Huevos Rancheros Recipe (2024)

In Yucatan, we have a unique dish called Huevos Motuleños (named for the city of Motul, where the inventor still serves them in her restaurant in the Public Market).Put 2 eggs in a frying pan and get them going. Then drop a tortilla in another frying pan. Spread some refried beans on it and heat it up. Put the fried egg on top, then some chopped-up ham and maybe a teaspoon of green peas. Grate some cheese over it all and heat until the cheese starts to melt. Plate it and top with salsa.

I recommend frying tortillas as well, it brings out more flavor. Don’t fry too long, 10 seconds on each side. Don’t warm in microwave, use griddle or pan.

Salsa ranchera is a basic, and descriptive, term referring to a smooth blender sauce made with raw blended tomatoes, onion, serrano chiles, and possibly garlic and cilantro. The sauce is then "seasoned" by frying in a small amount of oil and cooked about five minutes to keep the flavor fresh. True "huevos rancheros" is a simple and glorious dish of lightly fried tortilla topped with fried egg drowned in salsa ranchera. No cheese, no beans, no cream.

When I lived in Mexico City some years back, I used to take my car in for repairs very often. I'd leave it and walk to a nearby diner on Avenida de la Independencia, where I'd order "huevos divorciados.". The dish was two eggs over easy on tortillas, one with red sauce and the other green, the two separated by a wall of refried beans. Great memories.

There are many ways to make huevos rancheros in Mexico. The way I know it is very different than this recipe. Sauté green onions, serranos, garlic in oil. Add tomato sauce and water to thin it down and heat to a simmer. Dip heated corn tortillas one at a time and return to plates (2 tortillas per serving). Add the eggs to the pan and cover. Cook on low until sunny side up. Place eggs on tortillas and serve remaining sauce over the eggs. Not fancy, but very delicious.

I loved this, and since I love limes so much, I added lime juice along with the lemon to the salsa before cooking and added lime zest to the fresh salsa too. Also, used way more garlic and cilantro than was called for, and it turned out awesome. Excited to experiment and take this in more directions. Thanks for the great recipe!!

Some talked in the notes how a "traditional" salsa ranchera is made with the help of a blender. In the traditional Mexican kitchen electrical tools do not exist, and, quite frankly spoken, a salsa made with a blender or food processor never can be good, as the ingredients are cut way too small or not equal enough. Any true Mexican dish will never have anything in it where a blender will be used, and that is true independent of the many different regional cuisines in Mexico.

I—not caring whether it is authentic or not—made the recipe exactly as written. It is really wonderful. The salsa is especially good and any leftover salsa makes a terrific cold soup for the cook's lunch.

I appreciate your mentioning Huevos Motulenos, my favorite breakfast in Puerto Morelos where we vacation every winter. The ham and green peas are mandatory to make it taste right.

This was a dish that seemed intimidating, but then turned out to be both straightforward to make and immensely tasty.

Huevos Rancheros police aside, this was an excellent recipe. Only change I made was to blend the ranchero sauce after it cooked because I wanted more contrast in textures between the sauce and the fresh salsa. Used pinto beans instead of black beans since that’s what I had and added some cayenne for more spice. Lightly fried the tortillas. Very filling and makes for a perfect weekend brunch dish.

I liked this so much I used leftover beans in breakfast burritos today. Delish! Hubby is from New Mexico btw and liked this a lot, all he thinks when he hears huevos rancheros is eggs rancher style. That can mean a lot of things.

Saying "traditional" huevos rancheros is like saying "traditional gazpacho." There are countless variations of gazpacho, and of huevos rancheros, that vary from cook to cook, from region to region, and with the contents of one's larder.This version is fine as a starting point; cook it as is or tweak it if you like.If you are the exploratory type, google Tex-Mex huevos rancheros, California huevos rancheros, etc. and see if you find something else you'd like to try.

You can make creamy frijoles negros by putting the beans with their liquid in a mixing bowl and using a hand or wand blender to turn them into the smooth black beans you get at most Mexican restaurants.Also, definitely toast or fry the tortillas to a crispy texture.

Maybe the best breakfast I’ve ever made. Absolutely delicious!

Authentic or not, this recipe came out perfectly for my taste, better than expected. I loved it and will make it for my family who are great fans of Mexican food. I agree that the tortillas are better if fried in minimal oil (when just heated in the pan they came out brittle) and I’ll use a bit more garlic too.

One can also toast direct on the fire or on a pan the tomatoes, the onion, the chiles, before making the salsa. The additional flavor is terrific.Do not forget in the case of huevos motuleños add some fried plantain slices. It is mandatory.

I made this for dinner tonight, and it was a hit with my family. I did not have fresh jalapeño, but used pickled jalapeño instead and it came out fine. I also "fried the tortillas", I brushed them very lightly with oil, and then heated them in a non-stick skillet before frying the eggs.

Too complicated! Good ingredients but make it the easy way.

Where exactly to get ripe fresh (decent) tomatoes in January?? Tip for canned please??

I do a single person's quick version of this breakfast recipe on a regular basis.I scramble two eggs in butter (keeping them on the creamy side of done and place on a briefly fried Corn Tortillas or toast an English muffin to serve the eggs on and top with store bought"hot" salsa. I also use refried beans if I have some in the fridge. It makse a very tasty and quick morning breakfast for one with eaten with a piece of fruit and black coffee. (I pass on the avocado for political reasons.)

How can you ever get the beans ready in 10 minutes, do you perhaps have much less liquid in US cans? I need to reduce it for an hour without lid…

Loved this recipe. Delicious and easy. Only complaint I prefer the onions to be quartered as opposed to in half. Too stringy. Cornbread crumbs were a perfect finish

I know I'm an outlier, but I prefer huevos rancheros with crispy tortillas, like a tostada. My usual version is similar to Kay's but with the crispy tortilla. I spray the tortillas with cooking spray and then crisp them in the toaster oven. Yum!

Why are black beans specified here for Huevos Rancheros? Huevos Rancheros are usually made with refried beans. Black beans are more common to the Caribbean. I always think of Huevos Rancheros as a Southwest/ Northern Mexico dish.

The wonderful people who own "our' Mexican restaurant are from Mexico City and serve as noted below, Huevos Divorciados. The tortillas, rice, and beans are on the side.It is my favorite for lunch there.

Add bacon to the salsa.

"...typically enjoyed after a hard morning’s work". Quite.

Halve the amount of beans. Use salsa Fresca recipe

+1 to some of these comments! Authentic Huevos Rancheros should have the tortilla lightly fried, or "pasada", in oil. The sauce 100% has to be blended and the flavors should come together by stir frying it in a little oil (which also helps the sauce reduce). The salsa in this recipe would pretty much never be used for Huevos Rancheros. We also pretty much never add lime (or cumin and paprika!) to salsas in Mexico AND we would not use jalapeños - serranos are our go to!