Mexican Huevos Rancheros Recipe
Breakfast,  Cheese,  Delicious,  Mexican,  Sauce

Huevos Rancheros

Breakfast might be my favorite meal of the day. Unfortunately, I do not get to enjoy breakfast, for the most part, during the work week as my wife and are are too busy flying around the kitchen throwing waffles in the toaster and getting the kids ready. Trust me, it’s busy. That is why I love the weekend so much. There is not a big rush in the morning, and we can sit back and enjoy a nice breakfast.

This past weekend was one of the opportunities, and as Cinco de Mayo has been approaching, I immediately thought of something warm, and delicious. I first thought of making Mexican molletes, carne adovado, or some delicious migas, but immediately got turned on my a good old classic; huevos rancheros.

Mexican Huevos Rancheros Recipe

Huevos rancheros screams Mexican to me, and is one of those dishes that is fairly versatile, meaning, people can easily tweak it and make it their own. My favorite, however, is something fairly traditional, including slightly fried corn tortillas, refried beans, and a killer red sauce that you will probably want to put on anything around you it is that good.


  • 1/4 cup of vegetable oil
  • 2 corn tortillas per serving
  • 1 can of refried beans, cooked
  • 4 1/2 oz chopped green chiles
  • 3 tbsp chipotle adobo sauce
  • 1 roma tomato, diced
  • 14 oz can of fire roasted tomatoes, diced
  • 1/4 tsp dried Mexican oregano
  • 1/4 tsp dried cumin
  • 1/4 cup of your favorite red salsa
  • egg (s)
  • fresh cilantro, chopped
  • shredded monterey jack cheese

Begin by making your sauce. Add the green chiles, chipotle adobo sauce, tomatoes, oregano, cumin, and salsa to a saute pan. Cook until it comes to a boil, mix, and reduce heat to low.

Mexican Huevos Rancheros Recipe

During this time, cook your beans.

Next, get a small skillet out and add the oil. Bring to a medium heat. Add in one tortilla at a time, and cook until lightly crisp. Remove and let it drain on a paper towel. Repeat with the remaining tortilla. You will want about 2 tablespoon of the reserved oil left over to cook your egg. Crack the egg, and cook for a couple of minutes. your goal is to cook this “sunny side up”.

Pat the corn tortillas to remove any excess oil. Take the tortillas and stack them on a plate. Spread refried beans onto the top tortilla, top with the fried egg, and spoon over some of the red sauce, jack cheese, and garnish with the chopped cilantro.

This is a full fledged down home comforting breakfast. One that can be celebrated any day of the week, but heck, why not celebrate and treat yourself to a great Cinco de Mayo breakfast! Enjoy.


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