Difference between revisions of "Huevos Rancheros"

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*3 tablespoons (45ml) [[Vegetable oil|vegetable oil]]
*1/4 cup vegetable oil
*1 medium [[onion|onion]], chopped
*1 medium onion, chopped
*1 clove [[Garlic|garlic]], finely chopped (optional)
*2 large tomatoes, peeled and finely chopped
*chopped [[Chili Pepper|chili peppers]], to taste
*1 serrano pepper minced
*1 pinch [[Chili Powder|chili powder]]
*1 tbsp chopped cilantro
*4 plum [[tomato|tomatoes]], peeled, seeded and chopped
*1/2 tsp salt
*2 [[Tortilla|corn tortillas]]
*1/8 tsp pepper
*2 [[egg|eggs]]
*4 corn tortillas
*1/2 teaspoon [[Sugar|sugar]] <ref>Optional depending on the acidity of the tomatoes</ref>
*4 eggs
* salt and pepper, to taste
*1/4 cup crumbled queso fresco or feta cheese
* 1 tablespoon [[Cilantro|cilantro]] or [[Parsley|parsley]], finely chopped (optional)
*2 cups refried beans, canned or homemade

Revision as of 10:28, 13 September 2012

Huevos Rancheros


Huevos Rancheros [1] [2](Spanish for "eggs ranch-style") is a traditional Mexican country breakfast that is well known as one of the tastiest ways to eat an egg. From its home in Mexico, the dish has spread throughout the Americas.


  • 1/4 cup vegetable oil
  • 1 medium onion, chopped
  • 2 large tomatoes, peeled and finely chopped
  • 1 serrano pepper minced
  • 1 tbsp chopped cilantro
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 4 corn tortillas
  • 4 eggs
  • 1/4 cup crumbled queso fresco or feta cheese
  • 2 cups refried beans, canned or homemade


  1. To prepare the ranchero sauce, in a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion and optional garlic, and sauté until softened but not brown, 4 or 5 minutes.
  2. Add the tomatoes, peppers, chili powder, salt and a few grinds of black pepper and reduce to a simmer. Simmer for about 10 minutes, until the sauce begins to thicken up.
  3. Add the cilantro or parsley, turn off the heat and cover the pan to keep the sauce warm.
  4. In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.
  5. If necessary, add additional oil to the second skillet, and fry the eggs until they are "sunny-side up". Transfer the eggs to the tortillas, and cover with the ranchero sauce.


  1. Poore, Marge (1993). 365 Easy Mexican Recipes. HarperCollins Publishers, Inc.. pp. 214. ISBN 0-06-016963-X. 
  2. Taste of Home. Taste of Home. 1996. pp. 8. http://www.tasteofhome.com/recipes/Huevos-Rancheros.