Description
Huevos Rancheros is a classic Mexican breakfast dish featuring crispy corn tortillas topped with a flavorful tomato-chipotle salsa, perfectly fried eggs, and optional toppings such as avocado, cotija cheese, and beans or chorizo. This hearty and vibrant recipe offers a delightful combination of smoky, savory, and spicy flavors, making it a delicious and satisfying start to your day.
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
- 1 tablespoon minced garlic (about 3 cloves)
- 2 teaspoons chili powder (1 teaspoon regular chili powder and 1 teaspoon ancho chili powder)
- Salt and black pepper to taste
- 1/4 cup chopped cilantro
Base
- 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 tomato-chipotle salsa: Process half of the tomatoes along with all chipotle chilies in a food processor until chopped finely. Transfer to a bowl, then repeat with the remaining tomatoes to ensure an even texture.
- Sauté aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped yellow onion and cook until tender and translucent, about 5 minutes. Stir in the minced garlic and chili powders, cooking for an additional 30 seconds to release the spices’ aromas.
- Simmer the salsa: Pour the processed tomato-chipotle mixture into the skillet with the aromatics. Bring to a gentle simmer and season with salt and black pepper. Allow the salsa to simmer uncovered for 6 to 8 minutes until it thickens slightly. Stir in chopped cilantro at the end to brighten the flavor.
- Toast the tortillas: Heat a clean skillet over medium heat and drizzle with olive oil. Fry each corn tortilla until golden brown and slightly crispy on both sides. Remove and place on paper towels to drain excess oil.
- Fry the eggs: Using the same skillet, add 1 1/2 teaspoons of olive oil. Crack each egg into the pan and cook until the whites are set but the yolks remain runny, about 2 minutes. Cover the pan if necessary to help steam the tops.
- Assemble the huevos rancheros: On each plate, place a warm toasted tortilla, spoon a generous amount of salsa over it, and top with a fried egg. Garnish with optional toppings such as sliced avocado, crumbled cotija cheese, and black beans, refried beans, or chorizo according to your preference.
Notes
- For spicier salsa, increase the number of chipotle chilies or add a pinch of cayenne pepper.
- To make the eggs less runny, cook them longer or flip for over-easy eggs.
- Use fresh corn tortillas for best texture; stale tortillas won’t crisp up well.
- Leftover salsa can be refrigerated for up to 3 days and used as a dip or topping for other dishes.
