Huevos Rancheros Tacos
Bring bold, authentic Mexican flavors to your table with these irresistible Huevos Rancheros Tacos! Perfect for brunch, lunch, or a vibrant dinner, this recipe combines warm corn tortillas, hearty pinto beans, and perfectly fried eggs topped with a homemade ranchero sauce bursting with the bright flavors of tomatoes, jalapeño, onion, and garlic. Garnished with creamy avocado slices, crumbled cotija cheese, and a sprinkle of fresh cilantro, these tacos strike a delicious balance of textures and flavors. Best of all, they're ready in just 30 minutes, making them an easy yet impressive dish for any occasion. Add a squeeze of lime for a zesty finish, and serve these tacos hot for a show-stopping meal your family will love!
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Recipe Information
Ingredients
- 6 pieces corn tortillas
- 6 large eggs
- 2 tablespoons vegetable oil
- 1 cup pinto beans (cooked or canned, drained and rinsed)
- 1 piece jalapeño
- 3 pieces roma tomatoes
- 1 small, diced white onion
- 2 pieces garlic cloves
- 0.25 cup fresh cilantro
- 1 piece lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup crumbled cotija cheese
- 1 piece avocado
Instructions
Start by making the ranchero sauce: Finely dice the roma tomatoes, jalapeño, and small white onion. Mince the garlic cloves.
Heat 1 tablespoon of vegetable oil in a medium skillet over medium heat. Add the diced onion and cook for 2-3 minutes until translucent.
Add the garlic, diced jalapeño, and tomatoes to the skillet. Cook for another 5 minutes, stirring occasionally, until the tomatoes break down and the mixture is saucy.
Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir in the chopped cilantro and remove from heat. Set aside.
Warm the corn tortillas: In a dry skillet over medium heat, toast each tortilla for about 30 seconds on each side until lightly browned and pliable. Wrap them in a clean kitchen towel to keep warm.
Heat 1 tablespoon of oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with the remaining salt and black pepper. Fry the eggs to your desired doneness (sunny-side up is traditional).
Warm the pinto beans in a small saucepan over low heat, or in the microwave, for 1-2 minutes.
Assemble the tacos: Lay a warm tortilla on a plate. Spread a spoonful of warm pinto beans in the center. Add a fried egg on top, then spoon some ranchero sauce over the egg.
Garnish your tacos with crumbled cotija cheese, slices of ripe avocado, and a sprinkle of freshly chopped cilantro.
Serve immediately with a lime wedge on the side for an extra burst of freshness.
Nutrition Facts
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.4 g | 161% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 1244 mg | 415% | |
| Sodium | 4953 mg | 215% | |
| Total Carbohydrate | 215.6 g | 78% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 15.4 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1358 mg | 104% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3121 mg | 66% | |
*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.
