Ranchers Eggs

Mexican recipes





Corn tortillas with delicious GOYA® Refried Beans and fried eggs, then dipped in a mild tomato and chili sauce. Los Huevos Rancheros are a classic Mexican breakfast that can happily be eaten in the morning, at noon, or in the evening. Be sure to add the strong touch of Ranchera Sauce, made with plenty of GOYA® Tomato Sauce, onions and GOYA® Pickled Jalapeño Chiles, an acidic, but slightly spicy sauce adds great authentic Mexican flavor to every bite.


Ingredients Preparation Share



Para la salsa ranchera

Para los huevos


For the ranchera sauce

  1. In bowl of food processor, add onion, jalapeño peppers and garlic; Process until smooth, about 2 minutes.
  2. Heat oil in medium skillet over medium-high heat; add pureed onion mixture and cumin. Cook until mixture turns light golden brown and fragrant, stirring occasionally, about 5 minutes. Stir in tomato sauce and 1 cup water; bring to boil. Cook until sauce thickens, stirring occasionally, about 15 minutes more; season with Adobo; keep warm. (Note, to make sauce head of time, see tip below).

For the eggs

  1. Heat oven to 200F. Heat 1 tsp. oil in medium skillet over medium-high heat. Add one tortilla; cook until tortilla inflates and turns light golden on both sides, flipping once, about 2 minutes. Transfer tortilla to large sheet of foil. Repeat with remaining tortillas, adding oil in 1 tsp. measurements if pan becomes dry. Loosely wrap tortillas in foil and transfer to oven to keep warm.
  2. Divide remaining 2 tbsp. oil between 2 medium skillets over medium-high heat. Add 4 eggs to each skillet; season with adobo. Cook eggs until whites are set and yolks are runny; about 3 minutes.
  3. To assemble Huevos Rancheros, divide tortillas between 4 serving plates; spread each tortilla with 2 tbsp. refried beans. Top each with 2 eggs; drizzle with sauce, then sprinkle with cheese. Serve with slices of avocado, if desired.

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