Huevos Rancheros

Huevos Rancheros


  • 4-5 dried anaheim peppers
  • 4-5 dried pasilla peppers
  • 1/2 diced yellow onion
  • 6 whole cloves garlic
  • 1/2 tsp salt
  • 3 1/2 cups vegetable or chicken stock
  • 1/2 yellow onion diced
  • 1 green zucchini diced
  • 1 green bell pepper diced
  • 1 yellow bell pepper diced
  • 1 can black beans
  • cooking oil and canola spray for saute
  • cilantro, scallions, farmer’s cheese, and sour cream for garnish

Serves 2-4 as an entree

Roast the dry peppers in a very hot pan for 45 seconds to 1 minute per side. Remove and let cool, then remove stems and seeds. In a saute pan over high heat, add 1-2 Tbs oil and begin to saute the onion, garlic cloves, and salt. Add the dried peppers and saute for 3 more minutes, then add 3.5 cups vegetable or chicken stock and bring to a boil. Lower the heat to a simmer, and simmer for 20 minutes while you fry the tortillas.

Pre-heat your oven to 250 degrees (this will keep the tortillas and vegetables warm while you cook the eggs later on). Heat 1/4 inch of oil in a deep sided saute pan. Fry the corn tortillas, approximately 20-30 seconds per side or until nicely golden and pliable. Remove the tortilla from the oil and let drain on a paper towel. Continue with all of the tortillas (2 per person). Place the fried tortillas in an oven safe dish and keep in the warmed oven while finishing the rest of the ingredients.

Saute the onion and zucchini over medium high heat for 1 minute, add bell peppers and saute for 2-5 minutes or until all of the veggies are nicely cooked. Transfer the cooked veggies to the oven safe dish with the tortillas. Heat a can of black beans in a small saucepan over low heat, stirring occasionally.

Blend the chile sauce at high speed for 2-3 minutes in a blender, taste and adjust seasonings.

Heat a small saute pan over medium heat and liberally coat the pan with canola spray. Crack two eggs into the pan and cook for 2 minutes or until the eggs are set enough to be able to flip. Flip the eggs and cook for another 2 minutes or longer if your guests prefer non-runny yolks. Repeat as necessary.

Place two tortillas on a plate and top with beans, sauteed veggies, and eggs. Smother in red sauce and garnish with chopped cilantro, scallions, farmer’s cheese, or sour cream. YUM!

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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