Huevos Rancheros

Huevos Rancheros

Anyone who has been to the Southwest has a favorite recipe for these egg dishes. They are made with green sauce or red sauce, with meat or without, with added hot sauce or whatever the chef desires. I could go on and on. Here is one of my favorite recipes. It is simple and fast but really delicious.


  • 2 eggs

  • 3 tortillas

  • Avocado

  • Asparagus

  • ½ red onion chopped fine

  • Sausage – breakfast sausage or fresh chorizo

  • ChileBoss™ New Mexico Red Sauce

  • Grated cheese


  1. Prepare all of the ingredients, except the eggs, exactly as you like it.

  2. The asparagus should be crisp and cut into long thin strips.

  3. The avocado should be in thin slices drizzled with fresh lemon juice.

  4. The New Mexico Red should be warmed, and you should add heat if you want by adding ground hot chile, or add a little brown sugar if you want it a little sweeter. Just add what you want to make it your sauce.

  5. When everything is ready, soften the tortillas by slipping then quickly through hot oil, or putting them for 30 seconds in the microwave, or sliding them quickly in a dry hot pan. If you want them like tostados, then you can fry them a little until hard and crisp.

  6. Then begin your layers. Put one tortilla on the plate and add some of the chopped onion, a little chopped sausage, asparagus and some sauce.

  7. Add another tortilla and do the same thing, this time adding a little grated cheese.

  8. Add the last tortilla, but this time only add the sauce and the cheese. If you want, you can put the dish in the oven and melt the cheese.

  9. Take the dish out of the oven, add the avocado, more chopped asparagus, and more sauce.

  10. To finish this dish, cook your eggs. I use poached eggs, but you can fry them or even use scrambled eggs. Place the eggs on top of the stack of tortillas and cap it with the ChileBoss™ New Mexico Red Sauce.

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