When I lived in New Mexico, this was one of my favorite things to order. They made it with a sauce of green chilies on top instead of a tomato salsa, but it’s pretty much the same otherwise. This is a really fast meal if you use pre-made salsa and tortillas, but it’s a special meal for us because we make both of those from scratch. I think the next time I make huevos rancheros I’ll double the salsa recipe so that I have leftover salsa to use on other things.
I recommend peeling tomatoes when you make a salsa or tomato sauce because the texture of the sauce will be smoother. An easy way to peel tomatoes is to dunk them in simmering water for about 30 seconds, take them out and slip the skins off with a knife.
For the chilies, the original author of this recipe recommends Anaheim chilies. I’ve never noticed those in a grocery store, so maybe they’re a California variety. You want a chili that’s flavorful and has some spice, but not too much. For us in Laos, the best pepper for this is mak phet woah.
I based my recipe on this one from Simply Recipes.
- 1 T oil
- 1/2 medium onion, chopped
- 3 garlic cloves, sliced
- 450 grams tomatoes (about 5 roma tomatoes), peeled and chopped
- 170 grams mild green chilies (4 mak phet wo), chopped
- 2 T fresh oregano (optional)
- 1/2 t salt
- 1 t cumin
- 4 tortillas
- 4 eggs
- grated cheese – cheddar, monterey jack, or colby jack (optional)
- Make the tortillas if you aren’t buying them. It doesn’t matter if you use corn or flour tortillas.
- Prepare the salsa: Heat the oil in a skillet and cook the onion until soft. Add the rest of the ingredients to the skillet and cook over low heat for about 20 minutes or until the salsa isn’t watery.
- Reheat the tortillas in a separate pan. Set aside in a warm place.
- Cook your eggs in the tortilla pan. They can be scrambled, fried, or over-easy. I like mine over-easy.
- Layer the ingredients on the plates in this order: salsa, tortilla, eggs, salsa, cheese, cilantro.