Hello, friends! ???? Today, I’m excited to share a delicious and vibrant recipe with you: Mexican-Spiced Huevos Rancheros with Crispy Tortillas. If you love the fresh and bold flavors of Mexican cuisine, then this dish is perfect for you. It’s ideal for a hearty breakfast or brunch full of flavor. So, let’s dive in and enjoy this delightful recipe together!
Introduction
Huevos Rancheros is a classic Mexican dish bursting with vibrant and bold flavors. This recipe brings together perfectly cooked eggs nestled in a spicy, flavorful tomato sauce with Mexican spices that will transport you straight to a traditional Mexican kitchen. These Mexican-Spiced Huevos Rancheros are perfect for a satisfying breakfast or a leisurely weekend brunch.
Personally, I love making this for family and friends on a Sunday morning. The aroma of the spices as they cook always brings everyone to the table with a smile. This dish is not only flavorful but also highly customizable—you can adjust the spice level to your liking and add fresh toppings of your choice. It’s sure to become a favorite!
Ingredients
To prepare these comforting Mexican-Spiced Huevos Rancheros, you’ll need:
- 8 corn tortillas
- Neutral oil
- 1/2 yellow onion, sliced
- 1 poblano pepper, seeded and sliced
- 2 jalapeños, thinly sliced
- 1 – 28 oz can whole peeled tomatoes
- 1 tablespoon ancho chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 – 15 oz can pinto beans, drained and rinsed
- 4 eggs
Toppings:
- 1 avocado, sliced
- 2 oz cotija cheese, crumbled
- 1/2 cup fresh cilantro leaves
- 4-5 radishes, thinly sliced
- 2 limes, cut into wedges
[convertkit_form form=”6763696″]
How to Make Mexican-Spiced Huevos Rancheros
Follow these steps to create your own delicious Mexican-Spiced Huevos Rancheros:
- Prepare the tortillas:
Heat a layer of neutral oil in a cast iron skillet over medium heat. Fry the corn tortillas for about 2 minutes per side until crispy. Transfer them to a paper towel-lined tray to drain excess oil, then season with salt. Remove all but 1 tablespoon of oil from the skillet. - Cook the vegetables:
Add the sliced onion, poblano pepper, and jalapeños to the skillet and sauté for 2-3 minutes until softened. - Make the tomato mixture:
Add the whole peeled tomatoes, ancho chili powder, ground cumin, garlic powder, dried oregano, and kosher salt to the skillet. Use a spoon to break up the tomatoes as they cook. Stir in the drained pinto beans and bring the mixture to a simmer. Simmer for 10-15 minutes until some of the liquid evaporates and the tomatoes have broken down. - Cook the eggs:
Make four small wells in the tomato mixture and crack an egg into each one. Simmer for 8-10 minutes until the eggs are cooked to your desired doneness. For faster cooking, you can loosely cover the skillet with a lid. - Garnish and serve:
Remove the skillet from the heat and garnish with sliced avocado, cotija cheese, fresh cilantro, radishes, and lime wedges. Serve the tomato-egg mixture alongside the crispy tortillas.
Helpful Tips
- Adjust the spice level: If you prefer milder flavors, reduce the amount of jalapeños or omit them altogether. For extra heat, add an extra jalapeño or sprinkle some crushed red pepper flakes.
- Tomato consistency: Be sure to simmer the tomato mixture long enough to allow some of the liquid to evaporate. This will ensure a thicker, richer sauce that complements the eggs.
- Egg doneness: If you like your eggs runnier, cook them for a shorter time. If you prefer firmer yolks, allow them to simmer longer or cover the skillet to speed up cooking.
Cooking Tips
- Use a cast iron skillet: A cast iron skillet retains heat well and gives the tortillas a beautifully crispy texture. If you don’t have one, a regular non-stick skillet will work, but the tortillas might not be as crispy.
- Crispy tortillas: Fry the tortillas until they are lightly browned and crispy. If you prefer a healthier version, you can bake or lightly toast the tortillas in the oven instead of frying.
- Enhance the flavor: For an extra depth of flavor, you can roast the poblano pepper before adding it to the dish.
Serving Suggestions
- Side dishes: Serve these Huevos Rancheros with a side of Mexican rice, refried beans, or fresh fruit salad to complete the meal.
- Beverage pairings: A refreshing glass of fresh orange juice or a cup of Mexican coffee (café de olla) complements the bold flavors of this dish beautifully.
- Presentation: Serve the dish family-style with the tortillas on the side and all the toppings arranged in bowls, allowing everyone to customize their plate.
Nutritional Information
This Mexican-Spiced Huevos Rancheros recipe is not only delicious but also packed with nutrients. It provides a good balance of protein, healthy fats, and fiber, making it a satisfying and nourishing meal.
Nutritional Information (per serving)
- Calories: 380 kcal
- Carbohydrates: 35 g
- Protein: 14 g
- Fat: 21 g
- Saturated Fat: 5 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 10 g
- Trans Fat: 0 g
- Cholesterol: 185 mg
- Sodium: 900 mg
- Potassium: 800 mg
- Fiber: 8 g
- Sugar: 5 g
- Vitamin A: 15%
- Vitamin C: 35%
- Calcium: 15%
- Iron: 20%
This dish is rich in vitamins and minerals like vitamin C from the tomatoes and peppers, and iron from the beans, making it a well-rounded and nourishing choice.
Storage and Leftovers
Refrigerate:
Store any leftover tomato mixture in an airtight container in the refrigerator for up to 3 days.
Reheat:
To reheat, warm the tomato mixture in a skillet over medium heat until hot. If you have leftover tortillas, reheat them in the oven or a skillet until crispy again.
If you have extra tortillas, try using them for tacos or as a base for a quick tostada with some leftover beans and cheese.
Frequently Asked Questions (FAQs)
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer, but corn tortillas are traditional and add a nice texture to the dish.
What can I use if I don’t have poblano peppers?
If you can’t find poblano peppers, you can substitute green bell peppers for a milder flavor or Anaheim peppers for a slight kick.
How can I make this dish vegetarian or vegan?
This dish is already vegetarian. To make it vegan, simply omit the eggs and cheese and add some tofu or extra beans for protein.
Related Recipes
Looking for more delicious Mexican-inspired dishes? Check out these recipes from our site:
Conclusion
I hope you enjoy making these Mexican-Spiced Huevos Rancheros with Crispy Tortillas as much as I do! They’re full of flavor, simple to prepare, and perfect for any breakfast or brunch gathering. Don’t forget to experiment with the toppings and adjust the heat to your liking. If you try this recipe, let me know how it turned out, and feel free to share your own creative twists on it!
Happy cooking! ????
Print
Mexican-Spiced Huevos Rancheros with Crispy Tortillas
Description
Hello, friends! ???? Today, I’m excited to share a delicious and vibrant recipe with you: Mexican-Spiced Huevos Rancheros with Crispy Tortillas. If you love the fresh and bold flavors of Mexican cuisine, then this dish is perfect for you. It’s ideal for a hearty breakfast or brunch full of flavor. So, let’s dive in and enjoy this delightful recipe together!
Ingredients
- 8 corn tortillas
- Neutral oil
- 1/2 yellow onion, sliced
- 1 poblano pepper, seeded and sliced
- 2 jalapeños, thinly sliced
- 1 – 28 oz can whole peeled tomatoes
- 1 tablespoon ancho chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 – 15 oz can pinto beans, drained and rinsed
- 4 eggs
Toppings:
- 1 avocado, sliced
- 2 oz cotija cheese, crumbled
- 1/2 cup fresh cilantro leaves
- 4–5 radishes, thinly sliced
- 2 limes, cut into wedges
Instructions
- Prepare the tortillas:
Heat a layer of neutral oil in a cast iron skillet over medium heat. Fry the corn tortillas for about 2 minutes per side until crispy. Transfer them to a paper towel-lined tray to drain excess oil, then season with salt. Remove all but 1 tablespoon of oil from the skillet. - Cook the vegetables:
Add the sliced onion, poblano pepper, and jalapeños to the skillet and sauté for 2-3 minutes until softened. - Make the tomato mixture:
Add the whole peeled tomatoes, ancho chili powder, ground cumin, garlic powder, dried oregano, and kosher salt to the skillet. Use a spoon to break up the tomatoes as they cook. Stir in the drained pinto beans and bring the mixture to a simmer. Simmer for 10-15 minutes until some of the liquid evaporates and the tomatoes have broken down. - Cook the eggs:
Make four small wells in the tomato mixture and crack an egg into each one. Simmer for 8-10 minutes until the eggs are cooked to your desired doneness. For faster cooking, you can loosely cover the skillet with a lid. - Garnish and serve:
Remove the skillet from the heat and garnish with sliced avocado, cotija cheese, fresh cilantro, radishes, and lime wedges. Serve the tomato-egg mixture alongside the crispy tortillas.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Adjust the spice level: If you prefer milder flavors, reduce the amount of jalapeños or omit them altogether. For extra heat, add an extra jalapeño or sprinkle some crushed red pepper flakes.
- Tomato consistency: Be sure to simmer the tomato mixture long enough to allow some of the liquid to evaporate. This will ensure a thicker, richer sauce that complements the eggs.
- Egg doneness: If you like your eggs runnier, cook them for a shorter time. If you prefer firmer yolks, allow them to simmer longer or cover the skillet to speed up cooking.
