Huevos Rancheros

Name: Huevos Rancheros
Yield: Makes 4 servings
Cuisine: Mexican
Ingredients: 1 tbsp avocado oil or canola oil; 1 canned chipotle pepper in adobo, chopped, plus 1 tsp adobo sauce (optional); ¼ cup (60 ml) avocado oil or canola oil; 8 corn tortillas, each 6 inches (15 cm) in diameter; ½ cup (70 g) crumbled queso fresco or feta cheese; 8 large eggs; ½ cup (120 ml) canned tomato sauce; ½ jalapeño chile, seeded and minced; Kosher salt and freshly ground pepper; 2 cloves garlic, minced; 1 tsp chili powder; Chopped fresh cilantro for serving; Cooked black beans, warmed, for serving; 1 small yellow onion, chopped; 1 can (410 g) diced tomatoes with juices

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

This popular breakfast dish—a hearty combination of fried corn tortillas topped with eggs, crumbled fresh cheese, and spicy ranchero sauce—originated in rural Mexico. If you like, add sliced avocado and a dollop of Mexican crema. For brunch, offer guests an icy cold Watermelon-Lime Aqua Fresca.

Ingredients

For the Ranchero Sauce

1 tbsp avocado oil or canola oil
1 small yellow onion, chopped
½

Method

To make the ranchero sauce, in a saucepan, warm the oil over medium heat. Add the onion, chile, and garlic and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a blender.

Add the tomatoes and their juices, tomato sauce, chili powder, and chipotle pepper and sauce (if using) to the blender and puree until smooth. Return to the saucepan and bring to a boil over hi