This traditional Mexican huevos rancheros recipe with Mexican chorizo makes the classic Mexican ‘ranch eggs’, a breakfast staple in Mexico. A tomato salsa is enriched with soft spicy chorizo sausage and combined with fried eggs with runny egg yolks laid on warm tortillas. It makes a hearty flavourful Mexican breakfast dish.
This classic Mexican huevos rancheros recipe makes one of the best Mexican egg breakfasts and is the traditional Mexican egg dish that inspired our contemporary-styled Mexican ‘ranch eggs’ recipe, which I made with a poached egg rather than fried eggs.
That contemporary take on this traditional Mexican huevos rancheros recipe was conceived over a decade ago for our Weekend Eggs recipe series on quintessential breakfast eggs dishes around the world, and yet it still looks and feels contemporary and tastes just as delicious as this classic Mexican breakfast dish.
If you haven’t visited us in a while, recipes recently published in our revived breakfast eggs series include a Mexican migas recipe with a twist for a ‘Migas tortilla’, fried eggs breakfast taco with chorizo, crunchy potatoes and spicy chorizo oil, scrambled eggs breakfast taco recipe with avocado and chorizo, Basque fried eggs with chorizo and potatoes recipe for ‘messy eggs’, Mexico City-inspired chorizo eggs, Thai fried egg salad recipe for yam khai dao, and pesto scrambled eggs, and a Japanese rolled omelette recipe for tamagoyaki.
We’ve also published recipes for scrambled eggs with sauteed mushrooms on sourdough, soft scrambled eggs with Chinese pork and chives, Indian egg bhurji, Chinese marbled tea eggs, corn fritter breakfast burgers, Russian devilled eggs, Turkish çılbır poached eggs and menemen scrambled eggs, Calabria’s take on ‘eggs in purgatory’ with ’nduja, Thai son-in-law eggs, Thai omelette kai jiaw, Cambodian steamed eggs, and Malaysia and Singapore’s half-boiled eggs with kaya jam and toast.
Before I tell you more about our best Mexican huevos rancheros recipe, we have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by using our links to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. You could also browse our Grantourismo store for gifts for food lovers, including food-themed reusable cloth face masks designed with my images.
Mexican Huevos Rancheros Recipe with Mexican Chorizo
Ever since we first travelled Mexico in the mid Nineties on our first overseas trip, huevos rancheros has been one of our favourite Mexican breakfast eggs dishes. I’ve made this Mexican huevos rancheros recipe countless times and it’s one that I keep coming back to as soon as I can get my hands on some soft Mexican-style chorizo.
On our yearlong global grand tour that launched Grantourismo, we found that even before we got to Mexico City, we were craving our favourite Mexican breakfasts. Fortunately huevos rancheros was incredibly popular in Austin, Texas. No complaints from us, other than they went a bit light on the chillies, which was easily fixed with some Tapatio salsa picante, one of our favourite Mexican hot sauces.
Note that Mexico’s huevos rancheros is different to huevos en salsa roja (eggs in red sauce), with which it’s often confused. In that dish, the eggs swim in red salsa. It’s more like the eggs dish made in North Africa and the Levant called shakshouka.
Tips for Making this Mexican Huevos Rancheros Recipe with Mexican Chorizo
This may be a very traditional Mexican huevos rancheros recipe but it’s also a very easy Mexican huevos rancheros. You could make it without the addition of the chipotles in adobo but it won’t have that tang that is so loved in this dish. Some recipes use stock in the salsa but I find that the sauce made with the tinned tomatoes to be enough to keep things moist.
Some Mexican huevos rancheros recipes include plantains, which are green bananas used for cooking because of their high starch content. We never warmed to them and we can’t get them here, so they’re not included in our Mexican huevos rancheros recipe. But by all means give them a try.
Something I did warm to on our second trip to Mexico were corn tortillas. On our first trip to Mexico I used to find the aroma of them on the streets of Mexico City a bit too much in the mornings. But whenever Lara and I reminisced about Mexico and dreamt of returning, we recalled that comforting smell. Now I prefer them although it’s challenging to find them here. Feel free to use either corn or wheat flour tortillas.
One last point I need to make about this Mexican huevos rancheros recipe is that it’s important to use soft chorizo – it’s the most common type of chorizo in Mexico and it needs to be cooked with the skin off. Aged, ready to eat chorizo is much firmer and will go hard if you cook it for any amount of time.
If you’re not familiar with chorizo and can’t imagine the difference, a soft chorizo should feel more like an uncooked sausage, while aged (air-dried) chorizo has the texture of a hard salami.
Garnish with fresh fragrant fresh coriander (cilantro) and serve with additional dishes of Mexican white cheese, jalapenos, and homemade Mexican quick-pickled pink onions.
Mexican Huevos Rancheros Recipe with Mexican Chorizo
- 200 g tinned tomatoes
- 1 chipotle chilli in adobo
- 1 tbsp of chipotle chilli in adobo sauce
- 2 tbsp vegetable oil
- ½ medium white onion - finely sliced
- 2 garlic cloves - peeled and finely chopped
- 80 g fresh chorizo sausage
- 2 eggs
- 2 corn tortillas - or wheat flour tortillas
- 2 tbsp queso fresco - crumbled
- 1 handful coriander leaves - (cilantro)
- Add some of the vegetable oil to a wide saucepan over medium heat and cook the chorizo until the oil os rendered out of it.
- Remove the chorizo, add some more of the oil and add the onions. Cook until translucent, then add the garlic. Cook until aromatic and add the tomatoes, the chipotle chilli and adobo sauce.
- Reduce to a thick sauce and leave on low heat. Add some water or chicken stock if it thickens too much. Add the chorizo back into the sauce.
- Heat the tortillas in a skillet and keep warm folded into a warm towel until serving.
- Add a little oil to a non-stick pan and add one egg and cook until done to your liking. We like just set whites and a runny yolk. Cook the second egg while warming some serving plates.
- Add a tortilla to each plate, top with an egg and the sauce. Serve with the cheese and coriander and a hot sauce of your liking.
Please do let us know in the comments below if you make this classic Mexican huevos rancheros recipe with Mexican chorizo, as we’d love to know how it turns out for you.