Huevos Rancheros with hatch green chile sauce is the BEST! Made with warm tortillas, fried eggs, green chile sauce and topped with onion, cilantro, tomato, avocado, cheese, and more! This is one of my favorite meals, it will never get old!
What is Huevos Rancheros?
Huevos rancheros are a traditional Mexican dish. Otherwise known as "eggs ranch style", it's served as a meal on rural Mexican farms. Fried eggs are served over corn tortillas alongside rice/potatoes and beans. Everything gets smothered in a salsa or green chile type sauce.
Today, you can find it at most Mexican restaurants. No place serves it the same, as the sauce used to smother the dish changes from kitchen and by region.
I was raised in Colorado where there is a large Hispanic community. Green chile sauce is super popular here and it's used as the sauce to smother most Mexican dishes.
I am therefore, a huevos rancheros snob. Lots of people smother huevos rancheros in salsa and that, in my opinion, is not huevos rancheros.
This is why I am SO EXCITED to share this recipe with you!
How to make Huevos Rancheros
It's pretty simple to make huevos rancheros. Simply buy (or make) some green chile sauce. Then, fry up some tortillas and eggs (I like em runny).
Heat up your sauce, chop your desired toppings - and assemble in this order: corn tortilla, eggs, green chile, cheese, toppings.
Huevos Rancheros Ingredients
- Corn Tortillas: fresh corn tortillas are superior if you can find them! Otherwise, go for store bought.
- Eggs: the fresher, the better! I like mine over-easy because I love a runny yolk with this recipe.
- Green Chile Sauce: check out my green chile sauce recipe for authentic new mexico style green chile! Nanitas Finest and Santiagos are two brands you can find in a grocery store out west.
- Butter/Olive Oil: either work for frying up your eggs/tortillas.
- Cheese: cheddar, cotija, queso fresco... any or all taste great.
- Avocado: on top amplifies the dish if you have any on hand.
- Cilantro, tomatoes, onions: all of these chopped up taste wonderful as a topping for huevos rancheros!
Variations in Cooking the Corn Tortillas
There are a few ways to prepare the tortillas. Traditionally they are fried in oil until slightly crispy or they are steamed. Both are great, but require a knife to eat.
I am lazy, so I like the tortillas ripped up and crispy under the eggs and sauce - no knives needed.
Crispy Fried Corn Tortillas: heat 1-2 tablespoons of oil or butter in frying pan over medium heat. Rip up the tortillas into smaller pieces, arrange them evenly in pan, add a good pinch of salt, and fry until they start to get golden and crispy.
Oil Free Crispy Tortillas: preheat the oven to 350. Place tortillas straight on the rack for 8-10 minutes cooking until crispy. Remove with tongs, let cool, and use your hands to break them into smaller pieces.
Some would say I am making chilaquiles by preparing the tortillas this way - but I simply find it easier to eat this way!
Left to Right: styled photo of huevos rancheros, what it actually looks like when I make it, when it falls on the floor during a photo shoot - life of a food blogger.
Huevos Rancheros with Green Chile
Huevos Rancheros with hatch green chile sauce is the BEST! Made with warm tortillas, fried eggs, green chile sauce and all the toppings!
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: stovetop
- Cuisine: Mexican
Ingredients
- 8 corn tortillas
- 2-4 tablespoons butter or olive oil
- 1-2 cups green chile sauce
- 8 eggs
- ½ cup cheese (cheddar, cotija, queso fresco)
- 1 avocado - sliced into strips
- handful cilantro - chopped
- kosher salt
- Additional toppings: chopped tomato, onion,
Instructions
- Prepare tortillas - see post for crispy tortilla instructions.
- Soft Tortillas: add small drizzle of oil/butter into a large pan over medium heat.
- Add 3-4 tortillas, lightly salt, and fry both sides until soft and glistening. Repeat with remaining tortillas.
- OR: wet a few paper towels. Place tortillas inside, and use paper towel to fully wrap tortillas. Microwave on high for 15-20 seconds until hot.
- Get 4 serving plates and add 2 tortillas to the bottom of each plate.
- Add 1-2 tablespoons oil/butter to a large frying pan.
- Crack 4 eggs into pan. Season with salt and pepper.
- Cook as desired, I love this dish wish a runny yolk, so I cook them over-easy.
- While eggs are cooking, add green chile to large microwave safe bowl.
- Place a wet paper towel over the top of the bowl (keeps it from splattering).
- Microwave on high for 1.5 minutes.
- Remove from microwave, stir, and continue cooking in 1.5 minute increments until sauce is heated all the way through.
- When the first 4 eggs are done, remove them from the pan.
- Place one egg on top of one tortilla. Repeat for the next 3 eggs.
- Add 1-2 tablespoons of oil to the same pan.
- Crack remaining 4 eggs, seasoning and cooking as desired.
- Plate the remaining eggs, one egg per tortilla.
- Take warm green chile sauce and "smother" each plate with ½ cup of sauce (or more!) - making sure to cover both eggs.
- Top eggs with cheese, avocado, cilantro, and any additional toppings you desire.
Notes
*see post for corn tortilla cooking variations.
Keywords: huevos rancheros, huevos rancheros with green chile sauce,
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