📝 About This Recipe
Transport your kitchen to the heart of a Mexican hacienda with this quintessential 'rancher's eggs' breakfast. This dish features crispy corn tortillas layered with velvety refried beans and perfectly fried eggs, all smothered in a vibrant, homemade ranchero sauce. It is a harmonious balance of smoky heat, creamy textures, and bright herbal notes that makes any morning feel like a celebration.
🥗 Ingredients
The Ranchero Sauce
- 4 large Roma tomatoes (ripe and halved)
- 1/2 piece White onion (roughly chopped)
- 1-2 pieces Jalapeño (seeded for less heat if desired)
- 3 cloves Garlic (peeled)
- 1/2 cup Vegetable broth
- 1/2 teaspoon Dried oregano (preferably Mexican oregano)
- to taste Kosher salt
The Foundation
- 8 pieces Corn tortillas (standard 6-inch size)
- 2 cups Refried black beans (warmed)
- 1/4 cup Vegetable oil (for frying)
- 8 pieces Large eggs (farm fresh if possible)
The Garnishes
- 1/2 cup Cotija cheese (crumbled)
- 1 large Avocado (sliced or diced)
- 1/4 cup Fresh cilantro (chopped)
- 2 pieces Radishes (thinly sliced for crunch)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Preheat your broiler. Place the tomatoes, onion, jalapeño, and garlic on a baking sheet. Broil for 5-7 minutes until the vegetables are charred and blistered.
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2
Transfer the charred vegetables (and any juices) into a blender. Pulse until you achieve a chunky-smooth consistency.
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3
Heat a teaspoon of oil in a small saucepan over medium heat. Pour in the blended salsa, add the vegetable broth and oregano. Simmer for 10 minutes until thickened. Season with salt and keep warm.
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4
While the sauce simmers, heat the refried beans in a small pot over low heat. Add a splash of water or broth if they seem too thick.
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5
In a medium skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
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6
Lightly fry each corn tortilla for about 30 seconds per side. They should be soft and pliable but slightly golden around the edges. Drain on paper towels.
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7
In the same skillet (add more oil if needed), crack the eggs carefully. Cook them sunny-side up until the whites are set but the yolks remain runny, about 3 minutes.
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8
Begin assembly by placing two warm tortillas on each plate.
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9
Spread a generous layer of warm refried beans over each tortilla, acting as 'glue' for the egg.
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10
Carefully place one fried egg on top of each bean-covered tortilla.
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11
Ladle the warm ranchero sauce over the eggs, leaving the golden yolks partially exposed for visual appeal.
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12
Sprinkle with crumbled Cotija cheese, cilantro, and radish slices. Add avocado on the side and serve immediately with a lime wedge.
💡 Chef's Tips
Use corn tortillas rather than flour; they provide the essential earthy flavor and structural integrity needed to hold the beans and eggs. Don't skip charring the vegetables for the sauce; that smoky 'quemado' flavor is what distinguishes a true ranchero sauce from basic salsa. If you prefer your eggs over-easy, flip them gently for 30 seconds, but ensure the yolk stays liquid to mix with the sauce. For an extra protein boost, stir some cooked chorizo into your refried beans before spreading them on the tortillas. Keep your plates warm in a low oven before assembling to ensure the dish stays hot while you fry the eggs.
🍽️ Serving Suggestions
Pair with a glass of fresh-squeezed orange juice or a spicy Michelada for a traditional brunch experience. Serve with a side of Mexican red rice (Arroz Rojo) to turn this into a hearty lunch. A cup of hot Cafe de Olla, brewed with cinnamon and piloncillo, complements the smoky spices perfectly. Offer extra hot sauce on the side, such as Cholula or a habanero-based salsa, for those who crave more heat. Add a dollop of Mexican Crema or sour cream to balance the acidity of the tomato sauce.