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 just as delicious as the original version I had years ago that made me fall in love with this dish.
To be honest, I don’t actually remember where I was when I first had huevos rancheros, but I certainly remember the meal. It was the sauce that really did it for me. It was a smooth and slightly smoky chili-based sauce with just a pinch of heat and acidity.
It was an “OMG, I had no idea you could get so much flavor in one sauce” kind of moment.
So began my endless quest to re-create that OMG moment. I have scoured the internet looking at all sorts of ranchero sauce recipes, but they were either way too complicated or just looked like too much of a basic tomato sauce compared to how I remember it tasting.
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.
Now, I don’t know how traditional my version is, but I can say, traditional or not, this sauce was made for some perfectly cooked sunny side up eggs, pickled red onion, black beans, creamy avocado and a slightly crispy and chewy corn tortilla. 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 and since then I have kept dried poblanos on hand and have started incorporating them into other dishes.
Dried poblanos were just the thing I needed to really 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 morning or the perfect breakfast for dinner kind of night. Either way, you can’t go wrong!
- 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
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!