Meatless Monday: Green Huevos Rancheros


Tomatillo Sauce usually stars on our semi-famous* A&O Chicken Enchiladas. This sauce is light, tart and bursting with flavor. It’s so good it can lead to bragging about how good a cook you are and then a ruined white button down and first degree burns.** Carefully make a batch of this Tomatillo Sauce and let it transform eggs and tortillas into a brunch spectacular.

Huevos Rancheros

Huevos Rancheros with Tomatillo Sauce

serves 6

6 Organic Eggs

6 Corn Tortillas (taco size)

1 can Annie’s Refried Black Beans

2 cups Tomatillo Sauce (recipe below)

1-2 ripe avocados, remove from skin and sliced

1 cup Cojiita cheese, crumbled (can substitute feta)

1 cup Mexican Crema (or sour cream thinned out with milk)

1/2 cup fresh cilantro, chopped (optional for garnish)

Butter for frying eggs

Tomatillo Sauce (adapted from this recipe by Tyler Florence)
1 pound tomatillos, husked
1 white onion, peeled, and sliced
4 garlic cloves, peeled
2 jalapenos, halved and seeds removed
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 a lime, juiced
1 tablespoon of honey (optional)

Place first 4 ingredients (tomatillos through jalapenos) in a large pot and fill with water until to covered.  Bring to a boil over high heat and let simmer until vegetables are tender, about 12-15 minutes.  Drain completely.

Combine cooked vegetables with remaining ingredients in the bowl of a food processor or a blender. Pulse until smooth.  Season to taste with salt and pepper and honey if needed. Can be made a few days ahead.

Now get ready to make your Huevos Rancheros!

In a small sauce pan warm the refried black beans and season with salt and pepper (and some hot sauce if you like heat.)

Prep all the toppings: slice your avocado in half, scoop out the pit free side and slice into thin half moons. Use a spoon to pry out the avocado pit and repeat with the remaining avocado half. Set aside. Chop the cilantro. Crumble the cotija cheese and let your crema or sour cream sit on the counter a few minutes to soften the texture.

In a dry skillet over medium heat warm the corn tortillas for 30 seconds on each side. Remove each tortilla to a small plate. Spread each tortilla with warm black beans.

Now melt some butter in a skillet and fry your eggs to your liking (sunnyside up or over easy) don’t forget to salt and pepper your eggs too. Top each bean smeared tortilla with a friend egg and then a large spoonful or 3 of warm tomatillo sauce. Garnish with a big handful of crumbled cheese, a generous drizzle of crema, sprinkle of cilantro and a few slices of avocado. Serve immediately.



* Semi-famous because a few famous people have enjoyed the dish and 2 have asked for the recipe. Once Oprah features it in her magazine I will move them to the famous category.

** I made this last week at work and exclaimed out loud “dang this sauce is so good!” Then I added a pinch of salt and turned the blender back on and it exploded all over my shirt.

3 Comments on Meatless Monday: Green Huevos Rancheros

  1. Joanna
    March 5, 2012 at 3:18 pm (11 years ago)

    Please make this for me. Yum.

  2. Jane
    March 5, 2012 at 5:02 pm (11 years ago)

    Cute story about your ruined button down

  3. Anjali
    March 5, 2012 at 6:37 pm (11 years ago)

    I look forward to the move from “semi-famous” to “famous.” Can we FedEx some enchiladas to Oprah’s people and get the ball rolling?

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