Huevos Rancheros

Huevos Rancheros is a traditional Mexican breakfast dish that's perfect for vegetarians! You can easily enhance this flavorful meal by adding extra veggies or toppings!


  • 3 large tomatoes, quartered
  • ½ white onion, halved again
  • 1 serrano or jalapeño chile, stemmed and halved
  • 2 tablespoon corn oil
  • ½ cup low-sodium chicken broth
  • ½ teaspoon salt
  • vegetable oil, for frying
  • 4 large corn tortillas
  • 8 large eggs
  • ¼ cup crumbled queso fresco
  • 3 tablespoon white onion, finely chopped
  • 1 tablespoon fresh cilantro, finely chopped


  • Combine tomatoes, onion, chile, and garlic in a blender, blend until completely smooth.
  • Place a pot or skillet over high heat and coat with corn oil.
  • When oil is hazy, carefully pour in the tomato puree and fry it for a few seconds.
  • When bubbling, stir in the broth and salt.
  • Reduce heat to medium-low.
  • Simmer, stirring occasionally, until the sauce depends in color and thickens (30 minutes).
  • Remove from the heat and cover to keep warm.
  • Pour the vegetable oil into a large skillet to 1/4 inch depth and put over medium heat.
  • When oil is hazy, add tortillas (1 or 2 at a time).
  • Fry until lightly crisped around the edges but pliable.
  • Transfer to a plate lined with paper towels to drain.
  • Repeat until all tortillas are fried.
  • In another skillet, warmed to medium heat, fry the eggs, 2 at a time, until set.
  • Dip each tortilla in the warm ranchero sauce to coat and place on a plate.
  • Cover with fried eggs and spoon over more sauce (the warm sauce will finish cooking yolks).
  • Garnish with quest fresco, onion, and cilantro.

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