Huevos Rancheros loosely translated means something like ranchers’ eggs. This dish is a hearty breakfast traditionally served as the large mid-morning meal to workers on rural Mexican cattle ranches. I first tasted it on a visit to New Mexico many years ago and have been making variations of it ever since. It’s perfect for a leisurely weekend breakfast or serve it for lunch accompanied with Mexican-style rice and slices of avocado.
Tips for Making Easy Huevos Rancheros
There are a few steps to make these Easy Huevos Rancheros but it becomes easy after you’ve made them a few times.
- Be sure to read through the recipe first (always great advice) and do all the preparation before you start cooking.
- Using purchased gluten free enchilada sauce and refried beans simplifies the process.
- Make the corn tortillas the day before or use bought ones if you have a brand you like.
Traditionally Huevos Rancheros would be served with a fried or poached egg so serve however you prefer. I think scrambled eggs makes the timing less critical if you’re serving more than a few people.
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Homemade Corn Tortillas
Do you make your own corn tortillas? I make these soft, corn tortillas using masa harina and a tortilla press. We love the unique taste of masa harina, a type of corn flour prepared specifically for tortillas. If it’s new to you read more on this ingredient in my post titled How To Use Cornmeal, Corn Flour and Masa Harina.
The tortillas are easy to make but it’s the process and set up that takes time. If your family loves the taste of these tortillas I say it is worth the effort. I wrote about the details of my set up in this post with the recipe for Homemade Corn Tortillas.
You don’t absolutely need a tortilla press, it just makes the job a lot easier. If you have kids of a certain age this would be a fabulous job to get them doing. Take the time to set up a container with the masa harina and the press, help and encourage them through the process about three times, and be amazed at how they master it. Then you will be able to enjoy homemade corn tortillas for years to come.
When I used to make this recipe with wheat tortillas, I rolled them up and baked them in a casserole dish. This method is perfect for a large crowd but I still struggle with rolling up these homemade corn tortillas. I’m happy with the open face method for now. There is lots to learn about gluten free wraps and as I often say; so many recipes, so little time.
Tweak this recipe to your liking, enjoy a tasty Mexican brunch and let me know in the comments below how you made your ‘huevos‘.
More Breakfast Recipes
|8 homemade gluten free corn tortillas|
|1 cup purchased enchilada sauce|
|1 cup shredded Monterey Jack cheese|
|1 cup refried beans thinned with 1-2 Tbsp water|
|¼ cup salsa|
|salt and pepper to taste|
|butter or oil for cooking|
|2 Tbsp chopped cilantro (optional)|
- Prepare the corn tortillas (can be made 1 day in advance). Heat a medium nonstick skillet over moderately high heat. Add oil and cook tortillas until crispy, about 30 seconds per side.
- Warm enchilada sauce and refried beans.
- Preheat the broiler.
- Crack eggs into a medium bowl. Add salsa and stir. Melt butter or oil in nonstick skillet, add eggs stirring gently until scrambled.
- Spoon enchilada sauce over each corn tortilla.
- Spread warm refried beans on top.
- Sprinkle with cheese.
- Top with eggs.
- Place under the broiler until cheese is melted.
- Drizzle with more enchilada sauce and sprinkle with cilantro if using. Serve 1 or 2 per person.