Today, I got really excited because Cinco de Mayo is almost here! Huevos Rancheros, my friends. Huevos Rancheros. I pretty much fell in love when I ate this. I know I’ve told you about my love for Mexican breakfast, but this made me want to shout it from the rooftops. The dish is often garnished with additional ingredients such as beans, avocado, fresh cilantro, jalapeños, and cheese. The name “Huevos Rancheros” translates to “ranch-style eggs,” reflecting its origins as a hearty, rural meal typically served on farms.
Reasons to Love This Huevos Rancheros
This Huevos Rancheros Skillet recipe is so simple and perfect for those busy mornings when you need something quick. Whether it’s breakfast, brunch, or dinner, the Huevos Rancheros Skillet is a versatile meal that fits perfectly into any mealtime. I love how this Huevos Rancheros Skillet recipe uses fresh, wholesome ingredients that are both delicious and nutritious.
How to Make Huevos Rancheros Skillet
For the Colorado Sauce
Step #1: Inspect peppers for blemishes and debris and wipe clean with a slightly damp towel. Remove stems and most of the seeds, then tear them into large pieces. Step #2: Peel garlic cloves and crush them under the side of a knife blade; set aside with peppers. Step #3: Heat a large, dry pan over medium heat. When hot, add peppers and garlic. Toast for 7 to 10 minutes while constantly tossing. Do not allow ingredients to scorch. Step #4: Place the toasted peppers in a bowl of warm water to soak for 15 to 20 minutes. Step #5: Remove peppers from soaking water and place in a food processor with garlic, vegetable oil, cumin, coriander, and 1 cup of the soaking water. Step #6: Turn on the food processor and slowly add broth or stock in a stream until a smooth sauce forms. Continue processing until all of the peppers are fully pureed. Add more soaking water or stock if the sauce becomes too thick. Step #7: For an especially silky texture, use a spatula to push the sauce through a fine mesh sieve into a pan. Add Mexican oregano and salt to taste. Adjust seasonings if necessary and simmer until sauce reaches the desired consistency.
For the Huevos Rancheros
Step #1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 10-inch cast iron skillet with olive oil. Arrange corn tortillas in the skillet so they are resting against each other and the sides of the skillet to create little “boats” for the eggs. Step #2: Ladle ½ cup of Colorado sauce into each tortilla, allowing the sauce to fill the pan. Reserve the remaining sauce for another use. Step #3: Crack one egg at a time into a small bowl or ramekin (to catch any eggshell fragments) and pour into a tortilla, filling each tortilla with one egg. Season the eggs with ground cumin, coriander, salt, and pepper. Step #4: Bake in preheated oven for 12 to 15 minutes, or until eggs are set. Top with tomatoes, cilantro, green onion, jalapeno, cheese, and avocado slices. To reheat, thaw in the refrigerator if frozen, then warm in a 350°F (175°C) oven for about 10-15 minutes. Alternatively, reheat individual portions in the microwave until hot.
