Huevos Rancheros In Tomatillo Ranchero Sauce Recipes

Steps:

• Place the tomatillos, onion, pepper, garlic and bouillon in a food processor. Cover and process until finely chopped; set aside. In a small saucepan, mash beans. Cook on low until heated through, stirring occasionally. , Meanwhile, break eggs in batches into a large nonstick skillet coated with cooking spray. Cover and cook over low heat for 5-7 minutes or until eggs are set. Sprinkle with cheese., To serve, spread beans over tostada shells; top with eggs, tomatillo sauce and sour cream. Garnish with tomato, avocado and cilantro if desired.

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:

• For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic.
• Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat dry.
• Put the vegetables and any juices from the baking sheet into a blender. Add the ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until fairly smooth. Taste; if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce.
• Heat the oil in a medium pot over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, until thickened but pourable, about 5 minutes. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
• For the refried beans: Put the beans in a medium bowl with about half of their reserved liquid and mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add the mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans seem dry, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm over low heat.
• For serving: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until the underside blisters, about 15 seconds. Remove from the pan to the lined baking sheet. Repeat with the remaining 7 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
• Using the same skillet the tortillas were fried in, heat 1 tablespoon oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crispy and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.
• Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.

Steps:

• Place the refried beans in a small pot or skillet and heat over medium heat until hot.
• Heat a large nonstick skillet over medium-high heat and add the butter. Carefully crack the eggs into the skillet, season with salt and pepper and cook until the yolks are done to your liking, 2 to 3 minutes for sunny-side up eggs with still-runny yolks.
• To serve, set up 4 plates. Spoon refried beans onto the bottom of each plate and top with a broken taco shell to form a circle. Top each with a cooked egg and avocado, then season with salt. Add some pico de gallo and cilantro. Drizzle with hot sauce if desired.

Steps:

• Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.
• Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.
• Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.
• To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.

Steps:

• Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.
• Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.
• Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.
• Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.

Steps:

• Preheat an oven to 500 degrees F (260 degrees C).
• Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
• Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
• Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
• Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
• Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
• Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.

Steps:

• Blacken the peppers under the broiler or top of a gas stove.
• Place in a plastic baggie.
• Toast the cumin in a saucepan until it begins to smoke.
• Add the oil, onions and garlic.
• Sauté for 2 minutes.
• Add the rest of the ingredients, except for the peppers, and simmer over a low heat for 5 minutes, stirring occasionally.
• Remove the skins from the peppers, seed, and coarsely chop them.
• Add them to the saucepan.
• Cook another 5 minutes or so until the sauce thickens slightly.
• Pulse in a blender to desired consistency. Refrigerate for up to a month.
• Serve hot or room temperature.

Steps:

• In large skillet, heat olive oil.
• Add onion and green pepper, cook until tender.
• Add tomato, garlic, jalapeno, if using, oregano, salt, hot pepper sauce, tomato sauce and water.
• Simmer, covered for 20 minutes.
• Uncover.
• Break eggs, one at a time, into cup and slip into sauce.
• Cover and simmer over low heat until eggs are set, about 5 minutes.
• Serve over tortillas or toasted English muffins, topped with some of the sauce.
• Enjoy!

Steps:

• Prepare the sauce ahead of time by placing the ingredients in Vita-Mix along with 1 cup of water; quickly increase speed to high; allow to run for 4 to 5 minutes or until steam escapes from opening; adjust with salt and pepper to taste.
• If you do not have a Vita-Mix and are using a standard blender, place the tomatillos, garlic and onion in medium skillet along with enough oil to coat the bottom; sauté until onion and garlic are soft; approximately 5 minutes.
• Add the hot water and additional spices, simmer for 20 to 30 minutes; pour cooked ingredients into blender container and process until smooth; adjust salt and pepper to taste.
• Pour the sauce into a quart jar and refrigerate until ready to use.
• For the huevos rancheros, preheat oven to 350 degrees.
• Lightly spray individual ramekins with non-stick cooking spray and place on a cookie sheet. The ramekins I used measured 5 inches across and 1 inch deep.
• Place a cut tortilla in the bottom of each dish, top with egg in center.
• Sprinkle 1/4 of the canned beans around each casserole leaving the yolk exposed.
• Pour the 1 - 1 1/2 cups tomatillo sauce over the beans, again leaving yolk exposed; top with grated cheese.
• Place in pre-heated oven and bake for 15 minutes; lightly cover each with foil and bake an additional 5 minutes or until yolk is slightly runny and white is set.
• Top with additional grated cheese if desired.
• Enjoy!
• Please Note: The cooking time does not reflect the time to cook the ranchero sauce.

Steps:

• For the salsa: Heat oil in a medium saucepan over medium heat. When it shimmers, add tomatillos, onions, jalapeno, and garlic, and cook until tomatillos and onions are softened, about 7 minutes. Transfer mixture to a blender, add cilantro, vinegar, and salt, and puree until sauce is smooth. (Yields about 2 cups salsa.)
• For the eggs: Bring at least 3 inches of water to a simmer in a medium pot and stir in vinegar. Break each egg into a separate small cup. Fill a large bowl with warm water and set aside. Gently slide eggs into the simmering water, 1 at a time. Cook until whites are just set, about 2 to 3 minutes. Lift eggs out of the water with a slotted spoon. Place in a bowl of warm water to keep warm while finishing the dish.
• For the tortillas: Heat oil in a large heavy bottomed pan over medium-high heat to 350 degrees F. When oil is ready, add tortillas 1 at a time and fry until golden brown and crisp on both sides, about 1 minute. Transfer to a paper-towel-lined plate and season immediately with salt.
• To serve: For each serving, place down 2 corn tortillas, place 2 eggs on top, drizzle with salsa, and sprinkle with cheese. If desired, top with a dollop of sour cream and slices of avocado. Serve immediately.

Steps:

• Preheat the broiler.
• Heat the tortillas by toasting them one at a time in a dry cast-iron skillet or directly over a gas flame until lightly toasted; Place on a baking sheet, spread each tortilla with ¼ cup of refried beans, and cover to keep warm.
• Working in batches as needed, heat the butter in a large skillet over medium-high heat until it is very hot but not smoking and the foaming has subsided; Crack the eggs directly into the hot butter and reduce the heat to medium-low or low; Fry the eggs, shaking the pan occasionally to keep the eggs from sticking; Season the eggs with salt and pepper; Fry to the desired doneness, about 2 minutes for "sunny-side up," 3 minutes for medium yolks, and 4 minutes for hard yolks; Or, once the whites are just opaque, turn the eggs and cook for 30 seconds more for "over easy," 1 minute more for "over medium," or 2 minutes more for "over hard.".
• Top each tortilla with 2 fried eggs and 2 tablespoons of the grated cheese; Slide the tortillas under the broiler to melt the cheese.
• Meanwhile, dice the avocado and toss with the lime juice to prevent the avocado from discoloring.
• Top each serving with 2 tablespoons salsa and 2 tablespoons sour cream; Divide the avocado among the tortillas; Garnish each tortilla with 1 tablespoon cilantro and 1 tablespoon green onion and serve.

Steps:

• Cook tomatillos in large saucepan of simmering water until soft, about 20 minutes. Drain. Transfer tomatillos to blender; add 1 cup cilantro, avocado, onion, lime juice, chilies, garlic, and cumin; puree. Season with salt and pepper.
• Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add 2 tortillas; cook about 1 minute per side. Transfer to baking sheet. Repeat with remaining tortillas, adding more butter to skillet as necessary. Melt 1 tablespoon butter in same skillet over medium heat. Crack 4 eggs into skillet. Cover and cook eggs to desired doneness. Sprinkle fried eggs with salt and pepper. Using spatula, place 2 eggs on each of 2 fried tortillas. Repeat with remaining eggs and 1 tablespoon butter. Top eggs on each tortilla with 1/4 of sauce and 1/4 of cheese. Using spatula, return 2 huevos rancheros to same skillet. Cover and cook over medium heat until cheese melts, about 3 minutes. Transfer to 2 plates. Repeat with remaining huevos rancheros. Sprinkle with 1/2 cup cilantro and serve.

Steps:

• Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
• Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
• Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon and if desired, salsa.

Steps:

• Preheat oven to 450 degrees.
• Place chipotle pepper and jalapeno pepper in small saucepan and cover with water. Bring to a boil and turn off heat. Set aside until chipotle is softened, about 30 minutes, and drain. If you want a milder salsa, seed peppers.
• Meanwhile place tomatillos and tomatoes in a shallow metal baking pan and roast in oven for 15-20 minutes and remove without turning off oven.
• Transfer to a blender and add drained peppers (you might want to start with half a pepper each and adjust according to taste) and oil, oregano, marjoram, lime juice, salt & pepper and cilantro, if desired. Blend well until smooth.
• Place tortillas on a large baking sheet and spread evenly with cheese. Bake about 3 minutes.
• Meanwhile, cook eggs to taste (scrambled, fried or poached).
• Place an egg on each tortilla, and top with a generous tablespoon of sauce, onions, parmesan cheese and cilantro if desired.