
Crispy tortillas, warm ranchero red sauce, creamy eggs, and just the right hit of spice. Huevos Rancheros is the kind of breakfast that turns mornings into a fiesta. With Rodriguez Bakery tortillas as the foundation, this dish is all about bold flavor and comfort in every bite.
Ingredients:
For the Ranchero Sauce:
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1 tbsp olive oil
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½ small onion, finely chopped
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2 garlic cloves, minced
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1 to 2 chipotle peppers in adobo, chopped (optional for heat)
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1 (15 oz) can fire-roasted diced tomatoes
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½ tsp ground cumin
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Salt and pepper, to taste
For the Huevos Rancheros:
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4 Rodriguez Bakery corn or flour tortillas
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4 large eggs
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½ cup refried or black beans, warmed
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½ avocado, sliced (optional)
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¼ cup crumbled queso fresco
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2 tbsp chopped fresh cilantro
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1 tbsp vegetable oil, for frying tortillas and eggs
Instructions:
1. Make the Ranchero Sauce:
In a skillet, heat olive oil over medium heat.
Sauté onions for 2 to 3 minutes until soft, then add garlic and chipotle (if using).
Stir in diced tomatoes and cumin. Let simmer for 8 to 10 minutes until slightly thickened.
Blend for a smooth sauce or leave chunky. Season with salt and pepper. Keep warm.
2. Crisp the Tortillas:
In a separate skillet, heat a drizzle of oil over medium-high heat.
Fry each Rodriguez Bakery tortilla for about 30 seconds per side until golden and slightly crisp. Set aside on paper towels.
3. Fry the Eggs:
In the same skillet, reduce heat to medium and crack in the eggs.
Fry sunny-side up until the whites are set but the yolks are still runny, about 2 to 3 minutes.
4. Assemble the Huevos Rancheros:
On each plate, place a tortilla.
Spread with a spoonful of beans, top with a fried egg, and generously spoon over the ranchero sauce.
Finish with avocado slices, crumbled queso fresco, and chopped cilantro.
Serve and Enjoy:
Best enjoyed hot with a squeeze of lime and a side of breakfast potatoes or rice.
Rodriguez Bakery Huevos Rancheros bring together crispy tortillas and bold red sauce for a morning meal that’s hearty, flavorful, and unforgettable.