An Inspired Cook

One of the most popular breakfasts in New Mexico is Huevo Rancheros.  It’s traditionally made with soft corn tortillas topped with 2 fried eggs smothered in red chile sauce.  And most likely you’ll find a side of pinto beans and fried potatoes on the side.  It’s delicious!!   Normally I have homemade red chile sauce on hand but this time I am trying one of our locally made sauces.  It made this breakfast a breeze to put together.  I know from experience, it’s not always easy to find dried red chiles or the right chile powder to make your own sauce, especially if you live in a different state or different part of the country.  In a pinch you can always use a can of red enchilada sauce to smother your eggs.  The crispy breakfast potatoes and beans on the side complete this meal.  If you haven’t had Huevos Rancheros it should be on your bucket list.  I think you will find it one of the most enjoyable meals any time of day!

I like to use one skillet to fry my tortillas and eggs.  Tortillas first, add a drizzle of olive oil to the pan over medium heat.  Lay your tortilla in the hot pan and drizzle a little more olive oil on top.  Turn the tortilla over when it begins to form air bubbles like you see here.  It’s only about 30 seconds on each side.  Don’t let them cook until they are crisp though, you want soft corn tortillas.

If you aren’t using the tortillas right away, wrap them in aluminum foil and set on the stove to keep warm.

Before I start my potatoes, preheat the oven to 350 degrees.  Prepare one medium/large potato per person.  Peel and dice small.  Place in a microwave safe bowl and drizzle with olive oil.  Place a lid over top and microwave on high 2 minutes per potato.  This will soften the diced potatoes without cooking them through.

Heat a tablespoon of bacon grease or olive oil in a 10 inch skillet over medium high heat.  When the oil is hot add the potatoes to the pan and space out in a single layer.  Season the potatoes with salt, pepper and garlic powder and let cook for several minutes as they begin to brown.

Toss them every few minutes until they begin to brown and crisp.  They cook more evenly when microwaved prior and will take less time to cook.  These were done in about 10 minutes.

Here’s how to assemble the plate for Huevos Rancheros.  Make sure to plate this on an oven safe plate.  Place 2 corn tortillas on the plate slightly overlapping.  Using the same skillet as the tortillas, add cooking spray if needed and fry 2 eggs sunny side up.  I like to leave them slightly undercooked because they are going into the oven for a few minutes more.   Add a heaping amount of beans and potatoes on the plate.

For the red chile sauce I used Santa Fe Ole` Red Chile Sauce.  The medium sauce was perfect for my taste buds and made this breakfast so easy.

Ladle the red chile sauce over the tortillas and eggs.  Then add a layer of grated cheddar cheese over the eggs, beans and potatoes.  Place the oven safe plate into the preheated oven for a few minutes just until the cheese has melted.

The eggs have cooked just a bit more so that they are perfectly cooked sunny side up.  The potatoes and beans are nice and hot with a little melted cheese on top.  Garnish with some shredded lettuce and chopped tomato.

Order Santa Fe Ole` Red Chile Sauce

Huevos Rancheros

2 Corn Tortillas per person
2 Eggs per person
1 medium/large Potato per person
Pinto Beans, cooked from scratch or canned beans
Red Chile Sauce, I used Santa Fe Ole` Red Chile Sauce
Grated Cheddar Cheese
Shredded Lettuce and Chopped Tomato for garnish
1 – 2 tablespoons Bacon Grease or Olive Oil, to fry potatoes
Potato Seasoning (1 part Salt, 1/2 part Garlic Powder and 1/4 part Black Pepper)

Preheat oven to 350 degrees.

Heat a small skillet over medium heat.  Drizzle olive oil in the pan when hot and add a corn tortilla.  Drizzle a small amount of olive oil over top of the tortilla, turn after 30 seconds.  Cook the other side another 30 seconds.  Continue cooking the remaining tortillas.  Keep warm in a tortilla warmer or wrap in aluminum foil and place on the warm stove.

Peel and dice potatoes.  Place potatoes into a microwave safe dish and drizzle with olive oil.  Place in microwave with a lid and microwave on high for 2 minutes per potato.  Remove after each 2 minutes and toss potatoes before returning to microwave.  Potatoes should be fork tender but not completely cooked through.  They will be starchy to the touch.  Heat a medium skillet with 1 – 2 tablespoons of bacon grease or olive oil .  When hot, add potatoes and spread out single file, add season a sprinkle of salt, black pepper and garlic powder.  Let potatoes cook for a few minutes until starting to brown on the bottom. Toss the potatoes every few minutes until they are cooked throughout and browned.

In the same skillet used to fry the tortillas, add cooking spray if needed.  *Heat on medium heat and cook eggs sunny side up.  Using an oven safe plate, begin plating by placing 2 corn tortillas onto each plate.  Layer 2 eggs over top.  Add a heaping amount of breakfast potatoes and pinto beans on the side.  Ladle red chile sauce over the eggs and tortillas.  Sprinkle cheese over top of eggs, beans and potatoes.

Place the plates in the preheated oven for 5 minutes or until cheese has melted.  **Serve warm.

*I prefer to undercook the eggs slightly for a runnier yolk.  The eggs tend to cook a little more in the oven.

**Plates straight out of the oven can be hot to the touch.  Use a plate trivet when serving so that the hot plate won’t burn your table.