Huevos Rancheros in Tomatillo Ranchero Sauce
Wake up your taste buds with these vibrant and flavorful Huevos Rancheros in Tomatillo Ranchero Sauce—a classic Mexican breakfast with a tangy, charred twist. This recipe features sunny-side-up eggs nestled atop crispy corn tortillas layered with creamy refried black beans, all draped in a zesty homemade tomatillo ranchero sauce made from roasted tomatillos, Roma tomatoes, jalapeño, garlic, and fresh cilantro. Topped with crumbled queso fresco, ripe avocado slices, and optional dollops of sour cream or a drizzle of hot sauce, this dish is a symphony of textures and bold flavors. Perfect for brunch or a hearty breakfast, these Huevos Rancheros are easy to make yet sure to impress. Treat your family to this comforting and authentic taste of Mexico that's ready in under 40 minutes!
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Recipe Information
Ingredients
- 6 pieces Tomatillos
- 2 pieces Roma tomatoes
- 1 piece Jalapeño pepper
- 2 cloves Garlic
- 0.5 piece Yellow onion
- 1 cup Fresh cilantro
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 4 pieces Corn tortillas
- 4 pieces Eggs
- 1 cup Refried black beans
- 0.5 cup Queso fresco
- 1 piece Avocado
- Optional garnishes: Sour cream, extra cilantro, hot sauce
Instructions
Preheat a dry skillet over medium heat and add the tomatillos, Roma tomatoes, jalapeño, and unpeeled garlic cloves. Roast for 5-7 minutes, turning occasionally, until the vegetables develop a light char and soften.
Peel the garlic cloves and transfer them along with the roasted tomatillos, tomatoes, and jalapeño to a blender. Add the diced onion, fresh cilantro, lime juice, and salt. Blend until smooth. Taste and adjust seasoning as needed.
Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Pour in the blended sauce and let it simmer for 8-10 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Fry the corn tortillas, one at a time, for 15-20 seconds per side until crispy. Drain on a plate lined with paper towels.
Heat the refried black beans in a small pan over low heat until warm and spreadable. Set aside.
In the same large skillet, fry the eggs sunny-side-up to your desired doneness. Season with a pinch of salt and set aside.
Assemble the Huevos Rancheros: Spread a generous spoonful of refried beans on each crispy tortilla. Place a fried egg on top, then spoon over the warm tomatillo ranchero sauce.
Garnish with crumbled queso fresco, avocado slices, and any optional toppings such as sour cream, extra cilantro, or hot sauce.
Serve immediately and enjoy!
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 6.5 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 169 mg | 13% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 900 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
