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–+ servings

Authentic Huevos Rancheros

Crispy corn tortillas topped with fried eggs and homemade salsa ranchera. A Mexican breakfast classic.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Breakfast, Brunch
Cuisine Mexican
Servings 4 servings
Calories 420 kcal

Equipment

  • Blender
  • Cast iron skillet or heavy pan
  • Medium saucepan
  • Baking sheet (for broiler method)

Ingredients
  

For the Salsa Ranchera

  • 4 Roma tomatoes
  • 3 dried guajillo chiles stemmed and seeded
  • 1 dried ancho chile stemmed and seeded, optional
  • ½ white onion
  • 3 cloves garlic unpeeled for charring
  • ½ teaspoon cumin
  • ½ cup chicken or vegetable broth
  • 1 tablespoon vegetable oil for frying the sauce
  • salt to taste

For Assembly

  • 8 corn tortillas
  • 8 eggs
  • vegetable oil for frying tortillas and eggs

For Topping

  • ½ cup queso fresco crumbled
  • fresh cilantro chopped
  • refried beans for serving
  • avocado slices optional
  • Mexican crema optional

Instructions
 

Prepare the Chiles

  • Remove stems and seeds from guajillo and ancho chiles. Toast in a dry skillet over medium heat for about 30 seconds per side until fragrant and pliable. Do not burn.
  • Place toasted chiles in a bowl and cover with hot water. Soak for 15-20 minutes until softened. Drain, reserving some soaking liquid.

Make the Salsa Ranchera

  • While chiles soak, char the tomatoes, onion half, and unpeeled garlic cloves under a broiler or in a dry cast iron skillet until blackened in spots, 8-12 minutes. Turn occasionally.
  • Peel the garlic. Add charred vegetables to a blender with drained chiles, cumin, salt, and ½ cup broth. Blend until smooth.
  • Heat 1 tablespoon oil in a saucepan over medium-high heat. Carefully pour in the blended sauce (it will splatter). Reduce heat to medium-low and simmer 10-15 minutes until thickened. Taste and adjust salt. Keep warm.

Fry Tortillas and Eggs

  • Pour ¼ inch of oil into a skillet over medium-high heat. Fry each tortilla for 30-45 seconds per side until lightly golden and slightly crisp at the edges. Drain on paper towels.
  • Reduce heat to medium-low. Add more oil if needed. Fry eggs sunny-side up or over-easy until whites are set but yolks remain runny, 3-4 minutes. Season with salt.

Assemble and Serve

  • Place 2 fried tortillas on each plate, overlapping slightly. Spoon warm salsa ranchera generously over the tortillas.
  • Place fried eggs on top. Spoon more sauce around the eggs. Top with crumbled queso fresco and fresh cilantro.
  • Serve immediately with refried beans on the side, sliced avocado, and Mexican crema if desired.

Notes

See full post for detailed tips, substitutions, variations, and storage instructions.

Nutrition

Calories: 420kcalCarbohydrates: 32gProtein: 18gFat: 24gSaturated Fat: 6gCholesterol: 375mgSodium: 580mgPotassium: 620mgFiber: 5gSugar: 6gVitamin A: 2100IUVitamin C: 18mgCalcium: 180mgIron: 4mg
Keyword authentic Mexican, brunch recipe, fried eggs, huevos rancheros, Mexican breakfast, ranchero sauce
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