Huevos Rancheros

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

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

Americas
Mexico
Spicy
Central America
Vegetarian
Gluten-free
Breakfast
Brunch

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