This classic Mexican dish is ideal if you’re looking for ideas for a Christmas breakfast or brunch to remember. Huevos rancheros, or ranch style eggs, are a beloved south of the border meal which starts the day in a hearty way. They don’t take a lot of prep work either.
Warmed flour tortillas are topped with fried eggs along with both red and green chili sauces. And then you also have lettuce, tomatoes and shredded cheese. Christmas morning will be all the more delicious if you serve up this delicious treat to the family!
Pair the huevos rancheros with something cold, to contrast with their spicy taste. That could be anything you want but, as it’s Christmas after all, consider mimosas! And there’s no rule saying this is strictly a Christmas only dish. In Mexico this is a beloved breakfast or brunch year-round.
Why You’ll Love the Recipe
Huevos rancheros make a wonderful breakfast or brunch. Start the recipe a day ahead, making the green and red chilies from scratch, and then the next day you just have to assemble the dish and warm it up in the oven.
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How to Serve Them
Enjoy these hot from the oven, paired with a festive cold drink to counter the spiciness!
Can You Make Them Ahead?
You can make the chili sauces ahead and assemble and cook the huevos rancheros when you want.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions
You can use readymade red and green chili sauces if you’re in a rush. Use another kind of cheese if you prefer.
Huevos Rancheros Christmas Style
Ingredients
- 4 flour tortillas
- 8 fried eggs
- 1½ cups shredded colby cheddar cheese
- Shredded iceberg lettuce and diced tomatoes to serve
FOR THE RED CHILI SAUCE:
- 24 rinsed chili pods no stems or seeds
- 1 garlic clove
- 2 teaspoons dried chopped onion
- ⅛ teaspoon ground cumin
- ¼ teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons lard traditional or olive oil
- 2 tablespoons flour
FOR THE GREEN CHILI SAUCE:
- 2 tablespoons olive oil
- ½ teaspoon each salt and black pepper
- 2 chopped garlic cloves
- 1 thinly sliced yellow onion
- 8 cherry tomatoes
- 1 can pinto beans
- 1½ cups green chilies frozen, fresh or canned
- 1½ cups chicken broth
- 1 tablespoon cornstarch optional
Instructions
- Make the red chili sauce. Roast the chili pods on a baking sheet at 250°F for 15 minutes, without letting them char.
- Put in a bowl and cover with boiling water, and then let them sit for an hour.
- Put the mixture in a blender and puree. Add the garlic, onion, cumin, oregano, salt and pepper, and blend again.
- Heat 2 tablespoons of lard or oil in a pot and whisk in the flour until golden.
- Strain the blended chili mixture into the pot and simmer for an hour while you prepare the green chili sauce.
- For the green chili sauce, heat the oil in a pan and saute the onions and garlic until tender.
- Add the chilies and saute for a couple of minutes, then add the drained beans and broth.
- Turn the heat down and simmer for 45 minutes.
- For a thicker sauce, dissolve a tablespoon of cornstarch in hot water and add that, then cook for a further 5 to 10 minutes.
- Now it’s time to assemble the Christmas huevos rancheros!
- Put the tortillas on a plate and add the fried eggs on top along with a ladle each of red and green chili sauce.
- Sprinkle plenty of cheese on top and put it in a warm oven to melt the cheese.
- Add the tomatoes and lettuce on top and serve immediately.
