Traditional Huevos Rancheros



Traditional Huevos Rancheros

This is a traditional huevos rancheros recipe and would be a super breakfast for Cinco De Mayo. To make it more traditional, you could make the beans from scratch and that would top off a great breakfast. Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Breakfast
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people


  • 4 corn tortillas, 6-inch
  • 1 cup refried beans, canned
  • 2 tablespoons butter
  • 8 eggs, large
  • Salt and black pepper ground
  • 1/2 cup Monterey Jack cheese grated
  • 1 avocado
  • 2 teaspoons lime juice, fresh
  • 1/2 cup Salsa prepared
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro coarsely chopped
  • 1 green onion thinly sliced on the bias


  • Preheat the broiler.
  • Heat the tortillas by toasting them one at a time in a dry cast iron skillet. Place on a baking sheet, spread each tortilla with 1/4 cup of refried beans and cover to keep warm.
  • Working in batches as needed, heat the butter in a large skillet over medium-high heat until it is very hot but not smoking and the foaming has subsided.
  • Crack the eggs directly into the hot butter and reduce the heat to medium-low or low. Fry the eggs, shaking the pan occasionally to keep the eggs from sticking. Season the eggs with salt and pepper.
  • Fry to the desired doneness, about 2 minutes for "sunny-side up", 3 minutes for medium yolks and 4 minutes for hard yolks.
  • Top each tortilla with 2 fried eggs and 2 tablespoons of the grated cheese. Slide the tortillas under the broiler to melt the cheese.
  • Meanwhile, dice the avocado and toss with the lime juice to prevent the avocado from discoloring. Top each serving with 2 tablespoons salsa and 2 tablespoons sour cream. Divide the avocado among the tortillas. Garnish each tortilla with 1 tablespoon cilantro and 1 tablespoon green onion and serve.

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