How to Cook Marijuana Huevos Rancheros [Recipe]

Huevos Rancheros is a classic Mexican dish that farmers eat to get their fill. Infuse it with tasty cannabis oil using your favorite energizing strain to start the day off right.
Preparation time
Cooking time
Ready in
Best strains
Durban Poison, Sour Diesel
Each bite




Huevos Rancheros, or “rancher’s eggs” in English, is a classic Mexican breakfast recipe. It’s also fantastic for lunch or brunch. It’s so famed and adored because it’s hearty and covers all the basic food groups. Huevos rancheros are sure to keep you going all day long, packed with protein and carbs.

And the best bit? It’s also a cheap dish.

There’s one way to make huevos rancheros better, and that’s by adding marijuana. There is no end to the cannabis recipes on the market these days, and breakfast options are becoming increasingly popular. It gives a whole new meaning to the popular phrase “wake and bake.”

So, grab your favorite energizing sativa, and let’s get cooking. By the way, it’s best to prepare your cannabis cooking oil in advance for this recipe.

How to Make Marijuana-Infused Huevos Rancheros

Huevos rancheros is a fantastic recipe that has a few core components:

  • Tortilla
  • Fried egg
  • Beans
  • Cheese

The other ingredients are pretty much optional and depend on your tastes ­– we’ll cover some variations below. Typically, they also feature a fresh salsa such as pico de gallo.


The question is: How do I add marijuana to the mix? There are a few options for infusing a plate of huevos rancheros with cannabis. First off, you can cook with cannabis oil, frying the egg in the flavor of marijuana. However, you’re not likely to get a huge dose of cannabinoids with this method.

Alternatively, you can infuse either the salsa or some refried beans with cannabis, also using the oil method. This is a little easier and gives you a bigger dose of cannabinoids. Not all huevos rancheros recipes use guacamole, but you can also top them with the ganja guacamole recipe from this article.

Our favorite method is to do both. Select an aspect of the dish to infuse with cannabis – we chose the pico de gallo – and then use the rest of the cannabis oil for cooking. That way, you get a hefty dose of energizing sativa atop your delicious huevos rancheros.

Variations on This Recipe

Traditionally, each family has its own preferred method of making huevos rancheros, and there are loads of possible variations. Alongside the fried egg and tortilla, you may wish to include:

  • Pico de gallo
  • Salsa roja
  • Sliced avocado
  • Guacamole
  • Black beans
  • Pinto beans
  • Refried beans

It comes down to your palate what kinds of tastes/textures you like best. The WayofLeaf huevos rancheros recipe features cooked black beans, pico de gallo, and sliced avocado.

Any good plate of huevos rancheros also features cheese. You can use any cheese you like, including finely grated cheddar, Monterey Jack, or feta. For a more authentic Mexican flavor, consider using cotija in place of feta.

Best Strains to Use for Huevos Rancheros

For any cannabis breakfast recipe, you’re going to want to use a sativa strain that energizes. The last thing you need is to chow down on an indica and fall asleep at your desk mid-afternoon!

There are lots of energizing sativas out there, all with slightly different flavor profiles. For this huevos rancheros recipe, we recommend selecting a strain that’s not too potent nor too sweet.

Strains like Green Crack, Sour Diesel, and Durban Poison are all strong contenders. Seek out a strain that will fit nicely with your tolerance levels.

Durban Poison is an excellent strain for this recipe because it has citrusy notes that complement the fresh lime juice in the pico de gallo. With THC levels of about 21.5%, it’s also not too strong. Still, it will provide enough THC to satisfy your cannabinoid appetite.

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How to Make Delicious Cannabis Oil

For this recipe, you’ll need canna-oil for cooking. So, grab your chosen strain, then get the following:

  • Baking tray
  • Grinder
  • Cooking oil, such as olive or sunflower oil
  • Large pot
  • Stirring instruments
  • Jar
  • Cheesecloth

Begin by coarsely grinding the cannabis buds. You will first need to decarboxylate the cannabis to activate the cannabinoids. Do this by placing the ground buds on a baking tray in the oven for about 30-45mins. The temperature should be 220˚F.

After this, you can make canna-oil. Add the decarboxylated buds to a large pot on the stove and add the desired amount of oil. Cook the canna-oil on a low heat for about 3 hours. You can also use a crockpot and cook on a low setting for 4-6 hours. Keep checking on the oil to make sure it doesn’t boil or burn, stirring occasionally to keep things moving.

After, allow the oil to cool. Then, strain the canna-oil through a cheesecloth into a jar. This will remove the marijuana chunks and leave you with some delicious cannabis oil for cooking, packed full of cannabinoids.

We recommend making this in advance because of the time it takes. Cannabis oil will keep in a cool, dark place like regular cooking oil, so feel free to stash it for later.

Cannabis Huevos Rancheros: Full Recipe

Now it’s time to make mouthwatering huevos rancheros. This recipe makes enough for 2 people, with one tortilla and one egg each; feel free to scale up as necessary. Begin by grabbing your ingredients.


  • 2 corn tortillas
  • 2 large eggs
  • ¼ cup cheese, finely grated
  • 1 ripe tomato, finely diced
  • ¼ cup red onion, finely diced
  • ¼ cup fresh cilantro, finely chopped
  • 2 tablespoons lime juice
  • 1 avocado, peeled and sliced
  • ½ tin black beans, drained
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 3 tablespoons canna-oil


  1. First, prepare the pico de gallo. In a bowl, combine the diced tomato, red onion, and cilantro. Pour lime juice over the top, then mix in the cilantro. Finely, drizzle in 1 tablespoon of the cannabis oil. Mix together thoroughly.
  2. Next, cook the beans. Add another tablespoon of cannabis oil to a small saucepan. When hot, pour in the drained beans. Cook and stir over medium heat; optionally, you can mush the beans against the side of the pot to create a texture more like refried beans. Add in the paprika and cumin, then stir to combine. Remove from the heat and set aside.
  3. In a small skillet, warm each tortilla individually, flipping to cover both sides. When warm, set aside. Begin to top them with the bean mixture and a serving of pico de gallo. Arrange the avocado slices on the side.
  4. Fry the eggs by pouring the final bit of canna-oil into the skillet and waiting until it’s hot. Then, carefully crack an egg and add it to the pan without breaking the yolk. Lift and tilt the pan to redistribute oil as the egg cooks, continuing until the egg white is set and the yolk is cooked to your liking.
  5. Being careful not to break the egg, transfer it to the top of the tortilla.

Top with the shredded cheese. Optionally, you can also add salt and pepper. Serve and enjoy!

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