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Huevos Rancheros

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  • Prep 15 min
  • Total 30 min
  • Ingredients 8
  • Servings 3
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‘Huevos Rancheros’ always remind me of the three women that have impacted my life the most: my mom, my grandmother and my mother-in-law. My mother and grandmother loved Huevos Rancheros. Every time we went out for breakfast to a Mexican restaurant, they always ordered the Ranchero eggs. It also reminds me of my mother-in-law because it was the first breakfast she prepared the first time she visited us in the United States. I still remember the smell of tomatoes and peppers roasting on the ‘comal’ (flat griddle) for the sauce. So tasty! This is the recipe of how my mom-in-law made the Huevos Rancheros during that visit.
by Leslie Limon
Updated Sep 14, 2015
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Ingredients

  • 1 lb tomatoes
  • 2 yellow chiles
  • 1/2 medium onion
  • 1 garlic clove
  • Salt and pepper to taste
  • 3 tablespoons vegetable oil
  • 6 corn tortillas
  • 6 eggs

Directions

  •  
    1
    Roast the tomatoes, chiles, onion and garlic on a flat griddle or skillet at medium heat, until they start to sizzle. Remove from the stove and then transfer to a blender glass. Very carefully, blend the roasted tomatoes, peppers, onions and garlic until they blend well. Pour the sauce in a bowl and season with salt to taste.
  •  
    2
    In a non-stick skillet, heat 1 tablespoon of olive oil to medium heat. One by one, brown the tortillas with the hot oil for about 30 seconds on both sides, adding more oil when needed.
  •  
    3
    In the same skillet, cook one or two eggs to taste (sunny side up or scrambled) in a drip of olive oil; season with salt and ground black pepper.
  •  
    4
    To serve, place one of the browned tortillas on a plate. Place one of the eggs on top of the tortilla and top with the sauce.

Expert Tips

  • tip 1
    To prevent the sauce from getting sour with the taste of burnt garlic, roast the garlic in its skin and then remove it before blending with the tomatoes.
  • tip 2
    Accompany the ‘huevos rancheros’ with refried beans and a couple slices of avocado.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • ‘Huevos Rancheros’ always remind me of the three women that have impacted my life the most: my mom, my grandmother and my mother-in-law. My mother and grandmother loved Huevos Rancheros. Every time we went out for breakfast to a Mexican restaurant, they always ordered the Ranchero eggs. It also reminds me of my mother-in-law because it was the first breakfast she prepared the first time she visited us in the United States. I still remember the smell of tomatoes and peppers roasting on the ‘comal’ (flat griddle) for the sauce. So tasty! This is the recipe of how my mom-in-law made the Huevos Rancheros during that visit.
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