Loteria! Recipe for Huevos Rancheros

by Chef Jimmy Shaw



  • 8 eggs
  • 4 Corn tortillas
  • 1 tablespoons plus 1/3 cup of Corn Oil
  • 1.5 lb Roma Tomato cut in halves
  • ½ small onion
  • 1 garlic clove
  • 1/5 cup fresh chile Serrano
  • ½ cup of water
  • Salt to taste
  • Finely chopped Onion and Cilantro (optional)
  • Crumbled queso Fresco (optional)


For the Salsa Ranchera:

1. Place tomatoes, onion, clove and chile Serrano in a blender and turn to medium speed to form a puree.  Add a little water if needed to reach sauce consistency.  Sieve sauce through colander to discard seeds.

2. Heat the remaining tablespoon of oil in a saucepan.  When hot, pour Tomato mixture and move with a wooden spoon. Season with salt to taste.  Simmer for about 5 minutes.


For the eggs:

1. Heat the 1/3 cup of oil in a frying pan.

2. Take a tortilla one at a time and place in pan turning fast on both sides. Remove and place in a plate with paper towel to absorb oil excess.

3. In another pan with a little oil fry two eggs sunny side up.

4. On the center of a warm plate place prepared Corn Tortillas.  Arrange on top the two fried eggs.

5. Cover eggs with Salsa Ranchera

6. Finish with finely chopped Onion and Cilantro and crumbled Queso Fresco (optional).


This dish is delicious served with a side of Black or Pinto Beans.