Huevos Rancheros is a simple yet satisfying Mexican breakfast dish. Salsa ranchera is the key, and once you have a batch ready in the fridge, crispy tortillas, fried eggs, and a few toppings are all you need. This recipe explores both fresh and charred versions of the essential salsa ranchera, along with tips for lower calorie alternatives and delicious serving suggestions.
The classic salsa ranchera is made with tomatoes, serrano peppers, garlic, white onion, and salt. You can make it with fresh ingredients or char the tomatoes and peppers for a deeper flavor. The fresh version is quicker, while the charred version offers a smoky complexity.
For the fresh salsa, finely dice plum tomatoes, mince a serrano pepper and a garlic clove, and dice a white onion. Small dice ensures a smooth yet slightly chunky sauce without blending.
For the charred salsa, halve the tomatoes and place them cut-side down on a baking sheet with the serrano and garlic. Broil until browned and slightly charred. Remove any blackened skin and blend until smooth but still slightly chunky.
Once you have your tomatoes, peppers, and garlic prepared (either fresh or charred), the process is the same. Sauté diced white onion in oil over medium heat until translucent. Add the tomatoes, garlic, and serrano, along with salt, and cook until reduced, about 10 minutes.
Pour the salsa into a jar. A bit of lime zest and juice adds brightness. Adjust salt to taste. The charbroiled version tends to be less spicy due to the caramelization of the peppers during roasting.
You can store the salsa by freezing it or canning it for room temperature storage. It’s a versatile sauce that works well as a topping or sautéed with rice before steaming.
Now for the huevos rancheros. Warm your salsa. Heat oil in a pan over medium-high heat and cook the tortillas. You can make them soft, like traditional enchiladas, or crispy, like tostadas. Both are delicious. For a lower-calorie option, spritz the tortillas with oil and broil until crisp.
Next, fry the eggs sunny-side up in the same pan, using more oil over medium-low heat, basting the tops until the whites are set but the yolks remain runny. Poached eggs are a lower-calorie alternative.
To assemble, place a tortilla on a plate, top with a fried egg, and spoon the salsa ranchera over the egg whites, allowing the yolk to shine through.
Garnish with toppings like cotija cheese, chopped cilantro, and pickled onions. Two huevos rancheros with all the fixings clock in around 477 calories, with about two-thirds of the oil absorbed by the tortillas and eggs. The low-cal version saves about 180 calories.
A serving of beans completes the breakfast. Toast cumin seeds and garlic, then add drained pinto beans and salt. Partially mash and cook until done.
Whether you prefer crispy or soft tortillas, huevos rancheros is a delicious and customizable breakfast. The flavorful salsa ranchera is the star of the show and can be prepared ahead of time, making this a quick and easy meal.
