Best Mexican Huevos Rancheros Recipe

I recently created the Mexican Huevos Rancheros recipe while in a cooking class. It is a fundamental dish in Mexican food, simple to assemble and filled with flavor.

The class started by reviewing the basic ingredients in Mexican Huevos Rancheros: mildly fried corn tortillas, refried beans, fried eggs along with a salsa fresh from the pan. Each element is crucial to the dish composition.

First we made the corn tortillas which are the foundation of the Mexican Huevos Rancheros recipe. The instructor showed the best way to gently fry the tortillas to get them somewhat crisp yet still pliable. This particular step is essential to keep the toppings in position without becoming overly rigid.

Then came the refried beans, and they tend to be a favorite of Mexican Huevos Rancheros. The beans were cooked and mashed and seasoning was appropriate. The instructor said it helps to get the right texture so they spread over the tortillas.

The salsa preparing was a highlight of the class. We used fresh tomatoes, serrano peppers and onions in this sauce. The ingredients were charred to impart flavor and then combined into a salsa. It is the homemade salsa used in Mexican Huevos Rancheros.

The final preparation was frying the eggs. The instructor showed how you can obtain crispy edges with a runny yolk – like in Mexican Huevos Rancheros. The eggs are on top of the layering beans and tortillas, then stuffed in salsa created right before serving.

Putting together the dish required placing each component in sequence: The base is a fried tortilla, accompanied by refried beans, the egg fried to perfection and then salsa. The instructor stated that though the basic Mexican Huevos Rancheros recipe is simple, each step is meticulously considered to attain a balanced flavor and texture combination.

The technical aspects of making the Mexican Huevos Rancheros recipe remained the focus of the class all through. The instructor discussed ingredient selection, cooking techniques and presentation tips to master this classic dish.

Ingredients For the Mexican Huevos Rancheros Recipe

For the Salsa

Tomatoes
White Onion
Serrano Pepper
Garlic
Water
Kosher Salt
Black Pepper
Vegetable Oil

For the Tostadas

Vegetable Oil
Corn Tortillas

Creation

Eggs
Refried Beans
Fresh Cilantro

Cooking Instructions For the Mexican Huevos Rancheros Recipe

Salsa Prep

Cut up the salsa. Put the following ingredients into a blender or food processor with a blade tool and mix them up: Cut up 4 roma tomatoes or 2 large tomatoes, 1/2 medium white onion, and 1 serrano pepper into big pieces. For a less spicy salsa, take out the seeds and membranes first. 1/4 cup water, 2 teaspoons kosher salt, and 1 teaspoon black pepper should be added. Pulse until the mixture is chunky and rough. If it’s too thick, add more water. If you think it needs it, add more kosher salt.
A picture of the steps in

Cooking

Get the salsa ready. Put 3 tablespoons of vegetable oil in a small pot and heat it over medium-high heat until it shimmers. Add the salsa and cook for three minutes, stirring every now and then. Turn down the heat and let the sauce simmer, turning every now and then, for about 5 minutes, or until it turns dark. Turn down the heat and keep warm until you’re ready to put it together.

Fry the corn rolls. To make the nonstick pan shine, heat 1/4 cup of vegetable oil over medium-high heat. Lightly fry 4 corn tortillas. Then add 2 more tortillas and fry for another 1 to 2 minutes, until they are lightly browned and crisp but still soft. Move to a plate lined with paper towels and do it again with the other two tortillas. With a slanted spoon, take any pieces of fried tortillas out of the pan.

Cook the eggs. Turn the heat down to medium. Carefully crack 4 big eggs into the pan and add kosher salt. Fry until done, about 2 to 4 minutes for runny eggs. Warm the beans up in the meantime.

Do not boil the refried beans. Put 1 cup of refried beans in a bowl that can go in the microwave. In a high-power microwave, heat the food for 20 seconds at a time, stirring after each one, for a total of about 60 seconds. (You could also warm it up on low heat on the stove.)

Put together the ranch style eggs. Put the warm refried beans on top of the tostadas. Stack two tostadas on each plate and add a fried egg on top of each one. Add the warm salsa to the eggs and, if you want, top them with cilantro.

Helpful Suggestions For the Mexican Huevos Rancheros Recipe

To enhance your Huevos Rancheros, consider preparing the ranchero sauce in advance. According to , pan-frying the salsa before serving deepens its flavor, and making it ahead allows the flavors to meld.

Lightly frying the tortillas is essential. suggests that this adds flavor and prevents them from becoming soggy when topped with warm salsa.

For a spicier dish, consider adding more serrano chiles to the salsa. notes that increasing the number of chiles can elevate the heat level to suit your preference.

Serving the dish immediately after preparation is recommended. Chef Billy Parisi advises that Huevos Rancheros are best enjoyed fresh, though components like the beans and salsa can be prepared ahead of time.

Customizing your Huevos Rancheros with additional toppings can enhance the dish. Slender Kitchen suggests options like lime juice, guacamole, or your preferred style of eggs to tailor the meal to your taste.

Storage Instructions For the Mexican Huevos Rancheros Recipe

For optimal storage of Huevos Rancheros, it’s advisable to store the components separately. Muy Bueno Cookbook recommends cooling fried corn tortillas to room temperature and storing them in an airtight container for up to 3 days.

The ranchero sauce can be prepared in advance and stored in the refrigerator. Muy Bueno Cookbook notes that it can be refrigerated in an airtight container for up to 5 days, or frozen for up to 3 months, ensuring you leave enough headroom for expansion.

Refried beans can also be stored separately. Love and Lemons states that homemade refried beans keep well for up to 5 days in the fridge and can be warmed on the stove or in the microwave before serving.

Eggs are best prepared fresh. However, if necessary, Muy Bueno Cookbook suggests that leftover fried or poached eggs can be refrigerated for up to 1-2 days.

When ready to serve, reheat the ranchero sauce on the stovetop or in the microwave until heated through. If using leftover eggs, Muy Bueno Cookbook recommends simmering them in the reheated sauce to warm them gently.

FAQ For the Mexican Huevos Rancheros Recipe

Question: What ingredients are essential for a Mexican Huevos Rancheros recipe?
A: A traditional Mexican Huevos Rancheros recipe typically includes eggs, corn tortillas, and a ranchero sauce made with tomatoes, onions, and chili peppers. Optional toppings like cheese, avocado, and fresh cilantro can enhance the dish.

Question: Can I make the Mexican Huevos Rancheros recipe in advance?
A: While the Mexican Huevos Rancheros recipe is best enjoyed fresh, you can prepare components like the ranchero sauce and refried beans in advance. Store them in airtight containers in the refrigerator and assemble the dish just before serving.

Question: Is the Mexican Huevos Rancheros recipe suitable for vegetarians?
A: Yes, the Mexican Huevos Rancheros recipe is suitable for vegetarians as long as the refried beans are not cooked with animal fat. Using vegetable-based beans and omitting meat-based toppings makes it vegetarian-friendly.

Question: How can I adjust the spice level in the Mexican Huevos Rancheros recipe?
A: To adjust the spice level of the Mexican Huevos Rancheros recipe, modify the amount and type of chili used in the ranchero sauce. Milder chilies, like poblanos, create a milder flavor, while serrano or jalapeño peppers add heat.

Question: What is the best way to serve a Mexican Huevos Rancheros recipe?
A: Serve the Mexican Huevos Rancheros recipe with freshly cooked eggs over warm corn tortillas. Add ranchero sauce, refried beans, and toppings like cheese, avocado, and cilantro for a complete and satisfying meal.

Mexican Huevos Rancheros Recipe

I recently created the Mexican Huevos Rancheros recipe while in a cooking class. It is a fundamental dish in Mexican food, simple to assemble and filled with flavor.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine Mexican

Servings 2 Servings

Calories 737 kcal

Ingredients

  

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For the Salsa

• 4 Tomatoes or 2 large tomatoes
• 1/2 White Onion medium
• 1 Serrano Pepper
• 1 clove Garlic
• 1/4 cup Water plus more as needed
• 2 tsp Kosher Salt plus more as needed
• 1 tsp Black Pepper freshly ground
• 3 tbsp Vegetable Oil

For the Tostadas

• 1/4 cup Vegetable Oil
• 4 Corn Tortillas 6-inch

Creation

• 4 Eggs large
• 1 cup Beans (cannedor homemade) Refried
• 1/4 cup Cilantro garnish (optional) Fresh

Instructions

 

Salsa Prep

• Cut up the salsa. Put the following ingredients into a blender or food processor with a blade tool and mix them up: Cut up 4 roma tomatoes or 2 large tomatoes, 1/2 medium white onion, and 1 serrano pepper into big pieces. For a less spicy salsa, take out the seeds and membranes first. 1/4 cup water, 2 teaspoons kosher salt, and 1 teaspoon black pepper should be added. Pulse until the mixture is chunky and rough. If it's too thick, add more water. If you think it needs it, add more kosher salt.
• A picture of the steps in

Cooking

• Get the salsa ready. Put 3 tablespoons of vegetable oil in a small pot and heat it over medium-high heat until it shimmers. Add the salsa and cook for three minutes, stirring every now and then. Turn down the heat and let the sauce simmer, turning every now and then, for about 5 minutes, or until it turns dark. Turn down the heat and keep warm until you're ready to put it together.
• Fry the corn rolls. To make the nonstick pan shine, heat 1/4 cup of vegetable oil over medium-high heat. Lightly fry 4 corn tortillas. Then add 2 more tortillas and fry for another 1 to 2 minutes, until they are lightly browned and crisp but still soft. Move to a plate lined with paper towels and do it again with the other two tortillas. With a slanted spoon, take any pieces of fried tortillas out of the pan.
• Cook the eggs. Turn the heat down to medium. Carefully crack 4 big eggs into the pan and add kosher salt. Fry until done, about 2 to 4 minutes for runny eggs. Warm the beans up in the meantime.
• Do not boil the refried beans. Put 1 cup of refried beans in a bowl that can go in the microwave. In a high-power microwave, heat the food for 20 seconds at a time, stirring after each one, for a total of about 60 seconds. (You could also warm it up on low heat on the stove.)
• Put together the ranch style eggs. Put the warm refried beans on top of the tostadas. Stack two tostadas on each plate and add a fried egg on top of each one. Add the warm salsa to the eggs and, if you want, top them with cilantro.
• Helpful Suggestions For the Mexican Huevos Rancheros Recipe
• To enhance your Huevos Rancheros, consider preparing the ranchero sauce in advance. According to , pan-frying the salsa before serving deepens its flavor, and making it ahead allows the flavors to meld.
• Lightly frying the tortillas is essential. suggests that this adds flavor and prevents them from becoming soggy when topped with warm salsa.
• For a spicier dish, consider adding more serrano chiles to the salsa. notes that increasing the number of chiles can elevate the heat level to suit your preference.

Nutrition

Serving: 1gCalories: 737kcalCarbohydrates: 40gProtein: 18gFat: 58gSaturated Fat: 10gPolyunsaturated Fat: 30gMonounsaturated Fat: 15gTrans Fat: 0.4gCholesterol: 327mgSodium: 2494mgPotassium: 958mgFiber: 8gSugar: 11gVitamin A: 2706IUVitamin C: 45mgCalcium: 140mgIron: 4mg

Keyword Eggs, vegetarian

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