Huevos Rancheros

Mexican ranch-style eggs

Softened corn tortillas layered with creamy GOYA® Refried Beans and fried eggs, then smothered in velvety-smooth tomato-chili sauce, Huevos Rancheros are a classic Mexican breakfast that can happily be eaten morning, noon or night. Be sure to add a hefty splash of the Ranchera Sauce. Chock full of GOYA® Tomato Sauce, onions and GOYA® Whole Pickled Jalapeno peppers, this tangy, mildly spicy sauce adds authentic Mexican flavor to every bite

Serves 4

Prep time: 10 min.

Total time: 45 min.

Ingredients

For the Ranchera Sauce:

½ medium onion

2-3 GOYA® Whole Pickled Jalapeno Peppers

1 tsp. GOYA® Minced Garlic or 2 cloves fresh garlic

1 tbsp. GOYA® Corn Oil

¼ tsp. GOYA® Ground Cumin

2 cans (8 oz. each) GOYA® Tomato Sauce

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

For the Eggs:

3 tbsp. GOYA® Corn Oil, divided

8 GOYA® Corn Tortillas

8 eggs

1 can (16 oz.) GOYA® Traditional Refried Beans

¼ cup crumbled queso fresco (white cheese)

1 avocado, sliced, for garnish

Directions

For the Ranchera Sauce:
1. In bowl of food processor, add onion, jalapeño peppers and garlic; Process until smooth, about 2 minutes.
2. Heat oil in medium skillet over medium-high heat; add pureed onion mixture and cumin. Cook until mixture turns light golden brown and fragrant, stirring occasionally, about 5 minutes. Stir in tomato sauce and 1 cup water; bring to boil. Cook until sauce thickens, stirring occasionally, about 15 minutes more; season with Adobo; keep warm. (Note, to make sauce head of time, see tip below).


For the eggs:
1. Heat oven to 200F. Heat 1 tsp. oil in medium skillet over medium-high heat. Add one tortilla; cook until tortilla inflates and turns light golden on both sides, flipping once, about 2 minutes. Transfer tortilla to large sheet of foil. Repeat with remaining tortillas, adding oil in 1 tsp. measurements if pan becomes dry. Loosely wrap tortillas in foil and transfer to oven to keep warm.
2. Divide remaining 2 tbsp. oil between 2 medium skillets over medium-high heat. Add 4 eggs to each skillet; season with adobo. Cook eggs until whites are set and yolks are runny; about 3 minutes.
3. To assemble Huevos Rancheros, divide tortillas between 4 serving plates; spread each tortilla with 2 tbsp. refried beans. Top each with 2 eggs; drizzle with sauce, then sprinkle with cheese. Serve with slices of avocado, if desired.
Tip By La Cocina Goya

Make-Ahead Ranchera Sauce

Making the Ranchera Sauce ahead of time will shave 25 minutes off the total cooking time of this recipe, saving you valuable minutes during a hectic mid-week dinner. To store pre-made sauce (or any left over sauce), transfer to air-tight storage container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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