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Huevos Rancheros

  • Prep 15 min
  • Total 30 min
  • Ingredients 8
  • Servings 3

Ingredients

1
lb tomatoes
2
yellow chiles
1/2
medium onion
1
garlic clove
Salt and pepper to taste
3
tablespoons vegetable oil
6
corn tortillas
6
eggs

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

To prevent the sauce from getting sour with the taste of burnt garlic, roast the garlic in its skin and then remove it before blending with the tomatoes.

‘Huevos Rancheros’ always remind me of the three women that have impacted my life the most: my mom, my grandmother and my mother-in-law. My mother and grandmother loved Huevos Rancheros. Every time we went out for breakfast to a Mexican restaurant, they always ordered the Ranchero eggs. It also reminds me of my mother-in-law because it was the first breakfast she prepared the first time she visited us in the United States. I still remember the smell of tomatoes and peppers roasting on the ‘comal’ (flat griddle) for the sauce. So tasty! This is the recipe of how my mom-in-law made the Huevos Rancheros during that visit.

Accompany the ‘huevos rancheros’ with refried beans and a couple slices of avocado.

Directions

  • 1 Roast the tomatoes, chiles, onion and garlic on a flat griddle or skillet at medium heat, until they start to sizzle. Remove from the stove and then transfer to a blender glass. Very carefully, blend the roasted tomatoes, peppers, onions and garlic until they blend well. Pour the sauce in a bowl and season with salt to taste.
  • 2 In a non-stick skillet, heat 1 tablespoon of olive oil to medium heat. One by one, brown the tortillas with the hot oil for about 30 seconds on both sides, adding more oil when needed.
  • 3 In the same skillet, cook one or two eggs to taste (sunny side up or scrambled) in a drip of olive oil; season with salt and ground black pepper.
  • 4 To serve, place one of the browned tortillas on a plate. Place one of the eggs on top of the tortilla and top with the sauce.

‘Huevos Rancheros’ always remind me of the three women that have impacted my life the most: my mom, my grandmother and my mother-in-law. My mother and grandmother loved Huevos Rancheros. Every time we went out for breakfast to a Mexican restaurant, they always ordered the Ranchero eggs. It also reminds me of my mother-in-law because it was the first breakfast she prepared the first time she visited us in the United States. I still remember the smell of tomatoes and peppers roasting on the ‘comal’ (flat griddle) for the sauce. So tasty! This is the recipe of how my mom-in-law made the Huevos Rancheros during that visit.

Rate and Comment

Leslie Limon Leslie Limon
September 14, 2015

‘Huevos Rancheros’ always remind me of the three women that have impacted my life the most: my mom, my grandmother and my mother-in-law. My mother and grandmother loved Huevos Rancheros. Every time we went out for breakfast to a Mexican restaurant, they always ordered the Ranchero eggs. It also reminds me of my mother-in-law because it was the first breakfast she prepared the first time she visited us in the United States. I still remember the smell of tomatoes and peppers roasting on the ‘comal’ (flat griddle) for the sauce. So tasty! This is the recipe of how my mom-in-law made the Huevos Rancheros during that visit.