Huevos Rancheros

Ingredients

While the original Mexican Huevos Rancheros typically features a tomato-based sauce, New Mexican Huevos Rancheros incorporates the famous Hatch green chiles, adding a distinct smoky and spicy flavor. Additionally, New Mexican cuisine often includes ingredients like pinto beans, corn, and blue corn tortillas, which may be used in this adaptation. We alse have the original recipe for Huevos rancheros, so you can check it out.

• 4 large eggs 4 large eggs
• 4 New Mexican blue corn tortillas 4 New Mexican blue corn tortillas
• 1 cup (240ml) Hatch green chile sauce 1 cup (240ml) Hatch green chile sauce
• 1 cup (240g) cooked pinto beans 1 cup (240g) cooked pinto beans
• 1/2 cup (75g) diced tomatoes 1/2 cup (75g) diced tomatoes
• 1/4 cup (30g) diced onion 1/4 cup (30g) diced onion
• 1/4 cup (30g) chopped fresh cilantro 1/4 cup (30g) chopped fresh cilantro
• 1/4 cup (30g) crumbled queso fresco 1/4 cup (30g) crumbled queso fresco
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 4g
• Carbohydrates (total, sugars): 36g, 5g
• Protein: 12g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a skillet, heat the vegetable oil over medium heat.
3. 3.
   Add the tortillas one at a time and cook for about 30 seconds on each side until they become slightly crispy. Transfer to a paper towel-lined plate to drain excess oil.
4. 4.
   In the same skillet, sauté the diced onion until translucent.
5. 5.
   Add the cooked pinto beans and diced tomatoes to the skillet. Season with salt and pepper to taste. Cook for 5 minutes, stirring occasionally.
6. 6.
   In a separate saucepan, heat the Hatch green chile sauce over medium heat until warmed through.
7. 7.
   Place the crispy tortillas on a baking sheet and top each with a spoonful of the bean mixture.
8. 8.
   Make a small well in the center of each tortilla and carefully crack an egg into each well.
9. 9.
   Bake in the preheated oven for 10-12 minutes or until the eggs are cooked to your desired doneness.
10. 10.
    Remove from the oven and drizzle the warm Hatch green chile sauce over the eggs.
11. 11.
    Garnish with chopped cilantro and crumbled queso fresco.
12. 12.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Blue corn tortillas — To enhance their flavor, lightly toast the tortillas on a dry skillet before using them in the recipe.
• Hatch green chile sauce — If you prefer a milder heat, you can mix the Hatch green chile sauce with tomato sauce or mild salsa.
• Pinto beans — If using canned pinto beans, rinse them thoroughly before adding them to the skillet.
• Queso fresco — If queso fresco is not available, you can substitute it with crumbled feta cheese or Monterey Jack cheese.
• Fresh cilantro — For a burst of freshness, add the chopped cilantro just before serving.

Tips & Tricks

• For an extra kick of flavor, add a pinch of ground cumin or chili powder to the bean mixture.
• If you prefer your eggs well-done, bake them for an additional 2-3 minutes.
• Serve with a side of avocado slices or guacamole for added creaminess.
• Top with a dollop of sour cream or Greek yogurt for a tangy twist.
• Pair this dish with warm flour tortillas or cornbread to soak up the delicious sauce.

Serving advice

Serve the New Mexican Huevos Rancheros hot, straight from the oven. Accompany it with warm tortillas or crusty bread to mop up the flavorful sauce. Add a side of fresh fruit or a simple green salad to balance the richness of the dish.

Presentation advice

To make the dish visually appealing, place the crispy tortillas on individual plates and carefully transfer the baked eggs on top. Drizzle the Hatch green chile sauce generously over the eggs, allowing it to cascade down the sides. Sprinkle the dish with chopped cilantro and crumbled queso fresco for a pop of color.