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Oven Roasted Tri-tip with Rosemary and Thyme

By 49 Comments

This oven roasted tri-tip takes advantage of coating a beef tri-tip roast with Dijon mustard. This not only flavors the meat, but acts as a binder to hold fresh herbs in place as it cooks. This is a beautiful tender juicy recipe for cooking tri-tip in the oven that’s not only incredibly easy but impressive enough for entertaining.

Looking for more impressive steak recipes, don’t forget about the trusty T-bone and my recipe for Grilled T-bone Steaks with Cowboy Butter.

Baked tri-tip roast sliced and served with smashed potatoes and peas

Table of contents

About this Recipe and Why It Works

This oven-roasted tri-tip recipe is one of my “go-to” recipes when I’m entertaining guests. Hands off cooking, easy to prepare, can be prepped ahead of time and an impressive beef dinner to satisfy those beef lovers.

The recipe comes from Cooking School I attended in Heidelberg, Germany.

Even though our project was to learn to make dumplings, spaetzle and a German dessert, I actually found this oven roasted tri-rip recipe to be the best take-away of the day.

I couldn’t keep my eyes off those roasts that were lined up on roasting pans, slathered with Dijon mustard and piled high with fresh rosemary and thyme sprigs. I was intrigued. And with good reason.

Super simple in preparation, the beef spent a short time in the oven and with a very surprising flavorful end result.

This roasted tri-tip recipe shines with dijon flavor and the rosemary and thyme infused flavors are evident on the palate.

A super easy oven roast recipe, I’m hoping you’ll give this one a try.

What Exactly Is A Tri-Tip Roast?

A tri-tip is actually part steak and part roast and absolutely beefy delicious. Where is the tri tip roast cut from? It’s a cut taken from the bottom of the sirloin.

The top sirloin produces cuts great for grilling, while the bottom sirloin produces cuts like the tri-tip roast and the sirloin bavette, which are good for roasting or grilling.

Tri tip roasts may be labeled as bottom sirloin roast.

It’s a lean triangular muscle with plenty of beefy flavor. Tri-tip roasts are most famous grilled as the Santa Maria Tri-Tip.

How To Cook Tri-tip In The Oven

I’m no stranger to tri-tips. I’ve reverse seared them, and I’ve Santa-Maria’d them on the grill. I’ve also cooked them in a crockpot for a long roast. They’ve always been full of flavor and tender in texture.

Tri-tips are good candidates for the grill, for the oven, or even a smoker.

I usually opt for to cook a beef tri-tip roast in the oven. It’s the best way to cook a tri-tip roast during colder months. This oven roasted tri-tip is easy, hands off, and it fills the house with mouthwatering aromas.

Tri-tip roasts usually weigh in at 2 pounds, with a thickness of about 2 inches. Even though it’s considered a lean cut, it should be nicely marbled. The beauty of a tri-tip roast is it takes less time to cook than other roast beef cuts.

How to cook a tri-tip roast in the oven, slow or fast? Simple.

Beef tri-tip roast coated with Dijon Mustard
  1. Step 1: Preheat the oven to 425 degrees. A hot oven like this will sear the outside of the meat quicker leaving the meat tender and juicy on the inside.
  2. Step 2: Let the tri-tip roast come to room temperature. Some say to slice off the layer of fat from the roast, but I prefer to leave it on for flavor and to keep the roast juicier.
  3. Step 3: Place the tri-tip roast on a roasting pan fitted with a rack. Using a basting brush, liberally coat the top of the roast with Dijon mustard.If you don’t have a roasting pan, you can use a baking dish, or better yet, a cast-iron skillet.
Beef tri tip recipe topped with Dijon mustard and fresh rosemary and thyme
  1. Step 4: Cover the roast with fresh stalks of rosemary and thyme, gently pressing the fresh herbs into the mustard. The sticky mustard helps them stay in place.
  2. Step 5: Place the meat in the oven and roast for 10 minutes. Turn the heat down to 350 and continue roasting to desired doneness. About 20 minutes longer.
  3. Step 6: Remove the beef tri-tip roast from the oven and tent it with foil. Let is rest for 10 minutes. This will allow the meat to continue to cook while drawing the juices into the meat so they don’t spill out all over the cutting board.
  4. Step 7: Remove the fresh rosemary and thyme, slice the tri-tip against the grain and serve.

How Do You Know When A Tri-Tip Roast Is Done?

A good guide line for a beef tri-tip roast is as follows:

  • Rare, (120 degrees)
  • Medium rare (135 degrees)
  • Medium (140 degrees).
  • Tip: Your best friend when cooking any type of meat is an instant read thermometer. Use one to determine the internal temperature of the meat by inserting the probe into the meat half-way. When desired temperature has been reached, remove from the oven and tent the meat.

Questions You May Have

Should I Trim The Fat From A Tri-Tip Roast?

There’s really no reason to trim or cut the fat from a tri-tip roast. Leaving the fat will lock in the natural juices and add flavor as it bakes in the oven.

How Do I Carve a Tri-tip Roast?

With a cut of meat like a tri-tip, always cut against the grain. Why against the grain? It shortens the muscle fibers and makes it easier to chew. With its triangular shape, the grain of the meat changes direction. Be aware of this and follow the pattern of the meat. Look for the direction the grain is running, and then cut the meat against that pattern. To make it easier, cut the roast in half where the grain changes direction, then carve.

What Is A Substitution for Tri-Tip Roast?

A 2-inch thick or greater sirloin roast or London Broil.

Tips For Success

  • How Do You Select A Good Tri-Tip Roast? Look for a well marbled roast with good red color.
  • Presentation Tip: Sprinkle the sliced tri-tip roast with small leaves of fresh thyme.
  • Want To Double This Recipe? Just make sure the tri-tip roasts aren’t touching in the oven. Give the roasts room for air to circulate around them.

Storage

Place any left over tri-tip in an air tight container. It will keep in the refrigerator for 3 days. Left over tri-tip is great for sandwiches, just slice the meat as thin as you can. To freeze leftovers, place in a freezer container and freeze for up to three months. Thaw overnight in the refrigerator.

In Conclusion, Oven Roasted Tri-tip

Sliced Tri-tip steak roasted in the oven served with smashed potatoes and peas.

It’s amazing how the herbs and spices infuse flavor deep into the meat for a delicious entree. Cooking a tri-tip in the oven; it’s a perfect recipe for entertaining and easy enough for a weeknight meal.

I hope you give this oven roasted tri-tip a try. It’s a great recipe for entertaining, yet easy enough for a weeknight family meal.

What To Serve With A Beef Tri-Tip Roast

And if you’re looking for more beef recipes, don’t miss my Main Course Beef Category. You’ll find lots of steak, burgers and roasts recipe, including the most popular on my site for Italian Steak Tagliata recipe.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Oven baked tri-tip roast served with potatoes and vegetables.
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5 from 5 votes

Oven Roasted Tri-tip With Rosemary and Thyme

Oven Roasted Tri-tip with Rosemary and Thyme. Slathered with Dijon mustard and topped with Rosemary and thyme. Easy, delicious and perfect for entertaining.
Prep Time15 minutes
Cook Time35 minutes
Course: Main Course Beef
Cuisine: American
Servings: 6
Calories: 25kcal
Author: Lea Ann Brown

Ingredients

  • Salt and pepper to taste
  • 2 pounds Tri-Tip Roast
  • 2 Tablespoons Dijon Mustard
  • 5 sprigs fresh thyme
  • 4 sprigs fresh rosemary

Instructions

  • Let the tri-tip roast come to room temperature. Some say to slice off the layer of fat from the roast, but I prefer to leave it on for flavor and to keep the roast juicier.
  • Preheat the oven to 425 degrees. A hot oven like this will sear the outside of the meat quicker leaving the meat tender and juicy on the inside.
  • Place the trip tip roast on a roasting pan fitted with a rack. Using a basting brush, liberally coat the top of the roast with Dijon mustard.If you don't have a roasting pan, you can use a baking dish.
  • Cover the roast with fresh stalks of rosemary and thyme, gently pressing the fresh herbs into the mustard. The sticky mustard helps them stay in place.
  • Place the meat in the oven and roast for 10 minutes. Turn the heat down to 325 and continue roasting to desired doneness. About 20 minutes longer.
  • Temp To Cook Tri-Tip: Rare, (120 degrees) medium rare (135 degrees) or medium (140 degrees)
  • Tent the roast with foil and let is rest for 10 minutes. This will allow the meat to continue to cook while drawing the juices into the meat so they don't spill out all over the cutting board.
  • To serve, slice thin against the grain.

Notes

Optional: I like to make this roast without searing the meat first. I feel the mustard and herb flavors penetrate the meat better placing them on rare beef. If you do want to sear the meat, heat a skillet over medium high heat. Once the skillet is hot, add 1 tablespoon oil. Once the oil is shimmering add the tri-tip roast and sear on both sides. Remove the seared roast to a roasting pan and then slather on the mustard and place the herbs on top. Roast at 425 degrees for about 20 minutes, or to desired doneness. 
Tip: With its triangular shape, the grain of the meat changes direction. Why against the grain? It shortens the muscle fibers and makes it easier to chew. Be aware of this a follow the pattern of the meat. Look for the direction the grain in running and then cut the meat against this pattern.
Presentation tip: Once plated, sprinkle the slices of tri-tip roast with small leaves of fresh thyme. Using delicate thyme leaves rather than fresh rosemary is better because fresh rosemary can be tough and fibery.
Substitution for a Tri-Tip Roast: A 2-inch thick or greater sirloin roast or London Broil. 

Nutrition

Calories: 25kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 57mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

Oven Roasted Tri-Tip with Rosemary and Thyme…It’s What’s for Dinner.

Easy Homemade Ground Turkey Breakfast Sausage

By 33 Comments

Just grab a package of ground turkey next time you’re at the store and give this homemade ground turkey breakfast sausage recipe a try, it’s easy. From one breakfast lover to another, you’re going to love having a stash of these homemade sausage patties in the freezer. A perfect solution when you want a good old fashioned All American Comfort Food Breakfast of egg sand sausage.

Try using this turkey breakfast sausage to make Savory Sausage Pancakes.

Homemade Turkey Sausage patties with a fried egg and fried potatoes
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What You Can Expect From This Recipe

Homemade Ground Turkey Sausage is a breeze to make. All you need is a package of ground turkey from the grocery store and some spices from your pantry.

My favorite part of this recipe is that it makes a dozen or so patties. And with just the two of us, I package little freezer bags with two patties each (uncooked).  

They’re easy to pull out and fry up for a quick weekend breakfast.

Tip: Double this recipe for an even larger stash of frozen breakfast sausage patties. Your future self will thank you.

Using a 93% lean mix makes a flavorful, juicy sausage patty with less calories and fat than ground pork.

Let’s talk about more of the benefits.

Making homemade ground turkey sausage patties allows you to control the fat content and the seasonings.

Most importantly, you can control the salt and the sugar content without compromising flavor. Yes, some our our favorite packaged sausages add corn syrup for flavor.

For this recipe, ground turkey is blended with dried herbs and spices, an egg and panko bread crumbs to easily be formed into patties.

Those patties only take a few minutes to fry up and you’re on your way to breakfast bliss.

Plus, these ground turkey sausage patties stay nice and moist and still retain a solid texture after cooking.

It’s fresh, it’s quick, healthy, full of flavor and tastes much better than store purchased.

Let’s take a look:  

Ingredients You’ll Need

Ingredients to make breakfast sausage
  • Ground Turkey: Purchase a mix labeled 93% lean. This mix contains both white and dark meat which means more flavor. If you purchase ground turkey breast you’ll be getting a 99% lean product, which isn’t enough fat to create a good sausage patty. The texture will be too dry.
  • Panko Bread Crumbs and an Egg: Will create the binder for the sausage patty and hold everything together for a perfect little ground turkey sausage paddy.
  • Onion and Garlic
  • Spices: Basil, thyme, ginger, chopped fresh parsley and some red pepper flakes for that little kick of heat that we all love. And of course, salt and pepper.

Ingredient Swaps and and Substitutions

The beauty of homemade sausage is the ability to season the meat to your liking. Tinker around with the spice blend by reducing the basil and adding:

  • Sage, if you’re a Jimmy Dean Sausage fan, you’ll want to add some sage.
  • Marjoram
  • Fennel seed to give the flavor of an Italian Turkey Sausage.
  • Meat: You can make this recipe using ground pork. Ground pork is usually sold as 80% lean, which means more fat than ground turkey.
  • Panko: Don’t have Panko in the pantry? You can substitute Progresso Bread Crumbs. Either plain or Italian will work.

Step By Step Instructions

Ingredients to make homemade turkey sausage in a bowl, ready to mix.
  1. Step 1: Place all ingredients (minus the oil) into a large bowl. You’ll use the oil to fry the homemade turkey sausage patties later.
Sausage mixture for homemade sausage patties ready to form into patties.
  1. Step 2: Using your hands, gently mix the ingredients together until well blended. TIP: We made lots of sausage in Culinary School. As soon as you’ve mixed the ingredients together, take a small pinch of the meat mixture and fry it up in a saucepan and test the seasonings. Adjust and make it perfect for your taste before proceeding.
Letting homemade turkey sausage covered with plastic wrap
  1. Step 3: Cover with plastic wrap and refrigerate for at least one hour, or preferably overnight. This will help marry the flavors.
Homemade turkey sausage patties ready to cook.
  1. Step 4: Form the meat mixture into sausage patties and you’re ready to cook. Just fry them in a large skillet over medium heat, until browned and no longer pink inside.

FAQ’s

Can You Freeze Ground Turkey Sausage Patties?

Absolutely yes. That’s the beauty of this recipe. Freeze the patties in portions and pull out of the freezer for a quick weekend breakfast. I like to use a small freezer bag. Slide the sausages in a single layer into the bag. Close and lay flat in the freezer. You can also freeze cooked sausage patties for a quick re-heat in the microwave. To reheat frozen cooked sausage patties, use your 50% power feature and microwave in 15 second increments until heated through.

Can I Cook These Patties From Frozen?

Yes. Its wise to use an instant read meat thermometer to make sure the sausage is cooked through in the middle. 160 degrees.

Can I Make These Patties Ahead of Time?

Yes! And actually the instructions to this recipe advise to let the patties sit in the refrigerator overnight to “marry” the flavors. That way you’re ready to cook first thing the next morning. Easy!

How Long Does Ground Turkey Sausage Last In The Refrigerator?

Depending on the “use by” or “sell by” date on the package of ground turkey, this turkey sausage will last a couple of days in the refrigerator. I usually freeze uncooked sausage patties as soon as I can.

Tips For Success

  • On Dicing Onion: Dice the onion as small as you can. With any mixture such as sausage, or meatballs, the smaller the pieces of onion, the better the mixture will stay formed. Large pieces of onion can cause the patties to fall apart.
  • Use Your Hands: Use your hands to mix the ingredients together. The light touch of your hands is a perfect tool for this job. Using a spoon will crush ingredients together rather than combine, and you risk mashing the ingredients into a paste. And that will affect the texture.
  • Adjust Seasonings: As soon as you’re done mixing the ingredients together, take a pinch of the ground turkey sausage and form it into a very small sausage paddy. Fry it up in a small fry pan (I use my omelette pan) and taste. Adjust seasonings to your liking before forming the larger patties.

Serving Ideas

Our favorite way to use this Turkey Breakfast Sausage recipe is to make homemade McDonald’s Sausage Egg McMuffin. And it’s so easy, as long as you have a 2-cup Pyrex measuring cup. Let’s take a look:

  • Spray a 2-cup pyrex measuring cup with non-stick spray, such as PAM
  • Break an egg into the measuring cup and mix well using a fork.
  • Microwave for 1 minute.
  • Place the cooked egg on a toasted English Muffin, along with a cooked turkey sausage, and a slice of American Cheese.
  • The heat from the English Muffin, the egg and the sausage may be enough to melt the cheese. But, you can place the assembled sandwich in microwave for 15 seconds to melt the cheese more.

If you don’t have a pyrex measuring cup, find a small microwave safe bowl that’s about 3 inches in diameter (the size of the muffin).

I’ve also used left over cooked turkey breakfast sausage to make turkey sausage breakfast burritos. Just scramble two eggs, and when the eggs are about half way cooked, crumble in a paddy of cooked turkey sausage and stir to heat the sausage.

Grate the cheese of your choice over the slightly undercooked eggs and then transfer the mix to a soft flour tortilla. Roll up and microwave for about a minute to soften the tortilla and steam the contents.

Ground turkey sausage patties with fried potatoes and a fried egg.

I hope you give this easy homemade ground turkey sausage recipe a try, and if you do, please come back and give the recipe a star rating, and leave a comment about your experience with the recipe. 

And if you love a good breakfast like us, don’t miss my Breakfast Category, you’ll find lots of eye opening recipes, including the most popular breakfast recipe on my site for Country Potatoes with Ham.

Explore More Comfort Food Breakfast Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Homemade ground turkey sausage served with potatoes and eggs.
Print Recipe
4.50 from 4 votes

Homemade Ground Turkey Sausage

Homemade Ground Turkey Sausage is a breeze to make using ground turkey and a stellar line up of spices. Made with a combination of ground turkey breast and ground turkey thighs makes a flavorful, juicy sausage patty with less calories and fat than ground pork.
Prep Time20 minutes
Cook Time5 minutes
Course: Breakfast Recipes
Cuisine: American
Servings: 8
Calories: 134kcal
Author: Lea Ann Brown

Ingredients

  • 1 ¼ pounds ground turkey Mixture of ground white meat and dark meat.
  • ½ Cup sweet onion minced
  • ¼ Cup fresh basil leaves chopped
  • ¼ Cup fresh parsley chopped
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon ground ginger
  • ½ teaspoon dried red pepper flakes crushed
  • Fresh ground pepper to taste
  • 2 Tablespoon panko bread crumbs
  • 1 egg slightly beaten
  • 2 Tablespoon olive oil

Instructions

  • Mix all ingredients together, cover and refrigerate for 1 hour, or overnight.
  • Shape the turkey mixture into 12 patties, about 2 ½ inches in diameter.
  • Heat the oil in a large skillet, and brown the patties, over medium heat, on both sides, about 2 minutes per side. Reduce the heat to medium, cover the skillet and cook turning occasionally until they are crisp and cooked through and no longer pink on the inside. About 6 minutes.

Notes

Dice the onion as small as you can. With any mixture such as sausage, or meatballs, the smaller the pieces of onion, the better the mixture will stay formed. Large pieces of onion can cause the patties to fall apart.
Use your hands to mix the ingredients together. The light touch of your hands is a perfect tool for this job. Using a spoon will crush ingredients together rather than combine, and you risk mashing the ingredients into a paste.
As soon as you’re done mixing the ingredients together, take a pinch of the ground turkey sausage and form it into a very small sausage paddy. Fry it up in a small fry pan (I use my omelette pan) and taste. Adjust seasonings to your liking before forming the larger patties.
Will these sausage patties freeze well? Absolutely yes. That’s the beauty of this recipe. Freeze the patties in portions and pull out of the freezer for a quick weekend breakfast. You can also freeze cooked sausage patties for a quick re-heat in the microwave. 
 

Nutrition

Calories: 134kcal | Carbohydrates: 3g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 59mg | Sodium: 357mg | Potassium: 244mg | Fiber: 1g | Sugar: 1g | Vitamin A: 282IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg

Homemade Ground Turkey Breakfast Sausage …It’s what’s for Breakfast.

Homemade New Mexico Roasted Hatch Green Chile Sauce

By 8 Comments

Enjoy this easy homemade New Mexico Hatch Green Chile Sauce on everything from steak, tacos, burritos or enchiladas. Simple with ingredients, in about 15 minutes of your time, you’re on your way to fiesta time.

A bowl of hatch green chile sauce garnished with cilantro

What You Can Expect From This Recipe

What Is Hatch Green Chile Sauce?

Hatch Green Chile Sauce is a robust New Mexico Chile sauce sauce made from roasted Hatch Chile Peppers who hail from the chile capitol of the world, Hatch New Mexico. Chile sauce is known for it’s smoky, rich and earthy flavor, and is a staple in Southwestern cuisine. Beloved for it’s versatility, grab a spoon and drizzle it on everything. It can be used as a topping for tacos, Breakfast Burritos, Scrambled Eggs and even stews.

With the addition of broth and flour, and cooked stovetop, this is different than a fresh salsa, like this Roasted Tomatillo Salsa, and pushes it into the green chile sauce category. It’s a simple, but exciting combination of chopped chile peppers, onions and garlic.

Finding Hatch Chile Peppers

Hatch Chile Pepper harvest begins in August and normally runs through the end of September. But will all crops, weather is king, so the season can start in July and run into October.

Simply stated, for a pepper to be labeled as a Hatch Chile Pepper this caspicum must be grown in the Hatch Valley region of Southern New Mexico. These New Mexico green chiles are more than a single variety. In fact, there's a wide selection of sub-varieties grown in the Hatch Valley,  that fall under the title of "Hatch Chiles" which gives Hatch peppers a wide swing on the Scoville scale.

What If I Don’t Have A Chile Roaster Near Me?

Living in Colorado, as soon as fresh Hatch chile peppers arrive, we’re lucky to have an abundance of chile roasters that pop up on street corners and grocery store parking lots.

If you live in an area where Chile roasters aren’t a common occurrence, a reputable on-line site to order fresh or frozen roasted chiles delivered to your doorstep is The Hatch Chile Store. You can also check the freezer section of your local supermarket.

There are also canned chile peppers that are labeled “Hatch” that you can purchase at your grocery store. From what I’ve been told when visiting the Hatch area, these are not chiles from the Hatch Valley, but a brand name that uses the word Hatch. They’re still a good option for recipes calling for Hatch Chiles.

Also known as chile verde sauce, this is a recipe from a popular Taos, New Mexico restaurant who served this combined with a fried egg entree for breakfast.

Let’s take a look.

how to clean roasted chile peppers

Noteworthy Ingredients To Make Hatch Green Chile Sauce

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

Ingredients to make Hatch Green Chile Sauce

See full list of ingredients and precise measurements in the recipe card below.

  • Roasted Hatch Green Chile Peppers: You’ll need two cups which will equal about 10 roasted chile peppers. Seeds and stems removed, most of the outer charred skin removed and chopped.
  • Chicken Broth: Homemade is always best, but store purchased will work just fine.
  • Olive Oil: No need to haul out the expensive olive oil you’ve purchased to make vinaigrette’s. I keep a big bottle of Costco olive oil that I use for sauteeing.

Ingredient Swaps and Substitutions

  • Chile Peppers: If you simply don’t have access to fresh roasted Hatch Chile Peppers, you can use roasted Anaheim or roasted Pueblo Chile Peppers grown in Colorado. Roasted Poblano peppers are also a good choice here. You can also use canned roasted Hatch Chile Peppers and many grocery stores carry frozen roasted, chopped peppers in the freezer section. Keep in mind Anaheim peppers carry little heat.
  • Broth: Substitute vegetable broth to make this a vegetarian green chile sauce recipe.
  • Onion: You could substitute a red onion for the yellow or sweet onion, however, keep in mind, red onions have a strong flavor and will over-power the Hatch Chile peppers. And after all, those peppers are the star of the show. Stick with a milder onion.
  • Oil: Canola oil is a good substitute for olive oil.
  • Garlic: Don’t have any fresh garlic? Substitute ½ teaspoon of garlic powder or garlic salt.

Step by Step Instructions, It’s Easy

cooking onions to make hatch green chile sauce
  1. Step 1: Start by heating the oil in a fry pan on your stovetop over medium high heat. Once the pan is hot, add the oil. Once the oil is shimmering, add the onions. Turn heat down a bit and saute until onions are tender, about 5 – 6 minutes, stirring often. Add the chopped garlic and cook until fragrant. About 1 minute.
Adding flour to make green chile sauce
  1. Step 2: Add the flour to the onion and garlic mixture. Stir and continue cooking for 2 more minutes. Be careful not to let the flour brown.
Adding hatch green chile peppers to fry pan to make sauce
  1. Step 3: Add the chopped Hatch Chile Peppers to the pan and cook, stirring until peppers are heated.
Cooking hatch green chile sauce in a fry pan
  1. Step 4: Stir in the chicken broth and simmer until the sauce has thickened. This will take about 5 minutes.
Is Green Chile Sauce Hot?

This is the beauty of this recipe. You can select either mild, medium or hot chile peppers to make this sauce. Customizing the heat level to suite your taste. When purchasing roasted chile peppers from a road-side roasting operation, I always ask for “medium” heat.

Do you have to roast green chiles to make Hatch green chile sauce?

Roasting chiles gives them a smoky flavor and tender texture. Plus it allows you to easily remove the skins. The answer is yes.

What is the difference between roasted green chili sauce and red chile sauce?

Green chile sauce is made with green chile peppers. If left on the vine longer, chile peppers will turn red and red chiles are usually dried whole or ground to make red chile powder. Either powder or dried red chile pods are used to make red chile sauce.

Is it Chile or Chili?

Simply stated, Chile with an "e" refers to a chile pepper or a single blend dried chile powder. Chili with an "i" refers to a stew, soup, or a chili seasoning that contains a blend of ingredients. If you're looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don't miss my article on Chile vs Chili … Know The Difference.

Uses For Green Chile Sauce

Grilled flank steak with green chile sauce

Now that you’ve got a big beautiful bowl of Hatch green chile sauce, here are some ideas on how to use it.

Storage

  • This Sauce will last for about 5 days in the refrigerator.
  • Can I Freeze This Sauce? Yes! This sauce easily freezes. Tip: freeze in pre-measured ½ cup portions to easily pull out the amount you need. It will last about three months in the freezer. I like to use freezer safe zip-lock style bags. Once you push the air out of them you can store them laying flat to optimize space.

Tips For Success

  • When roasting Hatch chile peppers, don’t run them under water to remove the charred skin. Simply use your fingers to slide off the blackened parts. I like to leave a few small pieces to add a more smoky flavor to this recipe.

More Mexican Sauce and Condiment Recipes

And if you’re looking for even more Mexican food recipes, don’t miss my Mexican Food Category. You’ll find lots of great recipes including the most popular and most classic chile recipe on my site, How to Make Hatch Green Chile, Colorado Style.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A bowl of homemade Hatch Green Chile Sauce
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4.34 from 6 votes

New Mexico Hatch Green Chile Sauce

Roasted Hatch Chile Sauce adds the perfect Mexican flair for any type of meat. Simply roasted Hatch green chili peppers and garlic come together for fresh topping.
Prep Time15 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Mexican
Cuisine: Southwestern Mexican
Servings: 4
Calories: 37kcal
Author: Lea Ann Brown

Ingredients

  • 2 cups roasted green chile peppers seeds, stems, most of skin and veins removed. Or 2 cups canned chopped chile peppers (already roasted and chopped)
  • 2 Tablespoons Vegetable Oil Canola or Olive oil.
  • 1 Cup Sweet Onion chopped
  • 2-3 cloves garlic peeled, chopped
  • 2 Tablespoon Flour
  • 2 cups Chicken broth
  • ½ teaspoon salt
  • 1 teaspoon fresh lime juice optional

Instructions

  • Heat a fry pan over medium high heat. Once the pan is hot, add the oil. When the oil starts to shimmer, add the onion. Cook for about 5 minutes or until tender. Add the garlic and cook until fragrant. About 1 minute.
  • Add flour, stirring, and cook for about two minutes. Add chopped chiles and cook, stirring, for about a minute.
  • Add chicken broth and cook until the sauce starts to thicken. About 5 minutes. Finish with lime juice (optional) and salt.
  • Note: If you want a smooth creamy sauce, let the sauce cool and chop it in a blender or food processor.

Notes

Is this sauce hot? This is the beauty of this recipe. You can select either mild, medium or hot chile peppers to make this sauce. Customizing the heat level to suite your taste. We are “medium” people. 
This sauce freezes well. Tip: freeze in pre-measured ½ cup portions to easily pull out the amount you need.
Roasting chiles gives them a smoky flavor and tender texture. Plus it allows you to easily remove the skins. 
To roast your own chile peppers: Turn on a broiler and adjust the rack to the highest level. Break the stems off the chiles and cut them in half lengthwise and lay them cut side down on a baking sheet. Scatter the garlic cloves among the chiles.
Slide under the broiler and roast until the chiles are soft and blotchy black in places. About a minute or two. Place charred chiles in a plastic bag (partially sealed) and steam for about 10 minutes. Proceed with recipe.

Nutrition

Calories: 37kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 302mg | Potassium: 42mg | Fiber: 3g | Sugar: 3g | Vitamin C: 17mg | Calcium: 11mg | Iron: 1mg

Hatch Green Chile Sauce Recipe … It’s What’s For Mexican Food

This post was first published in July of 2015 and updated April, 2021 to add step by step photos.

Southwestern Salmon en Papillote

By 13 Comments

Salmon in Parchment Paper, baked with orange, honey, jalapeno and New Mexico Red Chile Powder. If you've never baked salmon in parchment paper, you're about to feel wildly accomplished with very little effort. This is one of those "looks fancy, secretly easy" dinners I learned in culinary school and still lean on years later.

Orange zest. Sticky honey. Fresh jalapeño. A warm dusting of New Mexico red chile powder makes this a Southwestern experience. Wrapped up tight. Quick to bake. Opened at the table like a gift.

Salmon in parchment paper topped with jalapeno pepper and orange.

What Is Salmon en Papillote?

"En papillote" just means baked in paper. That's it. Nothing mysterious.

You put the salmon and seasonings on parchment, fold it into a sealed packet, and bake it. Inside that little pouch, steam builds and the fish cooks gently in its own juices. No drying out. No babysitting a skillet or oven.

Back in culinary school, this was one of the first "restaurant tricks" that made me feel like I knew what I was doing. You cut open the paper and this cloud of citrus-chile steam rises up. It feels dramatic. It feels cheffy. And it feels very “date-night”.

But honestly? It's just smart cooking.

  • This method of cooking salmon is easy, it’s impressive, delicious, healthy and some what of an entertaining coup.
  • Its a perfect “date night” meal. It truly is an easy way to entertain.
  • The accolades. Who can resist a barrage of compliments from guests when you serve a meal. It’s extremely gratifying.
  • Parchment meals are visually irresistible, filled with healthy and colorful ingredients. And when opened the aromas escaping the packet are intoxicating. What’s not to love.
  • Cooking salmon in parchment paper works like a charm to infuse flavors.
  • With just a little prep, dinner is still ready in about twenty minutes.

Parchment paper and I have become very good friends since we became well acquainted in Culinary School and I can safely say I’ve become a bit obsessed with this cooking method.

Why cook salmon in parchment paper? Parchment fish recipes are so versatile. Any herbs, any spices, any vegetables that you love, you can go crazy with options.

Why This Version Tastes Like the Southwest

I live and cook in Colorado. Southwest flavors are second nature to me. I reach for red chile powder the way some people grab black pepper. This combo of ingredients and the end flavor experience just works. Let’s take a look.

Ingredients to make Southwestern Salmon in Parchment
  • Honey: A little drizzle goes a long way. It softens the heat and gives you that faint caramel note on the edges. Sweet and spicy is a love story I'll never get tired of.
  • White Wine: We add just a splash of white wine to each parchment paper packet to accent the flavor and aroma. Wine adds acidity and sweetness and like salt, alcohol brings out the flavor in food. The alcohol will evaporate while cooking leaving only flavor.
  • Orange: Not lemon. Orange. Softer and slightly sweet and sunny. The zest perfumes the fish and the slices melt into the juices. It's bright without being sharp.
  • Jalapeno Pepper: Fresh and crisp heat. I slice it thin so you get warmth, not punishment. And if you want punishment keep the seeds and veins intact.
  • New Mexico Red Chile Powder: Earthy and smoky. Southwestern warm heat that’s not aggressive.
  • Thyme: Thyme is simply a good partner for orange and salmon.

Ingredient Substitutions and Swaps

  • Orange: An easy swap for an orange is fresh limes.
  • Honey: I always have a bottle of Agave Syrup in my pantry. If I’m out of honey, it’s a good substitute.
  • White Wine: If you don’t have any white wine, apple juice, cider vinegar or ginger ale can be substituted. Red wine would add too strong of a flavor and color to the dish. Personally, if I didn’t have white wine, I would just omit this ingredient.
  • Olive Oil: Substitute a pat of butter for the olive oil.
  • Jalapeno Pepper: A fresh Anaheim or New Mexico Chile pepper, like a Hatch Pepper would be a good option here.
  • Chile Powder: I always have a stash of New Mexico Red Chile Powder in my pantry. And Chimayo is my preferred variety. Substitute Ancho Chile Powder, or even Chipotle Chile Powder. Keep in mind, Chipotle is ground smoked red jalapeno peppers and will had a strong smoky flavor.
  • Thyme: Substitute ½ teaspoon dried thyme, or a sprig of fresh rosemary.

How To Make Southwestern Salmon in Parchment

Step 1 to make salmon in parchment paper.
Step 2 seasoning salmon to make salmon in parchment paper.
  1. Step 1: How to wrap salmon in parchment paper? It’s easy. Take a sheet of 24″ x 16″ parchment paper and tear it in half. This will make two parchment meals, finished size of each sheet will be 16″ x 12." Fold the paper in half so you have a guide to where the center of the paper is. Place each salmon fillet near the center fold of the parchment paper.
  2. Step 2: Sprinkle the salmon with chile powder and a pinch of orange zest.
Step 3, adding jalapeno slices and honey to salmon to make salmon in parchment.
Step 4: placing orange slices and fresh thyme on salmon to make salmon in parchment paper.
  1. Step 3: Add slices of jalapeno pepper on top of the seasoned salmon and drizzle with honey.
  2. Step 4: Place two thin half slices of oranges on top. Add a couple springs of thyme and a squeeze of orange juice.

How To Make A Parchment Paper Packet

Step 5: how to create a parchment paper packet for salmon in parchment.
Crimping edges of a parchment paper packet to cook Salmon in parchment.
  1. Step 5: You’re ready to seal the parchment paper around the salmon. Start by folding the paper over the salmon to evenly meet the other end of the paper.
  2. Step 6: Starting at the closed end of the parchment paper, nearest the center where the salmon has been placed, make a small fold inward.
Step 7: crimping edges of parchment paper packet to seal.
Step 8, how to seal a parchment packet to cook salmon in parchment.
  1. Step 7: Using your fingers, start rolling the paper inward and over itself, firmly pressing and crimping as you go. Just a couple of rolls inward will make a nice seal.
  2. Step 8: Continue crimping and folding the parchment paper along the open end of the parchment meal, pressing as you go.
Step 9, A sealed packet of salmon in parchment ready for the oven.
  1. Step 10: Once you’ve reached the end of the semi-circle, give the last crimp at the fold a good press to make sure it has sealed well. I then go back around and the edges and press here and there just for good measure.
  2. Step 11: Your honey orange salmon is ready to bake. Place each salmon in parchment on a sheet pan and bake at 400 degrees for 15 minutes.

How Do I Know When Salmon Is Done?

A 400 degree oven at 10 – 15 minutes is a pretty reliable ratio for a cooked salmon fillet. However, if you want to make sure, pull the tray out of the oven and use a fork to press down on the outside of the parchment paper on the salmon. If it flakes easily, it’s done.

Which Salmon To Pick

  • Choose thicker fillets that are cut from the center of the fish. The ends are much thinner and will require less cooking time. The thicker fillets will stay juicier.
  • Wild salmon is always a better choice, but farmed will work just fine. I like to choose farmed from Whole Foods. They routinely have fillets packaged in containers of two, and each are similar sized, meaning they’ll both cook evenly and at the same time frame.

How To Remove The Skin From Salmon

Don’t try to cut the skin off before cooking salmon in parchment. It’s a very tedious hard job. Once the salmon is cooked, the skin practically falls off without any elbow grease from you. Just eat the salmon with a fork and the meat will easily release from the skin.

Tips For Success:

  • Soggy Packets: Don’t add too much white wine to each salmon packet, as it could make the parchment paper soggy.
  • Don’t overcook. I’ve overcooked a few salmon fillets in my lifetime. Watch the time and pull it a minute or two early. It will continue to cook inside the packet for a couple of minutes. If you see a lot of albumin, which is the white protein that seeps out of the fish, you’ve started to over cook the fillet.
  • Too Spicy?If you want to reduce the heat, remove the veins and seeds from the center of the jalapeno slices. Those are what carry the hot heat, not the meat of the pepper.
  • Steam: When you open the packet, be careful. Steam rushes out, and the aromas are wonderful.

FAQ’s

What Temperature To Bake Salmon in Parchment Paper?

The oven is my preferred way to bake salmon and 400 degrees is the temperature I find best. It cooks the meat quick enough that the outer flesh will seal in the juices and keep the meat tender and flaky.

Can This Recipe Be Prepared In Advance?

Yes. This is the beauty of why this is such a great method for entertaining. The parchment paper pouches can be prepared a few hours in advance and kept in the refrigerator until time to cook. That makes it easy on you as the host and clean up is a breeze. Just be careful not to add too much liquid or the parchment paper will become soggy. Just a scant of a splash.

What kind of parchment paper should I buy?

When purchasing parchment paper, I suggest buying sheets opposed to rolls. The rolled paper is hard to manage, due to curling. The parchment sheets I’ve used for this recipe were purchased at a restaurant supply store. I've purchased Kroger brand sheets that are 10 ¾ x 15 inches. This size works very well for this meal.

Can I use foil to cook this salmon?

No. Foil creates an entirely different type of heat, a dry heat. It won’t steam the food and it won’t blend flavors as well. Stick with parchment paper and save the foil for the grill or campsite.

Can I cook this meal on the grill?

Parchment paper is a silicone coated paper that is safe to use up to 450 degrees. And with an open flame, the answer is no. That is, unless you want to babysit it over indirect flame. I say stick with the oven for this method of cooking.

What to Serve with Salmon in Parchment

We love this meal with Garlic Butter Baked Potatoes. But if you want to keep the theme healthier, try:

Recipe for Salmon Cooked in Parchment Paper

Salmon fillet cooked in parchment paper with oranges and jalapenos

With such pure fresh flavor of good quality salmon, I wanted to keep the flavor on the fresh side. This honey orange salmon is intriguing with flavor.

I hope you give this salmon en papillote a try.

Explore More Salmon Recipes

And don’t miss my seafood category. You’ll find lots of great recipes, including the most popular seafood recipe on my site for Heavenly Halibut.

Craving More Seafood? Try These.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A salmon fillet cooked in parchment paper with Southwestern spices.
Print Recipe
4 from 2 votes

Honey Orange Southwest Salmon in Parchment (salmon en papillote)

Orange and Jalapeno Salmon Cooked in Parchment Paper or salmon en papillote. An easy restaurant quality meal for your weeknight meal plans.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 2
Calories: 279kcal
Author: Lea Ann Brown

Ingredients

  • ½ pound Salmon Filet Divided into two pieces
  • 1 navel orange washed, zested, and thin sliced
  • 1 jalapeno pepper stem and seeds removed, sliced
  • 1 Tablespoon honey
  • ½ teaspoon New Mexico Red Chile Powder
  • 2 tablespoons white wine
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • 2-3 sprigs fresh thyme or ½ teaspoon dried thyme

Instructions

  • Preheat oven to 400 degrees.
  • Lay out two sheet of parchment paper cut large enough to house the salmon and with room to be able to crimp enges and enclose.
  • Place each piece of salmon in the center a sheet of parchment paper. Sprinkle with chile powder, salt and pepper and a pinch or two of orange zest.
  • Add about three slices of jalapeno peppers on the salmon fillets. Then add two half slices of orange.
  • Add a few sprigs of fresh thyme then drizzle with olive oil. Add a splash of white wine. 
  • Fold the paper over the salmon and begin the crimping technique to seal well. Starting at the closed end of the parchment paper, nearest the center where the salmon has been placed, make a small fold inward. Using your fingers, start rolling the paper inward and over itself, firmly pressing and crimping as you go. Just a couple of rolls inward will make a nice seal.
  • Bake salmon for 10-15 minutes or until the parchment paper has puffed up high.
  • Remove from oven and let stand for 5 minutes. Serve immediately.

Notes

Tips For Success:
  • Soggy Packets: Don’t add too much white wine to each salmon packet, as it could make the parchment paper soggy.
  • Don’t overcook. I’ve overcooked a few salmon fillets in my lifetime. Watch the time and pull it a minute or two early. It will continue to cook inside the packet for a couple of minutes. If you see a lot of albumin, which is the white protein that seeps out of the fish, you’ve started to over cook the fillet.
  • Too Spicy?If you want to reduce the heat, remove the veins and seeds from the center of the jalapeno slices. Those are what carry the hot heat, not the meat of the pepper.
  • Steam: When you open the packet, be careful. Steam rushes out, and the aromas are wonderful.

Nutrition

Calories: 279kcal | Carbohydrates: 19g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 60mg | Potassium: 721mg | Fiber: 2g | Sugar: 15g | Vitamin A: 489IU | Vitamin C: 51mg | Calcium: 52mg | Iron: 1mg

Southwest Honey Orange Salmon In Parchment Paper … It’s What’s For Dinner

Baked Huevos Rancheros with Chunky Rancheros Sauce

By 29 Comments

If you’re craving bold, authentic Southwestern flavors, without the fuss, this method for Baked Huevos Rancheros is your new breakfast hero. This classic Mexican and Southwestern Recipes features a sauce so thick, rich, and brimming with vibrant veggies, that’s sturdy enough to cradle those eggs for baking. One spoonful and you'll see, this isn't just a sauce, it's the secret to turning simple baked eggs into a crave-worthy meal.

Ranchero Sauce for with Baked Eggs Huevos Rancheros.

What Is Huevos Rancheros?

Huevos Rancheros" simply translates to "Rancher's Eggs". A traditional Southwestern Mexican breakfast entree featuring fried eggs served over a toasted corn tortilla and drizzled with a rich red chile sauce. Often served with beans and topped with cheese.

What Is Rancheros Sauce?

Ranchero sauce is a flavorful tomato and vegetable based sauce that originated in Northern Mexico. It’s seasoned with your favorite Mexican spices and it’s most popular use is as a base for Huevos Rancheros

When you make this chunky ranchero sauce, you’re basically making a Mexican sofrito. A tomato based sauce that seasoned with all of your favorite fresh veggies. Just like a sofrito to make the Spanish dish, Paella.

Why This Recipe Is Unique, Baked vs. Fried

Most recipes for Huevos Rancheros call for tortillas topped with rancheros sauce cooked stove-top, then topped with fried eggs. What I liked about this recipe is the hands-off factor. The process becomes easier as raw eggs are tucked into a chunky thick Rancheros Sauce, then baked. Baked Huevos Rancheros equals less fuss, less clean-up.

The end result is a little different than the Huevos Rancheros that you might find in a Tex-Mex style restaurant, as there are no fried eggs that require a juggling act to prepare and plate at the same time. This is a more authentic Mexican Huevos Rancheros recipe.

Preparing a Rancheros Sauce that’s thick and rich enough to cradle an egg, makes this a no-fail way to make easy Baked Huevos Rancheros. Tomato based and full of fresh and lively chopped vegetables, Mexican eggs never had it so good. This is simply a way to make Huevos Ranchos easier.

It’s simply a method for making easy Huevos Rancheros.

Why should you trust this recipe? It comes from a very old Mexican Cookbook I purchased nearly 50 years ago. Chock full of recipes from south of the border, some of our favorite authentic Mexican recipes have come from this book.

One of my big take-aways from this cookbook was this recipe for baked huevos and this chunky sauce. A classic Mexican Breakfast where eggs are served with a warm tortilla and salsa = Ranch Eggs.

Let’s take a look.

Baked Huevos Rancheros Ingredients

This rancheros sauce starts with a sauté of sweet orange bell pepper, onion, garlic and Poblano chiles cooked until almost caramelized. Cumin and Mexican Oregano are added to season the sauce. Add the eggs and it’s off to the oven.

Ingredients to make easy huevos rancheros
  • Tomato Paste: Rich tomato paste may be my favorite pantry item of all times. It’s concentrated, it’s rich in flavor and adds nuance and body to this easy ranchero sauce.
  • Peppers: Orange Bell Pepper: Choose an orange bell pepper for it’s sweetness and the color variation it adds to the overall appearance of the sauce. Poblano Peppers: One of my favorite chile pepper varieties I use in Mexican recipes. Earthy, and similar in flavor to green bell peppers, Poblano peppers bring a kick of heat. You can adjust the heat level of Rancheros Sauce by using a spicier pepper like jalapenos.
  • Diced Tomatoes: Any canned chopped tomatoes will work, but I choose Red Gold Brand because they are chopped smaller and will break down quicker to make any sauce. (I’ve received no compensation for mentioning this brand). I also like fire roasted canned tomatoes for ranchero sauce for richer flavor.
  • Cotija Cheese: Cotija is a Mexican crumbling cheese, dry in texture and salty in flavor. Its makes a great topping for any Mexican entree.

Pro-Tip: With it’s sticky texture, garlic can be a chore to chop. Try grating peeled garlic using a micro-plane zester, or thin slicing it with a Mandolin Slicer.

Ingredient Substitutions and Swaps

  • Chile Pepper: If you want to bring more heat to the overall flavor, substitute Jalapeno Peppers for the poblano peppers. I would still devein and remove seeds to temper the heat a bit. Use 4 good sized jalapenos. Anaheim chile peppers are milder and can be used. And to make things even easier, use 2 4-ounce cans of chopped Hatch Chile peppers, which can easily be found on the Mexican food aisle at the grocery store.
  • Oregano: Mexican oregano is preferred because of the lemon and citrus flavor it brings, which compliments almost any Mexican food recipe. If you don’t have it, substitute with marjoram, which carries a similar flavor profile.
  • Chipotle: Trying adding a healthy teaspoon sauce from a can Chipotles in Adobo. This will add a lovely smoky flavor to the ranchero sauce.
  • Fresh Tomatoes: If you’re smack dab in the middle of fresh tomato season, by all means use those beauties. You’ll need about 8 medium sized tomatoes. Just chop them and don’t forget to scrape all of that juice from the cutting boards into the recipe.

Step by Step Instructions, It’s Easy

Starting with fresh produce and adding the rich flavor of tomato, this rancheros sauce is a true treat. This is a chance to hone those knife skills.

sauteeing vegetables for easy ranchero sauce
  1. Step 1: Start making the easy ranchero sauce by chopping and sauteeing the vegetables in oil until tender.
how to make ranchero sauce with vegetables, tomato paste and chopped tomatoes
  1. Step 2: Add the tomato paste and the chopped tomatoes.
Easy ranchero sauce to make baked huevos rancheros
  1. Step 3: Add the water (or stock). Bring to a boil and then reduce to medium heat and simmer until the sauce thickens into a lush gravy type consistency.
placing raw eggs into ramchero sauce wells for baked huevos rancheros,
  1. Step 4: Using a large spoon, or soup ladle, make wells in the sauce. Carefully break eggs into the wells. Bake at 350 degrees for 10 – 15 minutes or until eggs have cooked to desired doneness. Use a large serving spoon to scoop out individual portions to plates and voila! You have an easy huevos rancheros recipe for breakfast.

How To Serve It

  • Tortillas: Place a warmed corn or flour tortilla on a plate. Use a large serving spoon to scoop out individual portions on the warmed tortillas. Voila! You have an easy baked huevos rancheros recipe for breakfast.
  • Rice: Cooked rice is also a good base for Huevos Rancheros. Try this recipe for Baked Oven Rice for a no fuss meal. And if you want more pizzaz, look at my recipe for Toasted Mexican Green Rice.
  • Topping Ideas: Once plated, top with chopped avocado, Guacamole, Sour cream or Mexican Crema, or shredded cheese. A dry crumbling cheese such as Cotija is a traditional topping for Huevos Rancheros.
  • Refried Beans: It’s traditional to serve Huevos Rancheros with refried beans. You can make your own, like my recipe for Instant Pot Refried Beans, or to make it easy, just heat a can of refried beans in a small saucepan stovetop.
  • Potatoes: Potatoes are always a popular choice for breakfast. Try serving this with these popular Savory Cast Iron Skillet Potatoes.

Tips For Success:

  • Knife Skills: Try chopping the vegetables in even pieces. This will insure even cooking, a professional appearance, and pride in skill set.
  • Tortillas: Serve this with warmed flour or corn tortillas. For a complete traditional Mexican breakfast, serve with refried beans.
  • How to thicken ranchero sauce for baking: This recipe for rancheros sauce is so thick and luscious, you shouldn’t need to thicken it at all. If you’ve used an off-brand, less expensive brand of tomatoes, you may find them swimming in more liquid. Just let the sauce simmer stove top, uncovered until some of the liquid cooks away. Then proceed with the baking process.

Storage

  • If you have leftovers, store Rancheros Sauce in an air-tight container for up to 5 days. It will also freeze well for three months. Unfortunately any leftover eggs will not keep well.
  • To Reheat: Let the rancheros sauce thaw in the refrigerator overnight. Reheat in a saucepan stove-top or use a Microwave. The 50% power is your best friend when reheating a sauce like this. Reheat in a microwave safe container in 30 second increments.

Make Ahead Strategy

If you’re looking to serve this first thing the morning and don’t want to wake up at the crack of dawn, here are some make-ahead tips:

  • Chop all vegetables the night before, add the seasonings and store them in an airtight container in the refrigerator overnight.
  • Combine all of the ingredients for the rancheros sauce in a mixing bowl. Cover with plastic wrap and store in the refrigerator.
  • Make any sides the night before for easy reheating the next morning.
  • The next morning, all you have to do is heat that cast iron skillet and crack some eggs.

Ranchero Sauce FAQ’S

How Long Do You Bake The Eggs?

The instruction in this recipe call to bake these eggs for 10 – 15 minutes depending on the doneness you’re seeking. For soft yolk eggs, bake 10 – 12 minutes. For medium yolk eggs, cook for 15 minutes. For hard yolk eggs, cook for about 18 minutes.

Is Ranchero Sauce the Same as Salsa?

Not in my books. Rancheros sauce is a thick luscious combination of tomato paste and sauce combined with copped vegetables, rather than blended vegetables. The result is much different than salsa that you’d serve with tortilla chips.

Ranchero Sauce vs. Enchilada Sauce, What’s the Difference?

Even though both sauces are tomato based, Enchilada Sauce is a much thinner product traditionally made with tomato sauce, broth and seasonings rather than tomatoes, tomato paste and vegetables.

Is This Rancheros Sauce Spicy?

Using Poblano Peppers will insure that this sauce is of medium spice. If you want it spicier, use Jalapeno Peppers.

Baked Huevos Rancheros

I hope you give this Southwest-Mexican sofrito version of rancheros sauce a try. Once the dicing and chopping is all done, it makes for an easy method to prepare Baked Huevos Rancheros.

You’ll see a lot of rancheros sauce recipes that call for blending using an immersion blender or food processor. I love this authentic version by keeping the sauce thick and chunky.

Explore More Southwestern Mexican Breakfast Recipes:

And if you’re looking for even more breakfast recipe ideas, don’t miss my Breakfast Category. You’ll find lots of eye opening, welcome the morning ideas. Including the most popular Southwestern Mexican breakfast recipe on my site for Biscuits with Chorizo Gravy.

Love homemade Mexican flavors? Take a look at Heuvos a la Mexicana, an easy Mexican scrambled egg recipe.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Rancheros sauce for making Huevos Rancheros.
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5 from 1 vote

Baked Huevos Rancheros With Chunky Rancheros Sauce

Thick and luscious enough to cradle an egg, this is a perfect rancheros sauce for making baked huevos rancheros.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Breakfast Recipes
Cuisine: Mexican
Servings: 6
Calories: 190kcal
Author: Lea Ann Brown

Ingredients

  • 2 small Sweet onions chopped, about 1 ½ cups
  • 3 cloves Garlic chopped
  • 2 Orange bell peppers chopped
  • 2 Poblano peppers deveined, deseeded, chopped
  • 2 Tablespoons Olive oil or shortening
  • 2 teaspoons Mexican Oregano dried
  • 1 teaspoon Cumin
  • salt and pepper to taste
  • 2 14.4 ounce Canned tomatoes diced, or two large ripe tomatoes chopped
  • ½ Cup Tomato paste
  • ½ Cup Water or chicken broth
  • 6 large eggs
  • Cilantro leaves, sliced avocado and cotija cheese for garnish chopped

Instructions

  • In an oven safe skillet (cast iron works great) Saute the onions, garlic, bell peppers and chiles in the oil until soft and golden.
  • Add the oregano, cumin and salt/pepper. Cook for 2 minutes.
  • Add the chopped tomatoes and the tomato paste together with the water (or stock). Bring to a boil and then reduce the heat and simmer until the sauce thickens.
  • Using the back of a large serving spoon or soup ladle, make six wells in the sauce.
  • Carefully break the eggs into the wells.
  • Bake at 350 degrees for 10 – 15 minutes or until eggs have cooked to desired doneness.
  • Use a large serving spoon to transfer eggs/tomato sauce to serving plates. Sprinkle with chopped cilantro, crumbled creese, avocado slices and a warm flour or corn tortilla.

Notes

Tips For Success: 
    • Knife Skills: Try chopping the vegetables in even sized pieces. This will insure even cooking, a professional appearance, and pride in skill set.
    • Tortillas: Serve this with warmed flour or corn tortillas.
How Long To Bake Eggs: This is simply a guide, I’d check them every five minutes to achieve desired doneness. The instruction in this recipe call to bake these eggs for 10 – 15 minutes depending on the doneness you’re seeking. For soft yolk eggs, bake 10 – 12 minutes. For medium yolk eggs, cook for 15 minutes. For hard yolk eggs, cook for about 18 minutes.

Nutrition

Calories: 190kcal | Carbohydrates: 18g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 258mg | Potassium: 596mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2009IU | Vitamin C: 93mg | Calcium: 82mg | Iron: 3mg

Baked Huevos Rancheros with Chunky Rancheros Sauce … It’s What’s for Breakfast.