Instructions:

1️⃣ Prepare the Red Chile Beef & Beans

Heat oil in a large skillet over medium heat.

Add onion and garlic; sauté until translucent.

Add ground beef and cook until browned, breaking it apart.

Stir in red chile powder, cumin, paprika, oregano, salt, and pepper.

Add pinto beans and beef broth. Simmer 10–15 minutes until thick and flavorful.

2️⃣ Roast the Hatch Green Chiles

If using fresh chiles: roast whole chiles over an open flame or under a broiler until skins blister.

Place in a covered bowl for 10 minutes, peel off the skins, remove seeds, and slice.

3️⃣ Cook the Eggs

In a separate skillet, fry eggs sunny-side up or over-easy (keep yolks runny for best flavor).

Lightly season with salt and pepper.

4️⃣ Assemble the Dish

Warm corn tortillas in a dry skillet or directly over a flame.

Place two tortillas on each plate. Spoon generous portions of the red chile beef & beans over them.

Top each with a fried egg.

Add roasted Hatch chile strips and sprinkle with shredded cheese.

Finish with a pinch of red pepper flakes or a drizzle of hot sauce.

Serving Tip

Serve immediately while hot, with extra roasted chiles and lime wedges on the side.
This dish pairs beautifully with refried beans, Spanish rice, or a fresh tomato salsa.