In New Mexico it is a tradition to smother your huevos (eggs) in chile sauce.

We are so lucky in New Mexico every fall there are chile roasters outside our grocery stores. The local farmers roast the chiles in a revolving  basket over a lovely wood fire. The aroma is deep and rich and earthy. It’s the true sign of the cooler weather, the approaching ballon fiesta, and the start of the holiday season.

Just bring them home, peel and seed them, and make your own chile sauce. Be sure to buy enough to last you throughout the rest of the year. The chiles freeze well or what I do is make the chile sauce in a big batchs and freeze it in small er serving Ziploc bags so during the year you can just take a batch out of the freezer, heat it on the stovetop and in no time you’ll have a fresh chile sauce.

 

Huevos Rancheros Christmas style

Flour tortilla

2 fried eggs

red chile (recipe below)

green chile(recipe below)

shredded colby cheddar cheese

shredded lettuce

diced tomatoes

Lay your tortilla on a flat oven proof plate

Top with eggs

Top with a ladle of red chile.

Top with a ladle of green chile

Sprinkle with lots cheese

Place in warm oven to melt the cheese.

Remove from oven

Sprinkle with lettuce and tomatoes and serve !!

Bring a cold drink because the chile will be New Mexico Spicy -Spicy !!

Enjoy !!

The dish starts with homemade red and green chile sauces.

Red Chile Sauce

24 chile pods –wash pods, remove stems and seeds

Place on cookie sheet.

Roast in oven at 250* for 15 minutes. Do not scorch.

Place in bowl and

Cover chiles with boiling water. Soak chiles until tender, about 1 hour.

Pour all in blender and let cool. If you blend while hot the top may fly off the blender and you’ll may spend a good part of the day wiping your ceiling of red chile!

Add

1 clove garlic

2 teaspoon dried chopped onion

Salt

Pepper

Pinch cumin

¼ teaspoon dried oregano.

Blend until smooth and set aside.

In a large pot heat 2 tablespoons olive oil (traditionally they use lard).

And 2 tablespoons flour -stir until light brown.

Strain blended chile into a pot over the roux and stir.

Cook and bring to a boil.

Then simmer and cook for at least an hour.

Green Chile

2 tablespoons olive oil

1/8 teaspoon salt

1/8 teaspoon black pepper

1 medium onion – thinly sliced

2 cloves garlic – chopped

1  1/2 cups chicken broth

1  1/2 cups NM Green Chile – chopped or sliced (fresh roasted and peeled, frozen  or canned)

1 small handful of baby whole tomatoes

1 can pinto beans

1 tablespoon cornstarch-optional

In medium saucepan, heat olive oil.

Saute onion and garlic until sweated and soft.

Add green chiles  and saute for a minute or two to blend flavors.

Add  broth, and pinto beans. Lower the flame, and cook 45 minutes.

(If you would like your chile sauce thick, mix a tablespoon of cornstarch with a few tablespoons of broth until smooth.

Add to pot and cook another 5-10 minutes.)