Traditional Huevos Rancheros

Learn the secrets to authentic Huevos Rancheros. From the tortillas to the salsa, the beans to the eggs, every component matters. In Mexico, the authenticity is in the details, and I’m excited to share everything you need to know to make this hearty breakfast favorite at home.

 

Meggan’s notes

I’m a classically-trained chef who loves to discover cultures through cooking, and this recipe came straight from the source. My husband is from Mexico and a life-long line cook and independent food purveyor, and he taught me everything we need to know about Huevos Rancheros. This is exactly how they make it in Aguascalientes and the way he makes it at home, too.

My recipe is longer than most because I planned for you and your family or friends to eat together. Instead of just writing out the steps to prepare the dish, I thought through the entire process of how to cook and serve 4 plates of Huevos Rancheros simultaneously. If this doesn’t apply to you, skip all the steps about preheating the oven and warming the plates. But if you ordered it at a restaurant, this is how they’d do it.

Beyond that, the individual components of Huevos Rancheros are paramount to anyone in Mexico. The tortillas are best when they’re homemade and should be prepared without salt. Authentic corn tortillas are made with just masa and water. If you want salt, sprinkle it on top of your finished tortilla. Don’t add it to the masa mix!

Pinto beans or mayocoba beans should be homemade and refried in manteca, a thick brown fat from pork that looks like gravy. Manteca should not be snow white in color or solid at room temperature like vegetable shortening. But I tried making Huevos Rancheros with canned refried beans to see what would happen. If you’re reading this, the universe didn’t implode.

Mexicans extend the most liberty when it comes to toppings. Add whatever you like and make it your own: cheese, sour cream, cilantro, jalapeños, and of course more salsa ranchera.

Huevos Rancheros Recipe Ingredients and Equipment

• Molcajete: If you ask a Mexican, it’s only authentic Salsa Ranchera if it’s made in a lava rock Molcajete. But please feel free to make it in a blender instead! 
• Tomatoes: Look for the reddest, ripest Roma tomatoes possible. You want them to be soft, squishy, almost soggy if possible (but not moldy). 
• Serrano chilis: Roast 2 or more chilis, then taste a small piece of each to determine how spicy they are and how much you want to add. Some serranos are fiery hot while others have a mild, almost grassy taste.
• Salt
• Oil: In Mexico, they use vegetable oil. Corn oil and avocado oil work too.
• Tortillas: Corn tortillas, please. In my house, we only consume homemade corn tortillas which are made with nothing but masa and water.
• Refried beans: Refried pinto beans are most common, but you can use mashed black beans, mayocoba beans, or even smashed lentils. Canned beans are fine too: the universe won’t implode.
• Eggs: Fried eggs made to order. Sunny-side up look the prettiest, but I like over-easy eggs the best.
• Toppings: Serve Huevos rancheroes with your choice of sour cream or crema, diced or sliced avocado, a dollop of guacamole, minced cilantro, and cheese (crumbly white queso fresco is my favorite).

Huevos Rancheros vs. Chilaquiles

Huevos Rancheros as a Mexican breakfast dish with soft corn tortillas topped with beans, eggs, and salsa. The eggs are usually sunny-side up, but you can enjoy them any way that you want. Huevos rancheros are often topped with diced avocado, crema (or sour cream), queso fresco, and cilantro.

Chilaquiles, by contrast, features corn tortillas fried into chips and tossed with salsa. Chilaquiles are often served with eggs, but not always. Chilaquiles have toppings like sliced raw onions, cotjia cheese, and minced fresh cilantro.

How to Make Huevos Rancheros

To make the salsa ranchera:

1. Cover a medium skillet with foil (this keeps the tomatoes from burning). Over medium-high heat, add the tomatoes and whole chili peppers.

2. Cook until the outsides are blackened but not charred, turning frequently. The chilis will be done first, after about 12 minutes.

3. The tomatoes will take about 20 to 25 minutes.

4. Transfer the tomatoes to a bowl and cover tightly with plastic wrap (a plastic bag works too, just twist it to close). Let stand until the skin starts to loosen and the tomatoes are cool enough to handle, about 10 minutes.

5. Peel the tomatoes and trim the stems of serrano chilies. For a milder salsa, cut the serranos in half lengthwise and remove seeds.

6. Transfer serranos and tomatoes to a molcajete or blender.

7. Grind or process until smooth. Season to taste with salt (I like ½ teaspoon, you will have about 1 ½ cups salsa).

8. Transfer to a small saucepan and keep warm over medium heat.

To make the huevos rancheros:

1. Preheat the oven to 200 degrees. Add 4 oven-safe plates to the oven to warm. In a large skillet over medium-high heat, heat oil until shimmering.

2. Working with 1 corn tortilla at a time, add a tortilla to the hot oil for 5 seconds, then quickly turn over with tongs. Continue frying about 5 seconds longer, then remove and drain on paper towels.

3. Repeat with remaining 3 corn tortillas, then divide the 4 tortillas among the 4 plates that have been warming in the oven. Spread 2 tablespoons refried beans on top of each tortilla. Then, top with 2 tablespoons salsa and spread in an even layer. Return the 4 plates to the oven.

4. Reduce skillet heat to medium-low and let the oil in the skillet cool slightly. In a small bowl, crack 2 eggs. Carefully add the eggs to the skillet, being careful not to break the yolks.

5. For sunny-side up eggs, cook until the whites have set and the yolks have started to thicken but aren’t hard, about 3 minutes. For harder yolks, cover the skillet. Sprinkle the eggs with salt and pepper.

6. Remove one plate from the oven, top the tortilla with the 2 eggs, and return the plate to the oven to keep warm. Repeat with the remaining eggs, frying 2 at a time, and adding to a plate from the oven. When all the eggs are finished, remove the plates from the oven. Spoon more salsa ranchera around the edges of the eggs (avoid the yolk area). Drizzle crema over the salsa, then garnish with cheese, cilantro, and diced avocado.

Best Huevos Rancheros Recipe Tips

• Yield: This recipe makes 4 plates of Huevos Rancheros. Each plate has 1 corn tortilla, 2 eggs, refried beans, salsa, and toppings. 
• Storage: Huevos rancheros is best made to order and served immediately. 
• Huevos Divorciados: This breakfast dish is plated almost the same as Huevos Rancheros. However, the “divorced eggs” are plated with a different salsa each (one with salsa roja, one with salsa verde) and separated by a ridge of refried beans.

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