Enjoy Huevos Rancheros Mexicanos made with the traditional recipe. The star is the salsa prepared in a molcajete and featuring bold, and rustic flavors.
What Are Huevos Rancheros?
Huevos rancheros is a Mexican dish made of sunny-side-up eggs placed on a fried tortilla and drizzled with salsa.
It is said that this traditional recipe was created by Mexican workers as a fulfilling breakfast that could provide enough energy during their hard-working days in the fields (ranchos).
Huevos Rancheros Mexicanos is one of the many recipes created to recycle food, such as stale tortillas and salsa leftovers.
This dish is also very popular in the US, but unfortunately, like many other Mexican dishes, it has been transformed into something that has nothing to do with the authentic recipe.
Our recipe follows the way how is traditionally made in Mexico. There are no fancy toppings because we actually want to highlight the amazing sauce flavors.
It is very simple, yet loaded with hearty flavors and textures, and it is exactly as is still made in many ranchos in Mexico. So we hope you enjoy it and let us know in the comments below.
- EGGS: Use 2 medium eggs per person or 2 large if you want.
- TORTILLAS: Corn tortillas are the ones used in the traditional recipe (read notes).
- OIL: For frying the eggs and tortillas, use any vegetable oil you prefer.
For the ranchero-style salsa:
- TOMATOES: Use any type of ripe, red tomato. If you want, you can discard the seeds and core, but I don’t think is necessary.
- ONIONS: You will need just half of a small onion or a quarter of a large onion.
- CHILIES: You can use any type of chilies, such as chile de arbol, jalapeño, or serrano peppers.
- SPICES: Garlic cloves, cumin seeds, and black pepper.
- OIL: For cooking the salsa, I used extra virgin olive oil.
Super Tip: You can also make this recipe with other types of sauces, head over our selection of Mexican salsas and try some of our recipes.
How To Make Traditional Huevos Rancheros
On a comal or griddle grill to char tomatoes, chilies, onions, and garlic. Start adding tomatoes first, then onions, next chilies, and last garlic.
If using a molcajete (or mortar) first place garlic, cumin seeds, pepper, and salt. Crush for a minute or so.
Then add onions and chilies and crush until combined. You can leave it with a few chunks here and there or you can grind to your desired consistency.
Add tomatoes with the skin on, those charred spots are what give that amazing smoky flavor. Start grinding…
Until you will have the desired consistency. I like my salsa to be a little bit chunky.
Using a blender
Use a blender or food processor if you don’t have or want to use a mortar or Molcajete.
Place first garlic, cumin, and pepper. Add half a cup of water and blend for 1 minute. Add the remaining ingredients and blend for a few seconds to achieve a chunky salsa or a bit more for a smoother texture.
Now, cook the salsa. On a medium saucepan heat olive oil over medium heat. Add the salsa and let it sizzle for one minute.
Add half a cup of water and let the sauce simmer for 2 more minutes. Adjust salt to taste and set aside.
Add some lard (or oil) to a non-stick frying pan and heat over medium heat.
Fry tortillas one by one until lightly crispy on the sides but still soft in the middle.
Place tortillas on a plate with kitchen paper towels to absorb excess oil.
Using the same frying pan where you fried tortillas, cook the eggs to order.
Traditional Huevos Rancheros Mexicanos are made with sunny-side-up eggs.
Transfer two tortillas side by side onto a plate. Add some ranchero salsa and spread it over tortillas.
Now place your fried eggs on top of tortillas and then finish with more salsa drizzled over the eggs.
Serve and enjoy you huevos rancheros Mexicanos as suggested below. ¡Buen Provecho!
Tips and Recipe Notes
- If you can, use corn tortillas. Flour tortillas absorb too much oil if fried and get a little bit soggy if you don’t fry them.
- Homemade corn tortillas hold better the sauce and you can even make them ahead.
- Many recipes call for store-bought ranchero salsa, believe me, making your own sauce is quick, easy, and more tasteful. Use a blender instead of a molcajete if you want to speed up things.
- You can use any kind of chilies you want. Green, red, fresh, or dried doesn’t matter. Just don’t skip adding some because they’re the main reason the sauce tastes so good!
- Adjust spices to your liking. The key is moderation.
- If salsa is too spicy for you, roast one or two more tomatoes, blend them and add them to the salsa to tone down the spiciness.
How To Serve
Authentic Mexican Huevos Rancheros are served with a side of frijoles refritos (refried beans), sometimes the creamy beans are spread on the tortilla instead of served on the side.
In many households in Mexico, is customary to add a few slices of queso fresco, this fresh and mild cheese helps to tone down the spicy of the salsa.
And of course, the drink that pairs perfectly with this traditional Mexican breakfast is the aromatic and flavorful café de olla.
How To Store And Reheat
For optional taste, is best to eat this dish just right after making it.
But you can make ahead the salsa and store it for up to 4 days in the fridge or up to 3 months in the freezer.
Next time you crave some huevos rancheros Mexicanos for breakfast, you can thaw the salsa overnight and have it ready in the morning!
Tortillas also store nicely for up to a week in the refrigerator, wrapped with cling film to prevent them from drying out. Or up to 4 months in the freezer.
Place salsa leftovers in a saucepan and reheat on the stovetop over medium heat stirring from time to time.
Tortillas don’t need to be reheated because you will fry them anyway.
Huevos Rancheros Mexicanos
- 4 large eggs
- 4 corn tortillas
- oil for frying
- 2 medium tomatoes
- ½ small onion
- 1 jalapeño pepper
- 2 chile de arbol
- 1 garlic clove
- ½ tsp cumin seeds
- 1 Tbsp olive oil
- salt and pepper
Make the ranchero salsa
- On a comal or griddle char the tomatoes, chilies, onions, and garlic.
- On a molcajete or mortar first place garlic, cumin seeds, pepper and salt. Crush to make a paste (read notes).
- Add onions and chilies and crush until combined.
- Add tomatoes with the skin on and grind for a couple of minutes or until your desired consistency.
- On a medium saucepan heat olive oil over medium heat. Add the salsa and let it sizzle for one minute.
- Add half a cup of water and let the salsa simmer for 2 more minutes. Adjust with salt and turn off the heat.
- Add some oil to a non-stick frying pan and heat over medium heat.
- Fry tortillas one by one until lightly crispy but not too crunchy.
- Place tortillas on a plate with kitchen paper towels to absorb the excess of oil.
- Using the same frying pan where you fried tortillas, fry the eggs to your preference (runny, well done).
- Transfer two tortillas side by side onto a plate. Add some ranchero salsa and spread it over tortillas.
- Now place your fried eggs on tortillas and then finish with more salsa on top.
- Serve with refried beans and café de olla.
- Place first garlic, cumin, and pepper.
- Add half a cup of water and blend for 1 minute.
- Add the remaining ingredients and blend for a few seconds to achieve a chunky salsa or a bit more for a smoother texture.
Did you enjoy this traditional Mexican breakfast recipe? Please, don’t forget to rate it and leave a comment below.