Healthy Huevos Rancheros Sauce Recipe

Ranchero sauce for Huevos Rancheros 

1/2 onion chopped
1 can stewed tomato’s (blend)
1 large clove garlic, minced or garlic press
1 1/2 cups chicken broth
2 tablespoons distilled white vinegar
1 teaspoon dried Mexican oregano
1/16 tsp or tiny pinch cayenne 
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon hot pepper sauce (such as Cholula®) or 3 shakes Tabasco 
1/16 or tiny pinch teaspoon ground cinnamon
1/2 tbsp ancho chili powder 
1/2 tsp salt

  • To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of olive oil in a saucepan over medium heat, and cook and stir the onion until translucent and golden, about 10 min minutes. Add the garlic, cook and stir for about 1 min(don’t burn), and pour in the pureed tomatoes, chicken broth, salt, vinegar, oregano, cumin, black pepper, hot sauce, ancho chili powder, and cinnamon. 

  • Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often. 

Blend with immersion blender if you don’t want it chunky. I used my vitamix blender to blend half of it smooth.

Toast corn tortillas dry in a pan (saves calories. Most restaurants fry them).

Fry 2 eggs in 1 tsp coconut oil or ghee 

Top corn tortillas with eggs, sauce, cilantro, fresh pico, 1/4 fresh avocado, pinch of queso Fresca cheese and salt and fresh pepper as desired. 

Cheese, pico, avocado optional

This sauce also makes great  Chilaquiles using leftover corn chip pieces, sauce, eggs, cheese, cilantro.  

Tip: I’m going to double this and save half for another day. Would make a east breakfast when the sauce is prepped! 


Jennifer Wood 
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