These huevos rancheros tostadas are full of fresh flavors that make them the perfect breakfast (plus, they’re gluten free!) Fried corn tortillas are topped with fried eggs and smothered in a fresh tomato salsa. Garnished with cilantro, avocado and queso fresco, this super easy Mexican breakfast recipe is the perfect meal the whole family will love!
What are Huevos Rancheros?
Huevos rancheros are a traditional Mexican breakfast made up of lightly fried tortillas and fried eggs smothered with a delicious tomato based salsa. It literally translates to “ranch eggs,” and comes from the breakfast meals served on rural Mexican farms and ranches.
Ingredients for Huevos Rancheros Tostadas
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- Roma tomatoes: the base for the salsa. The fresher the tomatoes, the better your salsa will be!
- White onion: this is the traditional onion used in most Mexican cooking, but you can sub it out for a yellow onion.
- Fresh garlic: a couple of cloves add a ton of flavor to the salsa.
- Serrano pepper: these are small, spicy peppers. The salsa for these huevos rancheros tostadas is pretty mild – to make it spicier, add more serranos.
- Oil: any neutral vegetable oil works. I usually stick to grapeseed, canola or vegetable oil.
- Corn tortillas, lightly fried: these serve as the base for the huevos rancheros. Frying the tortillas makes them sturdier and ensures your tostadas won’t be soggy.
- Eggs: cook these however you’d like. I fry them for this recipe, but you can use scrambled eggs as well.
- Seasonings: kosher salt, cumin, and Knorr chicken bouillon. I’ve provided exact amounts, but always season to your taste.
- Garnish: avocado, queso fresco, cilantro and anything else you’d like!
How to Make Huevos Rancheros
Making the huevos rancheros tostadas is super simple! Read below for step-by-step instructions to making these yummy tostadas.
1. Make the Ranchero Sauce
The secret to the best huevos rancheros tostadas is making a great sauce. Ranchero Sauce is made up of tomatoes, white onion, garlic and serrano pepper. To make the sauce, heat a large skillet over medium-high heat and char all of the veggies for about 5 minutes.
Once the veggies are charred, transfer to a large blender and add spices (kosher salt, cumin and Knorr Chicken Bouillon). Blend until everything starts to come together.
Return the sauce to the pan and cook for a minute, the sauce will go from a light to a deep reddish color.
2. Fry the Tortillas
Heat a skillet over medium-high heat and add the oil. You want the oil to be really hot – test it by adding a small tortilla chip. If the oil begins to bubble, it’s ready. If it does nothing, it needs another minute.
Carefully add one corn tortilla at a time to the skillet and cook for about 15-20 seconds on each side. The tortillas should be golden in color.
Drain the excess oil from the tortillas by placing paper towels on a plate and letting the cooked tortillas rest on them.
3. Cook the Eggs
Heat a skillet over medium heat, add oil, and then add the eggs. Cook until the yolk is cooked through to your desired consistency.
4. Put it all together
Take a corn tortilla and drizzle about 1 tablespoon of salsa on top. Add the fried egg, then drizzle another tablespoon of salsa over the egg. Top with chopped cilantro, avocado, queso fresco and a touch of lime (all optional). Enjoy!
Tips + Tricks for the Best Huevos Rancheros
- Avoid soggy huevos rancheros tostadas: don’t skip frying the tortillas! Not only do fried tortillas add better flavor, it helps the dish from getting soggy.
- To make this recipe vegetarian, omit the chicken bouillon and add a pinch more salt, to taste.
- The salsa can be stored in an airtight mason jar and kept in the fridge for about 5 days.
- You can add chorizo to the huevos rancheros, or refried black beans.
Huevos Rancheros Tostadas
Ingredients
Ranchero Salsa
- 3 roma tomatoes (11.7oz by weight)
- 1/4 medium white onion (2.5oz by weight)
- 1/2 serrano pepper (5g by weight)
- 3 large cloves of garlic, peeled (13g by weight)
- 1/4 teaspoon cumin
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon Knorr chicken bouillon
Fried Corn Tortillas
- 4 tablespoon canola oil (any vegetable oil works)
- 8 corn tortillas
Fried Eggs
- canola oil, as needed (any vegetable oil works)
- 8 large eggs
Toppings (Optional)
- 4 ounces queso fresco
- 1 medium avocado
- cilantro, chopped
Instructions
Make the Ranchero Salsa
- Heat a large skillet over medium-high heat, then add tomatoes, onion, garlic and serrano pepper.
- Char the vegetables for about 5 minutes, turning once.
- Transfer charred ingredients to a blender, add salt, cumin, knorr chicken bouillon, and blend until everything is incorporated and salsa is smooth.
- Return salsa to skillet and cook for a minute until the salsa goes from a light to a deep red color. Set aside.
Fry the Tortillas
- place paper towels on a large plate. Set aside.
- Heat a large skillet over medium high heat. Add the corn tortillas one at a time, cooking for 15-30 seconds on each side until they're golden.
- Drain the excess oil off the tortillas by placing on the plate with paper towels. Set aside.
Cook the Eggs
- Cook the eggs to your liking. If frying, add a tablespoon or so of vegetable oil to a large skillet, and add the egg. Flip and cook until the yolk is as runny as you'd like.
Assemble the Huevos Rancheros Tostadas
- Take one corn tortillas and drizzle a tablespoon of salsa over it.
- Add one fried egg and drizzle with one more tablespoon of salsa.
- Top with cilantro, avocado and queso fresco. Serve and enjoy!
Notes
- Note that one serving is one tostada.
- Avoid soggy huevos rancheros tostadas: don’t skip frying the tortillas! Not only do fried tortillas add better flavor, it helps the dish from getting soggy.
- To make this recipe vegetarian, omit the chicken bouillon and add a pinch more salt, to taste.
- The salsa can be stored in an airtight mason jar and kept in the fridge for about 5 days.
- You can add chorizo to the huevos rancheros, or refried black beans.
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- Mexican Mangonada Slush
- Green Enchiladas
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