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Classic Huevos Rancheros

Classic huevos rancheros pairs crisped corn tortillas and warm refried beans with fried eggs and a homemade ranchero sauce. The tomato sauce simmers until slightly thickened, with jalapeño, cumin, and garlic for savory heat.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mexican
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the ranchero sauce
  • 7 tbsp vegetable oil divided: 1 tablespoon for the sauce, 1/4 cup for the tortillas, and 2 tablespoons for the eggs
  • 0.5 yellow onion small, finely diced
  • 1 jalapeño seeded and finely chopped
  • 2 cloves garlic minced
  • 0.5 tsp ground cumin
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 0.25 cup water
  • 0.5 tsp kosher salt
For the huevos rancheros
  • 1 can (16 oz) refried beans
  • 8 corn tortillas 6-inch
  • 8 eggs large
  • 0.25 tsp kosher salt
  • 0.125 tsp ground black pepper

Equipment

  • 1 2-quart saucepan
  • 1 12-inch skillet

Method
 

Make the ranchero sauce
  1. Heat 1 tablespoon of the divided oil in a 2-quart saucepan over medium heat.
  2. Add the onion and jalapeño and cook for 4 to 5 minutes, stirring occasionally, until softened.
  3. Add the garlic and cumin and cook for 30 seconds.
  4. Stir in the tomatoes with their juices, water, and 1/2 teaspoon salt.
  5. Bring to a simmer and cook uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly.
Cook and assemble
  1. Warm the refried beans in a microwave-safe bowl, covered loosely, for 1 to 2 minutes, stirring halfway through, until hot.
  2. Heat 1/4 cup of the divided oil in a 12-inch skillet over medium-high heat until shimmering.
  3. Fry the tortillas in batches for about 15 seconds per side, until softened and lightly crisped.
  4. Drain the tortillas on paper towels.
  5. Carefully pour off the oil and wipe the skillet clean.
  6. Heat 1 tablespoon of the remaining divided oil over medium heat.
  7. Fry 4 eggs until the whites are set, about 2 to 4 minutes.
  8. Transfer the eggs to a plate, then repeat with the remaining 1 tablespoon oil and eggs.
  9. Season with the salt and pepper.
  10. Divide the tortillas among 4 plates and top with the beans and eggs.
  11. Spoon the ranchero sauce over the eggs and serve hot.

Notes

For the best texture, fry the tortillas in batches so they soften and lightly crisp without crowding the skillet. Refrigerate leftover components in airtight containers for up to 3 days; the ranchero sauce can be frozen, but freezing the assembled dish is not recommended. For a gluten-free meal, use certified gluten-free corn tortillas and refried beans.