red chile – A cook named Rebecca

love this extravagant taco meat loaded baked potato.

So what’s in this loaded baked potato?

Butter

Sour Cream

Ground beef seasoned with your favorite taco seasoning

Red Chile enchilada sauce

Mexican Crema

Guacamole

Cilantro

Fried corn tortilla strips (optional)

I made the red chile sauce which is the same as I use for beef enchiladas. Here is the recipe: hatch red chile

You can use a store bought enchilada sauce, any will work. One of my favorites is Hatch Red Enchilada sauce.

Here’s my guacamole recipe if you decide to make it from scratch: #1 – delicious guacamole!

Guacamole

Here is a similar molcajete if you don’t have one. Honestly, it is the best thing to make homemade guacamole.https://amzn.to/3LYaE8g.

love this extravagant taco meat loaded baked potato.

New Mexico Hatch Red Chile Beef Enchiladas

Here’s the recipe for the loaded baked potatoes!!

Taco Meat Loaded Baked potato

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Servings: 4 servings

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

4 large baking potatoes
1 lb ground beef
1 package of your favorite taco seasoning mix
2 corn tortillas cut into strips
oil for frying your tortilla strips
butter
sour cream
red chile enchilada sauce
Mexican crema
shredded cheese like cheddar
sour cream
guamole (either homemade or store bought)
fresh chopped cilantro
salt and pepper

Method

Wash your potatoes and wrap them in foil. Set the oven to 400 degrees and cook the potatoes until they are fork tender.
While the potatoes are cooking cook your meat according to your taco seasoning instructions.
Prepare your guacamole if making from scratch.
When your potatoes are done remove them from the oven and slice an opening down the middle, without going all the way through. Push from each side to break up a little.
Add the desired amount of butter to each potato along with salt and pepper to taste. Add your shredded cheese.
Top with your taco meat. Add more cheese if you like. Drizzle back and forth with the enchilada sauce and the Mexican Crema.
Top with sour cream, guacamole, your fried tortilla chips and fresh chopped cilantro.

Jump to Recipe

The first thing I thought about this morning were the New Mexico Red Chile Enchiladas we had last night and needed a repeat for breakfast! These New Mexico Red Chile Huevos Rancheros were a perfect solution!

Corn tortillas dipped in the hot red Chile sauce, a little oil, topped with grated cheese and a little onion, finished with a fried egg was just perfect! I can’t think of anything better or more satisfying than these New Mexico Red Chile Huevos Rancheros for breakfast on this cold, rainy morning in December!

Love New Mexico Red Chile Huevos Rancheros

This Red Chile Sauce was from dried New Mexico Red Chile Powder. I order mine on-line. There’s a few different sources but if you have Amazon Prime and want to use your free shipping, here’s a link for you: https://www.amazon.com/Loma-Vista-Mexico-Powder-Bundle/dp/B07TYKS829/ref=sr_1_9?keywords=made+in+mexico+chile+powder&qid=1576117673&sr=8-9.

Loma Vista New Mexico Red Chili Powder Bundle - 1 each of MILD and HOT bags (8 Ounces each)

My local HEB has dried New Mexico Red Chile powder in the bulk section where you can get healtth foods, nuts and other things.

Love New Mexico Red Chile Huevos Rancheros

Here is the recipe for another favorite, Breakfast Burritos using the red Chile sauce: https://the2spoons.com/fried-breakfast-burrito-new-mexico-red-chile/. It is a burrito stuffed with all kinds of good stuff, rolled up, pan fried, then sauced with New Mexico Red Chile Sauce! So Good!

Here’s the recipe for the Huevos Rancheros with Red Chile!! Enjoy!

New Mexico Red Chile Huevos Rancheros

Print Recipe

Servings: 2 servings

Course: Breakfast, brunch, Main Course

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

For the Sauce

3 tbsp olive oil or shortening
1/2 cup New Mexico Hatch Red Chile Powder (This is the preferred and it's a little different than other Chile powder, but if you don't have make it with regular chile powder)
2 tbsp flour
2 cups chicken broth or water
1 tsp salt
1/2 tsp pepper
1/4 tsp cumin
1/2 tsp garlic powder
1/2 tsp Mexican oregano (if you don't have Mexican Oregano you can omit)

For the Huevos Rancheros

1 cup Recipe Red Chile Sauce
1/2 pinto beans (canned or homemade)
4 corn tortillas
1/2 cup grated chedda4 cheese
2-4 eggs

Method

For the Red Chile Sauce

Melt the shortening, blend in flour and cook flour until light brown, approximately 4 minutes. Add Chile Powder and blend. Have your skillet or pan at moderate heat as chile burns easily. Blend in the chicken broth or water. Cook to desired consistency. Add Salt, pepper, cumin, garlic powder, Mexican oregano according to taste.

To assemble the Huevos Rancheros

Have your red Chile heating in one pan and in another skillet with a little oil heating.
Warm your pinto beans and grate your cheese. Set aside.
Dip a tortilla into the oil, then the red chile, allowing the excess to drip off. Place one chile dipped tortilla on each place. Top with some of the pinto beans and a little grated cheese. Repeat the process with the remaining tortillas and stack on top of the pintos and grated cheese.
In a separate skillet heat a little vegetable oil. Add your eggs to the pan. Cover the skillet. After about a minute, reduce the heat to a simmer. Let the eggs cook for about 3 minutes. When done, the whites should be firm and the yolks should be runny.
Place the eggs on top of the tortillas, then add grated cheese, a little salt and pepper, another drizzle of the red chile and top with the remaining grated cheese.
I serve this with hash browns and fresh avocado! So delicious! Enjoy!