose high-quality corn tortillas for best flavor and texture; homemade or freshly made tortillas are ideal and freeze well.
  • If you can’t find good corn tortillas, tostadas make a great alternative base.
  • Pinto beans work well as a substitute for black beans in this recipe.
  • Customize your eggs: fried is traditional, but scramble, poach, or cook over-easy as preferred.

Keywords: Huevos Rancheros, Mexican breakfast, black beans, corn tortillas, eggs, salsa, vegetarian breakfast

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