How to make Heuvos Rancheros. A Mexican Breakfast Dish.

Huevos Rancheros is a Mexican breakfast dish featuring eggs, rancheros sauce, and a fried tortilla. The Vanilla Gorilla also likes to add refried beans to the entree.

This recipe Features our homemade Chorizo and Tortillas. Check out those recipes here:

Mexican-Style Chorizo

Chorizo is a popular type of seasoned pork sausage. It can be found in many Hispanic dishes. This is a great recipe that is very versatile and super easy! I enjoy making this chorizo when i want to do things like Burritos, Tacos, Huevos Rancheros and so many more dishes. Its an outstanding sausage. … More Mexican-Style Chorizo

This recipe is one of my favorite things to eat for breakfast at any good Mexican restaurant. It’s so filling and light at the same time. Its got everything you can ask for, from tortillas to beans, meat, sauce, eggs, cheese and vegetables!

Its one of the dishes on this entire food page I’m proud of more than some of the others. Not because I put more effort into this one, or less in that one. It’s because, as Chefs we tend to be our own worst critic. We tend to break ourselves down more than build ourselves up. When one person says “Wow, this was amazing!” the person behind that dishes response is generally, “yea it needed more this or that” or insert any line of self criticism here. But this one, this dish is probably the first time in a very long time that i’ve been satisfied. That I’ve done enough, and that’s a wave you guys will ride with me when you put this dish in front of your family or friends.

Ranchero Sauce

  • 4 Tomatoes
  • 1 White Onion
  • 1 Red Onion
  • 3 Garlic Cloves
  • 1 Serrano
  • ¼ Cup Cilantro
  • ¼ cup vegetable oil
  • 3 Tablespoons of White vinegar
  • 1 lime
  • salt and pepper to taste

Preheat oven to broil. Cut tomatoes in half, large dice onions and cut serrano in half. Place on a cookie sheet. Put in oven on broil, until tomato skins blister. Garlic will roast quicker, so lightly golden brown on garlic and then pull it.

One tomatoes, onions, and peppers are charred, peel skins and discard. Add all ingredients except the cilantro, to a pot with vegetable oil and cook on medium heat until tomatoes have broken down, into almost stew consistency. Use a immersion blender to help smooth out the sauce. (don’t want it super smooth, you want some texture to it, so its personal preference here.

Season with salt and pepper, and add cilantro.

Black Re-fried Beans

  • ½ lb bacon
  • 2 onions
  • 3 Garlic Cloves
  • ¼ cup vegetable oil
  • 1 quart water
  • 1 quart of Chicken Stock (unsalted)
  • 4 bay leaves
  • 2 Tablespoons Cumin
  • 2 Tablespoons Coriander
  • 1 bag dried black beans
  • Salt and Pepper to taste
  • Sherry Vinegar to taste

Sort beans to make sure there are no rocks.

The night before, take the black beans and put in a bowl large enough to cover completely with water. Drain and let hang out for a few.

Slice onions thin, and cut bacon into a small dice. (bite size pieces)

Taking a pot big enough to cook these beans, take the 3 garlic cloves and slice thin on a mandolin. (watch your fingers). Preheat pot with oil, add garlic, DO NOT WALK away! Toast garlic in oil, you’re looking for a very light golden brown color. Once it hits this color add onions and bacon to cool the pan down and will help the garlic from not turning dark and becoming bitter. (if the garlic gets dark start over, it will be bitter and ruin your beans). Render down bacon and sauté the onions until the translucent.

Add water, chicken stock, bay leaves and black beans to the onions, bacon and garlic.

You will have to continually add water. Don’t add to much you want just enough liquid on the beans to just barely cover them.

Once beans are tender you’re almost done! Salt and Pepper to taste and sherry vinegar. Using an emulsion blender, puree beans until thick and smooth.

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