=Traditional Mexican Huevos Rancheros

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Traditional Mexican Huevos Rancheros

Start your morning with a taste of Mexico! 🌞
These Traditional Mexican Huevos Rancheros feature crispy corn tortillas topped with perfectly fried eggs, rich homemade ranchero sauce, and all the bold, smoky flavors of authentic Mexican cuisine. They’re hearty, satisfying, and made with simple ingredients — the perfect weekend breakfast or brunch!

Prep Time

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Equipment

  • Skillet or frying pan
  • Small saucepan
  • Blender or food processor
  • Spatula

Ingredients

For the Ranchero Sauce:

  • 1 tablespoon olive oil
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium tomatoes, chopped
  • 1 small jalapeño or serrano pepper, chopped (optional for heat)
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • ¼ cup water or chicken broth
  • 2 tablespoons chopped cilantro (optional)

For the Huevos Rancheros:

  • 4 corn tortillas
  • 4 large eggs
  • 2 tablespoons vegetable oil (for frying)
  • ½ cup refried beans (optional, for serving)
  • Fresh cilantro, diced avocado, or crumbled queso fresco for garnish

Ingredient Notes

  • Tortillas: Corn tortillas are traditional; lightly fry them until crisp.
  • Tomatoes: Fresh tomatoes give the sauce a bright flavor, but canned can be used in a pinch.
  • Jalapeño: Adjust the spice level to taste. Remove seeds for a milder sauce.

Instructions

  1. Make the Ranchero Sauce:
    Heat olive oil in a saucepan over medium heat. Add onion and garlic, sauté for 2–3 minutes until fragrant.
    Stir in chopped tomatoes, jalapeño, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes until soft.
    Blend until smooth (or leave chunky for a rustic style), then return to pan. Add water or broth, simmer for 5 more minutes. Stir in cilantro and set aside.
  2. Fry the Tortillas:
    In a skillet, heat vegetable oil over medium heat. Fry each tortilla for about 30 seconds per side until lightly crispy but still flexible. Drain on paper towels.
  3. Cook the Eggs:
    In the same skillet, crack the eggs and cook sunny side up (or your preferred style). Sprinkle with a pinch of salt.
  4. Assemble the Huevos Rancheros:
    • Place a tortilla on a plate.
    • Spread a spoonful of refried beans (optional).
    • Top with a fried egg.
    • Spoon warm ranchero sauce over the egg.
    • Garnish with cilantro, avocado, or queso fresco.
  5. Serve:
    Enjoy immediately with a side of rice, beans, or fresh lime wedges! 🌶

Nutrition Facts (per serving)

  • Calories: 280
  • Protein: 13g
  • Fat: 18g
  • Carbohydrates: 19g

Tips and Variations

  • Add Chorizo: For a heartier version, add cooked Mexican chorizo to the sauce.
  • Spicy Kick: Use chipotle peppers in adobo for a smoky, fiery sauce.
  • Vegetarian Option: Use black beans or sautéed peppers and onions instead of meat.
  • Keto Option: Use low-carb tortillas or skip the tortilla entirely and serve over cauliflower hash.
  • Storage: Keep sauce refrigerated for up to 4 days — reheat and assemble fresh.

<p>The post Traditional Mexican Huevos Rancheros first appeared on Flavor Keto.</p>

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