Huevos rancheros were born on the cattle ranches of northern Mexico as a hearty breakfast for day laborers. The roasted tomato ranch sauce defines its smoky and rustic flavor. Today they are standard in Mexican inns and breakfasts throughout the country.
Mexican
Mexican ranchero eggs
Mexican Huevos Rancheros from Mexico: traditional step-by-step recipe, with chef tips and clear timings.
- Mexico
- MAIN COURSES
- High protein
- High fiber
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 22 g
- Fiber 5 g
- Carbohydrates 28 g
- Fat 26 g
- Sodium 620 mg
Story behind the dish
Preparation
Mexican Huevos Rancheros is a preparation from Mexico with easy difficulty. Reserve about 35 minutes in total (15 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 8 fresh eggs.
- Have ready: 4 corn tortillas.
- Have ready: 4 ripe red tomatoes.
- Have ready: 1/2 white onion.
- Have ready: 2 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
roast tomatoes
Roast tomatoes, onion, garlic and chiles on a comal until soft and slightly charred.
-
Blend the roasted vegetables with salt
Blend the roasted vegetables with salt, cumin and a little water until you obtain a smooth ranch sauce. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Heat a tablespoon of oil and fry the sauce for 10 minutes…
Heat a tablespoon of oil and fry the sauce for 10 minutes, stirring until it thickens.
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Heat the tortillas on a comal
Heat the tortillas on a comal, spread with refried beans and place on hot plates.
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Fry the eggs to taste in hot oil
Fry the eggs to taste in hot oil, keeping the yolk liquid if desired.
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Place two eggs on each tortilla and coat generously with…
Place two eggs on each tortilla and coat generously with hot ranch sauce.
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Sprinkle fresh cheese and cilantro; serve with lemon on the side
Sprinkle fresh cheese and cilantro; serve with lemon on the side.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with tomatillo green sauce.
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