Food & Cooking Recipes Breakfast & Brunch Recipes Spicy Huevos Rancheros 4.3 (8) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 8, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 This simple recipe for huevos rancheros is sure to please the entire family at the breakfast table. Ingredients 2 mild to medium-hot dried chilies (such as New Mexico or Anaheim), cut in half lengthwise, seeds removed 1 small yellow onion, cut lengthwise into 6 wedges with a bit of root end attached 2 tablespoons canola oil 3 cloves garlic, skin on 1 jalapeno chile 2 canned chipotle peppers in adobo sauce 5 whole canned tomatoes, without juice ½ teaspoon dried oregano ½ teaspoon ground cumin 1 teaspoon coarse salt ¼ teaspoon freshly ground black pepper 1 teaspoon honey 1 tablespoon freshly squeezed lime juice 8 large eggs 8 corn tortillas (6 inches each), warmed Cotija, Chihuahua, or Monterey Jack cheese, shredded, for serving Cilantro, coarsely chopped, for serving Sour cream, for serving Directions Preheat oven to 450 degrees. Place a large cast-iron skillet over high heat. Add dried chiles to dry skillet and toast on all sides, pressing down on them with a spatula, about 1 minute per side. Remove from heat and place in a large bowl; pour 1 1/2 cups boiling water over chiles, and place a small heatproof plate on top to keep them submerged. Let soak for 20 minutes. Add a teaspoon of oil to the skillet and swirl to just coat the bottom. Add onion, garlic, and jalapeno. Cook until charred on all sides, about 8 minutes, removing garlic if skins begin to burn. Remove skins from garlic and place in the jar of a blender. Cut jalapeno in half lengthwise, removing ribs and seeds; add to blender along with onion, chipotle peppers, tomatoes, oregano, cumin, salt, pepper, honey, chiles, and their soaking liquid. Blend until smooth. In the same skillet over high heat, heat remaining 5 teaspoons canola oil until almost smoking. Add sauce to the pan, being careful as it will splatter. Bring to a boil, reduce heat and simmer about 2 minutes. Stir in lime juice, and remove the skillet from the heat. Crack eggs into the skillet and transfer to oven. Cook until egg whites are cooked through and yolks are still runny, about 5 minutes. Place 2 tortillas each on 4 individual plates. Top each with 2 eggs and sauce. Garnish as desired with cheese, cilantro, and sour cream. Rate it Print