Best Recipe for Huevos Rancheros

Huevos Rancheros is a hearty, flavorful Mexican breakfast guaranteed to become a favorite! It’s easy to whip up from scratch or I’ve included time-saving shortcuts! 

Huevos Rancheros is a satisfying, savory breakfast and the best way to start your day!  It’s made by layering creamy refried beans, runny, sunny side up eggs and cooked salsa over warm tortillas and garnishing with your favorite toppings such as cilantro, avocados, and Cotija cheese.   It’s an intoxicating explosion of rich, creamy, spicy, fresh and nutty all at the same time as the egg yolk minges with the warm salsa. The best part is, if you can operate a blender, open a can of beans and fry up an egg, you can make this simple recipe!  You can even use store-bought salsa and refried beans if you need a 10-minute breakfast – it will be our little secret.  Serve Huevos Rancheros for breakfast, lunch or dinner – because you will want to eat them all the time!

Hearty, Mexican inspired breakfast are some of our favorites to wake up to. Don’t miss breakfast tacos, breakfast quesadillas, breakfast enchiladas, breakfast burritos and chilaquiles to fuel you for the day!

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What are huevos rancheros?

If you haven’t had the pleasure of sinking your teeth into this dynamic, taste bud tantalizing dish before, the wait is over!  Huevos Rancheros is a favorite breakfast throughout Mexico and popular on breakfast/brunch menus in the U.S. because it’s incredible!  In the simplest terms, Huevos Rancheros are fried eggs served over corn tortillas and smothered in warm, cooked salsa.  It’s a classic case in which the end result is exponentially more delicious than the sum of its parts.

There are countless variations of Huevos Rancheros depending on the region or even the home you are in.  Refried beans and Mexican rice are common additions, sometimes the eggs are scrambled (Huevos a la Mexicana), the salsa can be pureed or spiked with heavy cream, the salsa can be swapped for enchilada sauce, the beans can be left more whole or mashed, etc.  The toppings can range from just the warmed salsa to avocado or guacamole, sour cream, fresh cilantro, Cotija, radishes, etc.

In this Huevos Rancheros recipe, we’re sticking with an easy version that includes refried beans, eggs, salsa and tortillas.  Beyond that, feel free to make it your own!

Where does Huevos Rancheros get its name?

Huevos Rancheros translates to “ranch eggs,” named after the origin of the dish.  Huevos Rancheros were served in rural Mexico farms/ranches at “almuezo,” or second breakfast after the ranch hands had already completed their first round of early morning chores. The dish capitalized on the abundance of farm-fresh eggs and inexpensive beans and tortillas to create a hearty breakfast.

The Best Huevos Rancheros Recipe

Huevos Rancheros are eaten daily in many Mexican homes and now you can enjoy them whenever your heart (and belly) desire!  They’re the answer any time you’re craving a savory breakfast or a tasty, quick, vegetarian meal.  Each bite is a symphony of warm, spicy salsa, rich, creamy beans, buttery egg yolk, and nutty, toasted corn tortilla.  The magic of slicing into the runny egg yolk and everything mixing together is swoon worthy!

This recipe is also wonderfully versatile – choose your own adventure every time! Choose how to cook your eggs, black or pinto beans, add Mexican rice, keep it vegetarian or add leftover carnitas, carne asada, barbacoa, Mexican chicken, etc. and top with all your favorite toppings.  Serve them up for breakfast, brunch, lunch or dinner – and they will be a winner every time – any time.  

Huevos Rancheros Recipe ingredients

This Huevos Rancheros recipe is a simple recipe using a combination of fresh ingredients for the salsa and pantry friendly ingredients for the rest.  Here’s what you’ll need:

• Salsa:  The salsa MAKES the recipe! If you use a bland salsa, your Huevos Rancheros will be bland. I suggest my favorite homemade salsa recipe made with fire roasted diced tomatoes, diced green chilies, garlic, onion, cilantro, spices and either jalapeno or serrano chili peppers.  See the ingredient details in that recipe post to answer any questions.
• Black Beans: any 15 ounce can of regular black beans will do.  Make sure to NOT RINSE the beans – we want the thick aquafaba (juice in the can) to make our refried beans extra rich.
• Eggs: use large fresh eggs. The fresher the eggs, the better they’ll fry up.
• QUALITY corn tortillas:  with so few ingredients, quality really counts here.  Please look for the best corn tortillas you can find. Freshly made or homemade is best for that extra robust, nutty, sweet corn flavor and thicker, pliable texture that won’t break or tear even when pan-fried and piled with toppings.  I love La Tortilla Factory Corn Tortillas. I find mine at Sprouts or you can pick them up on Amazon here.  They are more expensive than the flimsy, dry, cheap packages BUT so worth it!  Warning: be aware that this brand has two types of corn tortillas – one with corn and flour (my fav, more pliable) and one that is just corn. If you can’t find freshly made tortillas, consider making them yourself.  Just pick up some corn flour and follow the easy instructions on the package.  Homemade corn tortillas also freeze well so you can make them up to months ahead of time.

Best Huevos Rancheros substitutions

• Store-bought salsa shortcut: use your favorite store-bought salsa and warm for 5 minutes. I suggest medium or hot so there is plenty of punch!
• Store-bought refried beans shortcut:  warm up your favorite store-bought refried beans and stir in ⅓ cup salsa and season with salt and pepper to taste.
• Flour tortillas: I implore you not to use flour tortillas because you won’t get the authentic charred, sweet corn flavor.  Additionally, flour tortillas get soggy when covered in salsa. If you decide to use flour tortillas, make sure to use thicker ones.
• Tostadas:  serve over tostadas if you don’t have/can’t find quality tortillas.
• Pinto beans: can be used in place of the black beans.

Other Huevos Rancheros variations

• Change up the eggs:  while fried eggs made to order are traditional, this is YOUR Huevos Rancheros recipe – so make them any way you’d like.  Try scrambled “Huevos a la Mexicana,” over-easy, poached, etc.
• Huevos divorciados “divorced eggs”: prepare this dish with salsa verde on one half of the plate and salsa roja on the other half.
• Add Mexican rice:  top the refried beans with Mexican rice for even more textural contrast.
• Add protein:  Cook up chorizo or pile on any of your favorite leftover Mexican proteins from carne asada to carnitas, etc. I’ve detailed the protein options below.
• Add cheese: add shredded Mexican cheese blend, pepper Jack or sharp cheddar directly to the hot beans to melt or on top of the tortilla.
• Gluten free: select certified gluten-free corn tortillas.
• Dairy free: omit the cheese in the topping.
• Vegan:  omit the eggs and cheese.

WHAT PROTEIN CAN I ADD TO huevos rancheros?

I love adding protein to Huevos Rancheros because it makes them that much more flavorful and textural interesting.  Leftover shredded crockpot meats are exceptionally delicious because they remain super juicy and tender. The following proteins can be made specifically for this recipe or get double use out of them in tacos, enchiladas, etc. then use the leftovers in your Huevos Rancheros the next morning:

• Shredded Mexican Chicken (Crockpot):  simmered with Mexican spices, salsa and green chilies for chicken that’s dripping with flavor and SO tender.   
• Beef Barbacoa (Crockpot): crazy juicy beef slow cooked until melt-in-your-mouth tender infused with a tangy, chipotle sauce.  Barbacoa Beef is known for its intense flavor and perfect balance of chipotle peppers, cumin, oregano and lime juice – one of my favorites of all time!
• Carnitas (Crockpot):  juicy pork smothered in a dynamic fiesta spice rub then slow cooked with orange juice and lime juice then finished in the oven to create glorious caramelized crispy burnt ends. 
• Honey Lime Salsa Verde Chicken (Crockpot):  tangy and flavorful with just the right kick all balanced by a hint of honey. The chicken cruises in the slow cooker all day to tender perfection.
• Chipotle Sweet Pulled Pork: a Cafe Rio Copycat that’s juicy, tender, melt-in-your-mouth with the perfect balance of saucy sweet heat.
• Chicken Tinga: is a super quick and easy recipe made with shredded rotisserie chicken tossed in a saucy, smoky, spicy tomato chipotle sauce.
• Carne Asada: is the quintessential Mexican steak marinated in orange juice, lime juice, soy sauce and a splash of liquid smoke then spice rubbed with cumin, chili powder, smoked paprika, garlic and onion. It’s juicy, flavorful and crazy good.

Protein Options For Huevos Rancheros

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What toppings to serve with this Recipe for Huevos Rancheros

I LOVE adding toppings to everything Mexican – they really make the dish come alive and are a fun way to let everyone customize their own Huevos Rancheros with a toppings bar.  I love topping my Huevos Rancheros with hot sauce, Cotija cheese and sliced avocados or guacamole.  Here are a few more topping ideas:

• Cotija:  is known as “Mexican Parmesan” because it is wonderfully salty, hard, and crumbly. It is traditionally found with the specialty cheeses and should be readily available.  You may also use queso fresco.
• Guacamole:  use my homemade guacamole recipe (amazing!), your favorite recipe or even use store bought.
• Avocados: chopped or sliced avocados are the easiest avocado option and add a wonderful creaminess.
• Sour cream or Mexican Crema: their refreshing, bright, silky creaminess compliments and cuts through the richness.
• Greek yogurt: is a great creamy alternative to sour cream if you are trying to save some calories. 
• Avocado Crema: is my addiction and my preference over chopped avocados or guacamole.  Avocado crema is a marriage of avocados, sour cream and lime juice, is wonderfully silky, tangy and just takes minutes in your blender.  
• Cilantro:  for a fresh, zesty flair.
• Pickle red onions:  are bright, tangy, and punchy.  Use my super simple pickled red onions recipe and they’ll be ready in 30 minutes!
• Corn salsa: either avocado corn salsa or charred corn salsa for a fresh, crunchy, creamy punch.
• Corn: if you skip the salsa recipes with corn, try fresh charred sweet corn. You can also use canned sweet corn plain or char it in a skillet for an added smoky depth of flavor.
• Vegetables:  stir fried fajita bell peppers or sautéed or roasted zucchini, sweet potatoes, butternut squash, broccoli, cauliflower, spinach, etc. – pick your favs!
• Jalapenos: amp up the heat with fresh jalapenos or I love pickled jalapenos.  They are especially great if you’re making a toppings bar so individuals can customize their spice level. 
• Hot Sauce: pass around the hot sauce for an easy, delicious way to customize heat.

How to make Huevos Rancheros

Huevos Rancheros is exponentially more delicious than the sum of its parts– and so worth every step, so please don’t shy away!  As previously discussed, each step is quick and simple.  Here’s how to make it:

Step 1:  Make Warmed Salsa

• Make salsa:  Add garlic, jalapeño/serrano peppers, onion, cilantro, lime juice and seasonings to the blender and blend until evenly chopped.  Add the diced tomatoes and chilies and process to desired consistency.
• Reserve salsa: Remove ⅓ cup salsa to use later in the refried beans.
• Warm salsa:  Add remaining salsa to a large nonstick skillet and bring to a gentle simmer for 5 minutes, until thickened.

Expert Tips for Adjusting the Salsa

It is hugely important that you don’t shortcut simmering the salsa and that it’s spicy enough because bland salsa means bland Huevos Rancheros.  Here’s how to make sure it’s perfect:

• Salsa too thin? Simmering the salsa to a thick consistency may take longer than 5 minutes depending on how runny it is to start with, the size of the pan, actual heat, etc. so use your best judgement and simmer the salsa until it is thickened to the desired consistency.  That being said, don’t simmer less than 5 minutes because simmering the salsa concentrates and enhances the flavor.  If it becomes too thick before 5 minutes, it’s easy to fix per step below:
• Salsa too thick? The salsa should be pretty thick so it doesn’t run all over your plate. Still, if you like it thinner, add water 1 tablespoon at a time until you reach the desired consistency.
• A little bland?  Season the salsa with additional salt and pepper to taste.  If it doesn’t have enough salt, the whole salsa will taste bland. It also might need more heat, per step below.
• Not hot enough?  Heat works with salt to add the flavorful punch. If the salsa isn’t hot enough, add reserved jalapeno/serrano seeds.  If it’s still not hot enough, season with cayenne pepper to taste.

Step 2:  Make Refried Beans

• Simmer beans:  Add the reserved uncooked salsa to a large skillet.  Stir in the beans and their liquid, ¼ cup water and season with salt and pepper.  Bring to a simmer for 5 minutes or until the beans are softened and most of the liquid is absorbed.
• Mash beans:  Remove the skillet from the heat and stir in 1 teaspoon lime juice. Use a potato masher to smash about ¾ of the beans. 

Expert Tips for Adjusting the Refried Beans

• Beans too thick? The beans should be rich, thick and creamy but spreadable, like thick peanut butter.  If they are too thick, stir in water 1 tablespoon at a time until they reach desired consistency.
• Beans too thin?  The beans should not be wet.  Continue to simmer the beans until most of the water is absorbed.  You can’t overcook the beans, so don’t worry about cooking them too long.
• Beans not soft enough?  If the beans aren’t tender enough to mash after 5 minutes but the water is absorbed, then add a couple tablespoons of water and continue to simmer until they are softened, adding additional water as needed.
• A little bland?  The beans should be lightly seasoned because they will be served with the warm salsa.  With this in mind, if they still taste a little bland, season with salt and pepper to taste.  

Step 3:  Pan Fry Tortillas

• Fry tortillas:  Heat 1 tablespoon vegetable oil in a large 12-inch cast iron skillet over medium heat. Add two tortillas and cook until golden and slightly crisp around the edges, but still soft and pliable, about 20 seconds per side.  Transfer to a paper towel lined plate.

Expert Tips for Frying Tortillas

• Do I have to fry the tortillas? Yes!  The frying process is twofold.  First, it enhances the robust corn flavor and most importantly, it helps prevent the tortillas from becoming mushy when piled with the toppings and smothered in the salsa.
• Tortillas too stiff?  Make sure the oil is not too hot and that you aren’t cooking the tortillas too long.  You want the tortillas to have color all, but not to crisp up in the middle.
• Tortillas getting soggy?  This either means you’re not using quality tortillas or the oil isn’t hot enough.  The oil should be sizzling on the surface of the corn tortillas, lightly caramelizing the outside.  Transfer the tortillas to a paper towel lined plate so they aren’t sitting in oil and softening before plating.  

step 4:  MAKE FRIED EGGS

• Prep skillet:  In the same nonstick skillet you cooked the salsa in, heat 1 tablespoon olive oil over medium-high heat unto hot and shimmering.  Reduce heat to medium then carefully pour the eggs into opposite sides of the skillet.
• Fry eggs:  Cook until the whites are set/opaque and the yolk is cooked to your preferred level of doneness (we like them runny over here, about 2 ½ minutes). 

Expert Tips for Fried Eggs

• How do I prevent my eggs from sticking? Make sure to use at the right pan – either a nonstick or a well-seasoned cast iron skillet.  Nonstick is my first choice because the slippery surface ensures the eggs won’t stick ever and it’s easy to remove the eggs.  A cast iron skillet is my second choice but make sure it is well seasoned so you have the insurance of the natural non-stick patina.  Secondly, use enough oil. 
• How do I not break the egg yolk?  Start by cracking the eggs into separate small bowls or ramekins before you add them to the frying pan, then gently slide the eggs into the pan. 
• Can I use butter to fry the eggs?   Butter provides an extra nutty flavor but milk solids can burn if the heat is too high or used too long. It also has a higher water content so the edges of the eggs don’t get as crispy.  To prevent the butter from burning, use the butter in combination with some oil and make sure to wipe the skillet clean in between batches. 
• How do I know when the eggs are done?  An important aspect of Huevos Rancheros is a runny egg yolk (sunny side up) because the yolk mixes with the salsa and creates an incredibly rich sauce.  You’ll want to cook the eggs just until the whites of the egg are opaque but the yolk is still runny. 
• Can I cook the eggs over-easy?  Everyone prefers their eggs cooked differently and that’s okay!  You can cook the eggs over-medium or over-hard by cooking the eggs for 2 minutes to set then flipping the eggs over and cooking so the yolk is semi or completely cooked to your liking.
• Eggs not getting crispy on the edges?  For crispy edges: 1)  Make sure you are using the correct oil (vs just butter) – olive oil, avocado oil, or coconut oil. They don’t contain any water, so they fry the whites more efficiently.  2)  Make sure that the oil or fat is hot before adding the egg.  3)  Make sure there is enough oil to bubble around the eggs so they develop those deliciously crunchy edges. You should use 1 ½ teaspoons for every large egg.  4)  While the eggs cook, gently tilt the pan occasionally to redistribute the oil. 
• Cooked eggs sticking?  Instead of transferring the eggs to a plate, transfer them to a nonstick mat or parchment paper so they don’t stick while you prep the tortillas.

STEP 5:  Assemble

• Layer tortillas:  Spread the refried beans over each tortilla and top with an egg and freshly cracked pepper.  Top with some warm salsa.
• Add toppings:  Add other desired toppings such as finely grated Cotija cheese cilantro, avocado, sour cream, hot sauce, etc.

Expert tips for Assembling Huevos Rancheros

• What if my salsa is cold?  If your salsa and/or beans have gotten cold by the time you’re ready to plate, then quickly rewarm them in the microwave or skillet.
• How do I not break the egg yolk?  Serve the warmed salsa to the side of the egg yolk so you don’t spoil the pleasure of slicing into the runny yolk.
• A little bland?  The Huevos Rancheros should be an explosion of flavor. If yours tastes bland, season with salt and pepper to taste and drizzle with hot sauce.

How to reheat Huevos Rancheros

Huevos Rancheros are best served fresh for the best texture when the tortillas are lightly crisp around the edges and the egg yolks are soft and runny. You can reheat Huevos Rancheros, but the tortillas will soften and the eggs will be cooked. Reheat in the microwave for 30 seconds then at 10 second intervals until warmed through.

WHAT CAN I PREP AHEAD?

Huevos Rancheros are a time sensitive dish and should be served right away while the tortillas, beans and salsa are still hot.  Fortunately, you can prepare the beans and salsa ahead of time which makes assembling a breeze.

• Make salsa.  The salsa can be made, simmered, cooled and stored in an airtight container in the refrigerator for up to 2 weeks or frozen for up to 3 months.  Gently rewarm the salsa just before serving, adding a splash of water if needed to reach desired consistency.
• Make refried beans.  The beans can be made up to 3 days in advance, cooled, and stored in an airtight container in the refrigerator.  Gently rewarm before serving, adding a splash of water if they are too thick.
• Toppings. The toppings can be chopped and stored in airtight containers in the refrigerator or small covered serving bowls if making a toppings bar.

How to store Huevos Rancheros

To store Huevos Rancheros, follow these steps:

1. Separate Components: Store the eggs, salsa, beans, tortillas, and toppings (like avocado and cilantro) separately to maintain freshness and texture.
2. Eggs: Cooked eggs are best enjoyed fresh, but if needed, you can refrigerate them in an airtight container for up to 2 days. Consider making the eggs fresh when you’re ready to eat for better quality.
3. Salsa: Store in an airtight container in the refrigerator for up to one week or freeze for up to 3 months.
4. Tortillas: Store tortillas in a resealable plastic bag or airtight container. Keep them at room temperature for a day or two, or refrigerate for up to a week. For longer storage, tortillas can also be frozen.
5. Beans: Store in an airtight container in the refrigerator for up to 5 days.
6. Reheating: When ready to serve, reheat the sauce, beans, and tortillas separately. If possible, cook fresh eggs and assemble the dish with your preferred toppings.

Best Huevos Rancheros FAQs