Huevos Rancheros Recipe
Two crispy corn tortillas with refried beans, two over-medium eggs, and ranchero sauce. Topped with panela cheese, onions, cilantro, jalapeno, and sour cream.
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Ingredients
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Tortillas and Beans
Eggs
Ranchero Sauce
Toppings
Method
Prepare Ranchero Sauce
- 1
Cook the Base
In a medium saucepan over medium heat, add a tablespoon of olive oil. Once hot, add the diced onion and sauté until translucent, about 3-4 minutes.
- 2
- 3
Combine Tomatoes and Seasonings
Add the diced tomatoes, salt, and lime juice to the saucepan. Stir well and let simmer for about 10 minutes until the sauce thickens. Remove from heat and stir in chopped cilantro.
Cook the Eggs
- 4
Heat Oil
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
- 5
Assemble Huevos Rancheros
- 6
Prepare Tortillas and Beans
In a separate pan, lightly toast the corn tortillas until they are crispy on both sides, about 2-3 minutes per side. Spread approximately 1/2 cup of refried beans on each tortilla.
- 7
Top with Eggs and Sauce
Place the cooked eggs on top of the refried beans, then spoon the ranchero sauce over the eggs.
- 8
Add Toppings
Sprinkle crumbled panela cheese, sliced onions, chopped cilantro, and sliced jalapeños on top. Finish with a dollop of sour cream.