Description
Huevos Rancheros Mini Savory is a fun, bite-sized twist on the classic Huevos Rancheros. Perfect for brunch or appetizers, these mini savory treats feature a crispy tortilla topped with a flavorful egg, homemade ranchero sauce, and all the classic Mexican flavors in a cute, mini version. Serve them as a crowd-pleasing snack or a creative take on traditional huevos rancheros
Ingredients
-
For the Mini Huevos Rancheros:
-
6 small corn tortillas (or mini flour tortillas)
-
6 small eggs (one for each mini tortilla)
-
1 tbsp vegetable oil (for frying tortillas)
-
Salt and pepper to taste
-
-
For the Ranchero Sauce:
-
2 medium tomatoes, chopped
-
1/4 cup onion, finely chopped
-
1 small jalapeño, finely chopped (optional for heat)
-
1 garlic clove, minced
-
1 tbsp olive oil
-
1/2 tsp ground cumin
-
1/4 tsp smoked paprika
-
1/2 cup chicken broth (or vegetable broth for a vegetarian version)
-
Salt and pepper to taste
-
-
For Toppings (Optional):
-
Fresh cilantro, chopped
-
Crumbled queso fresco or shredded cheese
-
Sour cream or Greek yogurt
-
Avocado slices
-
- Lime wedges
Instructions
-
Make the Ranchero Sauce:
-
Heat olive oil in a medium skillet over medium heat. Add the onion, garlic, and jalapeño (if using) and cook for 2-3 minutes, until softened.
-
Add the chopped tomatoes, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.
-
Add the chicken broth and simmer for another 3-5 minutes until the sauce is rich and slightly reduced. Remove from heat and set aside.
-
-
Fry the Tortillas:
-
Heat vegetable oil in a skillet over medium heat. Lightly fry each mini tortilla for about 30-45 seconds per side, until crispy and golden but not too hard (you want them to still be flexible for holding the egg).
-
Drain on a paper towel-lined plate and set aside.
-
-
Cook the Eggs:
-
In a nonstick skillet, cook the eggs one at a time over medium heat to your preferred doneness (sunny-side up or over-easy works best for this recipe). Season with a little salt and pepper as they cook.
-
-
Assemble the Mini Huevos Rancheros:
-
Place each fried mini tortilla on a serving plate. Spoon a generous amount of ranchero sauce over each tortilla.
-
Top each with a cooked egg, and garnish with chopped cilantro, crumbled queso fresco, and any other toppings like avocado slices, sour cream, or a squeeze of lime.
-
-
Serve:
- Serve immediately while the tortillas are crispy and the eggs are hot.
Notes
-
For a more filling option, you can add refried beans or black beans to the tortilla before adding the ranchero sauce.
-
You can make the ranchero sauce ahead of time and store it in the fridge for up to 3 days. Reheat before using.
-
For a spicy kick, add a few dashes of hot sauce to the top of each mini huevos rancheros.
- You can swap corn tortillas with flour tortillas if preferred, but corn offers a more authentic flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying, Simmering
- Cuisine: Mexican
