Huevos Rancheros Recipe

Heat oil and crisp tortillas

Pour the neutral oil into a large skillet so it reaches about 1/8" depth and heat over medium-high until shimmering (about 350°F if using a thermometer). Fry each tortilla 20–30 seconds per side until crisp and lightly golden. Use tongs to transfer to a paper towel–lined plate and immediately season both sides with a pinch of kosher salt. Keep warm in a low oven (200°F) on a wire rack or covered with foil.

Warm the refried beans: place a medium saucepan over medium heat and add 1 tablespoon butter or oil. Once melted and hot, add the refried beans and 1–2 tablespoons water (or reserved bean liquid) to loosen. Stir constantly until heated through and spreadable, 3–5 minutes. Taste and adjust seasoning with a pinch of salt if needed. Keep covered and warm.

Roast tomatoes and aromatics

If using fresh roma tomatoes and fresh chilies: place tomatoes, half onion, garlic cloves, and jalapeño (if using) on a baking sheet or skillet. Either broil on high or roast in a hot skillet, turning occasionally, until skins are charred and tomatoes are softened, about 8–12 minutes. If you have a gas flame, you can char directly over the flame. Alternatively, use one 14-oz can of fire-roasted tomatoes and skip this step.

Blend and season salsa

Transfer the roasted tomatoes, charred onion, garlic, roasted green chile/poblano, and jalapeño to a blender or food processor. Add 1 teaspoon vegetable oil, 1 teaspoon lime juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Pulse to a slightly chunky texture (or smooth if preferred). Taste and adjust salt, lime or heat. If salsa is very thick, add 1–2 tablespoons water to reach desired consistency. Keep warm or at room temperature.

Fry the eggs

Heat a nonstick or well-seasoned skillet over medium heat and add 1–2 tablespoons oil or butter. Crack eggs into the pan (work in batches if necessary). Fry until whites are set but yolks remain runny, about 2–3 minutes for sunny-side up. If you prefer the tops cooked slightly, cover the pan for 30–45 seconds. Season each egg with a pinch of salt.

Assemble huevos rancheros

Place two crisp tortillas on each plate. Spread about 1/2 cup of warm refried beans evenly over each tortilla. Spoon 1/4–1/3 cup of the salsa over the beans. Top each tortilla with a fried egg. Scatter crumbled queso fresco (about 2 tablespoons per tortilla) and chopped cilantro over the eggs. Add thinly sliced radishes if using and serve lime wedges on the side for squeezing.

Serve immediately: Serve while tortillas are still crunchy and eggs are hot so yolks run into the beans and salsa when cut. Leftover components can be stored separately in airtight containers in the refrigerator for up to 3 days; re-crisp tortillas in a 350°F oven for 5–7 minutes.