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Huevos Rancheros de Melinda

Huevos Rancheros de Melinda

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Servings: 4
Created by: Chef Fig


  • 8 large eggs
  • Refried beans (homemade or can, if using a can, Ducal brand is really good)
  • 8 Fresh corn tortillas fried or store bought tostadas
  • 15 oz can of tomato sauce
  • ½ white onion diced
  • ½ cup Melinda’s Jalapeño Ketchup
  • 2 tbsp Melinda's Mexicana
  • ¼ cup chicken stock, broth or water with chicken cube
  • 1 tsp ground oregano
  • 1 tsp salt or more to taste
  • queso fresco cheese grated
  • 1 tbsp cilantro chopped
  • 2 cups peanut oil or vegetable oil for frying
  • lime wedges


Ranchero Sauce

  • In a saucepan over medium-high heat, add the onion and sauté for about 2 minutes.
  • Add the tomato sauce, Melinda’s Jalapeño Ketchup, the Melinda’s Mexicana sauce, chicken stock, oregano and salt, bring to a low simmer and cover for 30 minutes.
  • In a frying pan, add the oil, when oil hits 325 degrees, add several tortillas and fry until crisp, flipping once (1-2 minutes). Remove from oil and place on a paper towel to drain. Fry the remaining tortillas.
  • Fry two eggs per order sunny side up.


  • Spread beans on two tortillas per plate, lay the egg on top, top the eggs with the ranchero sauce, queso fresco and cilantro. Place a lime wedge on the plate. Enjoy!