Huevos con Chile Rojo y Cafe de Olla De mi Rancho a Tu Cocina

Ingredients

• 4 cups Water (for Café de Olla and sauce)
• 1 Cinnamon Stick (whole stick, Mexican style)
• 7 pieces Piloncillo (Mexican unrefined cane sugar, about 200 g total)
• 2 tablespoons Ground Coffee (medium‑dark roast, Mexican blend if possible)
• 5 Dried Mexican Chilies (e.g., guajillo, ancho, or pasilla; stems and seeds removed)
• 7 Red Tomatoes (medium, ripe)
• 1 Onion (small, sliced thin)
• 1 Garlic Clove (peeled)
• to taste Salt
• 4 Eggs (large, room temperature)
• 2 tablespoons Vegetable Oil (for frying eggs)
• 2 cups Fresh Corn Masa (made from freshly harvested corn, no additives)

Instructions

1. Prepare Café de Olla

   In a pot combine 4 cups water, 1 cinnamon stick, 7 piloncillos, and 2 tbsp ground coffee. Bring to a gentle boil over medium heat, stirring until the piloncillo dissolves, then reduce heat and let simmer for 5 minutes.

   Time: PT10M

   Temperature: Medium heat

2. Cook Chilies and Tomatoes

   Place the 5 dried chilies and 7 tomatoes in a saucepan, add enough water to cover, and bring to a boil. Cook until the chilies are softened and the tomatoes burst, about 8 minutes.

   Time: PT10M

   Temperature: Medium-high heat

3. Blend the Sauce

   Drain the chilies and tomatoes, then transfer to a blender. Add the sliced onion, garlic clove, a pinch of salt, and 1 cup water. Blend until smooth.

   Time: PT3M

4. Simmer the Chili Sauce

   Pour the blended mixture back into the pot and bring to a gentle boil. Reduce to a simmer and cook for 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: Low simmer

5. Whisk the Eggs

   In a bowl, whisk the 4 eggs with a pinch of salt until fully combined and slightly frothy.

   Time: PT2M

6. Cook the Eggs in Oil

   Heat 2 tbsp vegetable oil in the same pot used for the sauce over medium‑high heat. Pour the whisked eggs into the hot oil, stirring continuously with a spatula until they begin to set but are still soft, about 2 minutes.

   Time: PT3M

   Temperature: Medium‑high heat

7. Combine Eggs with Chili Sauce

   When the eggs are softly set, gently fold them into the simmering chili sauce. Cook together for another 3 minutes, allowing the flavors to meld and the eggs to finish cooking.

   Time: PT3M

   Temperature: Low simmer

8. Make Fresh Corn Tortillas

   Divide the 2 cups of fresh corn masa into 8 equal balls. Using a tortilla press (or a plate), flatten each ball between two sheets of plastic into a thin circle. Heat a dry griddle over medium heat and cook each tortilla for about 30 seconds per side, until lightly puffed and with brown spots.

   Time: PT15M

   Temperature: Medium heat

9. Serve

   Plate the huevos con chile alongside warm tortillas. Pour the Café de Olla into mugs and enjoy a hearty Mexican breakfast.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

18 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g