We’ve been craving some spicy Mexican fare, so I put huevos rancheros on our meal rotation.

Are you familiar with this Mexican farm egg dish?  In its simplest form, it’s corn tortillas layered with refried beans, eggs and a homemade tomato sauce. Top it all with fresh Mexican cheese, diced avocado, sour cream and a sprinkle of cilantro. Or go rogue and add fresh salsa to the toppings, or sub in guacamole for the diced avocado. 

What I love about huevos rancheros (translated into “ranch eggs”) is their versatility. Breakfast, lunch, supper – they all work well.

Traditional huevos rancheros call for chorizo, but not the cured, ready to eat kind. What you’re looking for is chorizo in its raw sausage form. 

Fresh chorizo is pretty easy to find, but if you can’t find it, readers have told me ground pork with smoked or regular paprika, a bit of garlic, dried oregano and a pinch or so of cumin added is a good sub. Or Italian sausage with a shake of paprika added. 

Will you let me know any tips you have for huevos rancheros? 

Huevos rancheros

Ingredients

14.5 oz can whole peeled tomatoes, undrained

Cilantro – a good palmful plus extra for garnish

1/2 of small white or yellow onion, diced (1/4 cup or so)

1 large clove garlic, minced – a couple teaspoons

1 serrano or jalapeno pepper, seeded and minced, or red pepper flakes – start with 1/2 teaspoon

Salt to taste 

4-6 oz raw Mexican chorizo, removed from casings if necessary

16 oz refried beans 

4 corn tortillas, 6” size

4 eggs

Queso fresco cheese or Mexican blend cheese

Diced avocado, sour cream for garnish

Instructions

Put tomatoes, cilantro, onion, garlic and pepper in blender or food processor and puree until smooth.

Add salt and pour into pan. Cook over medium heat until thickened, about 10 minutes or so. Cover and keep warm. 

Pour a bit of vegetable oil into skillet. I used corn oil.

Cook chorizo over medium heat, smooshing with potato masher to break meat up as it cooks. 

Add chorizo to sauce, cover and keep warm.

Heat refried beans and keep warm.

Add a tablespoon or so of vegetable oil in small skillet over medium heat.

Put a tortilla in skillet and cook until golden but not crisp on one side, then flip and cook a bit more. Total time will be 1 minute or so. Set aside.

Either scramble eggs like I do in a bit of oil or butter, or fry them up whole. Most folks like fried eggs to be on the runny side for this dish.

Assembly

Place tortilla on plate. Spread layer of beans on top.

Spoon scrambled or fried egg on top of beans.

Spoon warm sauce over eggs.

Garnish with cheese, avocado, a dollop of sour cream and cilantro.

Tip: Make ahead

The sauce can be made ahead and reheated.