Looking for a delicious brunch recipe to impress your guests with?  Be sure to check out this amazing Huevos Rancheros Tostadas Recipe that is sure to satisfy.

It took everything in my power to not eat all of these huevos rancheros tostadas once they were finished.  These are jam-packed with flavor and seriously such a fun unique dish to serve up to guests while brunching through the month of May.

I often get asked what are some cool recipes that people could impress their guests with, and this one hits the nail on the end.  While everyone is bringing their casseroles and punch, you can show up in style with these huevos rancheros tostadas.

How to Make a Pico De Gallo

When it comes to preparing a dish for a large recipe for guests, it’s all about timing.  You need to figure out what you can prep ahead of time so that the cooking process is a breeze.  In addition, it’s good to think about what else can you be cooking or doing while things that take a little bit to cook are being cooked up.

I start off this recipe by a delicious fresh homemade pico de gallo.  This is such a simple recipe but it is so refreshing and goes amazing on these huevos rancheros tostadas.  If you’ve never made this before don’t get stressed out, it’s incredibly easy to make. Simply dice up your tomatoes, onions, seeded jalapeño, cilantro, salt and pepper.  

Now to offset some of that heat from the jalapeños, because I mean nobody knows how hot the jalapeños are, some are mild and some are like DUDE, we’re going to add in some lime juice.  A nice ripe lime can be hard to find but thank goodness for juicer’s am I right? The GoodCook juicer is unique in the fact that it is double sided and can strain off any pulp, plus you get the benefit of swapping out the reamer just in case you wanted to hit this pico with some lemon juice.  Love this thing.

Making Huevos Rancheros

Next, we’re going to get right into cooking everything up!  We’re going to start by crisping up some corn tortillas, so let’s add some canola oil to my GoodCook 13.5 non-stick skillet, and the game changer here to help me out with the corn tortillas is going to be the GoodCook Deep Fry Tongs.  These tongs are a deep fryer’s best friends. The tong heads are slotted to drain off all the excess oil. Perfect right?

Once they’re cooked set them to the side, drain off some of the oil from the pan and fry up your bacon.  Since the bacon takes a few minutes to cook, you can heat up your refried beans in a separate pot so that everything will be finished at the same time.

The last thing that is left to cook are the eggs.  I actually prefer to fry them upright in the rendered bacon fat.  It just adds so much flavor plus it’s a great way to utilize the leftover bacon fat, if you don’t have other plans for it.

Assembling the Huevos Rancheros Tostadas

Right before we plate up this beauty let’s dice up some avocado.  I like to do this last since avocado can turn colors pretty quickly so the fresher the better. Now if you’ve ever had issues peeing or seeding an avocado, don’t sweat it because dang has GoodCook made the most insane avocado tool ever.  It allows you to seed, cube, slice and scoop with ease. No more worrying about using a big ol’ chef knife to get the seed out or slice it up. I want this tostada to be easy to eat so cubes here are going to work the best, but please feel free to use slices, totally up to you.

Layer up each tostada with a crispy corn tortilla, heated refried beans, crisp-cooked bacon, fried egg, pico de gallo, avocado and a garnish of chopped cilantro and green onions, and some queso fresco cheese.

This right here my friends is the perfect brunch and it is guaranteed to be a crowdpleaser.

1 review

Huevos Rancheros Tostadas with Chef Billy Parisi

Serves 6     adjust servings


Pico De Gallo

  • 4 seeded small diced vine ripe tomatoes
  • 1/2 peeled small diced yellow onion
  • 1 seeded small diced jalapeño
  • 2 tablespoons chopped fresh cilantro
  • juice of 1 lime
  • salt and pepper to taste

Huevos Rancheros

  • oil for frying
  • 6 yellow or blue corn tortillas
  • 1-pound thick cut bacon
  • 6 large eggs
  • 15 ounce can re-fried black beans, heated
  • 1 peeled, seeded and small diced avocado
  • garnishes: chopped fresh cilantro and green onions, and queso fresco cheese


Pico De Gallo: Add all of the ingredients to a large bowl and mix until combined. Keep cool until ready to serve.

Huevos Rancheros: Add the oil to a large non-stick frying pan and heat to 350° to 375°.Add in the corn tortillas 3 to 4 at a time until crispy, about 2 minutes per side. Use the Goodcook deep fryer tongs to cook them and to remove any unwanted oil. Let sit on cookie sheet tray lined with paper towels.
Once the tortillas are done cooking, remove the oil from the pan and return to the burner over medium heat. Cook the bacon until golden brown on each side and crispy. Drain on cookie sheet tray lined with paper towels.
Using the rendered bacon fat add in the eggs and cook over low heat until the desired amount of doneness is achieved.

To Plate: Place down a crispy tortilla and layer on the heated refried black beans, crisp cooked bacon, fried egg, pico de gallo, avocado and garnishes. Repeat until all ingredients have been used.

Recipe Notes

Posted in Breakfast, Ambassadors, Chef Billy Parisi by Goodcook staff |