Description
Classic Huevos Rancheros feature warm tortillas, creamy beans, a rich tomato sauce, and perfectly fried eggs. A little pickled onion provides a bright, tangy punch that sets this recipe apart.
Equipment
- Cutting board
- Knife
- Medium skillet (for warming tortillas)
- Small saucepan (for beans)
- Blender or food processor (for sauce)
- Nonstick pan (for eggs)
- Small bowl (for quick-pickled onions)
Ingredients
Units
Scale
For the Quick-Pickled Onions
- 1/2 cup thinly sliced red onion
- 3 tablespoons white vinegar
- 3 tablespoons line juice
- Pinch of sugar
- Pinch of salt
For the Beans
- 1 can (15 ounces) refried beans or black beans
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Sauce (Salsa Roja)
- 3 medium tomatoes, roughly chopped
- 1/2 white onion, diced
- 2 garlic cloves, minced
- 1 jalapeño (seeds removed for milder heat)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika (optional, for depth)
- 1/2 teaspoon sugar
- Salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped (optional)
For the Rest
- 8 corn tortillas
- 4 large eggs
- 1/2 cup crumbled Cotija cheese or shredded cheddar
- 1 avocado, sliced
- 2 tablespoons fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Quick-Pickle the Onions
- In a small bowl, combine red onion, white vinegar, sugar, and salt.
- Stir to coat the onions evenly and let sit for at least 15 minutes, stirring occasionally.
- Prepare the Sauce
- Blend the tomatoes, diced onion, garlic, and jalapeño in a blender or food processor until smooth.
- Heat olive oil in a medium skillet over medium heat.
- Pour in the blended mixture and simmer for 10–15 minutes, stirring occasionally, until thickened.
- Add smoked paprika, sugar, salt, and pepper to taste. Stir in fresh cilantro if desired.
- Heat the Beans
- In a small saucepan, heat olive oil over medium heat.
- Add beans, cumin, chili powder, salt, and pepper.
- Stir until warmed through and slightly thickened, about 5 minutes.
- Warm the Tortillas
- Heat a medium skillet over medium-high heat.
- Place each tortilla in the skillet and cook for 30 seconds on each side, until warm and slightly charred.
- Keep tortillas warm by wrapping them in a clean kitchen towel.
- Fry the Eggs
- Heat a nonstick frying pan over medium heat with a small drizzle of olive oil.
- Crack eggs into the pan and cook sunny-side-up until whites are set but yolks remain runny, about 3–4 minutes.
- Assemble the Huevos Rancheros
- Place two warm tortillas on each plate.
- Spread a layer of beans over each tortilla.
- Top each tortilla with a fried egg.
- Drizzle the warm salsa roja over the eggs.
- Sprinkle crumbled Cotija cheese and fresh cilantro on top.
- Garnish with avocado slices, pickled onions, and a squeeze of lime.
Notes
- Why Pickled Onions? They add a pop of acidity that brightens the entire plate. Most Huevos Rancheros stick to fresh toppings, but this zingy garnish creates extra depth.
- Feel free to swap cheddar for Cotija, or even crumble queso fresco if that’s on hand.
- If you prefer a milder heat, remove all jalapeño seeds before blending.
- This recipe was created by a home cook with AI help, focusing on classic techniques while adding a twist with quick-pickled onions.
Nutrition
- Serving Size: 1 Serving
- Calories: 420 kcal