Huevos Rancheros is a quinesential Mexican eggs country-style breakfast.  Adapted from a Tyler Florence recipe.


  • 4 medium corn or flour tortillas
  • Peanut oil, for deep-frying (or olive oil for a healthier alternative)
  • Salsa Roja, recipe follows
  • Chorizo Refried Beans, recipe follows
  • 4 large eggs, fried sunny side up


  • 1 c. crumbled queso fresco
  • Fresh cilantro sprigs
  • Fried chorizo (reserved from Refried Beans recipe)
  • 4 lime wedges


Heat about 3 inches of peanut oil, in a heavy-bottomed pot to 375 degrees F. Preheat the broiler. Fry the tortillas for 30 to 40 seconds until crisp. Remove with a slotted spoon to paper towels to drain. Dip the tortillas into the Salsa Roja while still hot, using tongs, and then transfer to serving plates. Top each tortilla with a good spoonful of refried beans and then arrange a sunny side up fried egg on top of the beans. Garnish with crumbled queso fresco, Salsa Roja, cilantro, fried chorizo and lime wedges.

Salsa Roja:

  • 1 dried ancho chile, stemmed and seeded
  • 1 dried Anaheim chile, stemmed and seeded
  • 2 dried chipotle chiles, stemmed and seeded
  • 1 T. dried oregano, preferably Mexican
  • 1 T. cumin seeds
  • 1 T. coriander seeds
  • 1 c. hot water
  • 8 plum tomatoes, quartered
  • 1 medium Spanish onion, sliced
  • 3 garlic cloves
  • 3 T. extra-virgin olive oil
  • French sea salt and freshly ground black pepper
  • 2 sprigs cilantro
  • 1 T. sugar
  • 1 lime, juiced

Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes. Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes.

Preheat the broiler. Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly. Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don’t be afraid if some of the edges get pretty black).

Add the chile mixture to a blender and puree. Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Set aside until ready to use.

Chorizo Refried Beans:

  • 4 links smoked Mexican chorizo or hot links
  • 1/4 c. extra-virgin olive oil
  • 1/4 white onion, finely diced
  • 2 cloves garlic, peeled and chopped
  • 32 oz. caned red kidney beans
  • 1 to 2 c.low-sodium chicken stock
  • French sea salt and freshly ground black pepper

Finely chop the chorizo into small dice. In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil. Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside. To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes. Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree. Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth. Set aside until ready to use.