Often found on Mexican restaurants’ menus, this recipe is easy to prepare at home and the sauce really makes it. I think it is so much better than the predicatable red or green chile sauce. This sauce can be made in advance so breakfast or brunch is simply a matter of poaching or frying the eggs.

Yield: 4 servings

1 recipe Sonoran Sauce (follows)

8 corn tortillas

8 eggs

1 cup shredded mixed Monterey Jack and Sharp Cheddar cheese

3 tablespoons thinly sliced green onions, tops included

1 avocado, sliced into thin wedges

1 large tomato, cut into wedges

1. Prepare sauce and keep it warm. Either wrap the tortillas in foil and heat in a 325° F oven 15 minutes or heat 1 minute in a plastic bag in a microwave oven. Preheat an oven to 350 F. and place 4 serving plates in the oven.

2. Fry or poach the eggs. Assemble the dish by placing 2 tortillas on each plate; then pour about 1/2 cup of sauce over each egg topped tortilla, dividing the sauce equally among the 4 srvings.

3. Sprinkle ¼ cup shredded cheese and a few green onion slices over each serving. Place plates back in the oven only long enough to melt the cheese, about 5 minutes. Garnish each plate with avocado and tomato wedges. Pass warm tortillas separately, if desired.

Sonoran Sauce

Yield: 2 cups

1 Tablespoon butter

1 medium-sized onion, thinly sliced and separated into rings

1 garlic clove, minced

1 Tablespoon flour

6 green chiles, parched, peeled and cut into 1-inch-wide slices

1 ½ cups chicken broth

½ teaspoon salt

2 medium-size tomatos, cut into wedges

1. Heat butter in a skillet. Add onion and garlic, and cook until onion is softened. Stir in flour until well blended.

2. Add chiles, broth and salt. Cook, stirring, until the sauce is slightly thickened, then cook about 5 minutes to blend flavors. Add the tomato wedges and cook very slightly.  Serve as a sauce with burritos, or use as a sauce over poached eggs atop tortillas for Huevos Rancheros.

Recipe reprinted with permission from Jane Butel’s Southwestern Kitchen

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