Green Chile Huevos Rancheros Recipes

HATCH GREEN CHILE HUEVOS RANCHEROS

Steps:

• In a small sauce pan heat enchilada sauce and diced green chiles over medium high heat for about 3 minutes or until bubbling.
• Plate one corn tortilla in center of plate and add enchilada sauce mixture, enough to cover tortilla.
• Sprinkle with cheese and repeat.
• Place in over on 200 degrees to keep warm and melt cheese.
• Meanwhile fry egg in non-stick pan, cover with lid to help egg cook evenly.
• Once you see white over yolk, remove egg and plate.
• Garnish with lettuce and tomato.
• Repeat for each plate.
• Serve immediately.

GREEN CHILE HUEVOS RANCHEROS

Steps:

• 1. turn the oven on 400 and put the peppers directly the rack. Turn them every 5 minutes. Once a charred on all side remove from the oven and let cool.
• 2. In a heavy skillet brown the ground meat. Drain fat if needed.
• 3. Add chili powder,cumin, garlic powder, ancho chili powder, salt, pepper to the browned meat and mix well. Add 2/3 cup water and simmer until water has evaporated.
• 4. Cut open the peppers and remove the seeds and stems. set a side and keep warm.
• 5. In a medium bowl add the beans and mash with a potato masher. Mash smooth or a little lumpy as you please. Add the wine a little at a time until you get a mashed potato like texture. In a sauce pan heat a small amount of oil 1 table spoon give or take. Add you bean mixture and heat until bubbling stirring constantly. This only takes a few minutes. Cover and keep warm.
• 6. Lightly toast the tortillas and break into ruff quarters.
• 7. While the eggs are frying up to a nice over medium start your plates ( I used my oven to keep everything warm as I worked) lay out 1 roasted pepper on each plate, place a flour tortilla quarter on top of the pepper, then the ground meat, the beans come next. Top that off with your favorite Mexican sauce I used my homemade enchilada sauce. 1 or 2 over medium eggs go on top of all of that. Serve with your favorite salsa. I circled the plate with my homemade salsa verde letting the eater chose how much or how little salsa they wanted.