Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tbsp + 2 tbsp vegetable oil, divided
- 1/2 medium yellow onion, finely chopped (about 3/4 cup)
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 1 tsp ground cumin
- 1/2 tsp kosher salt (plus more to taste)
- 1/4 tsp black pepper
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 tbsp tomato paste
- 1 chipotle pepper in adobo + 1 tsp adobo sauce, minced
- 1/2 cup low-sodium chicken or vegetable broth
- 1 (15 oz) can black beans, rinsed and drained
- 1/4 cup water
- 8 (6-inch) corn tortillas
- 8 large eggs
- 2 tbsp unsalted butter (optional, for frying eggs)
- 1/2 cup crumbled queso fresco (or cotija)
- 1/3 cup chopped cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
Do This
- 1. Make sauce: Sauté onion, garlic, jalapeño in 1 tbsp oil (medium heat, 5 minutes). Add cumin, salt, pepper (30 seconds).
- 2. Simmer: Stir in tomatoes, tomato paste, chipotle + adobo, broth; simmer uncovered 10–12 minutes (medium-low).
- 3. Warm beans: Heat beans with 1/4 cup water, pinch salt, and a pinch cumin; simmer 5 minutes.
- 4. Warm tortillas: In a dry skillet (medium-high), warm each tortilla 20–30 seconds per side; keep covered.
- 5. Fry eggs: In 2 tbsp oil (and optional butter) fry eggs (medium-low) 2 1/2–3 minutes for runny yolks.
- 6. Assemble: Tortillas + beans + eggs; spoon sauce over.
- 7. Finish: Add queso fresco, cilantro, avocado; serve with lime.
Why You’ll Love This Recipe
- Big, satisfying flavors with simple, everyday ingredients.
- The ranchero sauce is quick to make but tastes slow-simmered.
- Perfect for breakfast-for-dinner, weekend brunch, or meal prep (sauce and beans).
- Easy to customize: mild or spicy, extra toppings, or different beans.
Grocery List
- Produce: yellow onion, garlic, jalapeño, cilantro, avocado, lime
- Dairy: large eggs, queso fresco (or cotija), unsalted butter (optional)
- Pantry: vegetable oil, canned fire-roasted diced tomatoes, tomato paste, chipotle pepper in adobo (small can), low-sodium broth, canned black beans, corn tortillas, ground cumin, kosher salt, black pepper
Full Ingredients
Ranchero Tomato-Chili Sauce
- 1 tbsp vegetable oil
- 1/2 medium yellow onion, finely chopped (about 3/4 cup)
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced (leave seeds in for more heat)
- 1 tsp ground cumin
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 (14.5 oz) can fire-roasted diced tomatoes (with juices)
- 1 tbsp tomato paste
- 1 chipotle pepper in adobo, minced
- 1 tsp adobo sauce (from the can)
- 1/2 cup low-sodium chicken broth or vegetable broth
Quick Seasoned Beans (Side or Base)
- 1 (15 oz) can black beans, rinsed and drained
- 1/4 cup water
- 1/4 tsp ground cumin
- 1/4 tsp kosher salt (or to taste)
Eggs and Tortillas
- 8 (6-inch) corn tortillas
- 2 tbsp vegetable oil (for frying eggs; add more as needed)
- 2 tbsp unsalted butter (optional, for richer eggs)
- 8 large eggs
- 1/4 tsp kosher salt (for seasoning eggs)
Toppings (Highly Recommended)
- 1/2 cup crumbled queso fresco (or cotija)
- 1/3 cup chopped fresh cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
Step-by-Step Instructions
Step 1: Prep your toppings and set up the stove
Chop the onion, mince the garlic and jalapeño, and get your toppings ready (crumbled queso fresco, chopped cilantro, sliced avocado, lime wedges). Crack the eggs into individual small bowls if you want extra control when frying.
Set a small saucepan (for sauce), a second small saucepan or skillet (for beans), and a large nonstick or cast iron skillet (for tortillas and eggs) on the stove.
Step 2: Sauté the aromatics for the ranchero sauce
Heat 1 tbsp vegetable oil in a small saucepan over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened and lightly golden at the edges.
Add the garlic and jalapeño and cook for 30 seconds, stirring constantly so the garlic doesn’t scorch.
Step 3: Build and simmer the tomato-chili sauce
Stir in the cumin, 1/2 tsp salt, and black pepper and cook for 30 seconds to bloom the spices.
Add the fire-roasted tomatoes, tomato paste, minced chipotle, 1 tsp adobo sauce, and 1/2 cup broth. Bring to a gentle simmer, then reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened and spoonable.
Taste and adjust salt if needed. If you prefer a smoother sauce, carefully blend with an immersion blender for 10–15 seconds (or blend in a countertop blender and return to the pan).
Step 4: Warm and season the beans
While the sauce simmers, add the black beans, 1/4 cup water, 1/4 tsp cumin, and 1/4 tsp salt to a small saucepan. Heat over medium heat until bubbling, then reduce to low and simmer for 5 minutes, stirring occasionally.
For creamier beans, mash about 1/4 of them with the back of a spoon, then stir to thicken.
Step 5: Warm the tortillas
Heat a large dry skillet over medium-high heat. Warm tortillas one at a time for 20–30 seconds per side, just until flexible with a few toasty spots.
Stack warmed tortillas on a plate and cover with a clean towel to keep them warm. (If you like a slightly crisp, richer tortilla, brush lightly with oil and warm the same way.)
Step 6: Fry the eggs to your preferred doneness
In a large nonstick skillet or well-seasoned cast iron skillet, heat 2 tbsp vegetable oil over medium-low heat. For extra flavor, add 2 tbsp butter and let it melt.
Gently slide in the eggs (work in batches if your pan is small). Season with about 1/4 tsp kosher salt total. Fry for 2 1/2 to 3 minutes for set whites and runny yolks. For over-easy, carefully flip and cook an additional 20–30 seconds.
Step 7: Assemble the huevos rancheros and serve
For each serving, place 2 warm tortillas on a plate. Spoon on a generous layer of beans (or serve the beans on the side).
Top with 2 fried eggs, then ladle warm ranchero sauce over the eggs and tortillas. Finish with queso fresco, cilantro, avocado slices, and a squeeze of lime.
Serve immediately while the tortillas are warm and the yolks are still runny.
Pro Tips
- Control the heat level: For mild sauce, seed the jalapeño and use only 1/2 chipotle pepper. For hotter, use 2 chipotles or add 1/4 tsp cayenne.
- Keep eggs warm without overcooking: Place fried eggs on a plate near the stove and assemble plates one at a time; huevos rancheros is best served right away.
- Thicker sauce, better cling: Simmer the sauce uncovered until it coats the back of a spoon. If it’s too thick, thin with 1–2 tbsp broth.
- Tortillas matter: Corn tortillas give the classic flavor. If they crack, warm them a bit longer or lightly oil them before heating.
- Batch cooking: Make a double batch of sauce; it’s fantastic on tacos, burrito bowls, or roasted potatoes.
Variations
- Salsa verde version: Replace the ranchero sauce with warmed salsa verde and top with pepitas and extra cilantro.
- Add chorizo: Brown 8 oz Mexican chorizo; spoon a little over the beans before adding eggs and sauce.
- Cheesy baked finish: After assembling on an oven-safe plate or skillet, sprinkle with 1/2 cup shredded Monterey Jack and broil on High for 1–2 minutes until melted (watch closely).
Storage & Make-Ahead
The eggs and tortillas are best made fresh, but the sauce and beans are very make-ahead friendly. Cool the ranchero sauce completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Refrigerate the beans in an airtight container for up to 4 days. Rewarm sauce and beans in a saucepan over medium-low heat until hot (sauce to at least 165°F), adding a splash of broth or water if thickened. Warm tortillas just before serving and fry eggs at the last minute for the best texture.
Nutrition (per serving)
Approximate, per serving (2 tortillas, 2 eggs, sauce, beans, queso fresco, avocado): 520 calories, 22 g protein, 45 g carbohydrates, 29 g fat, 9 g fiber, 980 mg sodium. Values vary by tortilla size, cheese amount, and added oil.
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