Huevos rancheros, a corn tostada with refried black beans, warm salsa and a fried egg. Garnished with queso fresco, diced tomatoes and chopped cilantro. Huevos rancheros are fantastic for breakfast, but they’re great for dinner too!
Huevos rancheros are a hearty breakfast dish originating in Mexican ranches that’s served as a midmorning meal to the workers. Huevos mean eggs and rancheros is ranchers – huevos rancheros translates to ranchers’ eggs. It’s a tortilla or tostada topped with a fried egg and warm salsa and can include refried beans, guacamole and avocado slices, among other toppings.
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Ingredients
- Tostadas – Here we use corn tostada, but you can also use corn or flour tortillas. Warm them in the oven or on a skillet over moderate heat until they dry and firm up a bit.
- Refried beans – We use black refried beans for the huevos rancheros because black beans work so well with the fried egg. Make your own refried black beans in just a few minutes with a few ingredients. If you are using canned refried beans give them a good stir and heat them gently until warmed through.
- Salsa – Use restaurant style salsa or fresh salsa, make your own or use store-bought, there are some pretty good options available.
- Eggs – Large eggs cooked sunny side up or over-easy is best.
- Toppings – Crumbled queso fresco, chopped cilantro and diced tomatoes add more flavor and beautiful color to the finished dish.
Queso fresco is Mexican crumbling cheese. It has a mild, salty flavor, like mozzarella, but the texture resembles feta cheese. Use it to sprinkle over finished dishes like these shredded chicken tostadas, casseroles, soups and salads.
Instructions
Prepare the ingredients for the garnish. Crumble the queso fresco, seed and dice the tomato and chop the cilantro.
Warm the salsa gently over medium-low heat.
If you are using canned refried beans, warm them gently in a small saucepan over medium-low heat. If you would like to make homemade refried black beans, follow these instructions:
- Heat 1 tablespoon olive oil in a non-stick skillet over medium heat.
- Add 2 (15 ounce) cans of black beans, do not drain.
- Sprinkle with ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cumin powder, ¼ teaspoon salt, ¼ teaspoon black pepper.
- Allow the beans to come to a simmer (4-5 minutes) stir occasionally.
- Lower the heat to medium-low and use a rubber spatula or the back of a wooden spoon to gently smash the beans. Move around the skillet, mashing and stirring as you go.
- Continue cooking and mashing for approximately 3-5 minutes, or until the beans have reached the desired consistency.
- Take them off the heat until ready to build the huevos rancheros. Stir again before using.
Fry the eggs
Heat 2 teaspoons of oil in a non-stick skillet over medium heat. How many eggs to add at one time will depend on the size of the skillet.
Gently crack the egg on a flat surface and carefully open it over the hot oil (or open the egg into a small, shallow dish then slide it into the oil). Use the method you are most comfortable with.
For sunny side up – cook the egg for about 1 minute until the egg white starts to set. Cover the skillet and cook another 1½ – 2 minutes until the whites are completely set and the yolk is still soft. If the whites are not set near the yolk, carefully baste the whites with the hot oil until they turn opaque.
For over-easy – cook the egg for approximately 2 minutes until the egg white is set. Use a spatula to gently flip it so that the yolk is face down and cook for 10-15 seconds (cook an additional 40-55 seconds for over-medium).
Repeat with the remaining eggs, add more oil if needed. If using butter wipe the skillet clean and add fresh butter between batches.
Build the huevos rancheros
- Place a tostada on a plate. Spread about 3 tablespoons of the refried black beans leaving some room around the edge.
- Add 2 tablespoons of the warm salsa.
- Top with a fried egg.
- Garnish with 1 teaspoon queso fresco, 1-2 teaspoons diced tomatoes and ¼ teaspoon chopped cilantro.
- Repeat with the remaining ingredients.
You may also like:
- Chicken Enchiladas
- Beef Taquitos
- Shredded Chicken Nachos
- Shredded Chicken Tacos
- Ground Beef Tacos
- Shredded Pork Tacos
Huevos Rancheros
Ingredients
- 6 Corn Tostadas about 5-6 inch or corn or flour tortillas
- 2 cups Refried Black Beans warmed through
- 1 cup Salsa warmed through
- 6 Large Eggs
- 4 – 6 teaspoons Oil to fry the eggs (use your favorite oil or butter, we use canola oil)
- ¼ cup Queso Fresco crumbled, for garnish optional
- 1 medium Tomato seeded and diced, for garnish optional
- 1½ – 2 tablespoons Chopped Cilantro for garnish optional
Instructions
- Warm the salsa gently in a small saucepan over medium-low heat
- Warm the refried beans gently in a small saucepan over medium-low heat. (See below for instructions to make homemade refried black beans, if needed.)
Fry the eggs
- Heat 2 teaspoons of oil in a non-stick skillet over medium heat. How many eggs to add at one time will depend on the size of the skillet.
- Gently crack the egg on a flat surface and carefully open it over the hot oil (or open the egg into a small, shallow dish then slide it into the oil). Use the method you are most comfortable with.
Cook the egg to your liking
- Sunny side up – Cook the egg for about 1 minute until the egg white starts to set. Cover the skillet and cook another 1½ – 2 minutes until the whites are completely set and the yolk is still soft. If the whites are not set near the yolk, carefully baste the whites with the hot oil until they turn opaque.
- Over-easy – Cook the egg for approximately 2 minutes until the egg white is set. Use a spatula to gently flip it so that the yolk is face down and cook for 10-15 seconds
- Over-medium – Cook the egg for approximately 2 minutes until the egg white is set. Use a spatula to gently flip it so that the yolk is face down and cook for 40-55 seconds
- Repeat with the remaining eggs, add more oil if needed. If using butter wipe the skillet clean and add fresh butter between batches.
Build the huevos rancheros
- Place a tostada on a plate. Spread about 3 tablespoons of the refried black beans leaving some room around the edge.
- Add 2 tablespoons of warm salsa.
- Top with a fried egg.
- Garnish with 1 teaspoon queso fresco, 1-2 teaspoons diced tomatoes and ¼ teaspoon chopped cilantro.
- Repeat with the remaining ingredients
- Serve and enjoy!
To make homemade refried beans (optional)
- Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add 2 (15 ounce) cans of black beans, do not drain. Sprinkle with ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cumin powder, ¼ teaspoon salt, ¼ teaspoon black pepper.
- Allow the beans to come to a simmer (4-5 minutes) stir occasionally. Lower the heat to medium-low and use a rubber spatula or the back of a wooden spoon to gently smash the beans. Move around the skillet, mashing and stirring as you go.
- Continue cooking and mashing for approximately 3-5 minutes, or until the beans have reached the desired consistency. Take them off the heat until ready to build the huevos rancheros. Stir right before using.
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