Mexican breakfast dish for a crowd. Huevos Rancheros or ranch style eggs, were historically a mid-morning breakfast. Serve up your hungry group Nacho style in a sheet pan. Recipe uses enchilada sauce. Give homemade Red Chili Sauce a try in your recipe.
Yields: 4-6 Servings
7-8 small corn tortillas
1-2 tablespoons vegetable oil
ground chili powder
Salt and pepper to taste
1 can (15-oz) chili beans in sauce*
2-3 tablespoons canned chopped green chiles*
1-1 ½ cups canned enchilada sauce or Red Chili Sauce (see below)
1 cups shredded or crumbled cheese (about 8-oz)*
¼ cup snipped fresh cilantro, plus more to top
Avocado, chili peppers,chopped tomatoes
Preheat oven to 400 degrees.
Cut tortillas into 6 wedges and arrange on a 9x13 baking sheet. Drizzle tortillas with oil and sprinkle with cumin, chili powder and a little salt. Bake until crisp, about 20 minutes.
While tortillas are baking drain the beans (reserving the sauce); place beans in a bowl and partially mash. Stir in green chiles (add more or less to taste), 2-3 tablespoons enchilada sauce, ¼-cup cheese, and about half of the reserved bean sauce or enough sauce to create desired consistency. Season to taste with a pinch cumin and chili powder.
Remove tortilla chips from oven; spoon beans evenly over the top. Crack eggs and evenly space on the pan. Without breaking the yolks, run a butter knife through the egg whites to thin them out and speed cooking. Drizzle with about ½-cup remaining enchilada sauce, sprinkle with cilantro and about half the remaining cheese.
Bake 15-20 minutes or until egg whites are cooked and yolk is still runny. If a hard yolk is desired, break yolks and continue to bake until yolks are firm.
Sprinkle with remaining cheese. Top with dollops of sour cream, sprinkle with snipped cilantro, drizzle with hot sauce or additional enchilada sauce, and garnish with avocado slices, peppers, tomatoes etc. To serve, use a pancake turner to remove tortilla chips, beans and egg for individual servings, squeeze a lime wedge over top; eat with a fork.
Red Chile Sauce:
You may purchase canned enchilada sauce, but making it from scratch is preferred, very simple and inexpensive. Here’s how: Use 15-20 dried chile pods (New Mexico chili pods, Ancho or Pasilla pods, etc); break off stem, slit side and remove seeds. Cover with boiling water, gently simmer 10-15 minutes to rehydrate. Cool. Place chilies and a little cooking liquid in blender and puree, add 2-cups chicken or beef broth and enough more of the cooking liquid to make 6-cups sauce. Strain; add 1-can (8-oz) tomato sauce or more to taste, 1-tablespoon cumin, and salt to taste (2-3 teaspoons). Freeze extra red Chile Sauce for later use. Makes about 6 ½ cups.