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Huevos Rancheros Recipe

Name: Mitla Cafes Huevos Rancheros Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups ripe roma tomatoes; 0.5 cups white onion; 3 tbs garlic cloves; 1 unit jalapeño (seeded for milder heat); 2 tsp vegetable oil; 0.5 tsp ground cumin; 1 tsp sea salt; 0.25 tsp black pepper; 0.25 cups fresh cilantro (chopped); 1 tbs fresh lime juice; 1.5 cups canned black or pinto beans (drained & rinsed); 0.25 tsp ground coriander; 0.5 tsp salt (for beans); 0.25 cups water or broth; 4 tsp vegetable oil (for frying tortillas & cooking eggs); 4 unit corn tortillas (6-inch); 4 unit eggs; 0.25 cups cotija or feta cheese (crumbled); 1 unit avocado (sliced); 2 tbs fresh cilantro leaves (for garnish); 2 unit lime wedges; 2 tsp hot sauce (optional)

Inspired by Mitla Cafe

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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Salsa Ranchera

4 cups ripe roma tomatoes

1/2 cups white onion

3 tbs Garlic cloves

1 unit jalapeño (seeded for milder heat)

2 tsp Tuscany sunflower oil

1/2 tsp Ground cumin

1 tsp sea salt

1/4 tsp black pepper

1/4 cups fresh cilantro (chopped)

1 tbs Fresh lime juice

Beans & Extras

1 1/2 cups canned black or pinto beans (drained & rinsed)

1/4 tsp Ground coriander

1/2 tsp salt (for beans)

1/4 cups Water or broth

4 tsp vegetable oil (for frying tortillas & cooking eggs)

4 unit corn tortillas (6-inch)

4 unit Eggs

1/4 cups cotija or feta cheese (crumbled)

1 unit avocado (sliced)

2 tbs fresh cilantro leaves (for garnish)

2 unit Lime wedges

2 tsp hot sauce (optional)

Method

Salsa Ranchera

Roast tomatoes and aromatics

Heat a dry skillet or cast-iron pan over medium-high heat. Add the roma tomatoes cut side down and roast until charred in spots, about 6–8 minutes, turning as needed so all sides get some blistering. Add the halved jalapeño and cook 2–3 minutes until softened and blistered. Remove and let cool slightly.

Sauté onion and garlic

In the same skillet, add 2 tsp vegetable oil and reduce heat to medium. Add chopped white onion and cook until translucent, about 4 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Blend salsa

Place roasted tomatoes, jalapeño (remove seeds if desired), sautéed onion and garlic into a blender or food processor. Add ground cumin, salt, and black pepper. Pulse 6–8 times until you reach a slightly chunky but saucy consistency. Taste and adjust seasoning.

Simmer salsa

Pour blended salsa back into the skillet and simmer over medium-low heat for 6–8 minutes to deepen flavor and thicken slightly. Stir in chopped cilantro and lime juice at the end, then remove from heat and keep warm.

Beans & Extras

Warm and season beans

In a small saucepan over medium heat, combine drained rinsed beans, 1/4 tsp ground coriander, 1/2 tsp salt, and 1/4 cup water or broth. Mash roughly with a fork or potato masher to create a creamy-yet-textured consistency. Simmer 4–5 minutes until heated through. Keep warm on low.

Crisp tortillas

In a large skillet, heat 2 tsp vegetable oil over medium-high. Fry each corn tortilla one at a time for 30–45 seconds per side until soft and lightly crisp at the edges (for pliable tortillas) or 1–1.5 minutes per side for crispier shells. Transfer to paper towel-lined plate and keep warm in a low oven (about 200°F / 95°C). Repeat for all tortillas, adding oil as needed.

Cook eggs

Wipe skillet clean and add remaining 2 tsp oil. Reduce heat to medium. Crack eggs into the skillet and fry sunny-side up until whites are set but yolks still runny, about 2–3 minutes; cover the pan for 30–45 seconds if you prefer slightly set yolks. Alternatively, cook eggs over-easy for a lightly set top by flipping gently for 10–15 seconds.

Assemble

Place one warmed tortilla on each plate. Spoon about 1/3 cup seasoned mashed beans onto the center of each tortilla, spreading slightly. Ladle 1/2 to 3/4 cup warm salsa over the beans. Top each with a fried egg. Sprinkle crumbled cotija cheese and chopped cilantro over the eggs. Add sliced avocado, a squeeze of lime, and hot sauce if using. Serve immediately.

Optional serving notes

For a heartier meal, add cooked chorizo or shredded chicken beneath the egg. Leftover salsa keeps refrigerated for up to 4 days; reheat gently before serving.