LOW AND SLOW HUEVOS RANCHEROS
We love Mexican food, especially for breakfast. My slow cooker version of a favorite, huevos rancheros, is rolled into flour tortillas. It's a perfect way to serve a breakfast crowd. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 3h55m
Yield 10 servings
Number Of Ingredients 12
Steps:
- In a large skillet, cook chorizo, onion, pepper, jalapeno and garlic, over medium-high heat 6-8 minutes or until cooked through, breaking into crumbles; drain. Transfer mixture to a 3- or 4-qt. slow cooker. Stir in next five ingredients., Cook, covered, until potatoes are tender and eggs are set, 3-1/2-4 hours. Turn off slow cooker; remove insert. Let stand 10 minutes before serving. Serve with tortillas. If desired, top with cilantro and additional salsa.
Nutrition Facts : Calories 488 calories, Fat 25g fat (11g saturated fat), Cholesterol 192mg cholesterol, Sodium 1028mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein.
FLACO HUEVOS RANCHEROS WITH HOME-STYLE SALSA
In honor of Cinco de Mayo, I'm offering up my own spin on Huevos Rancheros. This is a lightened-up version that's great for breakfast, lunch or dinner. The fresh salsa is a refreshing alternative and really brightens up an otherwise heavy dish.
Provided by Diet It Up
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- For the salsa, mix the tomatoes, red onion, cilantro, jalapeno pepper, lime juice and olive oil in a small bowl. Season with salt and pepper and set aside.
- Toast the corn tortillas (I put them right in the toaster oven and they crisp up perfectly even).
- Fry eggs until over-easy.
- To assemble, top each tortilla with beans, egg and cheese. Broil until cheese melts. Finish with avocado, salsa and sour cream.
Nutrition Facts : Calories 307, Fat 17.8, SaturatedFat 4.5, Cholesterol 222.4, Sodium 279.3, Carbohydrate 26.4, Fiber 8.6, Sugar 2.6, Protein 12.8
HUEVOS RANCHEROS WITH CLAM SALSA ON HANDMADE SOPES
Provided by Orchid Paulmeier
Time 45m
Yield about 1 dozen
Number Of Ingredients 18
Steps:
- For the sopes: Mix the masa harina with the salt and slowly add 1 cup water. Combine until the masa turns into a soft dough and forms a ball. Grab a small ball of dough about the size of a lemon and form a patty 1/2-inch thick. In a saute pan, add 1 tablespoon vegetable oil and lightly fry the patty on both sides for 2 to 3 minutes each side. Remove from the pan and cool slightly. Add more vegetable oil to the pan, about a 1/2-inch up the side of the pan, and heat. In the meantime, start forming the sopes by pushing into the center of each patty to create a small shallow bowl or "sope". Fry the sopes for a second time until golden brown. Set aside.
- For the clam salsa: Bring a small pot of water to a boil and add the tomatoes, onion and jalapeno. After 10 to 15 seconds, pull out the tomato and peel the skin. Place in a blender. Continue to boil the onion and jalapeno for 10 more minutes. Remove from the pot and add to the blender. Add the clams to the water and cover. Cook over high heat until the clams open, about 5 minutes. In the meantime, add the cilantro, garlic and salt to the blender and pulse 1 to 2 minutes. Pour into a bowl and set aside. Once the clams have cooked, remove the meat from the shells and add to the salsa. Taste and adjust seasoning if necessary.
- For the huevos rancheros: In a saute pan over medium heat, add the olive oil and eggs. Just as the eggs start coming together, add the tomatoes, cilantro and beans. Scramble until soft. Season with salt and pepper.
- To build the sopes: On each sope, place a spoonful of the eggs, top with salsa and include 3 to 4 clams. Top with some cojita cheese and a drizzle of hot sauce.
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EASY HUEVOS RANCHEROS WITH SALSA | MY EVERYDAY TABLE
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Cuisine MexicanTotal Time 20 minsCategory DinnerCalories 296 per serving
- Combine the black beans and salsa in a sauce pan over medium heat and simmer black beans with salsa. Lightly mash and thicken mixture. Season with salt (start with 1/2 teaspoon and adjust to taste). Turn down heat to keep warm.
- Heat tortillas as directed. I prefer charring them lightly over the gas stove, but you can also heat in a hot pan or in the microwave.
- Layer tortillas with beans, fried egg and any additional toppings as desired. Serve with cucumber and mango salad.
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- To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later.
- To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.
- Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.
- Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
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