Classic Huevos Rancheros with Ranchera Salsa

Why You’ll Love This Recipe

• Crispy-laced tortillas, creamy beans, and runny yolks meet a bright, smoky ranchera salsa.
• Everything cooks in under 40 minutes with easy, repeatable steps.
• Flexible heat level: mild to spicy with a simple seed-or-keep-the-seeds choice.
• Classic diner vibes at home—perfect for lazy weekends or a hearty breakfast-for-dinner.

Grocery List

• Produce: Roma tomatoes, white onion, jalapeños, garlic, cilantro, avocado, limes
• Dairy: Queso fresco (or cotija), butter (or use oil)
• Pantry: Corn tortillas, refried pinto or black beans, neutral oil, ground cumin, kosher salt, black pepper, apple cider vinegar (or lime juice), low-sodium stock or water

Full Ingredients

Ranchera Salsa

• 1 lb Roma tomatoes (4–5), halved
• 2 jalapeños, stemmed (remove seeds for mild; keep some for heat)
• 1/2 medium white onion (about 3 oz), cut into thick slices
• 2 garlic cloves, unpeeled
• 1 tbsp neutral oil (for simmering)
• 1/2 cup low-sodium chicken or vegetable stock (or water)
• 2 tbsp chopped fresh cilantro (stems and leaves)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp ground cumin
• 1 tsp apple cider vinegar (or fresh lime juice)

Beans

• 1 1/2 cups refried pinto or black beans
• 1 tbsp neutral oil (or bacon drippings)
• 2 tbsp water
• Pinch kosher salt, to taste

Tortillas and Eggs

• 8 corn tortillas (6-inch)
• 1/3 cup neutral oil (for frying tortillas)
• 8 large eggs
• 2 tbsp butter or neutral oil (for frying eggs)
• Kosher salt and black pepper

Toppings

• 1/2 cup crumbled queso fresco or cotija
• 1 large ripe avocado, sliced
• 1/4 cup roughly chopped fresh cilantro leaves
• Lime wedges, for serving

Step-by-Step Instructions

Step 1: Char the vegetables for the salsa

Position an oven rack about 6 inches from the broiler element and heat the broiler on high (about 500°F). Line a rimmed sheet pan with foil. Arrange the tomatoes cut-side up, onion slices, jalapeños, and unpeeled garlic on the pan. Broil until the tomatoes and chiles are blistered and blackened in spots, 8–10 minutes. If the garlic is browning too quickly, remove it early. Let the vegetables cool for 2 minutes, then peel the garlic.

Step 2: Blend and simmer the ranchera salsa

Transfer the charred tomatoes, onion, jalapeños, and peeled garlic to a blender. Add the stock (or water), cilantro, cumin, vinegar, and salt. Blend until mostly smooth with a little texture. Warm 1 tbsp neutral oil in a skillet over medium heat. Pour in the blended salsa (it will sputter) and simmer, stirring occasionally, until slightly thickened and saucy, 8–10 minutes. Taste and adjust salt. Reduce heat to low to keep warm.

Step 3: Warm and loosen the beans

In a small saucepan over medium-low heat, warm 1 tbsp oil. Add the refried beans and 2 tbsp water, stirring until hot and easily spreadable, 3–4 minutes. Season to taste with a pinch of salt. Cover and keep warm over the lowest heat.

Step 4: Crisp the tortillas

Heat 1/3 cup neutral oil in a 10-inch skillet over medium-high heat until shimmering (about 350°F). Fry tortillas one at a time, 30–45 seconds per side, until lightly golden and crisped at the edges but still pliable in the center. Drain on a rack or paper towels and lightly salt. Keep warm on a baking sheet in a 200°F oven while you fry the rest.

Step 5: Fry the eggs sunny-side up

Heat a large nonstick skillet over medium heat. Add 2 tbsp butter or oil. Crack in the eggs (work in batches, if needed) and cook until the whites are set with lacy edges and the yolks are still runny, 2–3 minutes. For slightly more set tops, add 1 tbsp water and cover for 20–30 seconds. Season lightly with salt and pepper.

Step 6: Build the plates

Place two warm tortillas on each plate. Swipe each tortilla with 2–3 tbsp warm refried beans. Set two eggs on top (or one egg per tortilla). Ladle about 1/2 cup hot ranchera salsa over and around the eggs so the yolks peek through.

Step 7: Garnish and serve

Sprinkle each plate with 2 tbsp crumbled queso fresco, add avocado slices, and shower with cilantro. Serve immediately with lime wedges and extra salsa on the side.

Pro Tips

• Use day-old corn tortillas—they fry up crisper and absorb less oil.
• Control heat by seeding the jalapeños for mild or leaving seeds for a kick. You can also swap one jalapeño for a serrano for extra heat.
• Simmer the salsa until it lightly coats the back of a spoon; this clings better to the eggs and tortillas.
• For neater plating, swipe beans in a thin layer rather than dolloping; it keeps the tortillas crisp.
• Cooking eggs to order is key—whites just set, yolks still fluid for that perfect sauce-meets-yolk moment.

Variations

• Huevos Divorciados: Serve one tortilla with ranchera salsa (roja) and the other with salsa verde; separate with a line of beans.
• Chorizo Huevos Rancheros: Brown 6 oz fresh chorizo until crisp and spoon over the eggs before garnishing.
• Black Bean and Corn: Swap in refried black beans and add 1/2 cup warm corn kernels to the plate for a sweet pop.

Storage & Make-Ahead

Ranchera salsa can be made up to 5 days ahead; store refrigerated in a sealed container and rewarm gently, thinning with a splash of water if needed. It also freezes well for up to 2 months. Refried beans keep 3–4 days in the fridge; reheat with a bit of water to loosen. Tortillas are best fried just before serving, but you can fry them up to 4 hours ahead and hold at room temperature; re-crisp for 3–5 minutes in a 350°F oven. Cook eggs right before serving; assembled huevos rancheros do not store well.

Nutrition (per serving)

Approximate: 630 calories; 23 g protein; 44 g carbohydrates; 41 g fat; 11 g saturated fat; 11 g fiber; 780 mg sodium. Values will vary based on oil absorption and specific brands.