New Mexico Red Chile Huevos Rancheros

Print Recipe

Servings: 2 servings

Course: Breakfast, brunch, Main Course

Cuisine: Mexican, Texmex

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

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!