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!
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.
All right, time to talk about the elephant in the room. What is up with all the beautiful produce+cheese+egg shells, right?
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.
I love you, Mexican breakfast, I really do. Why are you so much better than American breakfast? I don’t even understand.
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!
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.
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!
Here’s the Recipe!
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
- 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
For the Colorado Sauce:
- 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.
- Peel garlic cloves and crush them under the side of a knife blade; set aside with peppers.
- 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.
- Place the toasted peppers in of bowl of warm water to soak for 15 to 20 minutes.
- Remove peppers from soaking water and place in food processor with garlic, vegetable oil, cumin, coriander and 1 cup of the soaking water.
- 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.
- 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:
- 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.
- Ladle 1/2 cup of Colorado sauce into each tortilla, allowing the sauce to fill the pan. Reserve remaining sauce for another use.
- 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.
- Bake in preheated oven 12 to 15 minutes, or until eggs are set. Top with tomatoes, cilantro, green onion, jalapeno, cheese and avocado.
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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May 2, 2014 | Last Updated on August 16, 2021 by Linda