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Huevos Rancheros

By: Club House Kitchens

Made With:

Our hearty version of this classic Mexican dish features the authentic flavour of Cholula® Original Hot Sauce from start to finish, layered between warm corn tortillas smothered in spicy refried beans, and topped with fried eggs. Finish it off with another generous drizzle of Cholula to really seal the deal.

Recipe Info

Prep Time:

20m
Cook Time:

20m
Ingredients:

10
Servings:

4
User Rating:

Ingredients

1 can (16 oz/453g) refried beans (about 2 cups/500ml)
5 tablespoons (75 ml) Cholula® Original Hot Sauce, divided - SubstitutesCholula® Extra Hot Sauce
1 tablespoon (15 ml) vegetable oil
8 (6-inch/15-cm) corn tortillas
8 fried eggs, cooked to desired doneness
1 cup (250 ml) finely chopped tomato
4 tablespoons (60 ml) crumbled Cotija cheese
1 small avocado peeled, pitted and thinly sliced
Fresh cilantro leaves, for garnish
Lime wedges, for garnish

Nutrition Information

(per serving)

Calories 489
Carbohydrates 44
Cholesterol 376
Fiber 10
Protein 22
Saturated Fat 6
Sodium 1332
Sugar 2
Total Fat 25

Key products

A 150 mL bottle of Cholula Original Hot Sauce featuring its signature wooden cap and iconic label with a portrait of a woman.

A platter of grilled Mexican street corn is topped with creamy sauce, crumbled cheese, and a vibrant drizzle of Cholula Original Hot Sauce alongside fresh lime wedges.

Cholula® Original Hot Sauce, 150mL

A 150 ml glass bottle of Cholula Hot Sauce Extra Hot featuring the iconic wooden cap and a label with the signature woman illustration.

Grilled corn on the cob is generously topped with creamy sauce, crumbled cheese, and a vibrant drizzle of Cholula Hot Sauce Extra Hot alongside fresh lime wedges.

Cholula® Extra Hot Sauce, 150mL

Instructions

Mix refried beans and 1 tablespoon (15 ml) of the Hot Sauce in medium saucepan. Cook on medium heat, stirring occasionally, until heated through. Keep warm.
Meanwhile, heat oil in large skillet on medium-high heat. Place 2 tortillas in skillet, cooking about 1 minute per side or until browned and crispy. Transfer to paper towel-lined plate. Repeat with remaining tortillas, adding additional oil as needed. Keep warm.
To assemble, divide refried bean mixture and spread evenly over tortillas, about 1/4 cup (60 ml) each. Sprinkle tomato and Cotija evenly over top. For each serving, layer 2 tortillas on a serving plate. Top each stack with 2 fried eggs and sliced avocado. Drizzle evenly with remaining Hot Sauce. Garnish with cilantro and lime wedges to serve.