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Best Huevos Rancheros Recipe

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4.8 from 3 reviews

Authentic and flavorful Best Huevos Rancheros recipe featuring homemade or store-bought red salsa, creamy refried black beans, crispy corn tortillas, and perfectly cooked eggs with optional garnishes like avocado, cheese, and cilantro for a hearty Mexican breakfast or brunch.

Ingredients

Salsa

  • 2 cups red salsa (homemade or store-bought, medium or spicy)

Beans

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

Tortillas

  • 4 quality corn tortillas
  • 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 making homemade salsa, prepare according to your recipe. Reserve ⅓ cup for the beans. Place remaining salsa (1 ⅔ cups if store-bought) into a nonstick skillet, bring to a gentle simmer over medium heat for 5 minutes until slightly thickened. Season with salt, pepper and optional chili seeds or cayenne for heat. Transfer to a serving bowl and cover to keep warm.
  2. Make Beans: In a large skillet, combine reserved ⅓ cup salsa, black beans with liquid, ¼ cup water, salt, and pepper. Simmer over medium-high heat for 5 minutes until beans are softened and liquid mostly absorbed. Remove from heat, stir in lime juice. Mash about ¾ of the beans with a potato masher until thick and creamy like peanut butter. Adjust consistency by simmering longer or adding a splash of water. Cover and keep warm.
  3. Cook Tortillas: Heat vegetable oil in a cast iron skillet over medium heat. Add two tortillas at a time, cooking about 20 seconds per side until edges are golden and crisp but tortillas remain pliable. Transfer to a plate lined with paper towels. Repeat for remaining tortillas.
  4. Cook Eggs: Heat olive oil in the nonstick skillet used for salsa over medium heat until shimmering. Crack eggs into separate bowls, then gently slide into skillet opposite each other. Cook until whites are set and yolks reach desired doneness, about 2 ½ minutes for runny yolks. Transfer eggs to a nonstick mat or parchment paper, avoiding covering them to prevent steaming.
  5. Assemble: Rewarm salsa and beans if needed. Spread refried beans over each tortilla, top with an egg, freshly cracked pepper, and warm salsa. Add optional garnishes such as Cotija cheese, cilantro, sliced avocado, or hot sauce. Serve immediately.

Notes

  • Prepare salsa and beans up to days ahead and reheat when ready for easy assembly.
  • Use the best quality corn tortillas available for authentic flavor and sturdy texture.
  • Serve over tostadas as an alternative if you cannot find quality tortillas.
  • Pinto beans can substitute black beans if preferred.
  • Customize eggs by scrambling, poaching, or cooking over-easy according to your taste.
  • Try Huevos Divorciados by serving with salsa verde on one half and salsa roja on the other.
  • Add proteins like chorizo, carnitas, or shredded chicken and/or roasted veggies for a hearty meal.
  • Choose certified gluten-free corn tortillas for a gluten-free dish.
  • Omit cheese for dairy-free and omit eggs and cheese for a vegan version.

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