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A classic Southwestern breakfast featuring crispy corn tortillas topped with perfectly fried eggs and smothered in a rich, smoky red chile sauce. This hearty and flavorful dish is the best way to start your day.
Prepare the Chiles
Create the Red Chile Sauce
A classic Southwestern breakfast featuring crispy corn tortillas topped with perfectly fried eggs and smothered in a rich, smoky red chile sauce. This hearty and flavorful dish is the best way to start your day.
This southwest recipe takes 50 minutes to prepare and yields 4 servings. At 821.04 calories per serving with 32.89g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
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Fry the Tortillas and Eggs
Assemble and Serve
Serve one egg with this red chile sauce and the other with a green salsa verde for a 'divorced eggs' presentation.
Crumble and cook some chorizo or ground beef and add it to the red chile sauce for a heartier meal.
Spread a thin layer of warm refried beans on the tortillas before adding the eggs.
Experiment with a blend of chiles like Ancho for sweetness and Guajillo for a milder, tangy flavor.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance. Starting your day with protein helps with satiety.
Dried chiles are packed with antioxidants, particularly Vitamin A, which helps fight cellular damage from free radicals and supports vision and immune health.
The capsaicin found in chiles can provide a temporary boost to your metabolism and may aid in fat oxidation, contributing to overall energy expenditure.
One serving of this Huevos Rancheros recipe contains approximately 400-450 calories, depending on the amount of oil absorbed during frying and the specific ingredients used.
Huevos Rancheros can be part of a healthy diet. They are a great source of protein from the eggs. To make it healthier, you can lightly warm the tortillas in a dry pan instead of frying them and be mindful of the amount of cheese used.
Yes, absolutely! The red chile sauce can be made up to 4-5 days in advance and stored in an airtight container in the refrigerator. Reheat it gently on the stovetop before serving.
Bitterness in red chile sauce usually comes from burning the chiles during the toasting step. Toast them only until they are fragrant (30-60 seconds per side). A small pinch of sugar or a dash of Mexican chocolate can help balance any slight bitterness.
If you can't find Cotija cheese, you can substitute it with crumbled feta cheese, queso fresco, or a mild shredded Monterey Jack cheese.
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