1 cup red chile sauce, heated (see Kitchen Notes for substitutions)
Toppings
Sweet onion, finely chopped
Canned black olives, sliced
Cheddar or monterey jack cheese, grated
Instructions
Heat the beans and the chile sauce. Keep warm until ready to serve.
Heating Tortillas
Heat a cast iron griddle or skillet on medium-high heat.
Corn tortillas – Wrap 4 tortillas in aluminum foil. Place on hot griddle. Heat through – about 1 to 2 minutes per side.
Flour – Place a flour tortilla directly onto a hot skillet for about 1 minute per side until warm. Repeat with the second tortilla.
The eggs
Once everything is warm and ready to serve, fry the eggs sunny-side up or over easy (or to your liking).
To assemble
Divide the tortillas and beans between two plates.
Place 2 eggs on top of the tortillas next to the beans.
The sauce – Of course we use New Mexico Red Chile Sauce. I can’t see using anything else. However, if you don’t have chile sauce, then your favorite enchilada sauce or salsa works just fine.
Pour red chile sauce on the eggs and beans.
Top with onion, olives, and cheese.
Originally Submitted
4/5/2012
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