Huevos Rancheros

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I think I have found my favorite breakfast meal…..ever! I have heard of Huevos Rancheros, but I had never tried them before. Oh wow…they are amazing!! This sauce is so good, that I have used it to top Eggs in a Basket and Chicken Nachos!

Now I told you the other day, that I made these two different ways. The photo above is the pureed sauce Lisa version with soft tortillas, because I am a rebel and I like eating with my fingers. 🙂 The image below is the traditional Huevos Rancheros with a crispy tortilla and chunky sauce. This is what they would look like in a restaurant…..

How to make Huevos Rancheros:

Rancheros Sauce:

Heat oil in a large skillet over medium heat. Add the diced onion and green pepper, and cook until onion is soft, about 10 minutes.

Add the tomatoes, garlic chili paste, chicken broth, oregano, and cumin.

Bring to a boil and cook, uncovered, until reduced to about 3 cups, stirring often. Set aside.

To make the Pureed Sauce:

Pour sauce into a bowl and blend with an immersion blender.

To fry the Tortillas:

Heat 1/2 an inch of canola oil in a skillet over medium-high heat. When oil is hot, add one tortilla at a time.

For soft tortillas – cook, turning once, just until soft, about 30 seconds total. Drain on a paper towel.

For crisp tortillas – cook, turning once, until crisp and golden brown, about 1 minute total. Drain on a paper towel.

Fry eggs, two at a time as desired. Mine are fried hard (I break the yolk and cook completely).

To assemble Crispy Huevos Rancheros:

Place two tortillas on a plate.

Top each tortilla with an egg.

Spread rancheros sauce over the eggs.

Top with sliced avocados, chopped cilantro, shredded cheese (if desired). Serve with a knife and fork.

To assemble Soft Huevos Rancheros:

Place tortillas on a plate.

Top with eggs.

Spread sauce on top of eggs. (I used the pureed sauce)

Top with sliced avocado, chopped cilantro.

Serve folded like a taco.

Notes:

I have mentioned many times now that I do not like chunky sauces. So, I blended the sauce with an immersion blender…..Perfect!

• This sauce has a kick to it, so adjust the Chili Garlic Sauce according to the level of heat that you can stand!! 😉  I realize that using Chinese Garlic Chili Sauce is probably breaking some rules, but this is Iowa and I cannot find red chili sauce! Besides, this sauce is amazing. I use it in stir-fry recipes all of the time. Maybe I should have called these “Fusion Huevos Rancheros”, lol.
• Don’t be afraid of the spice, it really isn’t that bad with the 2 Tablespoons of Garlic Chili Sauce…and I am a whimp when it comes to spicy!! The sliced avocado does a wonderful job of balancing out the the flavors and the heat. The Tequila Sunrise was also a nice way to wash away the residual heat.

I made these 3 different times last week, they were that good. The kids were actually teasing me about it. I am sure I will make them again in the future…..near future!

Quick recap of our Cooking with Astrology “Libra” meal:  Margaritas, Zucchini Fritters with Pine Nut Sauce, Chicken Fajitas, and Caramel Custard.

Todos Disfruten! (Everyone Enjoy! )

Huevos Rancheros

Crispy tortillas, fried eggs, spicy rancheros sauce, and cool avocado make Huevos Rancheros the perfect breakfast meal!

5 from 1 vote

Print Rate

Course: Breakfast

Cuisine: Mexican, Spanish

Keyword: fried tortillas surround fried eggs ranchero sauce and avocado slices to create the perfect breakfast

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 6 Servings

Calories: 484kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

Rancheros Sauce

• 1 large yellow onion diced
• 1 large green bell pepper diced
• 3 Tablespoons canola oil
• 2 cups diced tomatoes and their liquid
• 1 ¾ cups chicken broth
• 2 Tablespoons garlic chili paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin

Fried Tortillas

• 12 small corn tortillas
• oil for frying
• 12 large eggs

Garnishes

• 2 large avocados sliced
• chopped fresh cilantro
• grated cheddar or Jack cheese

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Instructions

Rancheros Sauce:

• Heat oil in a large skillet over medium heat. Add the diced onion and green pepper, and cook until onion is soft, about 10 minutes.
• Add the tomatoes, garlic chili paste, chicken broth, oregano, and cumin.
• Bring to a boil and cook, uncovered, until reduced to about 3 cups, stirring often. Set aside.

To make the Pureed Sauce:

• Pour sauce into a bowl and blend with an immersion blender.

To fry the tortillas:

• Heat 1/2 an inch of canola oil in a skillet over medium-high heat. When oil is hot, add one tortilla at a time.
• For soft tortillas - cook, turning once, just until soft, about 30 seconds total. Drain on a paper towel.
• For crisp tortillas - cook, turning once, until crisp and golden brown, about 1 minute total. Drain on a paper towel.
• Fry eggs, two at a time as desired. Mine are fried hard (I break the yolk and cook completely).

To assemble Crispy Huevos Rancheros:

• Place two tortillas on a plate.
• Top each tortilla with an egg.
• Spread rancheros sauce over the eggs.
• Top with sliced avocados, chopped cilantro, shredded cheese (if desired). Serve with a knife and fork.

To assemble Soft Huevos Rancheros:

• Place tortillas on a plate.
• Top with eggs.
• Spread sauce on top of eggs. (I used the pureed sauce)
• Top with sliced avocado, chopped cilantro.
• Serve folded like a taco. 

Nutrition

Calories: 484kcal | Carbohydrates: 38g | Protein: 20g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 421mg | Sodium: 451mg | Potassium: 893mg | Fiber: 9g | Sugar: 5g | Vitamin A: 915IU | Vitamin C: 43.6mg | Calcium: 159mg | Iron: 4.4mg