Huevos Rancheros Recipe
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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For the ranchero sauce
For the eggs and tortillas
Toppings and garnish
Method
For the ranchero sauce
Prepare and cook
Halve the tomatoes and place in a blender with the quartered onion, garlic cloves, and jalapeño (remove seeds for milder heat). Blend until mostly smooth but slightly textured, about 10–15 seconds. Set aside.
Simmer sauce
Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Pour the blended tomato mixture into the skillet. Cook, stirring occasionally, until it comes to a simmer and thickens slightly, 8–10 minutes.
Season and finish
Add ground cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon lime juice. Simmer 2–3 more minutes. Taste and adjust seasoning. Stir in chopped cilantro off the heat. Keep warm on very low flame while you prepare the rest.
For the tortillas
Crisp the tortillas
Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. When oil shimmers, fry each corn tortilla one at a time 20–30 seconds per side until softened and lightly crisped at edges (they should hold an egg). Transfer to a paper towel–lined plate and season lightly with a pinch of salt. Keep warm by covering loosely with foil or a low oven (200°F/95°C).
For the eggs
Fry eggs
In a nonstick skillet, heat 1 tablespoon butter or oil over medium heat. Crack eggs into the skillet (work in two batches if necessary). Cook sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. If you prefer the tops set, cover the skillet for the last 30–60 seconds. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Assembly and serving
If using, spread about 1/4 cup warm refried beans on each tortilla as a base.
Spoon 1/4–1/3 cup warm ranchero sauce over each tortilla (on top of the beans if using), leaving room for the egg.
Place a fried egg on each sauced tortilla.
Top with crumbled queso fresco, sliced avocado, extra cilantro leaves, and pickled jalapeños if desired. Serve immediately with lime wedges to squeeze over just before eating.
Leftover sauce can be refrigerated for up to 3 days or frozen for up to 2 months.