Huevos Rancheros

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Breakfast Bible: 100+ Favorite Recipes to Start the Day

By Kate McMillan

Published 2018

  • About

Although this hearty dish of corn tortillas, fried eggs, beans, and ranchero sauce originated in rural Mexico, it has become popular breakfast fare throughout the United States. For a late-morning meal, accompany each serving with an icy cold Michelada rimmed with chile-spiked salt.

Ingredients

For the Ranchero Sauce

  • 1 tbsp canola oil
  • 1 small yellow onion, chopped
  • ½ jalapeño chi

Method

To make the ranchero sauce, in a saucepan, warm the canola oil over medium heat. Add the onion, jalapeño, 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 adobo sauce (if using) and purée. Return the mixture to the saucepan and bring to a boil over high heat.