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Mexican

Huevos Rancheros

Crisp-edged corn tortillas are topped with sunny eggs and a warm roasted tomato-serrano salsa. Serve them with refried beans on the side for a traditional Mexican breakfast plate.

Huevos Rancheros — Mexican — ChefSnap
15 minsPrep
25 minsCook
4Serves
MediumDifficulty
520 kcal per serving24g protein 42g carbs 28g fat
Watch it made — Huevos RancherosWatch it madeGordon Ramsay · 6:40

Ingredients

Method

  1. Heat a dry comal or heavy skillet over medium-high heat and roast the tomatoes, serrano chiles, onion, and unpeeled garlic, turning often, until blistered and softened.
  2. Peel the garlic, stem the chiles, and blend them with the tomatoes, onion, and a pinch of salt until the salsa is slightly coarse.
  3. Heat 1 tablespoon of oil or lard in a saucepan over medium heat, add the blended salsa, and simmer for 8 to 10 minutes until it deepens in color and thickens slightly; adjust salt.
  4. Warm the refried beans in a small pan with a splash of water if needed, stirring until hot and creamy.
  5. In a skillet, heat the remaining oil or lard over medium heat and fry the corn tortillas one at a time for about 20 to 30 seconds per side, just until lightly crisp but still flexible; drain briefly on paper towels.
  6. Pour off excess fat from the skillet, leaving a thin coating, then fry the eggs sunny-side up or over easy, seasoning each with a little salt.
  7. Place two fried tortillas on each plate and spread a little warm salsa over them.
  8. Set two fried eggs on top of the tortillas, spoon more hot ranchera salsa over the whites, and leave the yolks visible.
  9. Serve immediately with refried beans alongside, finished with crumbled queso fresco and cilantro.

Common questions

Can I substitute the serrano chiles with something milder or easier to find?

Yes. Use jalapeños for a similar flavor with less heat, or a mix of jalapeño and a little canned green chile if you want it gentler. For extra spice, keep the seeds in one chile or add a pinch of cayenne.

How long does it take to make the salsa and overall dish?

The salsa takes about 15 to 20 minutes, including roasting and simmering. Warming beans and frying tortillas and eggs adds another 10 to 15 minutes. From start to finish, plan on roughly 30 to 35 minutes.

What are the most common mistakes when making huevos rancheros?

Overcooking the tortillas until they turn stiff, making the salsa too smooth, and frying the eggs too hard are the biggest mistakes. Also avoid under-seasoning the salsa; it should taste bold enough to stand up to the eggs and beans.

Can I store leftovers, and what should I keep separate?

Store salsa, beans, and tortillas separately in airtight containers. Salsa and beans keep 3 to 4 days in the fridge; tortillas are best fresh but can be refrigerated a day. Reheat salsa and beans gently, and fry eggs fresh when serving.

What’s the best way to serve huevos rancheros so the tortillas stay crisp?

Assemble right before eating: tortilla first, then beans, egg, and salsa on top. Add queso fresco and cilantro at the end. If serving a group, keep the tortillas warm and crisp in a low oven while you fry the eggs.