This recipe reminds me of weekends during my childhood, when my mom (Mami) would cook huevos rancheros for us. I loved walking into the dining room to find inverted bowls on top of plates on the table, knowing that spicy, cheesy goodness was waiting for me under that bowl. My mom’s way of melting the cheese on the huevos rancheros was to cover them with a bowl when they were piping hot. Huevos rancheros, or country-style eggs, is a popular Mexican breakfast dish. It is traditionally made with fried eggs and corn tortillas, served with a tomatobased spicy sauce, and topped with cheese. My version below, uses my mother’s recipe, with healthier options, and Qué Mami Organics Red Enchilada Sauce, for a more robust flavor. I hope you enjoy it!
INGREDIENTS (Use Organic Whenever Possible):
4 corn tortillas
1 tablespoon coconut oil
4 eggs, scrambled or over-easy or tofu scramble
10 oz. Qué Mami Organics Red Enchilada Sauce
Shredded cheese (optional)
Heat 1 tablespoon of coconut oil in frying pan until melted. Dip corn tortillas, one at a time, into oil until tortilla softens. Remove tortilla with spatula and place onto paper towellined plate. Continue with the rest of the tortillas. Prepare eggs your style, or a tofu scramble. Next, pour 10 oz. of Qué Mami Organics Red Enchilada Sauce into pan at low heat and heat through. Take two of the tortillas and place two cooked eggs or tofu scramble on top. Then place tortillas with eggs into sauce, and using a spoon, pour the sauce over the tortillas and eggs until completely covered with sauce. Once everything is heated, remove tortillas and eggs with a spatula onto plate and top with shredded cheese if you wish, and remaining sauce. Cover with bowl to melt the cheese. Repeat the process with the other tortillas and eggs. Top with avocado slices.
—Sylvia Garza, Qué Mami Organics