Huevos Rancheros Recipe From Scratch

huevos rancheros

Huevos rancheros is a tasty way to add zing to your standard egg recipe. If you love beans and salsa for breakfast, then this dish is definitely your jam*. It’s a bit of upfront work, but once you’ve got the basic components prepared, it’s a quick and easy recipe to put together, so huevos rancheros is a smart idea if you’re feeding a crowd of folks for breakfast or brunch.

Ingredients for Huevos Rancheros Beans

2 15 oz cans BLACK BEANS
1 15 oz can REFRIED BEANS
2 cups BROTH or water
2-3 cloves chopped GARLIC
½ cup chopped ONION
½ chopped BELL PEPPER
chopped HOT PEPPER to taste
SALT and PEPPER (to taste)
1-2 Tbsp WORCESTERSHIRE
OIL for sauteing
a little MAPLE SYRUP if you like
…plus whatever spices you like

How to Make the Beans

  • Heat oil in a pot and then add the onions, peppers, and garlic and saute for 2-3 minutes.
  • While sauteing, add salt, pepper, and any other dried spices you like (I often add some chipotle powder).
  • Add 2 cans of black beans (rinsed and drained) and 1 can of refried beans.
  • Mix ingredients well and then stir in two cups of broth (or water).
  • Add in Worcestershire sauce (and a little maple syrup if you like sweet beans).
  • Bring the pot to a boil, and then reduce the heat to a simmer and let the beans cook down (uncovered).
  • Adjust seasonings to taste and cook until the beans reach a nice consistency for huevos rancheros (I like my beans runny, but not watery)
huevos rancheros
The key to the best huevos rancheros is well-seasoned beans

Ingredients for Huevos Ranchero Sauce

1 15 oz can DICED TOMATO
or 3 peeled ROMA TOMATO
1 15 oz can BROTH or water
1-2 cloves chopped GARLIC
½ cup chopped ONION
some GREEN CHILI PEPPERS
and chopped HOT PEPPER to taste
SALT and PEPPER to taste
…plus whatever spices you like

How to Make a Ranchero Sauce Recipe

(disclaimer…the easiest thing to do is just heat some salsa and add water or broth to thin it a bit…but for the ultimate huevos rancheros dish, you’ll want to make your own.)

  • In a pot, heat one 15oz can of diced tomatoes (or 3 skinned and chopped roma tomatoes)
  • Add onion, garlic, peppers and seasonings.
  • As the tomatoes begin to cook down, add in broth or water.
  • Bring pot to a boil and then reduce to a simmer.
  • Simmer for about 10 minutes, then turn off the heat.
  • Smooth out the ranchero sauce with a hand blender–this is optional, but it looks nice
huevos rancheros
Once you’ve got the components ready, huevos rancheros can be
put together quickly

How to Make Tortillas for Huevos Rancheros

(disclaimer…the easiest thing to do is buy a cheap pack of premade tortillas and heat them in a skillet,
but uglier and thicker homemade tortillas actually taste a little better in huevos rancheros)

  • Ugly tortillas are easy to make.
  • Mix an amount of corn flour with slightly less warm water to form a dough.
  • Half a cup of corn flour makes 4 small tortillas.
  • Form dough into a flat, palm sized tortilla shape.
  • Heat the tortillas in an ungreased non-stick skillet on medium high heat for about 90 seconds, turning several times.
  • And that’s it…corn tortillas cook fast.
  • Hold the tortillas in a covered container, or cover the tortillas on a plate until you’re ready to build the huevos rancheros.
Huevos rancheros
Huevos rancheros is an easy way to
impress your family in the morning

How to Make Huevos Rancheros

Once you’ve got the beans, tortillas, and ranchero sauce prepared, the rest of the dish is a breeze.
You’ve just got to cook the eggs and build the huevos rancheros.
Use whatever kind of eggs you like.
Some folks use poached eggs (too much trouble), and some folks like to use scrambled
eggs (crazy), but I prefer over easy eggs.
On a plate, place the tortilla. Top the tortilla with enough beans to cover the tortilla. Top the beans with the egg.
And then top the egg with the ranchero sauce.
I like to garnish the top of my huevos rancheros with chopped green onion tops and cilantro; it adds terrific flavor
and a nice look to the dish.
Serve your huevos rancheros with a side of sour cream and avocado slices (or guacamole).

huevos rancheros
Huevos Rancheros is a flavorful, classic mexican dish…delicious!

And that’s it. It can be a bit of work if you’re making the meal from scratch, but if you’re in a hurry, using a pre-made salsa and tortillas can save a lot of time.
Don’t skimp on the beans, though…well-seasoned beans make for a terrific huevos rancheros dish. And topping the dish with fresh green onion and cilantro will knock your breakfast out of the park!

If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that will save you money in the long run. Check current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.

And for another fancy-pants breakfast idea, check out this SALMON EGG BENEDICT RECIPE.

salmon cakes
use leftover salmon cakes to make a terrific variation of Eggs Benedict!

Thanks for checking out our beans and eggs recipe, and all of our recipes. Be sure and sign up for our mailing list to never miss a new cooking video, and also click a button below and share the dishes with your friends, and follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

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(*If you like jam, then this isn’t your jam…there’s no jam in huevos rancheros)

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Pupusas Recipe — Gluten Free Corn Flour Pupusa

pupusas recipe

How to make a pupusas recipe.
This pupusas recipe is a traditional Latin American dish of corn tortilla filled with cheese, beans, peppers and meat, although you can use any combo of ingredients you like to cook pupusas. Corn flour is mixed with salt and water to make a corn dough, or masa, and wrapped around a center filling;
that filling can simply be cheese and peppers, but I like to make it a full meal by adding beans and meat as well.

What You Need To Make This Easy Pupusas Recipe

2 cups CORN FLOUR
about 1½ cups WATER
SALT and PEPPER to taste
1 tsp TURMERIC (optional)
here are some filling ideas…use any
combo, and substitute what you like:
leftover MEATS (minced)
REFRIED BEANS
CHEESE (grated)
pickled PEPPERS (like green chili or jalapeno)

pupusas recipe
Pupusas …inspired by a traditional Salvadorean recipe.

How To Make Pupusas

First thing, mix up your pupusa filling…this will allow time for the flavors to interact.
You can simply use cheese and peppers, but adding a little refried beans and leftover meat
into the mixture can turn your pupusas into a filling meal.
I often mince up leftover breakfast sausage to add into my filling, but any pork, beef, or chicken
will do, just be sure to use meat that is already cooked through; it’s a great way to use leftovers.
Combine the filling ingredients together in a bowl.
Mix well and set aside.
In another bowl, add corn flour (Maseca is a populer brand in the USA, but any corn flour will do).
Add in salt and pepper and turmeric.
Turmeric is not a traditional pupusa ingredient, but I find it adds a great color.
Mix dry ingredients together.
Add in warm tap water and mix into a dough …it mixes quite easily;
Use your hands to mix…this will give you a better sense of the dough consistency.
Mix until the dough is “doughy” and pliable–not too dry and not too wet–add additional water
or flour until reaches this consistency.
Tear off a handful of dough and roll it into a ball, then flatten the dough into a disc.
Place a ball of the cheese/bean/meat filling in the center of the disc, and then close up the edges
of the dough, sealing the filling inside a doughy ball.
Pinch off any excess dough from the top and return it to the bowl.
Flatten the dough filled ball into a disc shape, try to keep the disc intact, but if the filling leaks slightly,
it’s no big deal.
You can use more dough, or less filling, or be more careful folding the filling inside to make an absolutely
perfect pupusa…but why work that hard?
I like my pupusas to have a thin tortilla skin.
I like them to leak a little bit…I like the taste of the toasted cheese on the edges.
But that’s just me…follow your heart; but believe me, if your pupusas aren’t perfect,
they’ll taste just as good, or better.
Heat a lightly oiled griddle or skillet on med/med-high heat and cook the pupusas
about three minutes on each side.
And that’s it.
Serve as a snack or main meal. Top with sour cream, salsa, or even a cabbage slaw for a nicely balanced dish.

Give this pupusas recipe a try and let me know what you think, and bon appétit!

Ingredients For Curtido …pickled slaw topping for pupusas recipe

half a small CABBAGE (chopped)
2 CARROTS (shredded)
1 white ONION (sliced)
1 JALAPENO (thinly sliced)
1 Tbsp dried OREGANO
SALT and PEPPER to taste
mild VINEGAR (I like to use a rice or malt vinegar)

How to Make Curtido

Bring a pot of salted water to a boil; boil enough water to cover the veggies.
Once water is boiling, turn off and then add the veggies to the pot.
Add oregano and pepper.
Let soak for 3 minutes.
Drain the veggies from the pot, but reserve some of the water.
Put the strained veggies into a jar; ideally, use a size jar that will be completely filled.
Press the veggies into the jar until it is crammed full.
Add reserved water until the veggies are slightly more than halfway covered, then add
vinegar until the veggies are completely covered.
Allow to cool, and then cover jar with a lid and refrigerate.
The more ahead of time you make this, the more flavorful it will be.
It’s a simple and tasty topping or side for pupusas or sandwiches.

For more awesome recipes, take a look at my Chef Buck Recipe Playlists.

pupusas recipe
This is a fantastic Nachos Supreme dish, and a giant pizza pan makes a great dish for cooking and serving.

Thanks for checking out this pupusas recipe. If you like what you see, share it with your friends and family on social media, I appreciate it!
–Chef Buck

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