I have been obsessed with this dish lately and I had the most amazing huevos rancheros for breakfast in Mexico. Part of my travels is always about bringing the food home and this recipe comes pretty darn close in half the time.
I scoured the internet to research recipes, but they all seemed utterly complicated so I decided to create my own simple version. Here is my easy Ranchero sauce that is absolutely amazing.
Easy Ranchero Sauce
- 1/4 cup of chopped onion
- 2 tablespoons of butter
- 1 chipotle pepper in adobo sauce (Goya)
- 1 can fire roasted crushed tomatoes
- 1/4 cup of water
- 1/4 teaspoon salt
- 1 clove of garlic (crushed)
- 2 eggs (over easy)
- 1 flat crispy tortilla
- refried beans
- cotija cheese (crumbled)
- sliced avocado
- chopped cilantro
In a fry pan saute the onion in a tablespoon of butter. Next pour in the can of fire roasted tomatoes. Add in 1 chipotle pepper in adobo sauce (they are very hot). You can find these in a can down the international foods aisle. Season with salt and add a clove of garlic. Simmer on low for 10 minutes.
Place in a food blender or processor. Place back in the same pan and stir in 1/4 cup of water along with 1 tablespoon of butter. Heat on low and set aside.
Next take the crispy tortilla and spread it with a thin layer of refried beans. Heat it up in a 350 degree oven for about 5 minutes. Pull the tortilla out of the oven and crumble some cotija cheese over the warm refried beans.
Place the eggs over top and then spoon a layer of the warm ranchero sauce. Add the sliced avocado. Garnish with salt, pepper, and fresh cilantro.
Enjoy this divine huevos rancheros!
That was easy. 🙂