Recipe Detail

New Mexican Huevos Rancheros

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  1. 2 cups - roasted green chilies chopped
  2. 3 cups - chicken stock
  3. 1 - yellow onion coarsely chopped
  4. 2 teaspoons - Mexican oregano
  5. 6 cloves - garlic crushed then chopped
  6. 2 tablespoons - cornstarch
  7. - Salt and freshly ground black pepper
  8. 30 ounces - pinto beans 2 cans
  9. - Canola oil
  10. 4 - corn tortillas
  11. 8 - eggs
  12. 2 - medium ripe tomatoes chopped
  13. 1 cups - cotija cheese


1. Make chili sauce: Place olive oil in a large saucepan over medium-high heat. Add onions, oregano and garlic and saute until onions are soft and fragrant, about 8 minutes. Add stock and chilies and bring to a boil, then lower heat to a simmer and cook until reduced by about ⅓, about 15 minutes. In a small cup, combine cornstarch and 2 tablespoons water, stirring to form a smooth slurry. Add slurry to chili mixture, stir and let simmer until sauce is thick but pourable, about 15 minutes. Season generously with salt and pepper. Keep sauce warm over low heat until ready to serve.

2. Warm pinto beans in a medium saucepan over medium heat. Season generously with salt and pepper. Decrease heat and keep warm until ready to serve.

3. Fry tortillas: Heat ½ inch canola oil in a large skillet over medium heat until shimmering. Use tongs to dip 1 tortilla into oil until it softens, about 3 seconds. Remove and set aside on a paper towel-lined plate. Repeat with remaining tortillas. Cover plate with a kitchen towel to keep tortillas warm.

4. Pour most of oil out of skillet, then place skillet back over medium heat. Fry eggs, two at a time, until over easy, about 5 minutes. Season with salt and pepper and set aside. Repeat with remaining eggs.

5. To serve: Divide warmed tortillas among 4 plates. Divide beans and eggs evenly among tortillas, then top with green chili sauce, tomatoes and cotija cheese. Season with salt and pepper.


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