Huevos Ranchero Tortilla Cups Recipe By Tasty

Steps:

• Preheat the oven to 400 degrees F.
• Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cups. Brush both sides of the tortillas lightly with the melted butter and sprinkle with salt. Press the tortillas into the muffin tin, creating little tortilla cups.
• In a small bowl, mix half the salsa with the black beans and season with salt and pepper. Spoon a heaping tablespoon of the black bean mixture into each tortilla cup. Crack an egg into each of the eight cups. Bake until barely set, about 8 minutes. Top with cheese, cover with aluminum foil, and then bake for 6 to 7 minutes more. To serve, spoon the sour cream and remaining salsa on top of the eggs.

Steps:

• Make the salsa: Preheat the broiler. Spread the tomatoes and serrano peppers on a foil-lined baking sheet and broil, turning occasionally, until charred, 10 to 15 minutes. Wrap in the foil and set aside, about 10 minutes. Rub off the charred skins; remove the pepper stems. Pulse the tomatoes, peppers, onion, garlic and 1/2 teaspoon salt in a food processor until chunky.
• Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Carefully add the tomato mixture and cook, stirring occasionally, until thickened, about 10 minutes. Stir in the cilantro and season with salt. Transfer the salsa to a bowl and cover to keep warm; wipe out the skillet.
• Prepare the tortillas: Cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; drain on paper towels, reserving the drippings in the skillet. Finely chop the bacon. Combine all but about 1 tablespoon bacon, the masa harina and a pinch of salt in a medium bowl. Stir in 3/4 cup warm water and knead in the bowl until the dough is soft and pliable, about 2 minutes. Divide the dough into 4 pieces; roll each into a ball, then flatten into 4-inch disks.
• Cook the tortillas: Heat the vegetable oil in the cast-iron skillet over medium-high heat. Add the tortillas and cook until golden brown on the bottoms, 3 to 4 minutes; flip and cook until golden on the other side, 3 more minutes. Flip again and cook until the tortillas are browned and cooked through, about 1 more minute. Wrap in foil to keep warm.
• Make the eggs: Add the vegetable oil to the bacon drippings in the nonstick skillet and set over medium-high heat. Add the eggs, season with salt and fry until the whites are set, 3 to 5 minutes.
• Spoon some of the prepared salsa onto 4 plates. Place a tortilla on each plate and top with a fried egg. Top with a little more salsa, then sprinkle with the cheese, cilantro and the reserved bacon.

Steps:

• Preheat oven to 350°F. Brush six 10-ounce custard cups with 1 tablespoon oil. Stack tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with 2 tablespoons oil.
• Place pinto beans, remaining 1 tablespoon oil, 1/3 cup chopped cilantro, and cumin in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated Monterey Jack cheese, covering egg completely. Bake uncovered until egg yolks are firm to touch and whites are set, about 27 minutes (yolks will still be soft inside).
• Meanwhile, mix pico de gallo, 1/3 cup cilantro, and hot sauce in small bowl. Using large spoon, lift tortilla cups from dishes; transfer to plates. Top eggs with pico de gallo and serve immediately.

Steps:

• Set oven to broil (500F).
• Spray large frying pan with cooking spray, or heat oil. On medium heat, LIGHTLY fry tortilla on both sides. Tortilla should be slightly browned, but not crispy. Set aside on oven safe plate.
• Respray frying pan, and fry eggs until bottom of whites are just cooked. Add 1 tbsp water to pan and cover with lid. cook eggs approx 30-40 seconds. Eggs should be opaque, but not completely cooked.
• Transfer eggs on top of tortilla.
• Spread salsa on top of eggs. Be careful not to break the yolks.
• Add several dashes of hot sauce (optional).
• Cover with grated cheese.
• Place under broiler for approx 5 minutes (time will vary with different ovens). Remove when cheese is thoroughly melted, and tortilla and cheese are both suficiently browned.

Steps:

• Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with nonstick spray.
• Warm the tortillas in the microwave for 1 minute, until soft. Place each tortilla in a prepared muffin cup, folding the sides of the tortillas over each other slightly to fit flush in the cups. Bake for 10 minutes, or until the cups hold their shape.
• Heat vegetable oil in a medium skillet over medium-low heat. Add the black beans and their liquid, the cumin, chili powder, and garlic powder, and cook, stirring frequently, until steam begins to rise, about 4 minutes. Mash the beans. Continue cooking for 2 minutes, until the liquid reduces slightly.
• Scoop about ½ tablespoon of the bean mixture into each tortilla cup, smoothing evenly. Spoon a heaping tablespoon of the Pace® Chunky Salsa into each cup over the beans.
• In a small bowl, whisk together the eggs and milk. Pour the egg mixture over the salsa, filling the cups just below the edges of the tortillas.
• Bake the tortilla cups for 18-22 minutes, until eggs are cooked through.
• Remove the cups from the oven and garnish with the avocado, queso fresco, and cilantro. Top with the remaining Pace® Chunky Salsa or serve alongside for dipping.
• Enjoy!

Steps:

• Preheat your oven to 375˚F (190˚C)
• In vegetable oil, lightly fry your corn tortillas. Drain on a paper towel.
• In a 9 inch (25cm) cast iron skillet, arrange your lightly fried tortillas so they cover the bottom of the skillet.
• Add black beans evenly over tortillas. (Some will fall in-between the tortillas, thats ok!)
• Sprinkle Mexican blend cheese over the black beans.
• Add pico de gallo on top of the cheese.
• Using the back of a large spoon, create 6 wells in the pico de gallo for the eggs to rest in.
• Crack one egg into each well (6 wells for 6 eggs).
• Pour enchilada sauce over everything!
• Bake for 20-25 minutes. Check on it often to make sure your yolks don't overcook!
• Top with your favorite huevos rancheros toppings.
• Enjoy!