Homemade Huevos Rancheros


Huevos Rancheros

Serves 4 (easily adaptable to 2, 3, or more)


1/2 cup or more vegetable oil

8 corn tortillas

1 can refried beans (fat-free refried beans are normally vegetarian)

8 large eggs

1 batch homemade roasted tomato salsa

1 ripe avocado, pitted and sliced into 1/4 inch thick slices (optional)

Kosher salt and freshly ground black pepper, to taste


  1. Pour oil into a small skillet over medium heat; make sure it comes up the sides of the skillet at least 1/2 inch. Once hot, fry the corn tortillas one at a time for 30 seconds per side. Transfer each tortilla to a paper towel-lined plate.
  2. Once all your corn tortillas are fried, drain the majority of the oil from the skillet, leaving 1 or 2 tablespoons of oil. Add two eggs to the skillet at a time and cook over medium heat until the whites are solid, about 3 minutes. (If your yolks look done but your whites haven’t fully solidified, put a lid on the skillet and lower the heat to a simmer until the whites have solidified.) Continue until all the eggs are cooked.
  3. For the ranchero sauce – puree the salsa, then pour into a medium saucepan. Cook the salsa over medium heat until slightly thickened, about 5 minutes.
  4. To serve – place 2 fried tortillas onto each plate, and top each tortilla with a couple tablespoons of refried beans, 1 egg, warm ranchero sauce, and a few slices of avocado. Eat immediately.




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