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Huevos Rancheros, or Rancher’s Eggs. I’ve seen some crazy, off-the-wall “you’ve-got-to-be-kidding” adaptations of this Mexican food classic that make me cringe. My dad used to make us his huevos rancheros tacos. Totally different from the original version. So I guess I can’t be too picky about this dish. However, I am a stickler for the real deal. I’m sharing with you an authentic recipe for this traditional breakfast favorite. This is the what you will get if you jumped on a plane and landed in Mexico tomorrow wearing a sombrero and putting those 4 years of high school Spanish to use.
My dad’s family has a ranch in Durango, Mexico. Let me give you the history behind this dish… The men who work on the ranch wake up really early… like roosters crowing early … to milk the cows, feed the animals, etc. They eat something very light. Usually just a piece of bread and coffee. Then they come back mid-morning and have a BIG breakfast. Most of the time, they have Huevos Rancheros, or Rancher’s Eggs.
It all starts with the tortillas. Do not confuse these with tostadas. Huevos Rancheros involves a lightly fried tortilla. Maybe one minute on each side. The reason behind it: You don’t want to use all the oil in the frying process. You want some left in the pan to fry up the eggs. Place the lightly fried tortillas on paper towels. Let the excess oil drain.
You can make the red salsa ahead of time to save yourself this extra step in the morning. Some people will use their favorite salsa. Again, I’m giving you an authentic recipe to Huevos Rancheros and how we make this dish back on my dad’s ranch. The sauce is simple – 2 tomatoes, 1 serrano chili, ¼ onion, 1 garlic. Boil for 5 minutes. Then blend. Don’t forget to add salt.
Next are the refried beans. Add a thin layer to the top of the lightly fried tortilla. Then add some red salsa. Top with a cooked egg.
You must try out my authentic Huevos Rancheros recipe for your next brunch get together. Or spoil your family with a hearty breakfast. The best way to start your day is the delicious way. 🙂
- 4 tortillas
- 4 tablespoons oil
- ¾ cup refried beans
- 4 eggs
- For the red salsa:
- 2 tomatoes
- 1 serrano chili
- ¼ onion, chopped
- 1 garlic clove
- In a stock pot, add the tomatoes, serrano chili, onion, and garlic.
- Boil for 5 minutes.
- Discard water and add ingredients to the blender along with salt.
- Set aside and let cool.
- Heat oil in a frying pan.
- Fry each tortilla for 1 minute on each side.
- Drain excess oil on a paper towel.
- Cook eggs sunny side up in the oil.
- Add a thin layer of refried beans to the fried tortilla.
- Add cooled salsa on top of the refried beans.
- Top with a cooked egg.