Usually I order eggs Benedict at brunch, but lately I've been hungry for huevos rancheros. Huevos rancheros — which translates to rancher's eggs — are tortillas topped with fried eggs and salsa making for a spicy, scrumptious breakfast. The eggs are so filling they also make a wonderful dinner. Having a huevos ranchero recipe in your arsenal is a must if you love Mexican food, so I've found two recipes for you to experiment with. To give one or both of the recipes a try — the first is for beginning cooks and the second is for advanced cooks — read more.
1 tablespoon vegetable oil
2 (6 inch) corn tortillas
1/2 cup refried beans with green chilies
1/2 teaspoon butter
1/2 cup shredded Cheddar cheese
4 slices bacon, cooked and crumbled
1/4 cup salsa (optional)
- Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
- Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through.
- When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
- Place tortillas onto plates, and spread a layer of beans on them. Top with a fried egg, crumbled bacon, cheese, and if desired, salsa.
2 mild to medium-hot dried chilies (such as New Mexico or Anaheim), cut in half lengthwise, seeds removed
1 small yellow onion, cut lengthwise into 6 wedges with a bit of root end attached
2 tablespoons canola oil
3 cloves garlic, skin on
1 jalapeno chile
2 canned chipotle peppers in adobo sauce
5 whole canned tomatoes, without juice
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 teaspoon honey
1 tablespoon freshly squeezed lime juice
8 large eggs
8 corn tortillas (6 inches each), warmed
Cotija, Chihuahua, or Monterey Jack cheese, shredded, for serving
Cilantro, coarsely chopped, for serving
Sour cream, for serving
- Preheat oven to 450 degrees.
- Place a large cast-iron skillet over high heat. Add dried chiles to dry skillet and toast on all sides, pressing down on them with a spatula, about 1 minute per side. Remove from heat and place in a large bowl; pour 1 1/2 cups boiling water over chiles, and place a small heatproof plate on top to keep them submerged. Let soak for 20 minutes.
- Add a teaspoon of oil to the skillet and swirl to just coat the bottom. Add onion, garlic, and jalapeno. Cook until charred on all sides, about 8 minutes, removing garlic if skins begin to burn.
- Remove skins from garlic and place in the jar of a blender. Cut jalapeno in half lengthwise, removing ribs and seeds; add to blender along with onion, chipotle peppers, tomatoes, oregano, cumin, salt, pepper, honey, chiles, and their soaking liquid. Blend until smooth.
- In the same skillet over high heat, heat remaining 5 teaspoons canola oil until almost smoking. Add sauce to the pan, being careful as it will splatter. Bring to a boil, reduce heat and simmer about 2 minutes. Stir in lime juice, and remove the skillet from the heat.
- Crack eggs into the skillet and transfer to oven. Cook until egg whites are cooked through and yolks are still runny, about 5 minutes.
- Place 2 tortillas each on 4 individual plates. Top each with 2 eggs and sauce. Garnish as desired with cheese, cilantro, and sour cream.