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Best Huevos Rancheros Recipe

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★★★★★

4.5 from 144 reviews

This Best Huevos Rancheros recipe is a vibrant and satisfying Mexican breakfast classic featuring crispy corn tortillas topped with creamy refried black beans, perfectly cooked runny eggs, and warm homemade salsa. Garnished with fresh avocado, crumbled cheese, and pickled red onions, it delivers a colorful and delicious start to your day with a delightful balance of textures and flavors.

Ingredients

Scale

Salsa

  • ½ recipe homemade salsa (about 2 cups)
  • Additional 1/3 cup reserved salsa for beans

Beans

  • 1 15 oz. can black beans, NOT drained
  • ¼ cup water
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 teaspoon lime juice

Tortillas & Eggs

  • 2 tablespoons olive oil, divided
  • 4 quality corn tortillas (such as La Tortilla Factory)
  • 4 eggs
  • 1 tablespoon vegetable oil

Toppings

  • Sliced avocado
  • Guacamole
  • Sour cream
  • Crumbled Cotija, queso fresco, or feta cheese
  • Cilantro
  • Pickled red onions
  • Hot sauce

Instructions

  1. Prep Ahead Note: Prepare all ingredients and equipment. You will need three skillets: a nonstick skillet for salsa and eggs, a large skillet for beans, and a cast iron skillet for tortillas. You can reuse the bean skillet for tortillas if cleaned between uses.
  2. Make Salsa: Prepare homemade salsa or use store-bought. Reserve 1/3 cup for the beans. Warm the remaining salsa in a nonstick skillet over medium heat, simmering gently for 5 minutes until thickened. Season with salt, pepper, and optional heat, then transfer to a serving bowl and keep warm.
  3. Cook Beans: In a large skillet, combine the reserved 1/3 cup salsa with beans (including liquid), ¼ cup water, salt, and pepper. Simmer over medium-high heat for 5 minutes, stirring occasionally until beans soften and most liquid is absorbed. Remove from heat, stir in lime juice, and mash about ¾ of the beans with a potato masher until thick and spreadable. Adjust consistency if needed. Cover to keep warm.
  4. Toast Tortillas: Heat 1 tablespoon vegetable oil in a 12-inch cast iron skillet over medium heat. Fry two tortillas at a time until golden and crisp on edges but still pliable, about 20 seconds per side. Drain on paper towels and repeat with remaining tortillas.
  5. Cook Eggs: Heat 1 tablespoon olive oil in the skillet used for salsa over medium heat until hot and shimmering. Crack eggs into separate small bowls, then carefully add to skillet on opposite sides. Cook about 2½ minutes or until whites are set and yolks reach desired doneness (runny recommended). Transfer eggs to a nonstick mat or parchment paper; do not cover to avoid steaming yolks.
  6. Assemble and Serve: Rewarm salsa and beans if needed. Spread refried beans over each tortilla, top with a cooked egg, cracked pepper, then spoon warm salsa on top. Garnish with grated Cotija cheese, cilantro, avocado slices, pickled red onions, guacamole, sour cream, and hot sauce as desired. Serve immediately and enjoy!

Notes

  • Use quality corn tortillas for authentic flavor and texture.
  • Adjust salsa heat with chili seeds or cayenne pepper to taste.
  • Cooking eggs sunny side up with runny yolks is preferred, but cook to your liking.
  • Salsa and beans can be reheated gently prior to serving.
  • Reserve some salsa for beans to infuse flavor and moisture.
  • Use a potato masher for creamy texture without fully pureeing beans.

Keywords: Huevos Rancheros, Mexican breakfast, huevos rancheros recipe, black beans, corn tortillas, homemade salsa, breakfast eggs, traditional Mexican food

Find it online: https://chefmilacook.com/best-huevos-rancheros-recipe/