Huevos Rancheros is the ultimate weekend breakfast. It feels like a fancy brunch out, but it is actually one of the most cost effective and simple meals you can make at home.
Ranchero sauce isn’t limited to breakfast, though. Oh no, it can be eaten as a salsa with chips – on tacos, and even as enchilada sauce – see my recipe for chicken enchiladas rancheros here! Because it’s so versatile, I like to make a big batch of it:
The star of the show is the homemade Ranchero Sauce recipe using canned tomatoes, which uses chipotle in adobo to bring a smoky depth that store-bought salsa just cannot match.
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I made this recipe with the purpose of making these huevos rancheros taco cups in a cupcake tin. They are cute and delicious! But truly, this sauce is good on anything.
Step by step instructions to make ranchero sauce with canned tomatoes
Prepare the aromatics (flavor bomb)
First, heat one tablespoon of avocado oil in a medium pot. Add your minced onion, chopped chipotle pepper, and minced garlic. I like to use a deeper pot since I will be using an immersion blender, like this guy, later (btw, that’s my affiliate link).
Note, I personally prefer this recipe with two chipotle peppers because I love that smoky, spicy combination, but I think most people will just prefer the one because of the spice factor. Try it, and let me know what you think!
Simmer
Let those simmer for about one minute until they are fragrant. Next, stir in the crushed tomatoes, dried oregano, cumin, chili powder, and sea salt.
Let the sauce simmer for ten minutes to allow the flavors to meld.
Add the finishing herbs and balance the flavors
Turn off the heat and stir in the broth. Finally, add the fresh cilantro and lime juice.
Blend (gently)
Use an immersion blender like this one directly in the pot to blend the sauce until it reaches your preferred consistency (affiliate link).
Eat and enjoy!
Save for other Meals
Because this makes a large batch, I like to put the sauce in a big mason jar and use it all week! Look how delish.
Time to scoop several bites with tortilla chips if you can’t wait! Or, head over to make my oven baked huevos rancheros cups here.
Ranchero Sauce
Ingredients
Equipment
Method
- Heat the oil in a medium pot (I use a stock pot for the blending later).
- Add onion, chipotle pepper, and garlic, and simmer for 1 minute.
- Add tomatoes, oregano, cumin, chili powder, and salt and simmer for 10 minutes.
- Turn off the heat and stir in the broth.
- Remove form heat and add cilantro and lime juice.
- Carefully use an immersion blender to break up the tomatoes, onions, cilantro, and peppers, until you reach the desired consistency.
Notes
*Please consult your health professional for health and nutritional advice.
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Assemble Traditional Huevos Rancheros
To build your traditional huevos rancheros, start with lightly toasted or warmed corn tortillas. Spread a layer of warm black beans or refried beans on each tortilla. Fry your eggs to your liking. Sunny side up is traditional so the yolk creates its own sauce. Place one egg on each prepared tortilla.
Generously ladle your warm Ranchero Sauce over the eggs. Top with fresh avocado slices, a sprinkle of crumbled cotija cheese, and extra cilantro.
FAQ for ranchero sauce recipe using canned tomatoes
Can I make the sauce ahead of time?
Yes. You can store the Ranchero Sauce in an airtight container in the fridge for up to five days. It actually tastes better the next day.
How do I make this spicier?
The heat comes from the chipotle pepper. If you want more kick, add two peppers instead of one, or add a teaspoon of the adobo sauce from the can.
What can I do with leftover sauce?
This sauce is incredibly versatile. Use it as a base for enchiladas, chilaquiles, add to migas, pour it over grilled chicken, or use it as a smoky dipping salsa for chips.
More Life Bites Kitchen Favorites from Steph
If you love these smoky flavors, try my Blackened Roasted Salmon. If you are looking for more breakfast inspiration, check out my Sweet Matcha Bread.
