Huevos Rancheros in Colorado Sauce

In this huevos rancheros recipe, corn tortillas and eggs float on a sea of homemade Colorado sauce for an authentic taste of Mexican cuisine. Colorado Sauce (sauce that is the color of red) is a rich, smoky, savory and densely-flavored condiment that you will surely recognize as the essence of real Mexican flavor. Top with jalapenos, tomatoes, cheese, avocado and cilantro.

Today I got really excited because I realized that Cinco de Mayo is almost here!

Huevos Rancheros in Colorado Sauce

And then I got really sad because I realized that I will miss Cinco de Mayo this year because I will be in Greece.

Which, of course, made me really happy again because that means GREECE is almost here!! I’m sorry to be *that* person right now who is just openly bragging about an upcoming trip… but, you guys, I’m just really excited and I want to share it with you.

Plus, I kind of like to brag a little bit every now and then. Whatever, I can admit it.

Huevos Colorados Recipe

All right, time to talk about the elephant in the room. What is up with all the beautiful produce+cheese+egg shells, right?

In this huevos rancheros recipe, corn tortillas and eggs float on a sea of homemade Colorado sauce for an authentic taste of Mexican cuisine. Colorado Sauce (sauce that is the color of red) is a rich, smoky, savory and densely-flavored condiment that you will surely recognize as the essence of real Mexican flavor. Top with jalapenos, tomatoes, cheese, avocado and cilantro.

Huevos Rancheros, my friends. Huevos Rancheros.

I pretty much died when I ate this. I know I’ve told you before about my love for Mexican-breakfast, but this just made me want to shout it from the rooftops.

Huevos Rancheros in Colorado Sauce including the Huevos Rancheros Sauce Recipe

I love you, Mexican breakfast, I really do. Why are you so much better than American breakfast? I don’t even understand.

Huevos Rancheros in Colorado Sauce, including Huevos Ranchero Sauce Recipe

You should have seen the look on the husband’s face when I put this down in front of him. It’s the kind of look that makes you feel like you are just KILLING it at as a spouse. That’s right, just walk back into the kitchen and brush your shoulders off.

The total hero of this recipe is the Huevos Rancheros sauce, also known as Colorado Sauce. Once you make it and discover how easy it is, you’ll be whipping up a batch on the daily (<–yep, just said that).

You can also call this Huevos Colorados or Huevos Colorado in honor of this great sauce!

Huevos Rancheros in Colorado Sauce

In other news, I’m still battling against my recent addition/obsession with cherry tomatoes. It’s not like I just recently discovered them or anything, but I guess I just recently discovered how awesome they look in pictures. Regular old tomatoes just don’t cut it for me anymore.

See, these are the kind of weird idiosyncrasies you develop when you start taking pictures of everything you eat.

And the creamy avocados on top are so good!

Save some time with this great 3-in-1 Avocado peeler, slicer and pitter tool.

Huevo Colorado recipe.

You already knew I’d be adding cilantro and lime, because you already know I firmly believe cilantro and lime go well with approximately 97.4% of anything I’d ever want to put in my mouth.

I paired up with the (seriously) lovely people over at Frontier Natural once again to bring this recipe to your table. This recipe was developed and tested by yours truly!

Huevos Rancheros in Colorado Sauce

Here’s the Recipe!

Huevos Rancheros in Colorado Sauce

Huevos Rancheros in Colorado Sauce

In this huevos rancheros recipe, corn tortillas and eggs float on a sea of homemade Colorado sauce for an authentic taste of Mexican cuisine. Colorado Sauce (sauce that is the color of red) is a rich, smoky, savory and densely-flavored condiment that you will surely recognize as the essence of real Mexican flavor. Top with jalapenos, tomatoes, cheese, avocado and cilantro.

Yield: 5
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes

Ingredients

For the Colorado Sauce

  • 4 dried New Mexico chili peppers
  • 2 dried ancho chili peppers
  • 1 dried chipotle pepper
  • 2 cloves garlic
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 cup vegetable oil
  • 1 teaspoon salt
  • 3 to 4 cups warm water, in a mixing bowl
  • 4 cups seasoned broth or stock of choice (vegetable, chicken, etc.)

For the Huevos Rancheros

  • Olive oil, for pan
  • 5 small (6-inch) corn tortillas
  • 2 1/2 cups Colorado sauce (recipe below)
  • 5 eggs
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt, to taste
  • Black pepper, to taste

Toppings (optional)

  • 1/2 cup cherry tomatoes, quartered
  • 4 tablespoons chopped fresh cilantro leaves
  • 4 tablespoons crumbled Cotija cheese
  • 1 green onion, chopped
  • 1 small jalapeno, sliced into rings
  • 1 avocado, sliced

Instructions

For the Colorado Sauce:

  1. Inspect peppers for blemishes and debris and wipe clean with a slightly damp towel. Remove stems and most of the seeds, then tear into large pieces.
  2. Peel garlic cloves and crush them under the side of a knife blade; set aside with peppers.
  3. Heat a large, dry pan over medium heat. When hot, add peppers and garlic. Toast for 7 to 10 minutes while constantly tossing. Do not allow ingredients to scorch.
  4. Place the toasted peppers in of bowl of warm water to soak for 15 to 20 minutes.
  5. Remove peppers from soaking water and place in food processor with garlic, vegetable oil, cumin, coriander and 1 cup of the soaking water.
  6. Turn on food processor and slowly add broth or stock in a stream until a smooth sauce forms. Continue processing until all of the peppers are fully pureed. Add more soaking water or stock if the sauce becomes too tight.
  7. For an especially silky texture, use a spatula to push the sauce through a fine mesh sieve into a pan. Add Mexican oregano and salt to taste. Adjust seasonings if necessary and simmer until sauce reaches desired consistency.


For the Huevos Rancheros:

  1. Preheat oven to 350 degrees. Grease a 10-inch cast iron skillet with olive oil. Arrange corn tortillas in the skillet so they are resting against each other and the sides of the skillet to create little “boats” for the eggs.
  2. Ladle 1/2 cup of Colorado sauce into each tortilla, allowing the sauce to fill the pan. Reserve remaining sauce for another use.
  3. Crack one egg at a time into a small bowl or ramekin (to catch any eggshell fragments) and pour into a tortilla, filling each tortilla with one egg. Season the eggs with ground cumin, coriander, salt and pepper.
  4. Bake in preheated oven 12 to 15 minutes, or until eggs are set. Top with tomatoes, cilantro, green onion, jalapeno, cheese and avocado.

Nutrition

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 624|Total Fat: 35g|Saturated Fat: 7g|Trans Fat: 0g|Unsaturated Fat: 26g|Cholesterol: 202mg|Sodium: 1881mg|Carbohydrates: 56g|Fiber: 9g|Sugar: 12g|Protein: 22g|

Nutrition information has been auto-calculated for your convenience.

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Did you make this recipe?

Take a picture and tag @thewanderlustkitchen on Instagram and hashtag it #thewanderlustkitchen. We can't wait to see your version!

 

May 2, 2014 | Last Updated on August 16, 2021 by Linda

10 thoughts on “Huevos Rancheros in Colorado Sauce”

  1. I’ve been living in Mexico for the past four months, and recently learned the deep down secrets of Mexican cooking. I just tackled a long and complicated Ranchero Salsa recipe to be used for a really delicious Huevos Rancheros dish (freshly fried tortilla covered in refried beans, two slices of thick ham, two sunny side up eggs, Ranchero salsa, queso fresco and avocado. Yum!!). I’ll have to try yours next!

    Reply
  2. This is so fantastic! We make breakfast for dinner at least once a week, I am definitely adding this to the menu!

    Reply
  3. Feeling a little blue that I don’t have this in front of me for breakfast this morning 🙁 Seriously looks amazing, and I’m very intrigued by the Colorado Sauce-why have I never heard of this?

    Reply
    • The colors totally brighten up breakfast! A pretty necessary thing here in Portland where it is still refusing to be Spring! Colorado sauce is totally amazing – it is usually used to smother burritos around here, but it’s AWESOME with these huevos rancheros.

      Reply
  4. Last year, I sort of missed Cinco de Mayo as it wasn’t advertised as much here (Abu Dhabi). It’s gaining more ground, so I will celebrate either at home (with this recipe) or out with friends.

    Athens is such a marvelous city! Can’t wait to see what’s will be in your kitchen from the inspiration there.

    Reply
    • Last year we forgot about it, but we came back from a trip to Mexico the day before. All of our friends wanted tacos, and we were sick of them!

      Reply
  5. I saw this photo on instagram and just had to stop by! Huevos rancheros is my husband’s FAV breakfast..lunch..dinner. He could single-handedly eat this whole thing. Thank you for the recipe, Anetta! I’m def jealous of your upcoming trip! You’re going to have such an amazing time!

    Reply
    • Thank you, Min! It’s currently 0445 am here in Athens and I just can’t sleep – huevos rancheros sounds amazing right now 🙂

      Reply

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