Ready for the best savory breakfast or brunch recipe? With the oozing egg yolk, spicy tomato sauce, crunchy vegetables, and queso crumbles, these tacos rancheros are next level delicious. Alex and I love to eat them for dinner! Eating them with our hands, we happily spill the gooey filling all over ourselves. This deliciously over the top taco is based on huevos rancheros. Keep reading for how to make this tacos rancheros recipe, and why we made it!
What are tacos rancheros?
First, what are tacos rancheros? Huevos rancheros is a traditionally Mexican dish of fried or poached eggs served on a tortilla with a spicy tomato sauce typically served for breakfast. There are lots of different variations on huevos rancheros, some including refried beans or other vegetables.
What makes this recipe into rancheros tacos and not huevos rancheros? Honestly, not much! We’ve designed these tacos rancheros to be picked up and eaten like tacos instead of the traditional huevos rancheros recipe that’s so gooey it’s eaten with a knife and fork. Our huevos rancheros sauce is a little thicker so that it stays within the taco. They’re also topped with cabbage and queso fresco crumbles. However, due to the runny egg, you might have to resort to knife and fork anyway!
How to make huevos rancheros / tacos rancheros
The main component to tacos rancheros is huevos rancheros sauce. Just like any standard recipe that has lots of variations like potato salad or chocolate chip cookies, there are thousands of huevos rancheros sauces out there. Our huevos rancheros sauce is not considered traditional, but it’s based on the main elements of a traditional sauce. Here we’ve used a dried ancho chili, as well as chipotle powder, to bring big flavor to the sauce. The chili requires re-hydrating, but it only takes 10 minutes of simmering on the stovetop. Don’t think about omitting this dried pepper: it adds a body and depth to the sauce that’s essential!
Other than the huevos rancheros sauce, this recipe is basically egg tacos. Fry up some eggs, then nestle them into a tortilla with the sauce, cabbage shreds, queso fresco crumbles, and a bit of cilantro for a garnish. These egg tacos are so, so good: and as I mentioned, we love eating them as a healthy vegetarian dinner recipe!
Related: 10 Best Vegetarian Tacos
A virtual baby shower
Today we’re collaborating with dozens of bloggers from all over the country and world to celebrate one special lady: the lovely Jessica Merchant of the blog How Sweet Eats. Her recipes are downright fabulous, and her spunky personality is contagious. Jessica is expecting a sweet babe soon, and a few ladies got together to throw her a virtual shower. The theme: “trashing up” various recipes in Jessica’s signature style (read: adding fancy toppings to make a recipe over the top delicious). We’re honored to participate with our Huevos Ranchers Tacos recipe, and wish Jessica the absolute best on the coming of her new little one! And make sure to check out Jessica’s new cookbook, Seriously Delish.
Looking for taco recipes?
Aside from these tacos rancheros, here are a few more of our favorite taco recipes on A Couple Cooks:
- Instant Pot Tacos with Smoky Lentils
- BBQ Bean Tacos with Pineapple Salsa
- Grilled Mango Tacos with Dream Sauce
- “Verde” Lentil Vegan Tacos
- Spiced Chickpea Tacos with Avocado Cream
- Refried Bean Tacos with Chipotle Cashew Cream
This recipe is…
This Tacos Rancheros recipe is vegetarian and gluten free.Print
This tacos rancheros recipe transforms the Mexican standard into egg tacos! A delicious huevos rancheros sauce covers the runny eggs and queso crumbles.
- 1 green pepper
- 1 yellow onion
- 4 cloves garlic
- 1/2 tablespoon olive oil
- 1 dried ancho chili
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ tablespoon ground chipotle pepper
- 28-ounce can diced tomatoes
- 1/4 cup apple cider vinegar
- 1/2 small red cabbage
- 8 radishes
- 1/4 cup fresh cilantro
- 3 limes
- 1 avocado (optional)
- 1/2 tablespoon butter
- 8 eggs
- 1/2 cup queso fresco crumbles (or substitute feta crumbles)
- 8 corn tortillas
- Kosher salt
- Fresh ground black pepper
- Dice 1 green pepper and 1 yellow onion. Mince 4 cloves garlic. In a bowl, mix the vegetables with ½ tablespoon olive oil, a few pinches kosher salt and fresh ground black pepper. Place on a parchment paper-lined baking sheet and broil on high for 10 minutes until the tips of the vegetables are blackened.
- Remove the seeds from 1 dried ancho chili and cut it into a few pieces. In a dry saucepan, add the ancho chili, 1 teaspoon dried oregano, 1 teaspoon ground cumin and ½ tablespoon ground chipotle pepper. Toast for 3 minutes over medium heat until fragrant. Add the tomatoes and their liquid, ½ cup water, and ¼ cup apple cider vinegar. Simmer for 10 minutes.
- Using a blender or immersion blender, blend the tomato sauce until roughly pureed. Add the broiled vegetables and pulse until combined (do not puree).
- Thinly slice 1/2 small red cabbage and 8 radishes. Chop 1/4 cup cilantro. Cut the limes into wedges. If desired, peel and dice the avocado.
- In a large skillet, heat 1/2 tablespoon butter until it melts. Add as many eggs as fit in the pan, cover and continue cooking over medium heat until the egg whites are cooked through. Cook the remaining eggs in the same fashion.
- To serve, place each tortilla on a plate. Top with an egg, spicy tomato sauce, cabbage, radishes, cilantro, avocado (if using), several squeezes of lime juice, and queso fresco crumbles.
Adapted from Cooking Light
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Huevos Ranchero, Huevos Rancheros Tacos, Mexican, Egg Tacos, Huevos Rancheros Sauce, Vegetarian, Gluten Free
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.