Brunch has never tasted so good! Crispy tortillas layered with spicy mashed beans and a homemade tomato-based chili sauce. Topped with your favorite style egg (fried is most popular), and brunch is ready!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Breakfast, lunch
Cuisine: Mexican
Keyword: Huevos Rancheros, Ranchero Sauce
Servings: 4
Calories: 385kcal
Author: Kellie
Cost: $10
Equipment
1 skillet
1 saucepan
Ingredients
For the Ranchero Sauce
1can diced tomatoes; fire roasted are best
¼cupyellow oniondiced
1each chipotle in adobochopped fine
1tspgarlicchopped
1TBSPoil
¼tsporeganoMexican if available
For the Beans:
1can pinto beans – if desired you can use black beans
¼cupyellow oniondiced
1each jalapeñosmall diced (remove seeds if you don’t want it too spicy)
1TBSPcilantrochopped (optional)
Additional Ingredients:
8each 6” white or yellow corn tortillas
Oil for frying tortillasabout 1 cup used
4whole eggs
Garnish:
Cilantrochopped for garnish if desired
Avocadochopped for garnish if desired
Cojita cheesecrumbled for garnish if desired
Chopped Red Onionif desired
Instructions
Crisp the tortillas:
Prepare a small baking sheet with paper towels and set aside.
In a skillet pan fill with about ¼” of oil and heat on medium heat until the oil is around 350-375 degrees.
Add the corn tortilla individually and lightly crisp for 45 seconds to 1 minute, then flip the tortilla and crisp 45 seconds -1 minute.
Set crisped tortillas aside on a paper towel lined baking sheet while the sauce and beans are made. (It is best to cook these tortillas one at a time, in a small skillet about 6-8 inches in diameter. While crisping these individually takes time, they easily go from golden brown to burnt in a matter of seconds, so cooking them one at a time to ensure a nice tortilla is recommended.)
Make the Ranchero sauce:
In a small pot heat the oil and add the onion and garlic, cook for about 2 minutes until softened but not brown.
Add the tomatoes and chipotle and simmer for about 5 minutes.
Using an immersion blender, pulse about 5-10 times to break up larger pieces of tomato.
Reduce heat to keep warm.
Make the beans (which can be done when the sauce is started):
In a small pot place the beans, onions and jalapeño and cook on medium heat for about 5-8 minutes.
Using an immersion blender pulse the bean mixture to smooth out some of the beans. If you want more chunky beans, pulse about 5 times; if you want smoother beans, pulse more than 10 times.
Add the cilantro and stir it in.
Set bean mixture aside.
Assembly and garnishing with egg:
Place 1 TBSP of the sauce on a plate then place one fried tortilla on the sauce, top the tortilla with 2 TBSP of the beans then place another tortilla on top.
Place another 2 TBSP of the sauce on the tortilla.
In a frying pan, heat 2 TBSP of oil. Adding one egg at a time, cook the egg to your preferred style (sunny side up is most popular).
Add cooked egg on top of the stacked rancheros.
Garnish with chopped cilantro, chopped red onion, diced avocado and cojita cheese if desired.
Repeat until all the tortillas are filled with beans & topped with ranchero sauce.
Enjoy!
Notes
Leftover sauce or bean mixture can be kept refrigerated in an airtight container for up to 3 additional days.