Huevos Rancheros Recipe
This huevos rancheros recipe is a classic spicy Mexican dish that turns eggs and beans into a savory breakfast tostada.
Servings: 4
Ingredients
- 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