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The Best Huevos Rancheros

A definitive recipe for classic Mexican Huevos Rancheros, featuring lightly fried corn tortillas layered with creamy refried beans, a perfect sunny-side-up egg, homemade warm ranchero sauce, fresh avocado, and cotija cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 plates
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Ranchero Sauce
  • 1 tbsp vegetable oil
  • 0.25 small white onion diced
  • 1 jalapeño or serrano pepper minced
  • 2 cloves garlic minced
  • 0.5 tsp ground cumin
  • 14 oz diced tomatoes canned, with juice
  • 0.25 cup chicken or vegetable broth
Base and Eggs
  • 1.5 cups refried beans black or pinto, warmed
  • 0.25 cup oil for frying tortillas and eggs
  • 4 corn tortillas
  • 4 large eggs
Toppings
  • 1 large avocado sliced
  • 0.25 cup cotija cheese crumbled
  • 0.25 cup fresh cilantro chopped
  • 1 fresh jalapeño sliced thin

Equipment

  • Large skillet
  • Medium saucepan
  • Small Skillet (for beans)
  • Spatula

Method
 

  1. Make the sauce: Sauté onion and jalapeño in oil until soft. Add garlic and cumin for 30 seconds. Add tomatoes and broth; simmer for 10 minutes to thicken. Keep warm.
  2. Warm the beans in a small skillet, adding a splash of water to make them spreadable.
  3. Heat oil in a large skillet over medium-high. Briefly fry corn tortillas one at a time until slightly crispy but pliable (30-45s per side). Drain on paper towels.
  4. Reduce heat to medium. Fry eggs sunny-side up until whites are set but yolks are runny. Season with salt and pepper.
  5. Assemble: Place a tortilla on a plate. Spread with refried beans. Top with a fried egg.
  6. Spoon warm ranchero sauce over the egg. Top immediately with avocado, cotija cheese, cilantro, and fresh jalapeño slices.

Notes

Have all toppings prepped and sauce warm before frying the eggs, as assembly must happen quickly.