Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson

Huevos Rancheros

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 6 servings
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Corn oil

12 eggs

Refried beans

For the green chili sauce:

8 ounces ground beef

Corn oil

1 1/2 pints (3 cups) water

2 medium tomatoes, chopped

1 large roasted green chile, chopped

1/2 onion, finely chopped

1 clove garlic, crushed

Dash Worcestershire sauce


Black pepper, freshly ground

2 tablespoons corn flour

To serve:

6 corn tortillas


  1. To make the chili sauce, brown the beef in a little oil over medium heat. Add water, tomatoes, green chile, onion, garlic, Worcestershire, and salt and pepper to taste; stir. Bring to the boil, then simmer for 10 to 15 minutes. Add the cornflour (mixed with a little water), stir well and cook for 10 minutes more. ( The sauce keeps in the fridge and can be frozen. It may need more liquid if too thick after thawing). Keep the sauce hot.
  2. Heat about 2 inches of corn oil in a large frying pan and cook the tortillas, one at a time, for a few seconds on each side (do not let them become crisp). Drain on a paper towel.
  3. Pour off most of the oil, then return the pan to a low heat. Fry the eggs 2 or 3 at a time. Top each tortilla with 2 eggs and pour a ladle of green chili sauce over each portion. Serve with refried beans.