Huevos Rancheros Recipe

Name: Cork & Pig Taverns HUEVOS RANCHEROS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 units corn tortillas; 1 cups vegetable oil (for shallow frying); 1 tsp salt; 4 units ripe tomatoes; 0.5 units white onion; 2 units garlic cloves; 1 units jalapeño or serrano chile (optional for heat); 2 tbs vegetable oil; 0.25 cups water; 0.25 tsp ground cumin; 0.5 tsp dried oregano (preferably Mexican oregano); 1 tsp salt; 0.25 tsp black pepper; 2 tbs fresh cilantro (optional, for finishing); 4 units large eggs; 2 tsp butter or oil for pan; 1 cup refried beans (optional, warmed); 0.25 cups crumbled queso fresco or cotija; 1 units avocado, sliced; 2 units lime wedges

Inspired by Cork & Pig Tavern

Time35m

Serves4

Make Huevos Rancheros Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tortillas & Frying

4 units corn tortillas

1 cups vegetable oil (for shallow frying)

1 tsp Celtic sea salt

Ranchero Sauce

4 units ripe tomatoes

1/2 units white onion

2 units Garlic cloves

1 units jalapeño or serrano chile (optional for heat)

2 tbs Tuscany sunflower oil

1/4 cups water

1/4 tsp Ground cumin

1/2 tsp dried oregano (preferably Mexican oregano)

1 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs fresh cilantro (optional, for finishing)

Eggs & Garnishes

4 units Large eggs

2 tsp butter or oil for pan

1 cup refried beans (optional, warmed)

1/4 cups crumbled queso fresco or cotija

1 units avocado, sliced

2 units Lime wedges

Method

Tortillas & Frying

Fry tortillas

Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high until shimmering (about 350°F / a small piece of tortilla sizzles immediately). Working in batches if necessary, fry each corn tortilla 20–30 seconds per side until slightly puffed and golden but still flexible. Transfer to a paper-towel-lined plate and immediately sprinkle lightly with 1 tsp salt. Keep warm in a low oven (200°F / 95°C) covered with foil.

Ranchero Sauce

Roast and blend tomatoes

Place whole tomatoes on a rimmed baking sheet under the broiler or on a hot cast-iron skillet. Roast, turning occasionally, until skins are charred and tomatoes are softened (8–10 minutes). Alternatively, boil tomatoes in water for 4–6 minutes until skins split. Transfer roasted or boiled tomatoes to a blender along with peeled/roughly chopped onion, garlic cloves, and the jalapeño (seeded if you prefer less heat). Pulse until mostly smooth but slightly chunky, adding up to 1/4 cup water if needed to blend.

Cook sauce

Heat 2 tablespoons vegetable oil in a medium skillet over medium heat. Pour the blended tomato mixture into the skillet and bring to a gentle simmer. Add 1/4 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/4 tsp black pepper. Simmer uncovered 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato taste cooks off. Taste and adjust salt or chile heat. Stir in chopped cilantro just before serving, if using.

Eggs & Assembly

Warm refried beans (optional)

If using, warm 1 cup refried beans in a small saucepan over low heat, stirring occasionally, or microwave in a covered dish until hot (about 1–2 minutes). Keep warm.

Fry eggs

Heat a nonstick skillet over medium-low and add 2 tsp butter or oil. Crack eggs into the skillet and cook sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. For firmer yolks, cover the pan for 30–60 seconds. Season eggs with a pinch of salt and pepper.

Assemble Huevos Rancheros

On each fried tortilla, spread about 1/4 cup warmed refried beans (if using). Place one fried egg on top of each tortilla. Spoon 1/4 to 1/3 cup of the hot ranchero sauce over each egg, enough to cover the white and slightly seep onto the tortilla. Sprinkle each plate with about 1 tablespoon crumbled queso fresco or cotija. Add sliced avocado and a lime wedge. Garnish with extra cilantro if desired.

Serve

Serve immediately while tortillas are still warm and crisp at the edges. Encourage diners to cut into the yolk so it mixes with the sauce and beans. Leftover sauce keeps in the refrigerator for up to 4 days.