Huevos Rancheros with Green Chili Sauce
Huevos rancheros are the traditional Southwestern breakfast, with a moderately-hot chili sauce adding spice even to that hour of the day. They make a wonderful brunch dish, or a casual supper entrée if a few more dishes are added. The sauce and side dishes can be prepared a day in advance and kept refrigerated. Reheat with low heat.
Ingredients
- Sauce
- Lean Beef - 1/2 pound, coarsely ground or finely chopped
- Anaheim or Poblano Chilies - 1 pound, seeded and chopped
- Water - 1 quart
- Onion - 2 teaspoons, finely chopped
- Garlic Clove - 1, peeled and crushed
- Worcestershire sauce - 1/2 teaspoon
- Tomato - 1, cored and finely chopped
- Cornstarch - 2 tablespoons, mixed with 1/4 cup cold water
- Salt and freshly ground black pepper to taste
- Eggs
- Unsalted Butter - 1/2 cup (1 stick)
- Corn tortillas - 6
- Eggs - 12
- Suggested Sides
- Refried Beans
- Spanish Rice
- Shredded Lettuce
- Tomato Wedges
- Tortilla Chips
Instructions
In a saute pan or 12-inch skillet, brown the beef over medium-high heat, stirring frequently, until the beef is well browned. Pour off the grease and set aside.
In a saucepan, combine the browned beef with the chopped chilies, water, onion, garlic, Worcestershire sauce, and tomato. Bring the mixture to a boil over medium heat and simmer for 20 minutes, stirring occasionally. Add the cornstarch mixture and stir until it returns to a boil and thickens. Simmer over low heat for 5 minutes, add salt and pepper to taste, and set aside.
Preheat the oven to 200 F. Cut the butter into 1-tablespoon pieces, and heat one piece in a skillet. When hot, soften a tortilla by frying it over medium heat for 20 seconds on a side, turning with tongs. Remove from the pan, reserve in the preheated oven, and repeat with the remaining tortillas. Put a tortilla on each of six ovenproof plates.
Heat a tablespoon of butter in the pan and add 1 egg, Sprinkle with salt and pepper and fry over easy. Remove with a spatula and place on a heated tortilla. Place the plate in the oven to keep warm and repeat with the remaining servings.
Assemble each serving by ladling sauce over the eggs. Add side dishes to the plate.
