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Huevos Rancheritos Estillo Ruezga (Aka - Huevos Cacheros) Recipe

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This recipe for Huevos Rancheritos Estillo Ruezga (Aka - Huevos Cacheros), by , is from The Gomez Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ruezga Kids


5 eggs
½ c. oil
8 tortillas
Garlic salt
1 Roma tomato
1 can tomato sauce
2 jalapeños
1 garlic clove


Boil jalapeños, garlic, and tomatoes. Once cooked, blend and add salt to taste. Next, add chile to a stock pot and add can of tomato sauce. Let simmer on lowest heat.

Fried Tortilla

Heat oil in an 8-inch pan on medium/high heat. Once hot, fry tortillas until color has changed (approximately 1 minute, but do not overcook), then flip tortilla and fry for another minute and remove. Repeat steps for all tortillas.


Crack eggs into large bowl. Add garlic salt and pepper. Beat eggs. Butter a small 5” nonstick pan on low/med heat. Pour enough egg mixture to cover the bottom of pan. Cook just long enough for you to be able to flip egg and cook for the same about of time making an egg saucer of sorts. The egg should be light and fluffy. Continue cooking eggs until you have about 8 egg saucers.

Preparing the Huevos Rancheritos

Take fried tortilla and top it with an egg saucer. Next take the Chile sauce and spread it over the egg and enjoy!




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