Green Chile Huevos Rancheros

joeyjoan K


Once long ago I had this dish in New Mexico. Every morning I rushed to the local restaurant for this heaven on a plate. Over the years I have ordered this same dish from various places and it was never the same. This past summer while on vacation I once again ordered this dish and yet again it wasn't what I remembered, not even close. When we got home and my poblanos where ready to be picked I decided to make what I remembered. What I came up with may not be exactly what I had all those years ago but it is very very close and very very good, as well as pretty.

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15 Min


45 Min


Stove Top


1 large
poblanos pepper per person
1 lb
ground meat
2 Tbsp
chili powder
1 Tbsp
ground cumin
1/2 Tbsp
garlic powder
1/4 tsp
ancho chili powder
1 tsp
black pepper
1/2 tsp
2/3 c
1 can(s)
black beans drained and rinsed
1/4 c
white wine
flour tortillas
eggs per person
1/2 c
your favorite enchilada sauce
salsa ( optional )

Directions Step-By-Step

turn the oven on 400 and put the peppers directly the rack. Turn them every 5 minutes. Once a charred on all side remove from the oven and let cool.
In a heavy skillet brown the ground meat. Drain fat if needed.
Add chili powder,cumin, garlic powder, ancho chili powder, salt, pepper to the browned meat and mix well. Add 2/3 cup water and simmer until water has evaporated.
Cut open the peppers and remove the seeds and stems. set a side and keep warm.
In a medium bowl add the beans and mash with a potato masher. Mash smooth or a little lumpy as you please. Add the wine a little at a time until you get a mashed potato like texture. In a sauce pan heat a small amount of oil 1 table spoon give or take. Add you bean mixture and heat until bubbling stirring constantly. This only takes a few minutes. Cover and keep warm.
Lightly toast the tortillas and break into ruff quarters.
While the eggs are frying up to a nice over medium start your plates ( I used my oven to keep everything warm as I worked) lay out 1 roasted pepper on each plate, place a flour tortilla quarter on top of the pepper, then the ground meat, the beans come next. Top that off with your favorite Mexican sauce I used my homemade enchilada sauce. 1 or 2 over medium eggs go on top of all of that. Serve with your favorite salsa. I circled the plate with my homemade salsa verde letting the eater chose how much or how little salsa they wanted.

About this Recipe

Course/Dish: Eggs, Beef, Other Main Dishes
Main Ingredient: Eggs
Regional Style: Mexican
Dietary Needs: Dairy Free