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Casa Mendosa™ Huevos Rancheros Diablo

Casa Mendosa™ Huevos Rancheros Diablo

Serves 6 / 40 mins

Buenos días! Bring the Casa Mendosa™ Pasión to your breakfast table and spice things up with this Huevos Rancheros Diablo recipe for just the right Sunday brunch. Fried eggs served on Casa Mendosa™ flour tortillas and smothered in cooked salsa makes for the best Mexican breakfast ever!



  • 6 Casa Mendosa™ Original 10" Tortillas, halved
  • 4 slices bacon, diced  (substitute with fresh chorizo or vegan chorizo crumble)
  • 1 cup diced onion
  • ½ cup diced red pepper
  • 1 cup  fresh corn, cut off the cob (substitute frozen or canned corn, drained and rinsed)
  • 1 clove garlic, finely minced
  • jalapeno pepper, seeded and finely chopped (optional)
  • 1 tsp. ground cumin
  • 1 ½ cup cooked black beans, drained and rinsed
  • 1 cup tomato pasata or tomato purée
  • 3 tbsp. fresh cilantro, leaves picked, washed, dried and  chopped
  • 1 - 1/2cup cheddar or nacho blend cheese, shredded
  • 12 eggs
  • Salt and pepper, to taste
  • Sour cream, for garnish
  • Fresh cilantro, for garnish



Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes

  • Heat a large sauté pan over medium heat and add bacon. Cook until crisp, remove to drain on paper towel. Drain the bacon fat and use the same pan for vegetable mix.
  • Add onion and red pepper into the pan and sauté for about 5minutes or until onions are translucent. Stir in corn, garlic, jalapeno and cumin and cook for 2 minutes. Add beans and tomato pasata and cook for an additional 10 minutes. Remove from heat, stir in cilantro, cooked bacon and season to taste with salt and pepper. TIP: Vegetable mix can be made up to 2 days ahead and heated for assembly with eggs.
  • Preheat oven to 400°F.
  • Grease 6 x 8-oz. ovenproof cast iron or dishes and line each with 2 Casa Mendosa™ tortilla halves, overlapping as required to make a cup or boat shape. Spoon vegetable mix evenly across each portion and sprinkle with grated cheese. Break 2 eggs into each dish and season with salt and pepper.
  • Bake for 15 minutes, or until eggs reach desired doneness. Serve immediately with a spoonful of sour cream and a sprinkle of cilantro on top.


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