I think I have found my favorite breakfast meal…..ever! I have heard of Huevos Rancheros, but I had never tried them before. Oh wow…they are amazing!! This sauce is so good, that I have used it to top Eggs in a Basket and Chicken Nachos!
Now I told you the other day, that I made these two different ways. The photo above is the pureed sauce Lisa version with soft tortillas, because I am a rebel and I like eating with my fingers. 🙂 The image below is the traditional Huevos Rancheros with a crispy tortilla and chunky sauce. This is what they would look like in a restaurant…..
How to make Huevos Rancheros:
Rancheros Sauce:
Heat oil in a large skillet over medium heat. Add the diced onion and green pepper, and cook until onion is soft, about 10 minutes.
Add the tomatoes, garlic chili paste, chicken broth, oregano, and cumin.
Bring to a boil and cook, uncovered, until reduced to about 3 cups, stirring often. Set aside.
To make the Pureed Sauce:
Pour sauce into a bowl and blend with an immersion blender.
To fry the Tortillas:
Heat 1/2 an inch of canola oil in a skillet over medium-high heat. When oil is hot, add one tortilla at a time.
For soft tortillas – cook, turning once, just until soft, about 30 seconds total. Drain on a paper towel.
For crisp tortillas – cook, turning once, until crisp and golden brown, about 1 minute total. Drain on a paper towel.
Fry eggs, two at a time as desired. Mine are fried hard (I break the yolk and cook completely).
To assemble Crispy Huevos Rancheros:
Place two tortillas on a plate.
Top each tortilla with an egg.
Spread rancheros sauce over the eggs.
Top with sliced avocados, chopped cilantro, shredded cheese (if desired). Serve with a knife and fork.
To assemble Soft Huevos Rancheros:
Place tortillas on a plate.
Top with eggs.
Spread sauce on top of eggs. (I used the pureed sauce)
Top with sliced avocado, chopped cilantro.
Serve folded like a taco.
Notes:
I have mentioned many times now that I do not like chunky sauces. So, I blended the sauce with an immersion blender…..Perfect!
- This sauce has a kick to it, so adjust the Chili Garlic Sauce according to the level of heat that you can stand!! 😉 I realize that using Chinese Garlic Chili Sauce is probably breaking some rules, but this is Iowa and I cannot find red chili sauce! Besides, this sauce is amazing. I use it in stir-fry recipes all of the time. Maybe I should have called these “Fusion Huevos Rancheros”, lol.
- Don’t be afraid of the spice, it really isn’t that bad with the 2 Tablespoons of Garlic Chili Sauce…and I am a whimp when it comes to spicy!! The sliced avocado does a wonderful job of balancing out the the flavors and the heat. The Tequila Sunrise was also a nice way to wash away the residual heat.
I made these 3 different times last week, they were that good. The kids were actually teasing me about it. I am sure I will make them again in the future…..near future!
Quick recap of our Cooking with Astrology “Libra” meal: Margaritas, Zucchini Fritters with Pine Nut Sauce, Chicken Fajitas, and Caramel Custard.
Todos Disfruten! (Everyone Enjoy! )
Huevos Rancheros
Ingredients
Rancheros Sauce
- 1 large yellow onion diced
- 1 large green bell pepper diced
- 3 Tablespoons canola oil
- 2 cups diced tomatoes and their liquid
- 1 3/4 cups chicken broth
- 2 Tablespoons garlic chili paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
Fried Tortillas
- 12 small corn tortillas
- oil for frying
- 12 large eggs
Garnishes
- 2 large avocados sliced
- chopped fresh cilantro
- grated cheddar or Jack cheese
Instructions
Rancheros Sauce:
- Heat oil in a large skillet over medium heat. Add the diced onion and green pepper, and cook until onion is soft, about 10 minutes.
- Add the tomatoes, garlic chili paste, chicken broth, oregano, and cumin.
- Bring to a boil and cook, uncovered, until reduced to about 3 cups, stirring often. Set aside.
To make the Pureed Sauce:
- Pour sauce into a bowl and blend with an immersion blender.
To fry the tortillas:
- Heat 1/2 an inch of canola oil in a skillet over medium-high heat. When oil is hot, add one tortilla at a time.
- For soft tortillas - cook, turning once, just until soft, about 30 seconds total. Drain on a paper towel.
- For crisp tortillas - cook, turning once, until crisp and golden brown, about 1 minute total. Drain on a paper towel.
- Fry eggs, two at a time as desired. Mine are fried hard (I break the yolk and cook completely).
To assemble Crispy Huevos Rancheros:
- Place two tortillas on a plate.
- Top each tortilla with an egg.
- Spread rancheros sauce over the eggs.
- Top with sliced avocados, chopped cilantro, shredded cheese (if desired). Serve with a knife and fork.
To assemble Soft Huevos Rancheros:
- Place tortillas on a plate.
- Top with eggs.
- Spread sauce on top of eggs. (I used the pureed sauce)
- Top with sliced avocado, chopped cilantro.
- Serve folded like a taco.
Danielle says
September 23, 2013 at 5:46 pmOh yum! I’ve never had this before, but all of the flavors together sound wonderful! Thanks for sharing 🙂
Jamie @ Love Bakes Good Cakes says
September 23, 2013 at 8:33 pmHuevos Rancheros is actually a favorite of mine – although, I usually have it for dinner instead of breakfast 🙂 Your version looks like it totally rocks, Lisa!
tanya says
September 24, 2013 at 4:51 am3 times in one week? Well then they must be good! I have always wanted to try these Lisa! I’m looking forward to trying these. I love the garlic paste!
Danni@SiloHillFarm says
September 24, 2013 at 5:23 amMexican breakfasts are my favorite! These look delish girl!
shamene@sayitwithcake says
September 29, 2013 at 3:42 pmyum these look really good! Now I am craving them!
Winnie says
September 30, 2013 at 3:52 pmLisa – these look amazing!!
Definitely for me, I just loooooove the combination of flavors that you used
Andi @ The Weary Chef says
October 7, 2013 at 12:22 amI love huevos rancheros, and this version looks great, Lisa! I’ll even let the Asian chili sauce slide this time 😉 Thanks for sharing this tasty dish at Saturday Night Fever!
Jen Nikolaus says
October 7, 2013 at 4:30 pmHuevos Rancheros are one of my husbands favorite breakfasts but I’ve never made it at home! Thanks for this recipe, I’ll definitely have to try it! Thanks for linking up to Saturday Night Fever – pinned!
~Jen @ Yummy Healthy Easy
carolinaheartstrings says
October 8, 2013 at 12:35 pmThis looks fantastic. Thanks for sharing it. Great post too!
Catherine says
October 8, 2013 at 1:06 pmDear Lisa, These look delicious! This is my kind of breakfast too..haven’t had it in ages, but now I’m craving one. Blessings, Catherine xo
Meghan @ The Tasty Fork says
October 8, 2013 at 9:16 pmHuevos Rancheros is one of my favorite breakfasts! I’ve never tried making them on my own, but now I’ll have to! Thanks for linking up to Wake up Wednesday! Pinned!!
Samantha @ Five Heart Home says
October 11, 2013 at 7:05 pmI’ve never made Huevos Rancheros before either, Lisa…which is a travesty seeing as how I live in Texas! 😉 Yours look so amazing that I think you’ve inspired me to add these to my “to-make” list. Yum!
Linda says
October 12, 2013 at 8:27 pmHue os rancheros are my favorite too. I’m always checking out new ways to make them. Thanks for linking to What’d You Do This Weekend.
Linda @ Tumbleweed Contessa
Karly says
October 13, 2013 at 10:00 amSo who is making this for me this morning? I love it! Thanks for linking up with What’s Cookin’ Wednesday!
Diane Balch says
May 13, 2014 at 2:29 pmTHis is great for a quick summer meal.
Lisa Johnson says
May 14, 2014 at 11:44 pmIt is still one of my favorites!! I need to make it again. 🙂
Miz Helen says
May 21, 2014 at 7:30 pmHi Lisa,
Your Huevos Rancheros look fantastic, I love it that you eat your rolled! Thanks so much for sharing your awesome recipe with us. Looking forward to cooking with you in France next month!
Miz Helen