Steps in Preparation

01:14 – Preparing Red Chile Sauce
09:35 – Chile Explanation
14:30 – Preparing Huevos Rancheros for a Crowd
34:37 – Preparing Blue Corn Pancakes
39:55 – Preparing Berry Compote
50:43 – Plating of Meal

JUMP TO RECIPESRecipe PDF

Southwest Brunch - Huevos Rancheros and Blue Corn Pancakes with Chef Allen Smith

Welcome to your Online Cooking Class. Enter the Password from your Confirmation Email above to begin your class.
Let the Santa Fe School of Cooking get you going in the morning with some New Mexican brunch items that combine the richness of local products and traditions to provide you with a meal that will keep you energized for the rest of the day. These dishes include a New Mexican favorite, huevos rancheros for a crowd and blue corn pecan pancakes with a berry compote.

Ingredients and Specialty Cookware Available at the SFSC Marketplace

  • Blue corn meal
  • Heidi’s Raspberry Jam
  • New Mexican Red Chile powder
  • Mexican Oregano
  • Cumin Seed 
  • Sea Salt
  • La Chamba baking dish
Shop the SFSC Marketplace

Other Ingredients

  • Tortillas
  • Chicken stock
  • Refried beans
  • Pecans, chopped and lightly toasted
  • Fresh or frozen berries
  • Orange
  • Cheese
  • Flour
  • Sugar
  • Baking powder
  • Eggs
  • Milk
  • Butter
  • Vegetable oil
  • Onion
  • Garlic
  • Salt and pepper

Red Chile Sauce from Powder - Makes about 3 cups

  • 1/4 cup vegetable oil
  • 1/2 cup finely diced onion
  • 2 to 3 teaspoons minced garlic
  • 2 Tablespoons all-purpose flour
  • 1/2 cup pure ground New Mexican red chile powder
  • 2 1/2 cups water or chicken stock
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon freshly ground cumin seed
  • Salt to taste
  1. Heat oil in a medium saucepan over medium-high heat and sauté the onion for 3 to 4 minutes, until softened.
  2. Add garlic and sauté for 2 minutes.
  3. Stir in flour and chile powder and slowly add water or stock, whisking to break up any clumps in the chile.
  4. Add oregano and cumin and bring to a boil.
  5. Reduce the heat and simmer uncovered for about 20 minutes, or until the mixture has thickened slightly. Add salt to taste.

Huevos Rancheros for a Crowd - Serves 10 to 12

Preheat oven to 350º

  • 15 corn tortillas
  • 3 1/2 cups refried beans
  • 2 1/2 cups grated cheese
  • 1 onion, chopped
  • 8 eggs, scrambled
  • 1/4 cup milk
  • Salt and pepper to taste
  • 2 1/2 to 3 cups red chile sauce (see recipe on previous tab)
  1. In an oven-safe dish, spoon about 1/3 of the red chile sauce in the bottom.
  2. Arrange 5 tortillas to cover the bottom of the dish.
  3. Add 1/2 each beans, cheese, onion and egg, layering them on the tortillas. Repeat (sauce, tortillas, filling)
  4. Place in oven for 15 minutes or until hot throughout.

Blue Corn Pecan Pancakes - Serves 7

  • 1 1/2 cups blue corn meal
  • 1 1/2 cups all-purpose flour
  • 2 Tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs or 3 medium eggs
  • 1 1/2 cups milk
  • 3 Tablespoons melted butter
  • 1 cup pecans, chopped and lightly toasted
  1. Combine dry ingredients in a large bowl. In a separate bowl, whisk together eggs and milk. Add wet ingredients to dry, not dry to wet! Stir until just combined.
  2. Spoon 2 to 3 Tablespoons of batter onto a preheated griddle to test batter and heat level. Serve with Fresh Berry Compote (next recipe)

Fresh Berry Compote - Makes 3 cups

  • 3 cups assorted fresh or frozen berries
  • 1 jar Heidi’s Raspberry Jam
  • 1 orange, zested and juiced
  • Sugar to taste

Combine all ingredients in a saucepan and bring to a simmer, stirring frequently. Simmer over very low heat for 5 minutes and remove from heat. Serve warm over Blue Corn Pecan Pancakes.