Huevos Rancheros Especial

5 from 4 reviews


  • Red salsa:
  • 5 Roma tomatoes
  • 1 jalapeño
  • 1 medium onion
  • 1 tablespoon vinegar
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon oil
  • Huevos Rancheros:
  • 1 tablespoon oil
  • 12 corn tortillas
  • 1 1/22 cups refried beans
  • 2 cups grated Cheddar or Jack cheese
  • 4 eggs
  • diced onion
  • sliced avocado


  1. Turn on the broiler.
  2. Make the salsa: Remove the stems from and halve the tomatoes and jalapeno and place on broiler tray, skin side up. Broil for 2-5 minutes until the skins are blackened and pulling away. Remove and let cool until you can handle them. Peel the tomatoes. Puree them with jalapeño, vinegar, salt and garlic.
  3. Cut half of the onion into thin strips. Cut the other half of the onion into dice. Saute strips in the oil until soft and browned (reserve the diced onion for garnish).
  4. Add tomato puree to skillet with onions, be careful it will splatter. Simmer 5 minutes.
  5. Set oven to as low as it goes (200ºF) and get four oven-proof plates ready.
  6. Heat some of the oil on a griddle over medium-high heat and fry the tortillas until slightly crispy but still flexible.
  7. Layer on four plates: tortilla, beans, sauce, cheese, tortilla, beans, sauce, cheese, tortilla, sauce, cheese.
  8. Place plates in the oven to stay warm while you fry eggs.
  9. Top each stack with an egg and serve with avocado and diced onion.

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