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Classic Huevos Rancheros
Traditional dish · Mexican
A traditional Mexican breakfast featuring fried eggs served on lightly fried corn tortillas, smothered in a vibrant ranchero sauce, and often garnished with avocado and cilantro.
Ingredients
- Corn tortillas4
- Eggs4
- Tomatoes2 large
- Onion1/2 medium
- Garlic2 cloves
- Jalapeño or Serrano pepper1
- Vegetable oil or Lard3-4 tablespoons
- Cilantro1/4 cup chopped
- Avocado1/2, sliced
- Saltto taste
- Black pepperto taste
Steps
- 1
Prepare the ranchero sauce: Dice tomatoes, finely chop onion, mince garlic, and finely chop jalapeño (seeds removed for less heat).
- 2
Heat 1 tablespoon of oil in a saucepan over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and jalapeño and cook for 1 minute more until fragrant.
- 3
Add diced tomatoes to the saucepan. Season with salt and pepper. Simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened.
- 4
While the sauce simmers, prepare the tortillas: Lightly fry each tortilla in about 1 tablespoon of hot oil in a separate skillet until slightly softened and pliable, about 30 seconds per side. Drain on paper towels.
- 5
Fry the eggs: In the same skillet, fry the eggs to your desired doneness (sunny-side up is traditional). Season with salt and pepper.
- 6
Assemble the dish: Place two fried tortillas on each plate. Top each with two fried eggs. Spoon a generous amount of ranchero sauce over the eggs and tortillas.
- 7
Garnish with chopped cilantro and sliced avocado.
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