📝 About This Recipe
Transport your kitchen to a rustic Mexican hacienda with this vibrant, soul-warming breakfast-for-dinner classic. Featuring crispy lightly fried tortillas, velvety refried black beans, and perfectly sunny-side-up eggs, the dish is tied together by a robust, fire-roasted tomato sauce. It is a masterclass in texture and bold, earthy flavors that turn a simple humble meal into a festive evening feast.
🥗 Ingredients
The Ranchero Sauce
- 28 ounces Fire-roasted tomatoes (canned, with juices)
- 1/2 large White onion (roughly chopped)
- 1-2 pieces Jalapeño (seeded for less heat, roughly chopped)
- 3 cloves Garlic (peeled)
- 1 tablespoon Chipotle in adobo (finely minced sauce and pepper)
- 1 teaspoon Dried oregano (preferably Mexican oregano)
- 1 tablespoon Vegetable oil
The Base and Eggs
- 8 pieces Corn tortillas (6-inch standard size)
- 2 cups Refried black beans (warmed with a splash of water)
- 8 pieces Large eggs (at room temperature)
- 1/2 cup Neutral oil (for frying tortillas and eggs)
- to taste Kosher salt
The Garnishes
- 1/2 cup Queso fresco (crumbled)
- 1/4 cup Fresh cilantro (roughly chopped)
- 1 large Avocado (sliced or diced)
- 2 pieces Radishes (thinly sliced for crunch)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Place the fire-roasted tomatoes, chopped onion, jalapeño, and garlic into a blender. Pulse until the mixture is mostly smooth but still retains a slight rustic texture.
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2
Heat 1 tablespoon of oil in a medium saucepan over medium-high heat. Carefully pour in the blended tomato mixture—it may splatter, which is the 'searing' of the sauce that adds depth.
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3
Stir in the chipotle in adobo, dried oregano, and a pinch of salt. Reduce heat to low and simmer for 15 minutes until the sauce thickens and turns a deep brick red.
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4
In a separate small pot, warm the refried beans over low heat. If they are too thick, stir in a tablespoon of water or chicken stock to make them easily spreadable.
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5
In a heavy skillet, heat about 1/4 inch of neutral oil over medium-high heat until shimmering.
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6
Using tongs, fry each tortilla for about 10-15 seconds per side. You want them to be slightly golden and pliable, not hard like a chip. Drain on paper towels and sprinkle lightly with salt.
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7
Pour off most of the oil from the skillet, leaving just enough to coat the bottom. Lower the heat to medium.
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8
Crack the eggs into the skillet (work in batches of 2 or 4). Cook until the whites are set and opaque but the yolks remain runny, about 2-3 minutes. Season with salt and pepper.
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9
To assemble, place two warm tortillas on each plate. Spread a generous layer of warm refried beans over each tortilla.
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10
Carefully place one fried egg on top of each bean-covered tortilla.
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11
Ladle a healthy amount of the warm ranchero sauce over the eggs, leaving the yolks partially exposed for a beautiful presentation.
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12
Garnish immediately with crumbled queso fresco, sliced avocado, radishes, and fresh cilantro. Serve with a lime wedge on the side.
💡 Chef's Tips
For the best flavor, use Mexican Oregano which has citrusy notes compared to the minty Mediterranean variety. Don't skip frying the tortillas; this creates a barrier that prevents the sauce from making the dish immediately soggy. If you prefer a 'divorciados' style, make a quick salsa verde and serve one egg with red sauce and one with green. Ensure your eggs are fresh so the yolks stand tall and don't break during the assembly process. If you want extra protein, add some crumbled cooked chorizo on top of the beans before adding the egg.
🍽️ Serving Suggestions
Pair with a cold Michelada or a spicy Bloody Maria for the ultimate brunch-at-night vibe. Serve with a side of Mexican street corn (esquites) to lean into the comfort food theme. A side of seasoned breakfast potatoes or hash browns helps soak up the extra ranchero sauce. For a non-alcoholic pairing, try a chilled Hibiscus (Jamaica) iced tea. Finish the meal with a small plate of cinnamon-dusted churros.