If you love vibrant, smoky flavors, these Huevos Rancheros will win you over from the very first bite. Crisp baked corn tortillas form the perfect base, layered with creamy refried beans, perfectly cooked eggs, and a rustic, fire-charred salsa that packs just the right amount of heat. Finished with queso fresco, avocado slices, and fresh cilantro, it’s a breakfast worth slowing down for.

Love bold Mexican-inspired breakfasts? Try my Chilaquiles Rojos another flavorful morning favorite.

WHY YOU'LL LOVE THIS RECIPE

Smoky and fresh – charred tomatoes and peppers give the salsa incredible depth.
Healthier twist – baking the tortillas instead of frying keeps them crisp without extra oil.
Customizable heat – adjust the number of peppers for your perfect spice level.
Beautiful presentation – colorful toppings make every plate look brunch-ready

INGREDIENTS YOU'LL NEED

4 corn tortillas
1 cup refried beans
4 large eggs
Queso fresco, crumbled (for garnish)
1 avocado, sliced
Fresh cilantro leaves (for garnish)
3 Roma tomatoes
1 serrano pepper
1 jalapeño pepper
Small piece of onion
2–3 chiles de árbol (for spice)
2 garlic cloves
Salt, to taste

WHAT EACH INGREDIENT DOES

To make these flavorful, hearty Huevos Rancheros, here’s what you’ll need and why:

Corn tortillas – The crisp base that holds all the layers and adds authentic flavor.
Refried beans – Creamy, savory spread that anchors the toppings.
Eggs – Soft, rich, and satisfying; cook them to your preferred doneness.
Queso fresco – Light, crumbly cheese that adds a salty, fresh bite.
Avocado – Brings creamy coolness to balance the salsa’s heat.
Cilantro – Bright, herbal finish that lifts the dish.
Roma tomatoes – The base of the salsa, turning sweet and smoky when charred.
Serrano & jalapeño peppers – Add a layered, zesty heat.
Onion – Gives a touch of sweetness and aromatic depth.
Chiles de árbol – Boost the spice with a smoky kick.
Garlic cloves – Mash into the salsa for a bold, earthy undertone.
Salt – Brings all the flavors together.

TIPS AND TRICKS FOR SUCCESS

Keep the salsa chunky for an authentic, rustic texture.
Wear gloves when handling hot peppers to avoid lingering chili oils.
If you want less heat, remove the seeds from the serrano and jalapeño before charring.
Warm the refried beans before spreading so they blend more easily with the tortilla.
If you’re using a brand-new molcajete, you’ll want to seas on it properly first to remove any grit and prepare the surface for making salsa.

FREQUENTLY ASKED QUESTIONS

Can I make the salsa in a blender?
Yes, but pulse lightly so it stays chunky instead of smooth.

Can I make this vegetarian?
It already is—just ensure your refried beans don’t contain lard.

What if I don’t have a molcajete?
Use a sturdy bowl and the back of a spoon or a potato masher to crush the ingredients.

HUEVOS RANCHEROS

Anahi

Crispy baked corn tortillas layered with creamy refried beans, over-easy eggs, and a smoky, spicy homemade salsa, finished with queso fresco, avocado, and cilantro

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Course Breakfast

Cuisine Mexican

Ingredients

4 corn tortillas
1 cup refried beans
4 eggs
1 avocado sliced
cilantro leaves garnish

For the Salsa

3 roma tomatoes
1 serrano peppers
1 Jalapeño peppers
¼ small piece of onion
2-3 Chile de arbol for spice
2 garlic cloves
salt to taste

Instructions

Bake the tortillas – Preheat oven to 375°F (190°C). Place tortillas on a baking sheet and bake 8–10 minutes, flipping halfway, until crisp.
Char the salsa ingredients – In a dry skillet over medium-high heat, char tomatoes, peppers, onion, chiles de árbol, and garlic until lightly blackened.
Mash the salsa – In a molcajete or sturdy bowl, mash garlic and chiles de árbol with salt. Add the peppers and tomatoes, mashing until chunky.
Cook the eggs – Fry eggs over-easy (or to your preference) in a nonstick skillet.
Assemble – Spread refried beans on each tortilla, top with eggs, spoon over salsa, and garnish with queso fresco, avocado, and cilantro.

Keyword huevos rancheros