If you like a little kick in your breakfast (like we do), you’ll LOVE this authentic Mexican classic, Huevos Rancheros recipe !
Huevos ranchero (weh-vohs ran-chair-ohs) translates to rancher’s eggs or ranch-style eggs. It is a bold, flavor packed breakfast made with crispy tortillas, creamy beans, rich enchilada sauce, and perfectly fried eggs. So it’s no surprise this huevos rancheros recipe is a traditional mid-morning meal out on a Mexican ranch.
Being Hispanic, we grew up having these in our family, and we LOVE how delicious they are. With Refried Beans spread onto a lightly fried corn tortilla topped with a fried egg, Red Enchilada Sauce, Mexican crema, queso fresco, avocado, and cilantro they have plenty of our favorite flavors. Plus, they’re EASY! From start to finish, Huevos Rancheros are on the table in under 30 minutes!
For more fabulous Mexican breakfast recipes, try Breakfast Tacos, Breakfast Burritos, and Chorizo and Eggs.
Why we think you’ll love it:
- Breakfast or dinner. This hearty dish is a mouthwateringly spicy breakfast option or a favorite for dinner.
- Mexican flavor. All of our favorite ingredients in one hearty, breakfast dish.
- On the table in no time. From start to finish, this is on the table in under 30 minutes. That’s my kind of quick dinner idea!
Huevos Rancheros Ingredients
Tortilla Chips
- Vegetable oil (½ cup) – is used to fry the tortillas until golden and crisp.
- Yellow corn tortillas (4) – create the sturdy, crunchy base for the dish. Or use already fried tostadas.
- Red enchilada sauce (2 cups) – adds bold, savory flavor and ties everything together. Use homemade Red Enchilada Sauce or store-bought.
Creamy Refried Beans
- Refried beans (30 ounces) – provide a creamy, hearty layer. Store-bought or homemade Canned Refried.
- Crisco shortening (¼ cup) – makes the beans extra smooth and rich.
- Milk (⅔ cup) – helps loosen the beans to a silky texture.
- Cheese (1-2 cups) – melts into the beans for extra flavor and creaminess. Use shredded cheddar cheese, Colby & Monterey Jack Cheese, or a Mexican cheese blend. We HIGHLY recommend shredding your own cheese since it melts so much better than pre-shredded!
Toppings
- Avocado – adds freshness and creamy contrast.
- Mexican crema – provides a cool, tangy finish.
- Queso fresco – adds a mild, crumbly cheese topping. Or try queso blanco, feta, cotija, or Farmer’s cheese.
- Cilantro – brings brightness and fresh flavor.
- Fried eggs (4) – crown the dish with rich yolks that blend into the sauce and beans. Our favorite is sunny side up, but you can also use over-easy, poached, or scrambled.
- More toppings – fresh diced tomatoes, red onion, corn, jalapeño, hot sauce, spritz on some lime juice, Homemade Salsa, or Pico de Gallo
How to Make Huevos Rancheros
TORTILLAS. Heat oil in a large skillet over medium-high heat until shimmering. Add one tortilla at a time, flipping once, until lightly brown and crisp.
Drain the freshly fried tortilla on a paper towel-lined baking sheet. Repeat this process until all 4 tortillas are fried, adding more oil if needed.
ENCHILADA SAUCE. In another skillet, heat the red enchilada sauce.
BEANS. While the enchilada sauce is heating, combine refried beans, shortening, and milk in a pot over medium heat. Stir vigorously with a fork or wire whisk until silky smooth. Add 1-2 cups shredded cheese and let melt before serving.
EGGS. Using the same frying pan where you fried tortillas, pour the oil in a bowl to cool and fry the eggs to your preference (sunny side up, over-easy, poached, or scrambled).
ASSEMBLE + SERVE! Transfer two tortillas side by side onto a plate. Add some refried beans and spread it over tortillas.
Add enchilada sauce (a large spoonful) and spread over the beans. Place 1 fried egg on each tortilla and finish with more enchilada sauce on top. Add avocado, crema, cilantro, and queso fresco to each plate.
Kristyn’s Recipe Tips
- We use sunny-side-up eggs. Crack an egg in the skillet, keep the yolk intact, and fry for about 2-3 minutes. Cook eggs to your preferred doneness, but runny yolks add the most flavor.
- Keep enchilada sauce warm so it spreads easily.
- Serve immediately so the tortillas stay crisp.
Huevos Rancheros Recipe
Video
Ingredients
Chips
- ½ cup vegetable oil
- 4 yellow corn tortillas
- 2 cups red enchilada sauce, homemade or store-bought
Refried Beans
- 30 ounces refried beans
- ¼ cup crisco shortening
- ⅔ cup milk
- 1-2 cups cheese
Toppings
- avocado
- Mexican Crema
- Queso Fresco
- cilantro
- 4 fried eggs
Instructions
- Heat ½ cup oil in a large skillet over medium-high heat until shimmering. Add one tortilla at a time, flipping once, until lightly browned and crisp.
- Drain the freshly fried tortilla on a paper towel-lined baking sheet. Repeat this process until all tortillas are fried, adding more oil if needed.
- In another skillet, heat the enchilada sauce.
- While the enchilada sauce is heating up, make beans by combining refried beans, shortening, and milk in a pot over medium heat. Stir vigorously with a fork or wire whisk until silky smooth. Add cheese and let it melt before serving.
- Using the same frying pan where you fried tortillas, pour the oil in a bowl to cool and fry the eggs to your preference (runny, sunny side up, well done).
- Transfer two tortillas side by side onto a plate. Add some refried beans and spread them over tortillas.
- Add enchilada sauce (a large spoonful) and spread over the beans.
- Place your fried eggs on tortillas and finish with more sauce on top, avocado, crema, cilantro, and queso fresco.
Notes
- We use sunny-side-up eggs. Crack an egg in the skillet, keep the yolk intact, and fry for about 2-3 minutes. Cook eggs to your preferred doneness, but runny yolks add the most flavor.
- Fry tortillas just until crisp but not too dark to avoid bitterness.
- Keep enchilada sauce warm so it spreads easily.
- Serve immediately so the tortillas stay crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
The tortillas can be fried 1-2 days in advance, and the refried beans can be made 1-2 days in advance and refrigerated. Just reheat when ready to use.
This huevos rancheros recipe is best served fresh. If you have leftover ingredients, store them in separate containers. Keep assembled leftovers in an airtight container in the fridge for 24 hours. Reheat in the microwave or oven.
Complete The Meal
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Horchata
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Orange Juice Smoothie
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Fruit Smoothie
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Mexican Breakfast Ideas
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This recipe was originally published March 2023.
I really like how many of your recipes utilize the same ingredients Im able to use a pot of refried beans for this recipe, tostadas, bean burros and more.
This was such a good recipe I served it for breakfast and it was just like my mother when I was young Yummy
That makes us so happy to hear! So glad you enjoyed the Huevos Rancheros!
Super delicious! Loved it! One of my favorites!
Mmmmm so good!
This is a delicious dish that I eat for breakfast, lunch and dinner. Everyone in the family loves it and it’s always very filling. Thank you!
My husband loves these rancheros.
These have become my favorite dish. They are so amazing and flavorful.
We like to make ours with refried black beans. I also have to keep from making it very spicey. Good recipe.
Thanks for sharing what you do!
For people who can’t tolerate cilantro: I am one of those people. When a recipe calls for cilantro, I successfully swap for basil. my basil guac is very popular.
I haven’t made these before, but I am definitely going to try them soon! They look amazing and not too difficult.