Best 8 Huevos Rancheros Yucatan Style Recipes

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Originating in Mexico, Huevos Rancheros is a traditional breakfast dish consisting of fried eggs served on corn tortillas and topped with a spicy tomato salsa. This Yucatan-style version of Huevos Rancheros adds a unique twist with the incorporation of pickled red onions and a creamy avocado salsa. The dish is not only visually appealing, with its combination of vibrant colors and textures, but also offers a symphony of flavors ranging from tangy and spicy to rich and creamy. The step-by-step recipes provided in this article will guide you through the process of creating both the classic tomato salsa and the creamy avocado salsa, ensuring you can relish this authentic Mexican dish in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC HUEVOS RANCHEROS RECIPE



Authentic Huevos Rancheros Recipe image

Recipe for easy authentic "huevos rancheros" a Mexican breakfast dish prepared with two sunnyside-up eggs on fried corn tortillas covered in a spicy tomato salsa with refried beans on the side. A healthy and filling way to start your day.

Provided by Douglas Cullen

Categories     Breakfast     Eggs

Time 30m

Number Of Ingredients 12

4 eggs
3 Roma tomatoes (plum tomatoes)
1 serrano chile
1/4 medium white onion
1 clove garlic
1/2 teaspoon thyme
1/2 cup cooking oil + 1 tablespoon
2 or 3 tablespoons of water
4 corn tortillas
Salt to taste (for the salsa)
1/2 cup refried beans
6 tortilla chips (to garnish the beans)

Steps:

  • SALSA
  • Roughly chop the tomatoes, onion, garlic and serrano chile.
  • Add to your blender jar.
  • Add 1/2 teaspoon thyme to the blender jar.
  • Add 2 tablespoons of water.
  • Blend until smooth. About 1 minute.
  • Heat 1 tablespoon of cooking oil in a saucepan to hot.
  • Carefully, pour the contents of the blender into the saucepan with the hot oil. (Be careful, the liquid tends to spatter.)
  • Simmer for about 10 minutes until the salsa is deep red in color and has thickened slightly.
  • Salt to taste.
  • TORTILLAS
  • Pour 1/2 cup of cooking oil into a medium sized frying pan. The oil should be about 1/4 inch deep.
  • Heat the oil to medium hot.
  • Place the tortillas in the oil and fry for about 20 seconds on both sides. Fry them one at a time. Don't allow the tortilla to harden.
  • Drain the tortillas of excess oil on paper towles and set aside.
  • SUNNY SIDE UP EGGS
  • Use the same cooking oil that you used to fry the tortillas to cook the eggs. Maintain the oil medium hot.
  • Add two eggs to the hot oil and slightly tilt the pan to one side so that the eggs set closely together.
  • Cook until the white are just cooked through and the yolks are still runny.
  • SERVING
  • Place 2 tortillas on your serving plate and add a good sized spoonful of refried beans.
  • Gently place the eggs on the tortillas.
  • Spoon the warm spicy tomato salsa over the eggs.
  • Garnish the beans with 3 tortilla chips.
  • Serve immediately.

Nutrition Facts : Calories 295 kcal, Carbohydrate 26 g, Protein 17 g, Fat 12 g, Sodium 604 mg, Sugar 4 g, ServingSize 1 serving

MEXICAN HUEVOS RANCHEROS



Mexican Huevos Rancheros image

This is the authentic Mexican version of fried eggs over fried tortillas layered with refried beans and tomato sauce.

Provided by gem

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 25m

Yield 2

Number Of Ingredients 8

1 large Roma tomato
1 green serrano chile
1 clove garlic
salt and ground black pepper to taste
4 tablespoons vegetable oil
2 corn tortillas
2 eggs
4 tablespoons refried beans

Steps:

  • Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.
  • Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.
  • Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.
  • Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 21.1 g, Cholesterol 188.5 mg, Fat 33.6 g, Fiber 4.5 g, Protein 10.4 g, SaturatedFat 6.1 g, Sodium 258.5 mg, Sugar 3.2 g

HUEVOS RANCHEROS YUCATAN STYLE



Huevos Rancheros Yucatan Style image

Ranch style eggs

Provided by lori A

Categories     Eggs

Time 20m

Number Of Ingredients 8

4 eggs
4 5" corn tortillas
pico de gallo, salsa, or spicy tomato sauce
1/2 c refried black beans, or refried pinto beans
2 to 3 Tbsp sour cream
1/4 c cotija, farmers, or any white mild cheese, grated
vegetable cooking spray
mexican crema (canned in mexican section of grocery)

Steps:

  • 1. Spray each side of tortillas with cooking spray and place on a baking rack. Bake in oven at 375 degrees for 7 to 10 minutes until golden and crunchy, turning half way through. Or use store-bought tostada flats warmed in the oven.
  • 2. Mix just enough sour cream into warmed refried black beans to make them smooth, creamy, and easy to spread. Spread bean mixture on tortillas and set on plate.
  • 3. Fry, poach or microwave four eggs in your preferred method sunny side up or over easy, individually. Place one cooked egg on top of each tortilla.
  • 4. Top tortilla, bean, egg creation with salsa or tomato sauce, grated cheese, and a drizzle of Crema. Enjoy!

EGGS, RANCHER'S STYLE: HUEVOS RANCHEROS



Eggs, Rancher's Style: Huevos Rancheros image

Provided by Aarón Sánchez

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups chopped tomatoes
1 teaspoon mashed garlic
1 small arbol chile
2 tablespoons olive oil, plus 4 tablespoons
1/2 onion, sliced
Salt
1/2 teaspoon crushed Mexican oregano leaves
6 corn tortillas
6 eggs
Butter, for frying eggs

Steps:

  • Place tomatoes, garlic, and dried red chile in a blender and puree until smooth. Set aside.
  • Heat 2 tablespoons of oil in a medium saucepan cook onion slices for 1 minute. Strain the pureed sauce into the saucepan with onion. Season with salt and crushed oregano. Cook over medium heat for 3 minutes. Keep mixture at a simmer. Have warm plates ready.
  • Fry tortillas in remaining 4 tablespoons of oil in a medium skillet. Drain and place 1 on each plate. Fry eggs in butter 1 at a time. Place eggs on each tortilla and cover with the sauce.

HUEVOS RANCHEROS



Huevos Rancheros image

The eggs in this beloved breakfast dish are sauced with a ranchero-style sauce of roasted tomatoes, spicy ancho chiles and smoky chipotles. To make breakfast easier, make the sauce ahead of time and reheat to serve, adding a bit of water to thin if necessary.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 17

1 pound ripe plum tomatoes
3 large cloves garlic, unpeeled
1 small onion (about 6 ounces), quartered
2 ancho chiles, stems and seeds removed
1/2 to 3/4 teaspoon chopped chipotle in adobo, plus 1/2 to 3/4 teaspoon adobo sauce
Kosher salt
1 tablespoon vegetable oil
One 15-ounce can pinto beans, drained with liquid reserved
1 tablespoon vegetable oil
Kosher salt
2 to 3 tablespoons vegetable oil
8 corn tortillas
8 large eggs
Kosher salt
1/2 cup crumbled Cotija cheese
1/4 cup fresh cilantro leaves, roughly chopped
2 tablespoons finely chopped white onion

Steps:

  • For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic.
  • Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat dry.
  • Put the vegetables and any juices from the baking sheet into a blender. Add the ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until fairly smooth. Taste; if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce.
  • Heat the oil in a medium pot over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, until thickened but pourable, about 5 minutes. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
  • For the refried beans: Put the beans in a medium bowl with about half of their reserved liquid and mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add the mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans seem dry, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm over low heat.
  • For serving: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until the underside blisters, about 15 seconds. Remove from the pan to the lined baking sheet. Repeat with the remaining 7 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
  • Using the same skillet the tortillas were fried in, heat 1 tablespoon oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crispy and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.
  • Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.

HUEVOS RANCHEROS



Huevos Rancheros image

Fried eggs on warm corn tortillas, topped with cooked tomato salsa - it's a classic dish, though I probably make it a little differently than they do at your neighborhood Tex-Mex restaurant. This recipe makes for an easy supper or a great Mexican breakfast.

Provided by Martha Rose Shulman

Categories     breakfast, easy, quick, main course

Time 1h

Yield Serves four

Number Of Ingredients 9

8 corn tortillas
2 pounds fresh ripe tomatoes, peeled and coarsely chopped
2 to 3 serrano or jalapeño chiles, seeded for a milder sauce, and chopped
2 garlic cloves, peeled, halved, green shoots removed
1/2 small onion, chopped
2 tablespoons canola oil
Salt to taste
4 to 8 eggs (to taste)
Chopped cilantro for garnish

Steps:

  • Wrap the tortillas in aluminum foil, and heat in a 350-degree oven while you prepare the salsa and fry the eggs.
  • Place the tomatoes, chiles, garlic and onion in a blender and puree, retaining a bit of texture.
  • Heat 1 tablespoon of the canola oil over high heat in a large, heavy nonstick skillet, until a drop of puree will sizzle when it hits the pan. Add the puree and cook, stirring, for four to ten minutes, until the sauce thickens, darkens and leaves a trough when you run a spoon down the middle of the pan. It should just begin to stick to the pan. Season to taste with salt, and remove from the heat. Keep warm while you heat the tortillas and fry the eggs.
  • Warm four plates. Fry the eggs in a heavy skillet over medium-high heat. You won't need much oil if you have another nonstick skillet. Use the remaining tablespoon of oil if necessary. Cook them sunny side up, until the whites are solid but the yolks still runny. Season with salt and pepper, and turn off the heat. Place two warm tortillas on each plate, overlapping if you are only serving one egg. Top with one or two fried eggs. Spoon the hot salsa over the whites of the eggs and the tortillas, leaving the yolks exposed if possible. Sprinkle with cilantro and serve.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 849 milligrams, Sugar 7 grams, TransFat 0 grams

HUEVOS RANCHEROS



Huevos Rancheros image

Eggs "rancher's style" is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning's work. But it also makes for a satisfying and comforting weeknight dinner. The simple yet flavorful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping. Any leftover ranchero sauce and refried beans make for great dips the next day.

Provided by Kay Chun

Categories     breakfast, brunch, dinner, weeknight, beans, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 pounds ripe tomatoes, diced
3/4 cup finely chopped white onion (from ½ medium onion)
2 tablespoons lemon juice
1 small jalapeño, stemmed and minced
2 teaspoons kosher salt, such as Diamond Crystal, plus more for seasoning
1/2 teaspoon grated garlic
1/4 cup neutral oil, such as safflower or canola
2 (15-ounce) cans black beans
3/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
8 large eggs
2 tablespoons chopped cilantro leaves, plus more for serving
8 (6-inch) warmed corn tortillas
Sliced avocado and crumbled queso fresco, for serving

Steps:

  • In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.
  • Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).
  • In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining ¼ teaspoon garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.
  • In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.
  • Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.

AUTHENTIC HUEVOS RANCHEROS



Authentic Huevos Rancheros image

This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.

Provided by Wineaux

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons vegetable oil
4 (6 inch) corn tortillas
1 cup refried beans with green chilies
1 teaspoon butter
4 eggs
1 cup shredded Cheddar cheese
8 slices bacon, cooked and crumbled
½ cup salsa

Steps:

  • Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
  • Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
  • Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.

Nutrition Facts : Calories 493.8 calories, Carbohydrate 24.2 g, Cholesterol 247.5 mg, Fat 32.9 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1193.9 mg, Sugar 2.3 g

Tips:

  • Use fresh, ripe tomatoes for the salsa. This will give it the best flavor.
  • If you don't have fresh cilantro, you can use dried cilantro. However, fresh cilantro is preferred.
  • Be careful not to overcook the eggs. They should be cooked until they are just set.
  • Serve the huevos rancheros immediately with your favorite toppings, such as avocado, sour cream, or salsa.

Conclusion:

Huevos rancheros is a delicious and easy-to-make Mexican breakfast dish. It is perfect for a lazy weekend brunch or a quick weekday meal. With its combination of eggs, salsa, and tortillas, huevos rancheros is sure to please everyone at the table.

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