Huevos Rancheros

Not all Mexican food is alike.

For example, Huevos Rancheros (Ranch-style eggs).  When I was a kid, my grandmother prepared Huevos Rancheros by topping scrambled eggs with a jar of tomato salsa.   Which I thought was delicious!

But my favorite way, which also happens to be my all-time favorite breakfast, is how they are prepared at a local restaurant.  Two eggs, sunny-side up, served atop two deep-fried corn tortillas and topped with lots and lots of spicy tomatillo salsa. 

While the restaurant version can be a little greasy, I make a better version at home.  I hope you will enjoy it as much as I do!

Huevos Rancheros


  • 12 to 15 tomatillos, husks removed
  • Arbol Chilies, stems removed
  • Eggs
  • Corn Tortillas

Place the tomatillos and arbol chilies in a saucepan; cover with water.  Cook over medium heat until the tomatillos are very tender.

Using a slotted spoon, remove the tomatillos and chilie peppers to a blender cup. Puree until smooth.  Pour salsa into a heatproof bowl and season with salt.  Set aside.

Cook 2 eggs at a time, to your liking.  I like sunny side up, but scrambled eggs work well too!

While the eggs are cooking, heat 2 tortillas on a lightly greased comal or griddle.

To serve, place the warm corn tortillas on a plate.

Top the tortillas with the eggs.

Spoon the tomatillo salsa over the eggs.  Serve with Refried Beans Enjoy!!!

With Love,


  1. If only I had seen them this weekend, but for sure, I'm trying this out next weekend. Do you make your own refried beans, and if so, is lard necessary for the creaminess?

  2. Dear Leslie....You always seem to solve my mexican cooking problems. I have tried before to fix Huevos Ranchero's but it never seemed like the right taste was there. I prepared yours and it was your sauce that flavor was perfect. Alice..... I can tell you that Leslie's beans are fantastic. It is a very simple recipe but it was what I was looking for. I realized I over do sometimes in flavor, and this bean recipe is just pure bean flavor, you will be surprised how simplicity makes all the difference. I love Leslie's recipes. Carol

  3. This has become one of my favorites for a special occasion our house!! Super messy!

  4. OVEN DELIGHTS: The beans are pretty delicious!

    ALICE: I do make my own refried beans. I'm just noticing that I didn't link to the recipe, but I will remedy that ASAP. Using lard is the traditional way, but you can use bacon drippings or vegetable oil. As for the creaminess, my grandmother had a secret ingredient...milk! It's all in my recipe for refried beans.

    CAROL: Thank you so much for your sweet words. It warms my heart to know that you're enjoying the recipes!

    LA FAMILIA GARCIA: I could eat Huevos Rancheros everyday! :D

  5. Congrats on the 100th post!! I hit mine last month!! Woo hoo we're legit now! LOL

    I'll be back!
    Kathy over at Everyday Bliss

  6. Whenever you say 12-15 tomatillos, do you mean the big or tiny ones?
    I really wanna try tge few recipes that contain tomatillos but I'm quite confused.

  7. I make my own refried beans but instead of lard I use extra virgin olive oil they taste even better