Chile Verde Huevos Rancheros
These Chile Verde Huevos Rancheros are a bold, satisfying way to start the day. Crispy fried tortillas are layered with creamy refried beans and a perfectly fried egg, then topped with a bright, tangy green salsa made from roasted tomatillos, serrano and jalapeño peppers, and Spanglish Asadero Chile Verde Seasoning. Finished with fresh onion, cheese, cilantro, and avocado, every bite is packed with layers of savory, zesty flavor.
Whether it's a leisurely weekend brunch or a hearty breakfast-for-dinner night, this dish brings authentic Mexican flavor straight to your table.
These Chile Verde Huevos Rancheros are a bold, satisfying way to start the day. Crispy fried tortillas are layered with creamy refried beans and a perfectly fried egg, then topped with a bright, tangy green salsa made from roasted tomatillos, serrano and jalapeño peppers, and Spanglish Asadero Chile Verde Seasoning. Finished with fresh onion, cheese, cilantro, and avocado, every bite is packed with layers of savory, zesty flavor.
Whether it's a leisurely weekend brunch or a hearty breakfast-for-dinner night, this dish brings authentic Mexican flavor straight to your table.
Ingredients
Green salsa:
8 tomatillos
2 serrano peppers
1 jalapeño pepper
Onion
1 garlic clove
1 Cup of the cooking water
Cilantro
1 tsp salt
Huevos rancheros:
Corn tortillas
Oil
Eggs
Salt
Refried beans
White onion, finely chopped
Panela cheese
Fresh cilantro
Avocado slices
Instructions
Make the green salsa: In a pot, boil the tomatillos, serrano peppers, jalapeño, onion, and garlic until softened. Transfer everything to a blender, add 1 Cup of the cooking water, cilantro, Spanglish Asadero Chile Verde seasoning, and salt. Blend until smooth.
Fry the tortillas: Heat a little oil in a pan and fry the tortillas until golden and crispy, like tostadas. Set aside.
Cook the eggs: Fry the eggs in a pan with a little oil and salt, cooking to your desired doneness.
Assemble: Spread refried beans over each tostada. Top with a fried egg, then spoon the green salsa over the egg. Garnish with chopped white onion, cheese, cilantro, and avocado. Serve and enjoy!
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