Late-Night Las Vegas Huevos Rancheros
Fried eggs served over crisped corn tortillas, ranchero sauce, and refried beans, a Mexican-American breakfast standard that Las Vegas diners and taquerias serve at any hour of the day or night.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Skillet
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 26
- carbs
- 42
- protein
- 22
- calories
- 480
Instructions
- 1
Heat 1 tablespoon oil in a saucepan. Cook the onion, garlic, and jalapeño until soft.
- 2
Add tomatoes and simmer for 10 minutes until thick. Season with salt.
- 3
Warm the refried beans in a separate small pot. Stir them occasionally.
- 4
Heat the remaining oil in a skillet. Lightly crisp the tortillas on both sides and keep them warm.
- 5
Fry the eggs in the same skillet until cooked the way you like.
- 6
Place two tortillas on each plate. Spread with refried beans and top with the fried eggs.
- 7
Spoon plenty of ranchero sauce over the eggs.
- 8
Garnish with queso fresco and cilantro. Serve immediately.
Chef's tips
Lightly crisp the tortillas in oil first so they stay sturdy and do not get soggy under the sauce.
Storage
Store ranchero sauce and beans separately in the refrigerator up to 3 days.
Reheating
Reheat sauce and beans on the stovetop; fry eggs fresh before serving.
Common mistakes to avoid
- •Using cold sauce on the eggs, which cools them down too fast
- •Letting the tortillas sit in sauce too long until they fall apart
Serving suggestions
Cooked Late-Night Las Vegas Huevos Rancheros?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Nevada
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
