These easy Huevos Rancheros, with eggs, refried beans, corn tortillas, and a tomato-based Huevos Rancheros Sauce, make a traditional Mexican breakfast that is perfect for a weekend brunch.
In a medium saucepan add 2 tomatoes and a serrano pepper(s). Add water until you cover the tomatoes.
Place the saucepan over medium-high heat, and bring the two tomatoes and serrano pepper(s) to a boil. Lower the heat to medium and let them cook for 5 - 10 minutes, or until you notice the skin of the tomatoes tearing.
Once the tomatoes are ready, peel the tomatoes and add them, along with the serrano pepper, chopped onion, garlic clove, salt, and pepper into a blender. Add ¼ cup of the water used to boil the tomatoes. Blend until smooth.
Make The Huevos Rancheros
Place the corn tortillas between two paper towels on a plate. Microwave on high for about 45 seconds to warm the tortillas.
In a large skillet over medium heat, add a tablespoon of olive oil, and then add the 4 eggs. Fry the eggs for about 3 to 5 minutes depending on how runny or firm you like your eggs. Salt and pepper to taste.
In a medium saucepan over medium low heat, empty a drained can of refried beans or 15-ounces of Instant Pot Refried Beans. Cook for about 5 minutes until the refried beans are heated through.
On each plate, place 1 corn tortilla, top with refried beans, 1 egg, Huevos Rancheros sauce, and cotija cheese. Garnish with chopped fresh cilantro, if desired