Huevos Rancheros ~ Rancher’s Eggs

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1952
Huevos Rancheros ~ Rancher's Eggs Recipe Card
Huevos Rancheros ~ Rancher's Eggs Recipe Card
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This classic Huevos Rancheros or Rancher’s Eggs is a hearty breakfast that features eggs on tortillas and is topped with salsa. This Mexican recipe is delicious and a family favorite around my house.

What sets these Huevos Rancheros apart from other recipes is the homemade red chipotle salsa. It’s made with chipotle chilies, ancho chilies, oil, onion, garlic, oregano, tomatoes, and adobo sauce.

Serve these Rancher’s Eggs with refried beans and sliced avocados.

If you liked this recipe please Rate This Recipe and leave a comment about it. As always you can follow on Facebook, Instagram, Pinterest, and YouTube.

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Huevos Rancheros

Huevos Rancheros

Mike Gonzalez
Huevos rancheros (or rancher's eggs) are a typical breakfast served at Mexican farms, featuring corn tortillas and fried eggs topped with plenty of warmed salsa.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine Mexican
Servings 6 servings

Ingredients
  

  • 2 whole dried ancho chilies
  • ¼ cup canola oil divided
  • 1 small yellow onion thinly sliced
  • 4 medium cloves garlic thinly sliced
  • ½ tsp dried oregano preferably Mexican
  • 14 oz crushed tomatoes preferably fire-roasted
  • 2 whole chipotle chilies packed in adobo plus 2 tablespoons sauce from the can
  • ¼ cup cilantro minced, plus more for serving
  • 1 tbsp soy sauce
  • 1 tbsp lime juice plus lime wedges for serving
  • black pepper to taste
  • 12 corn tortillas 2 per serving
  • 12 eggs 2 per serving
  • Crumbled Cotija cheese for serving
  • refried beans for serving

Instructions
 

  • Trim tops of chilies and discard seeds. Place on a microwave-safe plate and microwave on high power until pliable and fragrant, about 15 seconds. Cut chilies into thin strips using kitchen shears or a sharp knife.
    2 whole dried ancho chilies
  • Heat 1 tablespoon oil in a medium saucepan over medium-high heat until shimmering. Add onions and garlic and cook, stirring, until softened and just starting to brown, about 5 minutes. Add oregano and chili strips and cook until fragrant, about 15 seconds. Add tomatoes and chipotle chilies with their sauce and bring to a simmer. Reduce heat to maintain a gentle simmer for 10 minutes.
    ¼ cup canola oil, 1 small yellow onion, 4 medium cloves garlic, ½ tsp dried oregano, 14 oz crushed tomatoes, 2 whole chipotle chilies packed in adobo
  • Puré mixture with a hand blender or in a standing blender until a loose puree is formed. Stir in cilantro, soy sauce, and lime juice and season to taste with pepper. Set aside.
    ¼ cup cilantro, 1 tbsp soy sauce, 1 tbsp lime juice, black pepper
  • Heat remaining 3 tablespoons oil in a medium cast iron or non-stick skillet over medium heat until shimmering. Working one at a time, fry corn tortillas until lightly browned but still pliable, about 15 seconds per side. Transfer to a paper towel to drain and stack them as you work. Cover with foil or a clean kitchen towel to keep warm.
    12 corn tortillas
  • When tortillas are cooked, reheat skillet over medium-high heat until oil is shimmering (add more oil if necessary). Fry eggs, using a spoon to baste the tops with hot oil as they cook in order to help set the upper whites while keeping the yolk completely liquid. Fry until crisp on the bottom, whites are set, and yolks are golden, about 1 1/2 minutes. Season with salt and pepper and slide onto a clean plate.
    12 eggs
  • To serve, place two tortillas on a serving plate. Top with two fried eggs. Spoon salsa all over the top, leaving the yolks exposed. Sprinkle with cotija cheese and more chopped cilantro. Serve immediately with refried beans.
    Crumbled Cotija cheese, refried beans

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