The Best Huevos Rancheros
Authentic huevos rancheros featuring sunny-side-up eggs on lightly fried corn tortillas, smothered in a quick, flavorful homemade ranchero sauce. Topped with avocado, queso fresco, and fresh cilantro for a vibrant and satisfying meal.
Equipment
- Medium saucepan
- Large skillet or griddle
- Immersion blender or standard blender
- Tongs or spatula
- Cutting board and chef's knife
Ingredients
- 1 tbsp neutral oil like avocado or vegetable oil, divided
- 1/2 medium white onion diced
- 1 medium jalapeño seeds removed for milder heat, diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 28 oz can fire-roasted diced tomatoes with their juices
- 1 tsp dried oregano preferably Mexican oregano
- to taste kosher salt and black pepper
- 8 corn tortillas 6-inch size
- 8 large eggs
- 1 ripe avocado sliced
- 1/2 cup queso fresco crumbled
- 1/4 cup fresh cilantro chopped
- 1 medium lime cut into wedges for serving
Instructions
- Make the ranchero sauce. Heat 1 tablespoon of oil in a medium saucepan over medium heat. Add the diced onion and jalapeño. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cumin and cook for 1 more minute until fragrant.
- Add the canned tomatoes with their juices and the dried oregano to the saucepan. Bring to a simmer, then reduce heat to low. Let it cook, uncovered, for 10-15 minutes to allow the flavors to meld. Season generously with salt and pepper. Use an immersion blender to puree until smooth, or carefully transfer to a blender. Keep warm.
- Prepare the tortillas. Heat a large skillet or griddle over medium-high heat. Lightly brush or spray each corn tortilla with a tiny bit of the remaining oil. Cook for about 30-60 seconds per side until lightly browned and pliable. Stack them on a plate and cover with a clean kitchen towel to keep warm.
- Fry the eggs. In the same skillet, add a little more oil if needed. Crack the eggs into the hot skillet. Cook sunny-side-up until the whites are fully set but the yolks are still runny, about 3-4 minutes. For over-easy, carefully flip and cook for 30 seconds more. Season with salt and pepper.
- Assemble and serve. Place two warm tortillas on each plate, slightly overlapping. Top each pair with two fried eggs. Generously spoon the warm ranchero sauce over the eggs and around the plate. Garnish with sliced avocado, crumbled queso fresco, and chopped cilantro. Serve immediately with lime wedges on the side.
Notes
Chef's Tips:
• For a smoother sauce, blend it while still hot but be cautious of steam pressure.
• Don't skip warming the tortillas—it transforms their texture from cardboard to tender.
• Serve immediately to enjoy the contrast of crispy tortilla, runny yolk, and warm sauce.
Food Safety:
• Cook eggs until whites are completely set and yolks begin to thicken.
• Refrigerate leftover sauce within 2 hours.