Posted on by Lia Fireheart

Huevos Rancheros

Jump to Recipe Print Recipe

Huevos Rancheros

Ingredients

  • Ranchero Sauce

  • 1 Tablespoon vegetable oil

  • ½ large white onion chopped

  • 1 jalapeno peppers chopped

  • 1 chipotle pepper in adobo sauce chopped (can be doubled if you want a more intense flavor, just one if you want to keep things mild but still smoky)

  • 2 cloves garlic chopped

  • 16 ounces fire roasted or diced tomatoes

  • ½ cup chicken broth

  • ¼ cup chopped cilantro about ½ bunch of cilantro

  • 1 teaspoon smoked paprika or ancho chili powder

  • 1 teaspoon dried Mexican oregano or regular oregano

  • 1 teaspoon brown sugar

  • ½ teaspoon cumin

  • ½ teaspoon coarse kosher salt

  • ¼ teaspoon pepper to taste

  • Juice from 1 lime

  • Huevos and Toppngs

  • ¼ cup vegetable oil for frying

  • 8 corn tortillas

  • 8 eggs

  • 1 can black beans, rinsed and drained

  • 1 batch [ranchero sauce]

  • ¼ cup queso fresco or cotija cheese

  • ½ bunch cilantro, chopped

  • 1 jalapeno, thinly sliced (optional)

  • 1 avocado, sliced (optional)

  • Salt and pepper, to taste

Directions

  • Ranchero Sauce
  • Heat the oil in a large pan over medium-high heat. Add the onions, and peppers and cook for 5 minutes to soften. Add garlic and cook another 30 seconds.
  • Stir in the fire roasted tomatoes and chicken broth, then add cilantro, smoked paprika, oregano, brown sugar, cumin, salt, and pepper. Bring to a simmer, then reduce the heat to medium-low and let simmer for 10 minutes to thicken slightly.
  • Use an immersion blender or transfer to a blender. Blend until smooth (unless you prefer to leave it more chunky), then add the lime juice and blend it in. Cover with a towel if using a blender, rather than the lid, because the hot sauce can build up pressure while blending.
  • Transfer to a glass container to store until ready to use. Reheat before using if not using immediately.
  • Huevos and Toppings
  • Heat half of the oil in a large non-stick pan over medium-high heat. When the oil is hot, fry each tortilla for 30-60 seconds per side until lightly browned. Transfer to plate lined with paper towels to drain or a wire rack set over a baking sheet and placed in a warm oven to keep the tortillas warm.
  • Add the remaining oil to the pan and fry the eggs to your liking, seasoning with salt and pepper. We like them sunny-side up for huevos rancheros so the yolk runs when you cut into them.
  • To serve, plate 2 of the fried tortillas on each plate, then top with some of the black beans. You can keep them whole or partially mash them in a bowl first. Drizzle ranchero sauce and sprinkle queso fresco and cilantro on top, then top with the fried eggs and season with additional salt and pepper, if needed. Garnish with sliced jalapenos and avocado, if desired, before serving.

Notes