Huevos Rancheros Recipe

This huevos rancheros recipe is a classic spicy Mexican dish that turns eggs and beans into a savory breakfast tostada.

Huevos rancheros are a favorite breakfast with a kick. For more fabulous Mexican breakfast recipes, try Breakfast Tacos, Breakfast Burritos, and Chorizo and Eggs.

A Spicy Breakfast to Love

Huevos ranchero (weh-vohs ran-chair-ohs) translates to rancher’s eggs or ranch-style eggs. So it’s no surprise to find out that they are 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!

More reasons why we love it:

• A breakfast or dinner. This tasty dish is a mouthwateringly spicy breakfast option or a favorite for dinner (or even a great Breakfast for Dinner idea)!
• Mexican flavor. My version contains Refried Beans spread onto a lightly fried corn tortilla topped with a fried egg, Red Enchilada Sauce, Mexican crema, queso fresco, avocado, and cilantro. 
• 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

• vegetable oil
• yellow corn tortillas – instead of frying corn tortillas you can use tostadas.
• homemade red enchilada sauce – or use store-bought or even Homemade Salsa or Pico de Gallo.
• refried beans – instead of making your own beans you can use black beans or creamy Guacamole.
• Crisco shortening
• milk
• cheese
• avocado
• Mexican Crema
• Queso Fresco
• cilantro
• fried eggs – My favorite is sunny side up, but you can also use over-easy, poached, or even scrambled.

A Quick, Mexican-style Breakfast

1. TORTILLAS. Heat ½ cup 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 tortillas are fried, adding more oil if needed.
2. ENCHILADA SAUCE. In another skillet, heat up the enchilada sauce (we love our homemade red sauce recipe).
3. BEANS. While 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 melt before serving.
4. EGGS. Using the same frying pan where you fried tortillas, fry the eggs to your preference (runny, well done).
5. ASSEMBLE + SERVE! Transfer two tortillas side by side onto a plate. Add some refried beans and spread it over tortillas.
   • Add some enchilada sauce (a large spoonful) and spread over the beans.
   • Place your fried eggs on tortillas and then finish with more sauce on top, avocado, crema, cilantro, and queso fresco.

How to fry a sunny-side-up egg

There are many different types of eggs that you can use to top this huevos rancheros recipe. My favorite is sunny side up, but you can also use it over easy, poached, or even Scrambled Eggs.

The following step shows you how to make a simple sunny-side-up egg.

1. Heat a nonstick skillet over medium-low heat.
2. Coat the bottom of the pan with a light layer of butter or olive oil. 
3. Crack an egg over the top of the skillet. Do not mix.
4. Sprinkle on some salt and pepper if desired.
5. Cook until the egg whites go from clear to solid white. The yolk should be intact.
6. Use a spatula to transfer the fried egg onto the huevos ranchero.

Storing leftovers

• STORE. This huevos rancheros recipe is best served fresh. If you have leftover ingredients, store them in separate containers. Keep assembled leftover in an airtight container in the fridge for 24 hours.
• Reheat huevos rancheros in the microwave or oven. 

More Mexican Dishes:

Tostada

20 mins

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Baked Taquitos

40 mins

Flautas

25 mins

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Steak Taco Recipe

3 hrs 10 mins

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5 from 26 votes

Huevos Rancheros Recipe

By: Lil’ Luna

This huevos rancheros recipe is a classic spicy Mexican dish that turns eggs and beans into a savory breakfast tostada.

Servings: 4

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ▢ ½ cup vegetable oil
• ▢ 4 yellow corn tortillas
• ▢ 2 cups red enchilada sauce, homemade

Creamy Refried Beans:

• ▢ 30 ounces Refried Beans
• ▢ ¼ cup crisco shortening
• ▢ ⅔ cup milk
• ▢ 1-2 cups cheese

Toppings:

• ▢ Avocado
• ▢ Mexican Crema
• ▢ Queso Fresco
• ▢ Cilantro
• ▢ 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 brown 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 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 melt before serving.
• Using the same frying pan where you fried tortillas, fry the eggs to your preference (runny, well done).
• Transfer two tortillas side by side onto a plate. Add some refried beans and spread it over tortillas.
• Add some enchilada sauce (a large spoonful) and spread over the beans.
• Place your fried eggs on tortillas and then finish with more sauce on top, avocado, crema, cilantro, and queso fresco.

Video

Nutrition

Calories: 500kcal, Carbohydrates: 47g, Protein: 20g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 2g, Cholesterol: 33mg, Sodium: 2475mg, Potassium: 131mg, Fiber: 13g, Sugar: 16g, Vitamin A: 1326IU, Vitamin C: 2mg, Calcium: 341mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: Mexican

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