Huevos Rancheros
Sonoran-style huevos rancheros showcasing Arizona's famous green chiles. Crispy corn tortillas topped with sunny-side-up eggs swimming in tangy green chile sauce, finished with queso fresco and fresh cilantro. This is how mornings are meant to start in the Southwest.
Equipment Needed
Instructions
Start the green chile sauce: Heat 2 tablespoons oil in a saucepan over medium heat. Add diced onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more until fragrant.
Add the chiles: Add the roasted green chiles, cumin, and chicken broth. Bring to a simmer and cook for 10 minutes to blend flavors. Season with salt to taste.
Fry the tortillas: Heat 1/2 cup oil in a skillet over medium-high heat. Fry tortillas one at a time for about 30 seconds per side until lightly crispy but still pliable. Drain on paper towels.
Prepare for eggs: Pour out most of the oil, leaving about 2 tablespoons in the skillet. Reduce heat to medium-low. Crack eggs into a small bowl first to avoid shell pieces.
Fry the eggs: Carefully slide eggs into the pan, working in batches of 2-3. Fry sunny-side up until whites are set but yolks are still runny, about 3-4 minutes. Season lightly with salt.
Warm the beans: If serving with refried beans, heat them in a small saucepan or microwave until hot. Keep warm until ready to plate.
Assemble the plates: Place two overlapping fried tortillas on each plate. Ladle warm green chile sauce generously over the tortillas, covering them well.
Top with eggs: Carefully place two fried eggs on top of the sauced tortillas. The runny yolks will mix beautifully with the green chile sauce when broken.
Garnish and serve: Sprinkle generously with crumbled queso fresco and fresh cilantro. Add avocado slices on the side. Serve immediately while everything is hot.
💡 Pro Tips & Variations
- Use Hatch chiles: Arizona's Sonoran region borders New Mexico, making Hatch green chiles the authentic choice. They have a unique earthy, slightly sweet heat.
- Roast fresh chiles: For the best flavor, roast fresh green chiles over an open flame or under a broiler until charred, then steam in a bag before peeling.
- Crispy tortillas are key: The lightly fried tortillas should be crispy enough to hold up to the sauce but still flexible enough to cut with a fork.
- Keep yolks runny: The magic happens when you break the yolk and it mixes with the green chile sauce - don't overcook the eggs.
- Add heat to taste: Sonoran-style is typically mild to medium heat. Add serrano or jalapeno to the sauce for more kick.
- Serve with warm flour tortillas: Many Arizona families serve extra flour tortillas on the side for scooping up every last bit of sauce and egg.