Huevos Rancheros with Red Chile

Name: Huevos Rancheros with Red Chile
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 4 pcs dried ancho chile (stemmed and seeded); 2 pcs dried guajillo chile (stemmed and seeded); 2 pcs tomato (medium, quartered); 1 pcs onion (small, roughly chopped for sauce); 2 pcs garlic (cloves, peeled); 3 tbsp oil; 0.5 tsp salt; 0.5 tsp dried oregano (Mexican oregano preferred); 1 pinch ground cumin; 4 pcs corn tortilla; 4 pcs egg (large); 2 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

9/10

Crispy corn tortillas topped with sunny-side-up eggs and smothered in a smoky, vibrant red chile sauce. A classic Mexican ranch-style breakfast that brings bold, satisfying heat to your morning table, ready in under 30 minutes.

PREP

10m

COOK

15m

SERVES

2 EGGS ON 2 TORTILLAS WITH SAUCE

326 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Toast and soak the dried chiles.
1.Tear dried ancho and guajillo chiles into flat pieces, removing stems and seeds.
2.Toast chile pieces in a dry skillet over medium heat for 30 seconds per side until fragrant.
3.Transfer to a saucepan, add quartered tomatoes, chopped onion, and garlic cloves.
4.Cover with water and bring to a boil. Simmer for 8 minutes until chiles are soft.
TIPDon't skip toasting the chiles — it deepens their smoky flavor.
mix · ~2 min
Blend the red chile sauce.
1.Drain the boiled chiles, tomatoes, onion, and garlic, reserving 1 cup of the cooking liquid.
2.Transfer drained vegetables to a blender. Add salt, oregano, and ground cumin.
3.Pour in 0.5 cup of the reserved cooking liquid. Blend until completely smooth.
TIPAdd more liquid if the sauce is too thick to blend easily.
simmer · ~6 min
Simmer the sauce.
1.Heat 1 tablespoon of oil in the same saucepan over medium heat.
2.Carefully pour in the blended chile sauce — it will splatter.
3.Simmer for 5 minutes, stirring occasionally, until the sauce darkens and thickens slightly.
TIPA splatter screen helps contain the mess when the sauce hits the hot oil.
fry · ~4 min
Fry the corn tortillas.
1.Heat 2 tablespoons of oil in a large skillet over medium-high heat.
2.Fry each tortilla for 30 to 45 seconds per side until crisp and lightly golden.
3.Drain on paper towels. Keep warm.
TIPYou want the tortillas crisp but not stiff like a tostada — they should still bend slightly.
fry · ~4 min
Fry the eggs sunny-side up.
1.Reduce heat to medium-low. Crack eggs into the skillet, spacing them apart.
2.Cook until whites are set but yolks remain runny, about 3 to 4 minutes.
TIPCovering the skillet for the last minute helps set the whites without overcooking the yolk.
assemble · ~2 min
Assemble the plates.
1.Place one crispy tortilla on each plate.
2.Spoon a generous amount of warm red chile sauce over the tortilla.
3.Slide a fried egg on top of the sauce.
4.Spoon a little more sauce over the egg white, leaving the yolk visible.
garnish · ~1 min
Garnish with chopped cilantro and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Toast the dried chiles just until fragrant — 30 seconds per side is enough; over-toasting makes them bitter.
2
Reserve extra cooking liquid to thin the sauce if it becomes too thick during simmering.
3
Fry the tortillas until golden but still pliable — if they snap when bent, they have been fried too long.
4
For perfectly runny yolks, cover the pan for the last minute of cooking to set the whites gently.
5
If making ahead, prepare the sauce and fry the tortillas separately; assemble and fry eggs just before serving.
6
Leftover sauce keeps in the fridge for up to a week — it also tastes great on tacos or scrambled eggs.

RECIPE VARIATIONS