New Mexico Style Huevos Rancheros is my version of the breakfast that I fell in love with in Santa Fe. I love this meal so much that I have been eating it on repeat and I still look forward to it each morning.
Huevos Rancheros is the perfect breakfast. It’s just enough food and it combines spice, protein, and cheese with runny sunny side up eggs. It will keep you full for hours, and the preparation time is only 15 minutes.
Huevos Rancheros is one of those meals that everyone makes a little bit differently. The thing that makes this version “New Mexico Style” is that I have used New Mexico Red Chile Sauce, which is one of the most iconic New Mexican foods. The sauce is made with red chile powder and it comes together in 15 minutes, and I like to have a jar ready and in my fridge at all times.
I chose to use both a crispy tostada and a warm soft corn tortilla to make my meal because I love the different textures. I spread a mix of refried beans, whole pinto beans, and sauteed onions between the tortillas. Then I added a sunny side up egg, red chile sauce, and some shredded cheddar cheese.
The most important ingredient is New Mexico Red Chile Sauce. Many of the meals I had in Santa Fe get finished with a ladle of this spicy sauce. In New Mexico both red and green chile sauce are popular, but I prefer red. Plus, the red sauce is much easier to prepare since it is made with chile powder, not fresh chiles. And I love how it pairs with eggs.
I made this breakfast on a day that Charles was working from home and he said that it tasted just like New Mexico. Mission accomplished.
How to Make New Mexico Style Huevos Rancheros:
- 4 teaspoons Vegetable Oil
- 1/4 cup chopped White Onion
- 1/3 cup of Refried Pinto Beans
- 1/3 cup of Pinto Beans, drained and rinsed
- 2 Tostadas
- 2 Medium Sized Corn Tortillas
- 1/2 cup Red Chile Sauce
- 4 Eggs
- 1/4 cup Shredded Cheddar Cheese
Heat 2 teaspoons of vegetable oil in a small skillet over medium heat. Once the oil is hot, add the onion and saute until translucent. This will take about 5 minutes. Then add the refried beans and pinto beans. Stir to combine and heat until warm.
Warm the red chile sauce either in a saucepan or in the microwave.
To prepare the sunny side up eggs, heat the remaining vegetable oil in a skillet over high heat. I like to crack all of the eggs into a bowl and then pour them into the skillet, this way they all go in at the same time and cook for the same amount of time. Let the oil heat in the skillet over high heat for 30 seconds before you add the eggs.
As soon as you add the eggs, cover the skillet. After 1 minute, reduce the heat to the lowest setting. Let the eggs cook for another 3 minutes. At this point, the whites should be fully cooked and the yolks should be runny.
To assemble the huevos rancheros, place the tostadas on two plates and top with the bean and onion mixture. Quickly heat the soft corn tortillas over a gas burner for 10 seconds or in the microwave. Place the corn tortillas over the beans and onions. Top with the eggs then spoon the red chile sauce over. Sprinkle the cheddar cheese over. Serve immediately.