Huervos Rancheros for the Holidays

cc rancheros
Serve up the season’s bounty with this delicious and festive dish that will spice up the holidays and delight friends and family with its fresh ingredients and tantalizing tastes ideal for any celebration or gathering. Nutritious and easy to make poached eggs from Chef’sChoice® are served on warm tortillas and topped with renowned Chef Rick Bayless’ famous Huervos Rancheros sauces.
  • PrepN/A |
  • TotalN/A |
  • Serves 8


    • 1 lb (11 medium) fresh tomatillos husked and washed (or two 13-ounce cans drained tomatillos)
    • 5 or 6 springs fresh ciander (cilantro), roughly chopped
    • 1 small onion, chopped
    • 1 large clove garlic, peeled and roughly chopped
    • 1 Tbsp vegetable oil
    • 2 cups poultry or meat broth
  • Additional Ingredients:
    • 4 tortillas
    • 8 eggs for poaching
  • Quick-Cooked Tomato-Chile Sauce:
    • 1/2 medium onion, thinly sliced
    • 1 clove garlic, minced
    • 1 lb pear shaped tomatoes (coarsely pureed)
    • 2 to 3 poblano long green chiles (optional)
    • 1 1/2 Tbsp vegetable oil


Tomatillo Chile Sauce
The tomatillos. Boil fresh tomatillos and chiles in salted water to cover until tender, 10 to 15 minutes, drain. For canned tomatillos, simply drain.

The Puree. Place tomatillos and chiles in blender or food processor, along with coriander, onion and garlic; if using a blender, stir well. Process until smooth, but still retaining a little texture.

The sauce. Heat vegetable oil in medium large skillet set over medium-high. When hot enough to make a drop of puree sizzle sharply, pour it all in at once and stir constantly for 4 to five minutes, until darker and thicker. Add broth, let return to a boil, reduce heat to medium and simmer until thick enough to coat a spoon. (About ten minutes). Season with salt.

Quick-Cooked Tomato-Chile Sauce

The Sauce: Fry onion in 1½ tablespoon of oil until lightly browned. Add minced garlic and hot green chiles to taste. Raise the heat under skillet to medium-high, add the tomatoes and stir as the mixture fries and thickens. Season with salt.

To save time, microwave store bought corn tortillas for this dish. Dribble 3 tablespoons water over a clean kitchen towel, then wrap cold tortillas in it Slide the package into microwavable plastic bag and fold the top over—don’t seal it. Microwave at 50 percent power for 4 minutes to create a steamy environment around the tortillas. Let stand for 2 or 3 minutes before serving.

Poached eggs
The Chef’sChoice® egg cooker makes 3 poached eggs at a time in 5 minutes or less. Make eight poached eggs for recipe. Place finished poached eggs in covered dish to keep warm until ready to plate and serve.

To serve
Place one heated tortilla on plate, top with poached egg, spoon on both sauces and sprinkle with fresh parsley to serve.


Our Sponsor: Edgecraft Corporation

The Chef’sChoice® Model 810 egg cooker automatically prepares three poached eggs or up to 7 boiled eggs in one batch. Boiled eggs in the same batch can be combined to cook some soft, others medium or hard boiled! Features include brushed stainless and easy clean design, electronic timer with audible ready signal, convenient lift-out egg tray, poacher for oval shaped poached eggs and large water reservoir for multiple cooking cycles. MSRP $39.99. Call 800-342-3255 for nearest retailer.

Headquartered in Avondale, PA, Edgecraft Corporation markets in 50 countries around the world under the Chef’s Choice® brand. In addition to the egg cooker, Chef’sChoice manufactures high-quality electric and manual knife sharpeners, cutlery, food slicers, waffle makers and mixes, and hot beverage products.

Additional Notes

Quick cooked Tomatillo-Chile Sauce (Salsa Verde)
Fresh hot green chiles to taste (roughly 3 chiles serranos or 2 chiles jalapenos, stemmed)
Salt, about  1/2 tsp. (depending on saltiness of broth)
Hot green chiles to taste (seeded and chopped)
Recipes From - The Gourmet Food And Cooking Resource