Huevos Rancheros

Out here on the range, breakfast ain’t just a meal—it’s a tradition. And today, we’re cookin’ up one of the boldest, breakfast dishes to hit the range. There's no breakfast as traditional and delicious as Huevos Rancheros. And we're cooking it up using the old ways. 

To kick off this recipe, it’s really important that you understand the chiles that are used and the rich flavor that the Mexican cowboys brought with them.

• Mild to medium heat with sweet, tangy, and smoky notes.
• Often called the “workhorse” chile of Mexican cooking—used in everything from moles to marinades.
• When rehydrated and blended, it gives sauces that rich brick-red color
• The guajillo is one of the ‘Holy Trinity’ of Mexican dried chiles, alongside ancho and pasilla.

• Named for its rattle sound when you shake it—“cascabel” means little bell in Spanish.
• Has a nutty, earthy, slightly smoky flavor and ranges from mild to medium heat.
• Often added whole to sauces, then blended for extra depth—especially in rustic, fire-roasted salsas.
• Cascabel was traditionally used to flavor beans and meats in vaquero stews.

• One of the most iconic fresh chiles in the world, jalapeños have a moderate heat but can be more spicy.
• Originated in Xalapa (Jalapa), Veracruz, Mexico, hence the name.
• When smoked and dried, a jalapeño becomes a chipotle—perfect for smoky sauces and marinades.
• More than 160 square miles of Mexico are devoted to jalapeño growing!

• Packs more heat than jalapeños—with a crisp, grassy flavor.
• Traditionally used in fresh salsas, but boiling mellows the heat while keeping the brightness.
• Serranos are often left unseeded for sauces to give an authentic, fiery finish.
• Serrano chiles were first grown in the mountains of Puebla and Hidalgo

Start by heating up the grill to roast the tomatoes, onions, jalapenos, and serranos.

 This fire roasted flavor is the foundation of huevos rancheros. The tomatoes are going to soften up a little bit - when this happens, peel the skins off and get them a little charred over the fire.

Bring a pot of water to a boil and add the fire roasted vegetables, the chilies, and the garlic cloves. You want to boil these for about ten minutes, or until tender enough to mash up. The onions will take the longest, so you can remove the tomatoes and chilies when they're ready and start dicing them up a little.

If you're in the house, you can take the boiled vegetables and blend them until smooth. If you're outside, use a mortar and pestle to grind the chilies and a masher to blend out the rest of the vegetables until you have a chunky salsa type texture. Salt and pepper to taste.

Add the salsa back to the skillet and simmer for about ten more minutes. While this is simmering, heat up some bacon grease or fry oil and warm up the tortillas. You want the tortillas to be warm and bubbly but not crisp - they need to be pliable.

Finally, cook your eggs! You can make them however you want - scrambled, sunny side up, over easy - and add them to the tortilla with big spoonfuls of salsa. Sprinkle with cheese. Serve immediately.

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