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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Salsa Ranchera
Fried Eggs & Tortillas
Garnishes & Serving
Method
Salsa Ranchera
- 1
Roast vegetables
Heat a cast-iron skillet or comal over medium-high heat. Place the tomatoes, onion quarters, garlic (unpeeled), and chiles directly on the hot surface. Roast, turning occasionally, until the skins of the tomatoes are blistered and blackened in spots and the chiles and onion are charred, about 8–10 minutes total.
- 2
Peel and blend
Let the roasted vegetables cool slightly (2–3 minutes). Peel the garlic cloves. Transfer the tomatoes, peeled garlic, chiles (stemmed), and roughly chopped onion to a blender. Add 1/4 cup of the cilantro, salt, pepper, and lime juice. Pulse until you reach a slightly chunky salsa (work quickly so salsa stays warm).
- 3
Cook salsa
Warm 1 tablespoon vegetable oil in a medium skillet over medium heat. Carefully pour the blended salsa into the skillet (it may splatter). Simmer, stirring occasionally, 6–8 minutes to deepen the flavor and reduce excess liquid. Taste and adjust salt or lime if needed. Keep warm on lowest heat while finishing eggs.
Fried Eggs & Tortillas
- 4
Heat oil for tortillas
Pour 1/2 cup vegetable oil into a large nonstick or cast-iron skillet and heat over medium-high until shimmering (about 350°F / medium). Test by dipping the edge of a tortilla — it should sizzle immediately.
- 5
Fry tortillas
Fry each corn tortilla for about 20–30 seconds per side until pliable and slightly crisp at the edges but still foldable, or longer if you prefer crisp tostada-like tortillas. Drain briefly on a paper towel-lined plate and keep warm in a low oven (200°F / 95°C) or covered.
- 6
Shallow-fry eggs
Lower heat to medium. Reduce oil in the pan so there's about 1–2 tablespoons left for frying eggs (or use a clean skillet with 1–2 tbs oil). Crack each egg into a small bowl, then gently slide into the hot oil. Fry until whites are set but yolks are still runny, about 2–3 minutes for sunny-side-up. For over-easy, cook 30–45 seconds more and flip gently. Season eggs with 1/2 tsp salt and 1/4 tsp pepper while cooking.
Garnishes & Serving
- 7
Assemble
Place one fried tortilla on each plate. Spread about 1/4 cup warmed refried beans onto each tortilla. Spoon 1/2 cup of the warm salsa ranchera over the bean layer (divide evenly). Top each with a fried egg (1 egg per tortilla).
- 8
Finish & serve
Sprinkle each plate with about 2 tablespoons crumbled queso fresco and 1/2 tablespoon chopped cilantro. Add sliced avocado and a lime wedge alongside. Serve immediately so the yolks run into the salsa and beans when cut.