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Rania's Recipes: Huevos Rancheros

If you're looking to spice up your Sunday brunch, check out this recipe from Rania Harris!

Huevos Rancheros

  • 4 medium corn tortillas
  • Peanut oil, for deep-frying
  • Fresh Salsa (see recipe below)
  • Chorizo Refried Beans, recipe follows
  • 4 large eggs, fried sunny side up


  • 1 cup crumbled queso fresco
  • Fresh cilantro sprigs
  • Fried chorizo (reserved from Refried Beans recipe)
  • 4 lime wedges


Heat about 3 inches of peanut oil, in a heavy-bottomed pot to 375 degrees. Preheat the broiler. Fry the tortillas for 30 to 40 seconds until crisp. Remove with a slotted spoon to paper towels to drain. Place a tortilla on each of four dinner size plates. Top each tortilla with a nice amount of the fresh salsa a good spoonful of refried beans and then arrange a sunny side up fried egg on top of the beans. Garnish with crumbled queso fresco, additional salsa, cilantro, fried chorizo and lime wedges.

Chorizo Refried Beans:

  • 4 links fresh Mexican chorizo
  • 1/4 cup extra-virgin olive oil
  • 1/4 white onion, finely diced
  • 2 cloves garlic, peeled and chopped
  • 2 (15.5 ounce) cans red kidney beans
  • 1 to 2 cups low-sodium chicken stock
  • Kosher salt and freshly ground black pepper


Remove the casing from the chorizo and crumble the meat. In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil and cook all the way until no pink is visible. Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside. To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes. Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree. Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth. Set aside until ready to use.

Serves: 4 servings

Fresh Tomato Salsa

  • 4 medium tomatoes, roughly chopped
  • 2 jalapenos, stemmed and minced with seeds
  • ½ medium red onion, chopped
  • Sea salt to taste
  • 2 cloves garlic, peeled and chopped
  • Extra-virgin olive oil to taste
  • ½ cup chopped fresh cilantro


Combine ingredients together in a bowl and season with salt to taste.


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