Description
Huevos Rancheros is a classic Mexican breakfast dish featuring crispy corn tortillas topped with a flavorful, slightly spicy tomato and chipotle salsa, topped with perfectly fried eggs. This recipe is easy to prepare and customizable with toppings like avocado, cotija cheese, or beans, making it a hearty and satisfying morning meal.
Ingredients
Scale
Salsa
- 2 pounds Roma tomatoes or vine-ripened tomatoes, cut into quarters
- 1-3 canned chipotle chilies (to taste)
- 4 tablespoons olive oil (divided)
- 1 cup chopped yellow onion
- Salt and black pepper to taste
- 1 tablespoon minced garlic (about 3 cloves)
- 2 teaspoons chili powder (1 teaspoon regular chili powder and 1 teaspoon ancho chili powder)
- 1/4 cup chopped cilantro
Main
- 8 (6-inch) corn tortillas
- 8 large eggs
Optional Toppings
- 1 large avocado, sliced
- Crumbled cotija cheese
- Prepared black beans, refried beans, or cooked chorizo
Instructions
- Prepare the Salsa: Process half of the quartered tomatoes and all the chipotle chilies in a food processor until finely chopped. Pour the mixture into a bowl and repeat the process with the remaining tomatoes to ensure even texture.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped yellow onion and sauté until tender, approximately 5 minutes. Stir in the minced garlic and chili powders, cooking for an additional 30 seconds to release their flavors.
- Cook the Tomato Sauce: Add the processed tomato and chipotle mixture to the skillet. Bring to a simmer and season with salt and black pepper. Allow the sauce to cook until it thickens slightly, about 6 to 8 minutes. Stir in the chopped cilantro just before removing from heat.
- Toast the Tortillas: Heat a clean skillet over medium heat and drizzle with olive oil. Cook each corn tortilla until it is golden brown on both sides, then transfer them to paper towels to drain excess oil.
- Fry the Eggs: Using the same skillet, add 1 1/2 teaspoons of olive oil. Fry each egg until the whites are set but the yolks remain runny, about 2 minutes. Cover the skillet briefly if needed to gently steam the eggs to desired doneness.
- Assemble the Dish: Place a golden tortilla on a serving plate, spoon a generous amount of the spicy tomato salsa over it, top with a fried egg, and add any optional toppings such as avocado slices, cotija cheese, or beans as preferred. Serve immediately.
Notes
- Adjust the quantity of chipotle chilies to your preferred spice level.
- To make this dish gluten free, ensure that your corn tortillas are 100% corn with no wheat additives.
- For a vegetarian version, skip the chorizo topping or replace it with more beans or cheese.
- If you prefer firmer egg yolks, cook the eggs a minute longer or cover the skillet to steam fully.
- Leftover salsa can be refrigerated in an airtight container for up to 3 days and used as a topping for other Mexican dishes.
