Huevos Rancheros Skillet Recipe
This Huevos Rancheros Skillet is our go-to for a hearty breakfast. Corn tortillas and eggs in savory Colorado sauce, topped with jalapeños, tomatoes, cheese, avocado, and cilantro. It’s a taste of home!
Servings: 5
Calories: 443kcal
Equipment
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 large 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
- Inspect peppers for blemishes and debris and wipe clean with a slightly damp towel. Remove stems and most of the seeds, then tear them 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 a bowl of warm water to soak for 15 to 20 minutes.
- Remove peppers from the soaking water and place in a food processor with garlic, vegetable oil, cumin, coriander, and 1 cup of the soaking water.
- Turn on the 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 thick.
- 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 the desired consistency.
For the Huevos Rancheros
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). 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 the 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 for 12 to 15 minutes, or until the eggs are set. Top with tomatoes, cilantro, green onion, jalapeno, cheese, and avocado slices.
Notes
To store Huevos Rancheros Skillet, transfer leftovers to an airtight container and refrigerate for up to 3 days. You can also freeze the dish for up to 2 months; just be sure to separate the tortillas and sauce for best results.
To reheat, thaw in the refrigerator if frozen, then warm in a 350°F (175°C) oven for about 10-15 minutes. Alternatively, reheat individual portions in the microwave until hot.
Nutrition
Serving: 1serving | Calories: 443kcal | Carbohydrates: 41g | Protein: 15g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 198mg | Sodium: 2523mg | Potassium: 660mg | Fiber: 12g | Sugar: 17g | Vitamin A: 5562IU | Vitamin C: 19mg | Calcium: 151mg | Iron: 4mg
