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Huevos Rancheros with Colorado Sauce

Ease of Preparation: Challenging

Servings: 5

From: Test Kitchen

Other Breakfast & Brunch
Other Vegetarian Main Dishes
Other Mexican

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Huevos Rancheros with Colorado Sauce

Sauce Colorado (sauce that is the color of red) is a rich, smoky, savory and densely-flavored condiment that you will surely recognize as the essence of real Mexican flavor. In this huevos rancheros recipe, corn tortillas and eggs float on a sea of homemade Colorado sauce for an authentic taste of Mexican cuisine. Top with jalapenos, tomatoes, cheese, avocado and cilantro.

For the Colorado Sauce
4  dried New Mexico chili peppers
2  Frontier Dried Ancho Chili Peppers
1  Frontier Organic Chipotle Powder
2 cloves garlic
1 teaspoon Frontier Mexican Oregano
1/2 teaspoon Frontier Organic Cumin
1/2 teaspoon Frontier Organic Ground Coriander
1/4 cup vegetable oil
1 teaspoon Frontier Sea Salt
3 to 4 cups warm water, in a mixing bowl
4 cups seasoned broth or stock of choice
For the Huevos Rancheros
 Olive oil, for pan
5  small (6-inch) corn tortillas
2 1/2 cups Colorado sauce (recipe above)
5  eggs
1/2 teaspoon Frontier Organic Cumin
1/2 teaspoon Frontier Organic Ground Coriander
 Frontier Sea Salt, to taste
 Frontier Organic Black Pepper, to taste
Toppings (optional)
1/2 cup cherry tomatoes, quartered
4 tablespoons chopped fresh cilantro leaves
4 tablespoons crumbled Cotija cheese
1  green onion, chopped
1  small jalapeno, sliced into rings
1  avocado, sliced
For the Colorado Sauce:
1. Inspect peppers for blemishes and debris and wipe clean with a slightly damp towel. Remove stems and most of the seeds, then tear into large pieces.
2. Peel garlic cloves and crush them under the side of a knife blade; set aside with peppers.
3. Heat a large, dry pan over medium heat. When hot, add peppers and garlic. Toast for 7 to 10 minutes while constantly tossing. Do not allow ingredients to scorch.
4. Place the toasted peppers in of bowl of warm water to soak for 15 to 20 minutes.
5. Remove peppers from soaking water and place in food processor with garlic, vegetable oil, cumin, coriander and 1 cup of the soaking water.
6. Turn on food processor and slowly add broth or stock in a stream until a smooth sauce forms. Continue processing until all of the peppers are fully pureed. Add more soaking water or stock if the sauce becomes too tight.
7. For an especially silky texture, use a spatula to push the sauce through a fine mesh sieve into a pan. Add Mexican oregano and salt to taste. Adjust seasonings if necessary and simmer until sauce reaches desired consistency.

For the Huevos Rancheros:
1. Preheat oven to 350 degrees. Grease a 10-inch cast iron skillet with olive oil. Arrange corn tortillas in the skillet so they are resting against each other and the sides of the skillet to create little “boats” for the eggs.
2. Ladle 1/2 cup of Colorado sauce into each tortilla, allowing the sauce to fill the pan. Reserve remaining sauce for another use.
3. Crack one egg at a time into a small bowl or ramekin (to catch any eggshell fragments) and pour into a tortilla, filling each tortilla with one egg. Season the eggs with ground cumin, coriander, salt and pepper.
4. Bake in preheated oven 12 to 15 minutes, or until eggs are set. Top with tomatoes, cilantro, green onion, jalapeno, cheese and avocado.

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