Fresh red chile is one of fall’s ephemeral delights. Almost all red chile is dried, because once the chile is ripe, it begins to dry very quickly. But for a few short weeks, we can get fresh red at many growers’ markets and farm stands. Its sweet, fruity flavor is a special treat.
There are a couple of ways you can prepare fresh red chile. One is to boil the pods and puree them as you would with dried red. The other is to roast and peel them just as you would with green. The first is a little bit simpler, so that’s what we did Sunday morning for breakfast. I like to add garlic, salt, and a tiny pinch of Mexican oregano, which is actually a totally different species from Greek or Italian oregano, so it’s worth seeking out – you can find it at many regular grocery stores. Anything more than those three additions just ruins it, in my opinion.
I’ve seen huevos rancheros prepared many ways, but the basic formula is this: tortillas topped with beans, eggs, and sauce. Cheese is optional. Now is also a great time to pick up some of the new crop of pinto beans, or any other locally grown beans. They cook up sublimely creamy and flavorful – a notable difference from store-bought beans.
These huevos were so delicious, I had to have a second plate!
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