Huevos Rancheros
A simple, filling, and flavorful breakfast.
Ingredients
Tostada & additional toppings
- corn tortillas4-6
- eggs4-6
- neutral oil
- cilantro, chopped
- cotija cheese
- pickled onions
Salsa ranchera
- plum tomatoes~ 4350 g
- serrano peppers1
- garlic1 clove
- neutral oila spoonful
- white onions1/8
- saltto taste
- lime juicea splash
Seasoned pinto beans
- pinto beans1 28 oz can800 g
- neutral oila spoonful
- cumin seedsa spoonful
- garlic2 cloves
- saltto taste
FAQ
Huevos rancheros are one of the simplest and most common breakfasts in Mexico, all you have to do is make the salsa ranchera, pair it with some fried tortillas and eggs and it's ready. Check out how I make them here.
Ethan Chlebowski
Method
Step 1: Make the salsa
Turn your oven on . Cut the tomatoes in half and place cut side down on a baking sheet along with the serrano peppers and garlic clove. Slide the baking sheet of ingredients under the broiler until the tomatoes are and slightly .
- If you would rather have a slightly fresher salsa without these charred and smokey flavors, you can omit the broiling step and add the ingredients straight to a blender:
Transfer the tomatoes, chiles, and garlic to a blender or food processor and pulse until smooth but still slightly chunky.
Set a pan over medium-low heat and add the oil. Add the onion and until translucent. Turn the heat to medium and add the blended mixture along with a sprinkle of salt. Cook while stirring for about 5 minutes until the sauce has . Taste it! Add salt and lime juice as needed.
- Store in an airtight mason jar in the fridge until ready to use. The sauce can also be canned or frozen for longer preservation.
Step 2: Make the beans
Open the can of pintos and drain off most of the water.
Set a pan over medium heat and add the oil. Once hot add the cumin seeds and garlic cloves to until fragrant but not burning. Add the pinto beans and a large pinch of salt. Bring to a while stirring for a couple of minutes.
Using a fork or potato mash, partially mash the beans to your desired consistency. Turn off the heat and reserve. Any extra can be stored in the fridge.
Step 3: Fry the tostadas
Set a pan over medium-high heat and add a thin layer of oil to coat the bottom of the pan. Once hot, lightly the corn tortillas until crisp. Drain on a paper towel.
- For a lower-calorie option, spritz the tortillas with baking spray and toast under the broiler or in an air fryer.
Step 4: Fry the eggs
In the same pan and oil, the eggs sunny side up (optionally basting the whites with oil to make them extra crispy).
- For a lower-calorie option, poach the eggs in water, or use a nonstick pan and baking spray to fry them.
Step 5: Assemble & serve
Reheat the reserved beans and salsa ranchera in the microwave or a pan until warmed through.
On each tostada, add a layer of the warmed beans. Add a fried egg over each, then spoon the warmed salsa over the whites. Top with some crumbling cheese and cilantro. Serve with additional beans on the side if you would like.
To enjoy, slice the yolk open and devour.
Huevos rancheros are one of the simplest and most common breakfasts in Mexico, all you have to do is make the salsa ranchera, pair it with some fried tortillas and eggs and it's ready. Check out how I make them here.
Ethan Chlebowski
Ingredients
Tostada & additional toppings
- corn tortillas4-6
- eggs4-6
- neutral oil
- cilantro, chopped
- cotija cheese
- pickled onions
Salsa ranchera
- plum tomatoes~ 4350 g
- serrano peppers1
- garlic1 clove
- neutral oila spoonful
- white onions1/8
- saltto taste
- lime juicea splash
Seasoned pinto beans
- pinto beans1 28 oz can800 g
- neutral oila spoonful
- cumin seedsa spoonful
- garlic2 cloves
- saltto taste
Method
Step 1: Make the salsa
Turn your oven on . Cut the tomatoes in half and place cut side down on a baking sheet along with the serrano peppers and garlic clove. Slide the baking sheet of ingredients under the broiler until the tomatoes are and slightly .
- If you would rather have a slightly fresher salsa without these charred and smokey flavors, you can omit the broiling step and add the ingredients straight to a blender:
Transfer the tomatoes, chiles, and garlic to a blender or food processor and pulse until smooth but still slightly chunky.
Set a pan over medium-low heat and add the oil. Add the onion and until translucent. Turn the heat to medium and add the blended mixture along with a sprinkle of salt. Cook while stirring for about 5 minutes until the sauce has . Taste it! Add salt and lime juice as needed.
- Store in an airtight mason jar in the fridge until ready to use. The sauce can also be canned or frozen for longer preservation.
Step 2: Make the beans
Open the can of pintos and drain off most of the water.
Set a pan over medium heat and add the oil. Once hot add the cumin seeds and garlic cloves to until fragrant but not burning. Add the pinto beans and a large pinch of salt. Bring to a while stirring for a couple of minutes.
Using a fork or potato mash, partially mash the beans to your desired consistency. Turn off the heat and reserve. Any extra can be stored in the fridge.
Step 3: Fry the tostadas
Set a pan over medium-high heat and add a thin layer of oil to coat the bottom of the pan. Once hot, lightly the corn tortillas until crisp. Drain on a paper towel.
- For a lower-calorie option, spritz the tortillas with baking spray and toast under the broiler or in an air fryer.
Step 4: Fry the eggs
In the same pan and oil, the eggs sunny side up (optionally basting the whites with oil to make them extra crispy).
- For a lower-calorie option, poach the eggs in water, or use a nonstick pan and baking spray to fry them.
Step 5: Assemble & serve
Reheat the reserved beans and salsa ranchera in the microwave or a pan until warmed through.
On each tostada, add a layer of the warmed beans. Add a fried egg over each, then spoon the warmed salsa over the whites. Top with some crumbling cheese and cilantro. Serve with additional beans on the side if you would like.
To enjoy, slice the yolk open and devour.
