Huevos Rancheros with Salsa Roja
Huevos rancheros is a traditional Mexican breakfast of fried tortillas, eggs, and refried beans that we've spiced up with a salsa roja made from fresh and dried chiles.
Yield: 8 servings
For the salsa roja
  • 1 dried ancho chile, stemmed and seeded
  • 1 dried Anaheim chile, stemmed and seeded
  • 1 dried chipotle chile, stemmed and seeded
  • 2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp dried oregano
  • 5 kumato tomatoes, quartered
  • 1 medium spanish onion, sliced
  • 1 jalapeno chile, split lengthwise
  • 4 garlic cloves
  • extra-virgin olive oil, for drizzling
  • salt and freshly ground black pepper
  • 2 tbsp fresh lime juice
For the refried beans
  • 4 links Mexican seasoned vegetarian sausage, coarsely chopped
  • ¼ cup olive oil
  • ¼ white onion, finely diced
  • 2 garlic cloves, chopped
  • 3.5 cups cooked black beans
  • 3 cups vegetable broth
  • salt and freshly ground black pepper
For the huevos rancheros
  • peanut oil, for frying
  • 16 medium corn tortillas
  • 16 large eggs
  • cilantro leaves, to garnish
  • 1 cup queso fresco or feta cheese, crumbled
  • lime wedges, for garnish
  1. To make the salsa roja, tear the dried chiles into large pieces and toast in a dry skillet over medium heat, until they change color a bit, about 2 minutes. Add the cumin, coriander, and oregano to the pan and continue to toast for 2-3 minutes, stirring constantly. Remove from the heat and add 1 cup of hot water to the skillet. Set aside and let soak for 20 minutes.
  2. Meanwhile, preheat the broiler. Spread the tomatoes, onion, jalapeno, and garlic cloves onto a rimmed baking sheet. Drizzle with olive oil and season with salt and black pepper. Place under the broiler and broil for 5-10 minutes, or until everything is charred. Transfer the vegetables to a blender and puree. Add the chiles and their soaking liquid and puree until smooth. Return the sauce to the skillet and season with salt, black pepper, and lime juice. Set aside.
  3. To make the refried beans, heat the oil in a heavy-bottomed pot over medium heat. Add the vegetarian sausage and cook until crispy, stirring frequently, about 10 minutes. Add the onion and garlic to the pot and cook until the vegetables are slightly soft, about 5 minutes. Add the beans and broth. Simmer for 10 minutes to allow the flavors to meld. Season to taste with salt and black pepper. Use a potato masher to mash the beans into a coarse puree or puree in a food processor. Set aside.
  4. Heat 1 inch of peanut oil in a deep skillet to 375F. One at a time, carefully lower the tortillas into the hot oil and fry for 20 seconds on each side. Drain on paper towels and then dip into the salsa roja, preparing two tortillas per person. Place on a serving plate.
  5. Heat a large cast-iron skillet over medium high heat for 2 minutes. Add 1 tbsp olive oil and swirl it around, then carefully crack the eggs into the pan, 4 at a time. Cook the eggs for 4 minutes, or until the white is cooked and the yolk has just begun to set around the edges, but is still runny. Prepare 2 eggs per person.
  6. Spread the refried beans in the center of each tortilla and then top each with an egg. Sprinkle with cilantro and queso fresco. Serve with a lime wedge.
Slightly adapted from <a href="" rel="" data-mce-href="">Tyler Florence Family Meal: Bringing People Together Never Tasted Better</a><img style="border: none !important; margin: 0px !important;" src="" alt="" width="1" height="1" border="0" data-mce-src="" data-mce-style="border: none !important; margin: 0px !important;">
Nutrition Information
Serving size: 2 tortillas
Recipe by Joanne Eats Well With Others at