HUEVOS RANCHEROS WITH HATCH GREEN CHILE
Huevos Rancheros with Hatch Green Chile. It's a simple, but authentic recipe that I think you'll love. But it starts with the best chile you can find, and that's Hatch Green Chile. As a native New Mexican, I grew up on it. If it's not in season when you want to make this, check the freezer section at your grocery store. It's becoming more readily available everywhere. But, if you have access to fresh chile, start by roasting and peeling it. Then follow the recipe below.
Calories: 854kcal
Equipment
- Stove
- Fry Pan
Materials
- 5-6 Hatch green chiles (roasted, peeled & chopped small)
- 1/2 Large white onion, finely chopped
- 2-3 Garlic cloves, minced
- 4 Roma tomatoes, chopped small
- 1/2 tsp. Salt
- 1/2 tsp. Cumin
- 1/2 cup Water (You can add more or less, according to your liking)
- Corn tortillas
- Eggs
- Grated cheese of your choice
- Cooking oil
Instructions
- Heat oil in a large saucepan over medium-high heat.
- Add chopped onion and sauté for a couple of minutes.
- Then add chile, tomatoes, garlic, and stir.
- Season with salt and cumin.
- Add water and mix well.
- When chile comes to a boil, lower heat and let’s simmer for 15 minutes, stirring occasionally.
- In a small frying pan, place enough cooking oil to where it's about 1/4" deep and heat on stovetop over medium-high heat.
- Fry corn tortillas in the hot oil until desired crispness, being sure to flip over at least once.
- Drain excess oil and put it on a plate.
- Smother top of fried corn tortilla with chile sauce, sprinkle cheese on top.
- Then, fry an egg in the same frying pan with the hot oil.
- Place fried egg on top of corn tortilla and chile.
- Garnish with a little more chile and cheese, as well as salt and pepper to taste, and serve with hot pinto beans.
Video
Notes
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