You GUYS, I finally did it!
I love, love, love huevos rancheros! I have searched high and low for a recipe that was easy to make, but as delicious the first time I had huevos rancheros. It was the sauce that did it for me. It was a smooth and smoky chili-based sauce with a pinch of heat and acidity.
So began my endless quest to re-create that OMG moment. I have searched the internet looking at all sorts of ranchero sauce recipes only to come up empty handed. I couldn’t find one that reminded me of the sauce I remembered.
After much trial and error, I am so happy to say, I finally did it! I’ve created a sauce that that is good enough to say OMG.
This sauce pairs perfectly with some some sunny side up eggs over a crispy corn tortilla and all the fixin’s. It’s like a match made in breakfast heaven.
The base of this sauce is made with a rehydrated dried poblano pepper (also called ancho chilies). I started using dried poblanos in cooking a few years ago when I found this recipe for Portuguese Chicken (you should try it, it’s amazing). It quickly became a household favorite. Since then, I try to keep dried poblanos on hand. I have even started incorporating them in other dishes, like this sauce.
Dried poblanos were just the thing I needed to make this sauce stand out. If you have never worked with dried chilies before, don’t let that scare you away. I promise this recipe is super easy and a great intro into using dried chilies. After rehydrating, everything simply goes right into the blender and voila! The OMG ranchero sauce is ready for some steaming hot eggs.
This huevos rancheros is the perfect easy brunch on a lazy weekend. Or if you like breakfast for dinner like me, its great for that too! Either way, you can’t go wrong!
For the sauce: (makes enough for about 8 eggs and tortialls)
- 1 Ancho chili
- 1/3 cup of reserved soaking liquid see directions
- 1/4 cup + 2 tbs water
- 1/4 of a large white onion
- 2-3 large cloves of garlic
- 3 tbs tomato paste
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- 1/2 tsp sugar
- 1/4 tsp ground balck pepper
- 1 tsp Kosher salt
- Corn tortillas
- 1 can low sodium black beans
- pickled red onion see instructions
- lime slices
- Crumbled cotija cheese optional
Quick pickled red onion:
Very thinly sliced enough red onion for garnish, the thinner the better in this case. Place in a small bowl with just enough white vinegar to cover. By the time your Huevos rancheros are ready these bad boys will be slightly pickled.
In a small saucepan add 1 cup of water and the ancho chili. Bring to a boil then simmer until the chili has softened. Remove the chili, making sure to pull off the stem and place in a blender along with 1/3 cup of the soaking liquid.
Add the water, onion, garlic, tomato paste, cumin, smoked paprika, sugar, black pepper and salt to the blender and blend until smooth, Set aside.
Heat the corn tortillas in a pan with a little bit of olive oil just to heat through. You can also microwave wrapped in a moist paper towel but in my opinion the flavor is better if you heat it in the pan. Takes a little extra time but totally worth it.
Once corn tortillas are done set aside and start cooking your eggs. You can cook them to your liking I typically go with sunny side up or over easy. For perfectly cooked sunny side up eggs with a runny yolk but not runny whites, start with a hot pan over medium heat add the eggs then reduce heat to low. When the white looks like it is mostly solidified but the top is still a bit runny add a small ice cube to the pan and top with a lid. The steam will help to cook the white the rest of the way quicker so you don’t cook the yolk through.
Drain and rinse the beans then heat up over the stove or in the microwave.
Slice the avocado, mince the cilantro and cut some lime wedges.
Top the corn tortillas with beans, the eggs and the rancheros sauce. Garnish with avocado, cilantro, pickled onion, and a fresh squeeze of lime! Serve immediately and enjoy!