Homemade huevos rancheros are a delicious savory breakfast made with a yummy tomato-based ranchero sauce, black beans, corn tortillas, and a fried egg.
What is huevos rancheros?
Huevos rancheros are a ranch-style breakfast made with fried corn tortillas, a fried egg, refried beans, and delicious warm tomato salsa.
Huevos rancheros translation: rachers eggs
Our take on huevos rancheros is made with a delicious homemade ranchero sauce — think tomato, chipotle, onion, garlic, yum yum. That is served on top of a pan-fried corn tortilla, black beans, and a perfect fried egg.
Check out Isabel Eats’ authentic Huevos Rancheros recipe!
What You Need
Homemade Ranchero Sauce
- Onion and garlic: onion and garlic are the base of the ranchero sauce.
- Diced tomatoes: we’re using canned diced tomatoes and green chiles. You’re more than welcome to use plain diced tomatoes and add in green chiles.
- Chipotles: chipotles in adobo sauce gives this homemade ranchero sauce a nice kick.
- Taco seasoning: taco seasoning is used to add flavor to the ranchero sauce and the black beans.
- Broth: chicken broth is used to thin things out.
- Lime juice: a little citrus really adds a bite to this sauce.
- Cilantro: you can’t go wrong with fresh cilantro.
- Black beans: feel free to use canned black beans or to make your own.
- Corn tortillas: we don’t recommend swapping the corn tortillas for flour as corn is more classic.
- Eggs: fried eggs are a huevos rancheros staple. After all, huevos means eggs in Spanish. If you’d rather scramble the eggs, go for it.
- Monterrey jack cheese: feel free to use a Mexican cheddar blend or even a sprinkle of queso fresco.
How to Make Huevos Rancheros
Make Ranchero Sauce
First, cook down the onion and garlic. Then, add the Rotel, chipotles in adobo, broth, and taco seasoning. Mix and bring to a boil. Then, turn the heat down and let simmer for 10-15 minutes.
Transfer the sauce into a bowl and add the fresh cilantro. Use an immersion blender to blend the sauce. Add lime juice and stir. Set aside.
Make Black Beans
Add the can of black beans with the liquid to a small pot. Add taco seasoning and bring to a boil. Turn the heat down to low and let simmer for 20 minutes.
Pan Fry Tortillas
Meanwhile, pan-fry the corn tortillas for around 3-4 minutes. We used avocado oil, but vegetable or olive oil works too.
In a frying pan, fry your eggs to your liking. In the photos, we cooked our eggs over-easy so that they were runny.
Assemble Huevos Rancheros
Assembler your huevos rancheros recipe by sprinkling cheese onto the bottom of each tortilla. Then, top with black beans, a fried egg, and rancheros sauce.
Got leftover huevos rancheros? We recommend storing each part of this recipe separately so that nothing gets soggy.
Store in the fridge for up to 3 days.
Pro tip: fry the eggs and tortillas fresh so that nothing is old or soggy when eating!
Simple Huevos Rancheros Recipe
- 1 tablespoon olive oil
- ½ medium yellow onion diced
- 2 cloves garlic minced
- 10 oz. can rotel original diced tomatoes & green chilies
- 2 chipotles in adobo sauce
- 1 tablespoon taco seasoning we like this
- 1 cup chicken broth
- 2 tablespoons fresh lime juice
- ½ cup freshly minced cilantro
- 15 oz. canned black beans
- 1 tablespoon taco seasoning
- 2-3 tablespoons avocado oil
- 8 4-inch corn tortillas
- 8 large eggs
- 4 oz. shredded monterey jack cheese
- Pico de gallo
- Queso fresco
- Heat a medium skillet over medium/high heat and add olive oil.
- When the olive oil is fragrant, add the diced onion and cook until translucent, about 3 to 4 minutes. Then, add the minced garlic and cook for 1 minute.
- Next add the rotel, chipotles in adobo, chicken broth, and taco seasoning. Bring to a boil and then turn heat to low and let simmer for 10 to 15 minutes.
- Pour the simmered sauce into a bowl and add ½ cup of minced cilantro.
- With an immersion blender blend until smooth.
- Stir in lime juice and serve.
- Add the can of black beans with the liquid and taco seasoning into a saucepan and bring to a boil.
- Once boiling, turn the heat down to medium/low and cover with the lid and let simmer for 20 minutes.
- Heat a large skillet over medium/high heat and add 1 tablespoon of avocado oil.
- Add 1-2 tortillas and fry them until golden brown on both sides. About 3-4 minutes.
- Wrap the finished tortillas in a kitchen towel until you are ready to serve.
- Heat a separate skillet over medium heat and prepare your eggs to your liking (we recommend either fried or scrambled).
- To assemble; start with a corn tortilla on your plate. Sprinkle on about 1-2 tablespoons of shredded cheese, spoon on some black beans, and serve with an egg on top of the black beans. Drizzle the ranchero sauce on top and enjoy!
Tips & Notes
- The ranchero sauce can easily be made the night before. To reheat use a microwave or cook on low on the stove.
- You could sub chorizo for the black beans or add it to make a heartier breakfast.
- Traditionally the dish is served with fried eggs, but if you scramble them with salsa it is called huevos a la Mexicana.
- If you prefer flour tortillas, skip steps 3-5.
- The corn tortillas can be cooked to your liking. If you fry them longer they will turn into more of a crispy tostada. The way we have listed should make a crispy but chewy tortilla.