Simply Healthy Family: Huevos Rancheros with Home Made Guajillo Sauce and Crumbled Cotija


Huevos Rancheros with Home Made Guajillo Sauce and Crumbled Cotija

Absolutely nothing hits the spot like piping hot, home made Huevos Rancheros. Stacked corn tortillas smothered in mildly spicy Guajillo sauce, slow cooked cumin spiked beans, a fried egg and of course salty Cotija cheese. A party in your mouth. South of the border style. 

The summer monsoon season has reached us just in the nick of time. Even the cacti splattered across our yards and neighborhood are looking painfully destitute here in the Phoenix desert. Every day when I drag my tired, hot bones past them on the walk way I say Hang in there! As I quickly retreat into the air conditioned house. 

We've all been restlessly watching the Arizona skies for any sign of the summer storms that inevitably roll in with a vengeance. The huge dark clouds never fail to impress me nor does the amount of rain that manages to rip out of the ominous beasts and overwhelm the rock hard desert ground. 

i love it.

The Scoville Chile Pepper Heat Chart ranks Guajillo [gwah-HEE-yoh] peppers somewhere in the lower half of the index, just below jalepeno's.  They are one of the most commonly grown chiles in Mexico and are used in salsa's, pastes, sauces, mole, pozole and also for harissa. This chile requires a longer soaking period than most due to its leathery skin. It's worth the little bit of effort to make your own sauce in the blender and it will keep well in the fridge for a week or two. 

Guajillo peppers are probably my favorite because of their complex palate. A little smokey and surprisingly sweet, think dried cranberries and they supply just the right amount of heat to give you a little kick in the head. They are very simple to turn into a paste or sauce. They transform an every day Mexican dish into a creative culinary masterpiece. 

YIELDS         2 1/2 CUPS            TIME          45 MINUTES

RECIPE FOR THE RED CHILE SAUCErecipe from Rick Bayless  (slightly adapted)

6 garlic cloves, unpeeled
16 medium, dried guajillo chile peppers (about 4 oz)
1 teaspoon dried Mexican oregano
1/4 teaspoon black pepepr
1/4 teaspoon cumin
1 1/2 cups chicken broth
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar


  1. Set a heavy ungreased skillet or griddle over medium heat, lay the unpeeled garlic on the hot surface and let it roast to a sweet mellowness, turning occasionally until soft when pressed, a few small spots will blacken, about 15 minutes. Cool, slip off skins and roughly chop.

  1. While the garlic is roasting break the stems off chilies, tear chilies open and remove seeds, for the mildest sauce remove all stringy light colored veins. Finish and remove garlic if you haven't done so. Toast the chilies a few at a time on your medium-hot skillet. Open them flat, lay them on the hot surface skin side up and press flat with a metal spatula (if the temperature is right you will hear a faint crackle), then flip them and do the same (If you press them just long enough they will have changed to a mottled tan underneath, a wisp of smoke is OK but any more than that then there burnt). Transfer chilies to a bowl and cover with hot water and let rehydrate for 30 minutes, pour off all water and discard.

  1. In a food processor or blender add chilies, garlic, oregano, pepper and cumin, add 2/3 cup of the broth and process to a smooth puree, scraping and stirring every few seconds (In a blender you may need to add a little more broth until everything is moving). With a rubber spatula, work the puree through a medium mesh strainer into a bowl, discard skins and seeds left in the strainer.

  1. Heat oil in a medium-sized pot (4 quart) over medium heat, when hot enough to make a drop of the puree sizzle sharply add the puree all at once. Cook stirring constantly, as the puree sears, reduces and darkens to an attractive earthy brick red paste, usually about 7 minutes, taste it: You'll know it is done when it has lost that harsh raw-chili edge.

  1. Stir in remaining 3 cups of broth, partially cover and simmer, stirring occasionally for about 30 minutes. If the sauce has thickened past the consistency of a light cream soup, add more broth. Taste and season with salt and sugar - Salt to brighten and focus the flavors, sugar to smooth any rough or bitter chili edges.

  1. Covered and refrigerated the sauce will last about a week. If you freeze it you will need to re-boil it to bring back the lovely texture.
  1. Other chilies you can use - An equal amount of New Mexico chillies can replace the Guajillo, the sauce will not be as full flavored; a chipotle or two adds complexity.

SERVES        6            TIME        20 MINUTES



12 yellow corn tortillas
1/4 cup vegetable oil
6 whole eggs
2 cups of prepared red chile sauce
2 cups of cooked black beans
1/4 teaspoon cumin
1 cup of crumbled Cotija cheese

For Garnish:
sliced avocado
chopped green onions
chopped cilantro


In a deep skillet, heat oil over medium-high heat. Carefully add the tortillas one at a time and cook for 2-3 minutes until lightly browned and crispy. Using tongs, remove from pan and set an a stack of paper towels to drain.

Meanwhile, heat your beans in a pot. Add cumin. Cover and simmer while you prepare your tortillas.

In a separate, non stick pan cook eggs to your liking, fried, poached or scrambled.

On individual plates add a tortilla, spoon on the beans and drizzle with some of the sauce. Add another tortilla, more sauce, the egg and the cheese and garnishes. 


Products I used for this recipe. Please support this blog by shopping from Simply Healthy Family's Amazon Store, thank you!!



  1. wow those photos of summer storms are breathtakingly beautiful. Your huevos rancheros look droolicious!

  2. Did you take those storm photos? They are incredible!

    Huevos rancheros are my absolute favorite breakfast - already planning on making them tomorrow morning!

  3. Goodness gracious, can you please come make breakfast for me? This sounds incredible. And those photos - wow!

  4. Huevos Rancheros are the best! One of my favorite breakfast meals for sure :)

  5. What amazing photos of the storms, and a little bit scary too. I bet this breakfast dish is packed full of flavour with a kick!

  6. I make Huevos Rancheros almost every week, because it's one of my favorite egg dishes. Your recipe looks great!

  7. what a wonderful breakfast - you have made it look so pretty. All the flavours sound so good

  8. Love the informative bit about the chilies. So interesting! And they rancheros look glorious!

  9. I hope you get some rain soon! Did you take those storm photos!?! Nature is amazing, isn't it.
    That homemade chili sauce looks incredible.


If you really like a post please share, like on FB, Google +, Stumble and give it a THUMBS UP or Pin It on Pinterest!

I appreciate all positive and helpful comments! Thanks for stopping by.

 photo copyright.jpg
blogger template by envye