Huevos Rancheros

Huevos Rancheros

Mexican food is often imitated but nothing compares to authentic Mexican dishes.  Here is a great Mexican weekend breakfast favorite.


8 Tablespoons Vegetable Oil

8 Mini Corn Tortillas


1/2 Cup Shredded Cheese

8 Eggs

In a large skillet heat the oil and soften the corn tortillas on both sides by dipping them in hot oil.  Drain and set aside in a warmer.  Fry the eggs sunny side up and then place the eggs over the corn tortillas.  Top with salsa and garnish with cheese.  Serves 4



4 to 5 Stewed Tomatoes

2 Tablespoons Diced Onion

1 Teaspoon Vegetable Oil

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Garlic Powder

4 Ounces Diced Green Chiles

Chop the tomatoes and combine with the onions.  Heat in a saucepan with the oil and salt. Cook over a medium heat until well blended.  Mix in the chiles and cover to simmer.  Serve hot over your Huevos Rancheros.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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