The basic dish consists of fried eggs served on lightly fried or charred corn or flour tortillas topped with a salsa fresca made of tomatoes, chili peppers, onion, and cilantro. Common accompaniments include refried beans, Mexican-style rice, and guacamole or slices of avocado, with cilantro as a garnish.^[3]

A classic Huevos Rancheros recipe includes:

• Ranchero sauce, which is a cooked “ranch-style” salsa
• Eggs, usually sunny side up
• Crispy fried tortillas, usually corn
• Black beans or refried beans

• The Best Ranchero Sauce Recipe
• 2 tablespoons vegetable oil
• 10 Old El Paso Flour Tortillas
• 15 ounce Mexican chorizo
• 15 ounces black beans
• 2 ripe avocados sliced
• 1/2 cup crumbled queso fresco
• 10 large eggs
• Possible Add-Ons: cilantro, salsa verde, pico de gallo, sour cream

Instructions

1. Warm the ranchero sauce on the stovetop. Pour the beans in a small sauce pot. Warm over medium heat until simmering, then turn off the heat.
2. Place the chorizo in a large nonstick skillet and set over medium-high heat. Break the chorizo apart with a wooden spoon, and brown for 5-10 minutes, until the chorizo starts to turn crispy. Pour the chorizo onto a plate.
3. Wipe the skillet out with a paper towel, then add 2 tablespoons oil and set back over medium-high heat. One at a time, add the tortillas. Let them puff up for 3-5 seconds, flip and repeat. Then remove the tortillas, and set on paper towels to drain. Repeat until all the tortillas are puffy and golden.
4. Using the same skillet, cook the eggs to order. Traditional Huevos Rancheros are made with sunny side up eggs, but I personally like scrambled eggs in this dish.
5. To Serve: Place two tortillas each, on five plates. Top with warm black beans, eggs cooked to order, chorizo, ample ranchero sauce, sliced avocado, and queso fresco.