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Home » Recipes » Breakfast » Huevos Rancheros

Huevos Rancheros with Tomatillo-Green Chile Sauce

Published April 30, 2019. Last updated February 23, 2021 by Judy Purcell 12 Comments

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Huevos Rancheros with Tomatillo & Green Chile Sauce breaks the ho-hum weekend breakfast rut.

We show you how to make it all from scratch and include ready-made alternatives if you’re short on time. 

Huevos rancheros on a white plate with the egg yolk running over the side of the stack.

Huevos Rancheros with homemade tortillas and Tomatillo-Green Chile Sauce

This recipe is an easy, delicious start to your Cinco de Mayo celebration. With all the parts ready to go, the assembly is simply layering the flavors and gently frying the eggs.

You’ll have an amazing breakfast in less than 15 minutes!

Ten minutes, if you’re an egg frying wizard able to render egg yolk perfection in your sleep. Otherwise, you’ll need an extra minute or so to fuss over it.

Why be so gentle with the egg frying? Because egg yolk must flow like a river of golden bliss.

Here at Casa Purcell, we make our own Tomatillo-Green Chile Sauce and press out homemade corn tortillas so every layer is a standout, but we understand if you take a shortcut or two.

Homemade Corn Tortillas stacked on a cutting board with masa flour and tortilla press.

Homemade Corn Tortillas Blistered on a Hot Cast Iron Skillet

How to Make Huevos Rancheros from Scratch

  1. Prepare Homemade Corn Tortillas for a tender, sweet corn base, up to two weeks in advance. This recipe takes about 20 minutes. A tortilla press or heavy cast iron skillet can be used to flatten the dough. 
  2. Prepare the Refried Beans up to a week in advance. This recipe includes stove top method (2 1/2 hours) or pressure cooker method (1 hour) for preparing dry beans.
    TIP:
    2 (15-ounce) cans of pinto can be substituted.
  3. Prepare the Tomatillo-Green Chile Sauce (recipe below) up to a week in advance. This recipe takes about 1 hour and yields 2 1/2 cups of sauce so you’ll have some leftover for enchiladas or burritos.
  4. Once these elements are prepped, frying the eggs and layering each dish is a snap!

Layering Huevos Rancheros Step by Step

  1. Set oven to warm at 200°F.
  2. Warm tortillas in a cast iron skillet for a firm texture or microwave for 30 seconds for a soft texture. If made in advance and cold, warm refried beans in the microwave for 30 seconds and then spread about 2 tablespoons of beans onto each tortilla, divided among four plates. Place plates in the oven to keep warm. If made in advance and cold, warm sauce for 1 minute in the microwave to remove the chill and set aside.
  3. Fry eggs once everything is ready to assemble. Melt butter in a skillet over medium-low heat. When butter just starts to bubble, break eggs into the skillet (cooking two at a time will leave room to flip the eggs) and cook slowly until whites are almost set and yolk is still soft. For over-easy eggs, gently turn the eggs over in the skillet and cook briefly, or allow the white to fully set (sunny-side up).
  4. Transfer eggs to top the bean-covered tortillas in the oven.
  5. Top with cheese and sauce, as desired, and return to the oven. Repeat with remaining eggs.
  6. Garnish with cilantro and extra sauce to pass at the table.
Tomatillo-Green Chile Sauce in a clear glass with a spoon with fresh tomatillos.

Tomatillo-Green Chile Sauce for Huevos Rancheros


This post may contain affiliate links. For more information, please see our Disclosure Policy.


Three Ways to Save Steps Making Huevos Rancheros

  1. Mi Rancho Organic Corn Tortillas include water, organic whole white corn, organic yellow corn masa flour, trace of lime, and organic guar gum. A thicker, chewier corn tortilla with a robust corn flavor.
  2. La Preferida Authentic Refried Beans include water, pinto beans, lard, and salt. Simple, right? Well, it should be. These are the best I’ve tasted out of a can.
  3. Frontera Green Chile Enchilada Sauce includes tomatillos, water, poblano chiles, onion, heavy cream, lime juice, cilantro, garlic salt, Serrano peppers, evaporated cane juice, and xanthan gum. This sauce is my go-to when I’m short on time. It has a clean, bright green chile flavor with mild-medium spice. 
Huevos rancheros on a white plate with the egg yolk running over the side of the stack.
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Huevos Rancheros

Classic refried beans spread over a toasted corn tortilla topped with a sunny egg and green chile sauce.
Prep Time5 minutes mins
Cook Time10 minutes mins
Course: Dinner
Cuisine: Mexican
Servings: 4 Servings
Author: Judy Purcell
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Ingredients

  • 4 corn tortillas
  • 1/2 cup refried beans , pinto or black beans
  • 1 cup green chile sauce , any favorite
  • 2 tablespoons butter
  • 4 large eggs
  • 4 ounces shredded cheese
  • 2 tablespoons chopped cilantro
US Customary - Metric
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Instructions

  • Set oven to warm at 200°F.
  • Warm tortillas in a cast iron skillet for a firm texture or microwave for 30 seconds for a soft texture. If made in advance and cold, warm refried beans in the microwave for 30 seconds and then spread about 2 tablespoons of beans onto each tortilla, divided among four plates. Place plates in the oven to keep warm. If made in advance and cold, warm sauce for 1 minute in the microwave to remove the chill and set aside.
  • Fry eggs once everything is ready to assemble. Melt 2 tablespoons of butter in a skillet over medium-low heat. When butter just starts to bubble, break eggs into the skillet (cooking two at a time will leave room to flip the eggs) and cook slowly until whites are almost set and yolk is still soft. For over-easy eggs, gently turn the eggs over in the skillet and cook briefly, or allow the white to fully set (sunny-side up).
  • Transfer eggs to top the bean-covered tortillas in the oven. Top with a bit of cheese and about 1/4 cup of sauce, as desired, and return to the oven. Repeat with remaining eggs.
  • Serve with a garnish of cilantro and extra sauce to pass at the table. Note: Plates will be hot to the touch so take care with young children.

Notes

Three Ways to Save Steps Making Huevos Rancheros
  1. Mi Rancho Organic Corn Tortillas A thicker, chewier corn tortilla with a robust corn flavor.
  2. La Preferida Authentic Refried Beans The best I've tasted out of a can.
  3. Frontera Green Chile Enchilada Sauce This sauce is my go-to when I'm short on time. It has a clean, bright green chile flavor with mild-medium spice. 

Nutrition

Calories: 285kcal | Carbohydrates: 18g | Protein: 14g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 201mg | Sodium: 599mg | Potassium: 130mg | Fiber: 4g | Sugar: 2g | Vitamin A: 640IU | Vitamin C: 4.5mg | Calcium: 199mg | Iron: 1.5mg
Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!
Tomatillo-Green Chile Sauce in a clear glass with a spoon with fresh tomatillos.
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Tomatillo and Green Chile Sauce

The fresh, bright taste of tomatillos are grounded by the earthy spice of green chiles in this easy, versatile sauce for enchiladas, burritos, tacos, and dips.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Sauce
Cuisine: New Mexican
Servings: 10
Author: Judy Purcell
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Ingredients

  • 2 tablespoons bacon grease or coconut oil
  • 1 cup chopped sweet yellow onion chopped
  • 3 cloves garlic coarsely chopped
  • 1/2 pound tomatillos , husked , rinsed, and quartered; about 2 cups
  • 3/4 cup 505 Southwestern Green Chile -- or canned green chiles (medium heat), 1/4 cup reserved
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon liquid smoke
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 teaspoons coconut palm sugar (less if using refined sugar)
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Instructions

  • In a large saucepan, heat grease or oil over medium heat and saute onions until tender and starting to brown at the edges, about 10 minutes. Add garlic and continue to cook until fragrant, about 2 minutes.
  • Transfer onion and garlic to a blender with tomatillos, 1/2 cup of green chiles, oregano, salt, and pepper. Pulse until chopped fine, but not pureed. In the same saucepan, toast the cumin and coriander over medium heat, stirring, for 1 minute until fragrant. 
  • Pour the blended sauce mixture back into the saucepan and stir in chicken broth, liquid smoke, and remaining 1/4 cup of diced green chiles; simmer for 30 minutes. Taste the sauce and add sugar, one teaspoon at a time, to desired taste.

Notes

  • Yields 2 1/2 cups of sauce. Enough for two 9 by 11-inch pans of enchiladas, or roughly 20 servings.
  • Store in a glass jar with a lid for up to 1 month in the refrigerator or freeze for up to 3 months.
  • I recommend 505 Southwestern Green Chiles because they are widely available and tend to be most consistent in flavor.

Nutrition

Calories: 46kcal | Carbohydrates: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 294mg | Potassium: 123mg | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 9.7mg | Calcium: 17mg | Iron: 0.6mg
Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!

More Mexican-Style Recipes You’ll Love:

  • Chile-Spiced Skirt Steak Tacos

  • Skillet Beef Fajitas

  • Beans, Bacon & Chipotle

  • Chicken Pozole Chili

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Filed Under: Breakfast, Gluten Free, Recipes Tagged With: beans, Cinco de Mayo, eggs, Green Chile Sauce

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    Rating




  1. Karen (Back Road Journal) says

    June 6, 2019 at 1:35 pm

    Ive not hadhuevos rancheros with green sauce before, I think they would be delicious.

    Reply
  2. mjskitchen says

    May 1, 2019 at 7:55 pm

    There is a long standing rule in our house – if someone says “huevos rancheros” then I have to make them. 🙂 Looks like I’ll be making them this weekend. Normally I make red, but your tomatillo-green looks awesome! Happy Cinco de Mayo Judy!

    Reply
  3. John / Kitchen Riffs says

    April 30, 2019 at 5:20 pm

    I love this dish! And for some reason not a dish I make all that often. Maybe because I don’t eat a big breakfast? But love breakfast-for-dinner, and this would be perfect. Thanks!

    Reply
    • Judy Purcell says

      May 1, 2019 at 7:28 am

      I love it too! It’s always between this or eggs benedict when we go out for breakfast.

      Reply
  4. mjskitchen says

    May 10, 2018 at 3:59 pm

    This is what we started our Cinco de May with! Huevos Rancheros are just so good. I would love to have them every day! Yours look fabulous! And thanks so much for the link love! Hope you’re having a wonderful week.

    Reply
  5. mjskitchen says

    May 6, 2015 at 8:45 pm

    This is our favorite breakfast. We eat it so much that we love changes it up once in a while. Love the use of your tomatillo sauce. These look so delicious!!

    Reply
    • Judy Purcell says

      May 7, 2015 at 6:40 am

      We will certainly be having it more often, and you’re right, it’s easy to change-up. 🙂

      Reply
  6. Raymund says

    May 4, 2015 at 1:49 pm

    5 stars
    I love Huevos Rancheros, definitely one of the best breakfasts ever invented

    Reply
    • Judy Purcell says

      May 6, 2015 at 3:03 pm

      I so agree!

      Reply
  7. Bam's Kitchen says

    May 3, 2015 at 9:35 pm

    5 stars
    I would love to dig right in!

    Reply
  8. Maureen | Orgasmic Chef says

    April 29, 2015 at 4:34 pm

    5 stars
    I’ve eaten this for breakfast at restaurants but like you, I’ve never tried it at home. I’m glad you practiced so now I’ll give it a try.

    Reply
    • Judy Purcell says

      May 6, 2015 at 3:08 pm

      Well, now I have no excuse no to when it’s this easy!

      Reply
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