Huevos Rancheros

<h2 class="subheader">Mexican ranch-style eggs</h2> Softened corn tortillas layered with creamy GOYA® <a title="Refried Pinto Beans Traditional" href="https://goya.com/en/products/refried-pinto-beans-traditional" data-id="5201">Refried Beans</a> 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® <a title="Tomato Sauce" href="https://goya.com/en/products/tomato-sauce" data-id="4819">Tomato Sauce</a>, onions and GOYA® <a title="Whole Jalapeños Peppers" href="https://goya.com/en/products/pantry/canned-and-jarred-peppers#whole-jalapeños-peppers" data-id="4947">Whole Jalapeno Peppers,</a> this tangy, mildly spicy sauce adds authentic Mexican flavor to every bite.

Total Time

45m

Prep Time:10m

Yields:4 Servings

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Ingredients

For the Ranchera Sauce:

medium onion

2-3

GOYA® Jalapeño 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

GOYA® Corn Tortillas

eggs

1 can
(16 oz.)

GOYA® Refried Pinto Beans – Traditional

¼ cup

crumbled GOYA® Queso Fresco

avocado, sliced, for garnish

Directions

Kitchen View

For the Ranchera Sauce:

Step 1

In bowl of food processor, add onion, jalapeño peppers and garlic; Process until smooth, about 2 minutes.

Step 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:

Step 3

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.

Step 4

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.

Step 5

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.

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.

Products in this Recipe

Jalapeño Peppers

Minced Garlic

Corn Oil

Ground Cumin

Tomato Sauce

Adobo All-Purpose Seasoning with Pepper

Corn Tortillas

Refried Pinto Beans – Traditional

Queso Fresco

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.