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  • Patricia Garcia-Rogers

Chile Huevos Rancheros


Trust me I know, Huevos Rancheros is typically made using a tomato blend sauce or salsa. I thought, I'd switch things up a bit for you folks. Using my enchilada sauce as a substitute, you get a completely different taste that harmonizes beautifully with the buttery flavors of egg yolks and melted cheese. Here's what you'll need:

Serves 2

Ingredients

  • 16oz Salsa Garcia Enchilada Sauce

  • 4 Eugene farmers market, farm fresh eggs

  • 4 Yellow corn tortillas

  • 1 link of pork Chorizo (optional)

  • 1 cup of shredded Monterey Jack or Cheddar

  • 2 TBLS Butter ( or Grapeseed Oil)

 

Directions

1.) Preheat your oven to 350 Degree F

2.) (OPTIONAL STEP) If you would like to add Chorizo to your dish, pan fry a chorizo link to the package requirements

3.) Empty your Chicano Chile in to a small pot and set to medium heat, stir intermittently till the sauce becomes smooth an runny

4.) In a small to medium frying pan, melt butter at medium high heat and lightly fry each tortilla so that they are soft and golden but not hard. Place 2 fried tortillas on each serving plate

5.) In that same pan, fry four eggs to your liking, then place a fried egg over each golden tortilla

6.) Top your eggs with the cooked Chorizo

6.) Take your hot Chicano Chile Sauce and drizzle it over the dish until the eggs and tortillas are fully covered, then top with cheese.

7.) Place both plates in the oven for approximately 5 minutes or until all the cheese is fully melted. Then using a an oven mitt, take the plates out and set them each on a kitchen towel or a place mat on your table. Serve with a couple slices of avocado and enjoy this hot breakfast with a friend.

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