Huevos Rancheros

Finally made this "Ranchero" sauce tonight. Made it exactly as stated. Even with one Serrano, found it to be a bit spicy (didn't bother me though however a couple of family members don't like it so warm). I will probably use a de-seeded and de-veined jalapeno next time and will not use fire roasted tomatoes. I didn't particularly like the 'cooked' tomato flavor this imparted! Even after adding Mexican Oregano and cumin, it didn't help the flavor much.

Yeah Ella, I totally agree, but make it Authentic "Hatch" green chili! I much prefer the green chili sauces over the red sauces anyway. It is about time for the Hatch long green chilies to be hitting the farmers markets and produce shelves at the grocery stores. I have a small chili roaster and buy and roast a bushel of green chilies every year and then bag and freeze them and use them throughout the year for various dishes and reasons. Can't wait to get them at my local HEB as I am out of roasted chilies from last year.

Much better w/ Authentic Green Chili from New Mexico topping it.
Out here its; Corn or Flour tortilla, re-fried beans, Fried/scrambled eggs, NM green/red chili topped w/cheese. YUM!

I have had ranchero sauces such as Dutch suggested where the sauce was smooth like an enchilada sauce (red and green types), to a salsa type sauce much like the one in this recipe to the chunky Spanish or Creole type sauces. It varies from region to region. I like the smooth or salsa type sauces myself. I don't much care for the chunky Spanish type ranchero sauces myself!

Don't know where in the Southwest you live, but I live in West Texas and every where I've been from Tucson to Midland/Odessa, Huevos Rancheros have always been served on top of corn tortillas, especially in El Paso. This recipe even calls for corn regardless if the picture is of a flour tortilla. But if you want to use flour, more power to you. I'll have mine on corn and still use a flour to scoop with. Oh yeah, I'll still add salsa as well.

First, I'm happy to see the attempt at a very great breakfast. Second, all mexican-type cooks know that the sauce is vertually everything to this type of breakfast. Amicably, the sauce shown here is a joke. If you served it in Texas or New Mexico the citizens would politely leave the premises (chuckle). What's needed is real-genuine-properly prepared enchilada sauce. It's an art. If someone would lie the recipe for the real deal they can reach me via email. Dutch

I eat this every AM for breakfast. However I poach my eggs in the sauce & serve with a side of fried beans. I also warm the flour tortillas and serve it as bread. delicious.

In the picture you see a flour tortilla,not corn. Living in the southwest I have had this dish many times at home and in resturants, but never served on corn tortillas always with hot flour tortillas on the side as bread. Of coarse in cooking it's not wrong just different and delish.

With Huevos Rancheros, usually the eggs go on top of the corn tortillas then the ranchero sauce is placed on top of the eggs. The ranchero sauce is basically a salsa.

When do you add sauce to the eggs or tortillas?