Real Recipes From Real Home Cooks ®

green chile huevos rancheros

Recipe by
joeyjoan K
Clarkston, MI

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.

yield 4 serving(s)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For green chile huevos rancheros

  • 1 lg
    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
    black beans drained and rinsed
  • 1/4 c
    white wine
  • 2
    flour tortillas
  • 1-2
    eggs per person
  • 1/2 c
    your favorite enchilada sauce
  • salsa ( optional )

How To Make green chile huevos rancheros

  • 1
    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.
  • 2
    In a heavy skillet brown the ground meat. Drain fat if needed.
  • 3
    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.
  • 4
    Cut open the peppers and remove the seeds and stems. set a side and keep warm.
  • 5
    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.
  • 6
    Lightly toast the tortillas and break into ruff quarters.
  • 7
    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.