New Mexico Huevos Rancheros are perfect for a weekend or special occasion (can you say Cinco de Mayo) breakfast, brunch or lunch. I wouldn’t be surprised if they are not the most ordered Sunday breakfast item here in the land of enchantment. Fancy without the fuss, they are really more about assembly than anything else.
For each serving you will need a flour or corn tortilla, I prefer flour, an egg or two, cheese and Flo’s New Mexico Green Chile Salsa. You can always add some refried beans or potatoes on the side but the Huevos Rancheros by themselves are a filling meal. The whole thing takes as long as cooking a couple of eggs and another minute to melt the cheese and heat the sauce through in the microwave or under the broiler.
Let’s get started. Cook your eggs until they are just a bit underdone. The yolks are still yellow and a bit of the whites are still clear. This is if you prefer the yolks a bit soft and runny. I have never been able to flip eggs without breaking the yolks, so this is how my dad taught me to make over easy eggs without the over. Start the eggs in a non-stick or cast iron pan on medium low heat. Once most of the whites are white, add a couple of tablespoons of water and cover. Turn down the heat. Cook them for just another minute or two. When you just start to see the yolks get cloudy take them off the heat. This will give you an over easy egg.
For Huevos Rancheros, you need to under cook them a bit because you are going to cook them the rest of the way in the microwave or under the broiler. Make sense? So place you slightly undercooked eggs, on top of a tortilla. Add the salsa, and then the cheese.
Now just melt the cheese and heat everything through by microwaving about one minute, or slip everything under the broiler for a minute or so. That’s it.
Cooking for a crowd? Place your tortillas on baking sheets. Top with the eggs, salsa and cheese and place them under the broiler for just long enough to melt the cheese. Use a spatula to place the New Mexico Huevos Rancheros on a plate. Serve nice and hot with sides of papas fritas ( I have to get that recipe for Potatoes Louis done) and/or refried beans.
Of course fire roasted, fresh green chile is best but frozen is a really good trade off for the convenience. An amazing amount of stores now carry frozen New Mexico Green Chile. The taste is light years better than canned. If you are in the military, the Commissary will order it for you if they don’t already carry it. You can also get frozen green chile through Amazon.com. If you order through Amazon using the above link, I will earn a small commission. It is at no extra cost to you but it will help keep this blog up and running and food in the fridge.
- 1 to 2 eggs
- 1 tortilla, flour or corn
- Flo's Green Chile Salsa , amount to your taste
- shredded Cheddar, Monterey Jack or other mix, amount to your taste
- Heat a lightly oiled non-stick or cast iron skillet over medium low heat.
- Add eggs and cook until just underdone. The yolks should still be yellow and the whites just a bit clear towards the middle.
- Place a tortilla on a microwave, heat proof plate. Top with egg, green chile salsa and cheese in the amount to your preference
- Place plate in microwave for 1 minute or long enough to melt the cheese and heat the tortilla and salsa. Alternatively you can heat everything through under the broiler.
- If you are serving a crowd, place tortillas on sheet pan, top with eggs, salsa and cheese. Heat through in the oven on the broiler setting just long enough to melt the cheese. Then place on individual plates to serve.
See recipe for Flo's Green Chile Salsa here
This post may contain affiliate links. I may receive a commission if you click on a link and purchase an item I recommend. These links help me keep this site up and running and food in the fridge. Thank you for your support!