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Ranchhouse Kitchen Recipe: Ranch Eggs

I live on and run a ranch in Southwest Texas that has been in my family for generations. We have been in continuous operation as a sheep and goat ranch for over one hundred years. It has been a blessing to raise my children here, where heritage runs deep. You can follow my Texas ranch journey on Instagram as @lonestarbarn. Huevos Rancheros or “Ranch Eggs” are a favorite down here on the Texas-Mexico border. A traditional Mexican stick-to-your-ribs breakfast, sunny- side up fried eggs with corn tortillas, refried beans, and a traditional ranchero sauce will have you begging for “mas!”

Ranch Eggs

Serves: 6

Prep time: 10 minutes

Cook time: 40 minutes

Ingredients

2 tablespoons extra-virgin olive oil
1⁄2 large white onion, chopped
3 Roma tomatoes, diced, or 1 (14-ounce) can diced tomatoes with juice
1–2 fresh jalapeños, chopped (remove seeds for less heat)
3 cloves garlic, minced
1–2 cans chipotle peppers in adobo sauce
1⁄4 cup cilantro, chopped
1 teaspoon dried oregano
1 teaspoon dried cumin
1⁄4 teaspoon salt
1⁄2 cup chicken broth
1 (14-ounce) can refried beans (or homemade refried beans)
Juice from 1 lime
2 tablespoons butter
6 corn tortillas
6 eggs
Choice of cheese, for topping (Mexican Cotija cheese is authentic)
1 avocado, pitted and sliced (optional)

Instructions

1. Heat olive oil in a skillet. Sauté onion, tomatoes, and jalapeño(s) for 5 minutes.
2. Add garlic, chipotle peppers, cilantro, and spices. Sauté for 5 more minutes.
3. Add chicken broth, turn heat to low, and simmer for 30 minutes. This is where the magic happens.
4. While ranchero sauce is simmering, warm refried beans in a saucepan or in the microwave.
5. In a blender, blend ranchero sauce with lime juice to desired consistency (chunky or smooth).
6. To a clean skillet, add 2 tablespoons butter. Soften corn tortillas, one at a time, in butter until soft and beginning to get brown spots. Remove tortillas to plates or platter.
7. In the same skillet, fry eggs sunny-side up (add more butter if necessary).
8. Spread each tortilla with a layer of warm refried beans, top with a fried egg, and spoon ranchero sauce over the top. Garnish with a sprinkle of your cheese of choice and sliced avocado, if desired.

 

Pre-Order the FarmMade Cookbook

You can find this recipe in The FarmMade Cookbook (order now!). A time capsule of food, craft, and tradition, The FarmMade Cookbook shares seventy-five multi-generational recipes from farms all over the country. Hailing from New England, the Deep South, the Midwest, Southwest, and Northwest, each authentic farm-made recipe represents its region’s unique farming culture. Recipes are paired with each farm’s unique story of resilience and connection with the land, resulting in a tangible agrarian gift to us all.

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