Fried eggs on crispy tortillas, smothered in red salsa and served with refried beans.
About this recipe
Huevos rancheros is one of Mexico's most iconic breakfasts. Fried eggs are served atop crispy fried corn tortillas, drenched in a vibrant red tomato and chilli salsa and accompanied by refried beans and crumbled fresh cheese. It is a hearty, satisfying start to the day that keeps you going for hours.
History & Origin
Huevos rancheros is a breakfast that was born on the haciendas and ranches of rural México, where farm labourers needed a hearty, energy-rich first meal to face the long working day. Its origins date back to the nineteenth century, when the combination of egg, tortilla and salsa became the standard for the Mexican rural breakfast. The word 'ranchero' refers precisely to this rural and humble origin. They were popularised internationally by the films of the Golden Age of Mexican cinema and are now found on brunch menus around the world. They are traditionally served with a runny yolk so that it mixes with the red salsa, creating a combination of flavours that defines the quintessential Mexican breakfast.
Estimated cost
£19.26
Total cost
£9.63
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
480
Calories
22g
Protein
35g
Carbohydrates
28g
Fat
3g
Fibre
780mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Prepare the ranchera salsa: char the tomatoes, serrano chilli, quarter onion and garlic on a comal or dry frying pan over medium-high heat for 10 minutes, turning occasionally until blistered.
- 2
Blend the roasted ingredients with the salt for 30 seconds until you get a semi-smooth salsa with a rustic texture.
- 3
Calienta a tablespoon de oil en a pot y frie la salsa durante 5-8 minutes over medium heat until oscurezca y espese. Mantenla hot over low heat.
- 4
Calienta the refried beans en a sarten pequena over low heat. Si estan very espesos, agrega a tablespoon de water. Reserva calientes.
- 5
En a sarten with 2 tablespoons de oil hot, frie the tortillas de maiz a for a durante 30 segundos for side until esten ligeramente doradas pero aun flexibles. Escurre on papel absorbente.
💡 The tortillas no should quedar crujientes como tostadas; should be suaves pero ligeramente firmes.
- 6
In the same frying pan with a little oil, fry the eggs sunny-side up over medium-low heat for 3 minutes, without flipping, until the white is set but the yolk is still runny.
- 7
Assemble the plate: place 2 fried tortillas on each plate. Set a fried egg on top of each tortilla. Spoon the hot ranchera salsa generously over the top.
- 8
Sirve un costado de refried beans, fresh cheese (cheese fresh) desmoronado y un chorrito de soured cream. Acompana with mas tortillas calientes.
💡 La yema liquida of the egg mezclada with la salsa ranchera es lo that hace especial a este dish. No cocines la yema de mas.
Have you tried this recipe?
Tell us how it turned out. Your feedback helps other cooks.
Leave a reviewRate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Mexican-Style Scrambled Eggs
Scrambled eggs with tomato, onion and serrano chilli — the colours of the Mexican flag.
Divorced Eggs
Two fried eggs on tortillas — one with green salsa, one with red, divided by beans.
Huevos a la Chiapaneca (Chiapan-Style Eggs on Tostadas)
Tostadas with refried beans, fried eggs, plantain and red salsa.
Machaca with Eggs
Shredded dried beef sauteed with eggs, tomato, onion and chillies. A classic northern Mexican breakfast.