This recipe is private

Huevos Rancheros with Venison Chile Sauce

Russ Myers


Huevos rancheros is a popular breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms.
The basic dish consists of fried eggs served upon lightly fried corn tortillas topped with a tomato-chili sauce. Refried beans, Mexican-style rice, slices of avocado, or guacamole are common accompaniments.

Rancheros style means served with onion and peppers in a tomato sauce.

★★★★★ 3 votes
20 Min
20 Min
Stove Top


1/2 lb
ground venison
2 Tbsp
chopped onion
1 can(s)
141/2 oz. of tomatoes, drained
drops tabasco sauce or hot sauce
1 tsp
1 can(s)
mild chili beans, drained
4 medium
soft corn tortillas
olive oil


shredded cheese (monterey jack, cheddar, or mexican blend)
sour cream
avocado slices (optional)


1Cook onion and venison until brown. Add can of tomatoes, Tabasco/hot sauce, and salt. Cook for another minute. Finally, add chili beans. Turn heat to low and simmer sauce for 10 minutes.
2While sauce is simmering, in a separate skillet heat 2 tbsp. olive oil to medium heat. Add corn tortillas one at a time, flipping after 30 seconds to cook both sides. Place two on each plate.
3Using the same skillet, fry eggs on one side in remaining olive oil until egg whites are mostly cooked through, but yolks are still runny. Place each egg on cooked tortillas.
4Layer tortillas and eggs with chili sauce (chili sauce will finish “cooking” the tops of the eggs). Garnish with cheese, sour cream and avocado slices.

About this Recipe

Course/Dish: Eggs, Other Breakfast, Wild Game
Main Ingredient: Wild Game
Regional Style: Mexican
Other Tag: Quick & Easy