HUEVOS RANCHEROS
The eggs in this beloved breakfast dish are sauced with a ranchero-style sauce of roasted tomatoes, spicy ancho chiles and smoky chipotles. To make breakfast easier, make the sauce ahead of time and reheat to serve, adding a bit of water to thin if necessary.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 17
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.
HUEVOS RANCHEROS POTATO WAFFLES #5FIX
5-Ingredient Fix Contest Entry. These yummy layered potato waffles and cheesy mexican eggs grab your tastebuds with your very first bite. They burst with a 'flavorful fiesta' in your mouth. This hearty meal is delicious and addictive and will be requested often by your family and friends!
Provided by Gourmet Gal
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat up a nonstick waffle iron and season according to manufacturers directions.
- In a medium bowl put potatoes, 1/3 cup of the salsa and 2 beaten eggs. Mix all together until well blended. Spoon mixture into hot waffle iron spreading evenly to edges. Put lid down and cook 15 to 20 minutes or more until potato waffles are brown, done and look crispy.
- In a medium bowl beat remaining 6 eggs. Add 1/3 cup of salsa and mix until well blended.
- Heat a nonstick skillet on medium heat. Pour egg mixture into hot skillet and with a spatula mix and stir, scraping bottom of pan to scramble the eggs. Add one cup of the cheese and continue cooking and stirring. Remove from heat when eggs are cooked to desired consistency and cheese looks melty. Do NOT overcook. Evenly sprinkle remaining cup of cheese over top of eggs. Cover and keep warm until potato waffles finish cooking.
- When waffles are done cut into fours following the compartment lines of waffle maker. Put each quarter waffle on a plate. Put equal portions of the cooked eggs on each waffle with the melted cheese side up.
- Put a spoonful of Salsa in center of cheese and repeat with other plates. Sprinkle 2 Tablespoons of the chopped fresh cilantro over top of each plate. Serve hot.
- Makes 4 hearty, delicious servings.
- If desired pass extra salsa in a bowl.
Nutrition Facts : Calories 407.1, Fat 29.4, SaturatedFat 15.7, Cholesterol 441.3, Sodium 1277.9, Carbohydrate 7.9, Fiber 1.1, Sugar 5.4, Protein 27.8
HUEVOS RANCHEROS POTATO WAFFLES
These gluten-free waffles are made with shredded potatoes and kicked up with a bit of salsa and cheese. Then they're topped with all of the traditional toppings found on huevos rancheros. Spruce up your brunch game with these delicious waffles!
Provided by Jonathan Melendez
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the waffles, in a large bowl, mix together the potatoes, salsa, eggs, cheese, salt and pepper until well combined. Spoon about 1/2 a cup of the potato mixture into each cavity of a preheated waffle iron. Cook until crispy and golden brown, according to your machine's manufacture's directions.
- Transfer the waffles to a wire rack, set over a baking sheet, to prevent the waffles from getting soggy.
- To serve the waffles, top each with a fried egg, salsa, pickled jalapeños, queso fresco, and cilantro. Serve with lime wedges on the side and enjoy!
HUEVOS RANCHEROS
Steps:
- Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.
Nutrition Facts : Calories 360, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 228 milligrams, Sodium 430 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 16 grams
MOM'S HUEVOS RANCHEROS
Mom wasn't Mexican, but she could sure cook like she was. This is a delicious brunch dish where eggs are poached in salsa, served on corn tortillas, and topped with cheese, sour cream, and black olives. This recipe would also be good with fresh avocado or guacamole. If you use gluten-free tortillas, which are easy to find, it would be gluten free. Hold the cheese and sour cream and it is dairy free!
Provided by Good EatNZ
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
- Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
- Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.
Nutrition Facts : Calories 530.9 calories, Carbohydrate 41.8 g, Cholesterol 371.1 mg, Fat 31 g, Fiber 6.5 g, Protein 25.9 g, SaturatedFat 14.2 g, Sodium 1561.1 mg, Sugar 7.3 g
AUTHENTIC HUEVOS RANCHEROS
This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.
Provided by Wineaux
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 24.2 g, Cholesterol 247.5 mg, Fat 32.9 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1193.9 mg, Sugar 2.3 g
QUICK AND EASY HUEVOS RANCHEROS
Being Canadian, the only time we were able to enjoy this dish was when we traveled to Cali. When searching for a recipe (including this site) I unfortunately could not find the perfect solution. There were so many different variations with either too many ingredients or missing things we love most. I'm a busy Mom and want EASY so I decided to wing it and came up with my own version. Top with sour cream if desired.
Provided by MuskokaJac
Categories Breakfast and Brunch Eggs
Time 35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 734.7 calories, Carbohydrate 55.6 g, Cholesterol 447.9 mg, Fat 38.9 g, Fiber 16.6 g, Protein 41.5 g, SaturatedFat 18.5 g, Sodium 1744.1 mg, Sugar 2.4 g
HUEVOS RANCHEROS
This Mexican, "ranch style" breakfast comes from The Australian Women's Weekly cookbook, Cafe Favourites. You can serve it with some Tabasco sauce, or some hot chilli sauce, if you want to heat it up a bit!
Provided by Sara 76
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 160°C.
- Make fresh tomato salsa.
- Cook chorizo on heated grill plate until well browned. Drain on absorbant paper; cover to keep warm.
- Whisk eggs and cream in medium bowl. Melt butter in medium frying an; cook egg mixture over low heat, stirring gently, until creamy.
- Meanwhile, place tortillas on oven tray, sprinkle with cheese; warm in oven until cheese melts.
- Divide tortillas among serving plates; top with egg, chorizo, and salsa.
- FRESH TOMATO SALSA:.
- Combine tomatoes, onion, vinegar, and oil in small bowl; cover, stand 15 minutes. Stir in coriander just before serving.
Nutrition Facts : Calories 1084.5, Fat 85.8, SaturatedFat 36.4, Cholesterol 555.5, Sodium 2101.1, Carbohydrate 22.3, Fiber 1.6, Sugar 2.7, Protein 53.4
MEXICAN HUEVOS RANCHEROS
Make and share this Mexican Huevos Rancheros recipe from Food.com.
Provided by Sharon123
Categories Southwestern U.S.
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 135, Fat 9.4, SaturatedFat 2.2, Cholesterol 186, Sodium 488.1, Carbohydrate 5.8, Fiber 1.5, Sugar 3.4, Protein 7.3
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
This is so simple I feel guilty calling it a recipe, but it sure is delicious. This is my breakfast staple going on 3 years now.
Provided by Lazarus
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 877.4, Fat 51.6, SaturatedFat 18.2, Cholesterol 482.3, Sodium 1733.7, Carbohydrate 65.4, Fiber 4.9, Sugar 5.9, Protein 37.4
BREAKFAST HUEVOS RANCHEROS
Huevos rancheros are my go-to Saturday morning breakfast treat!
Provided by Emily Alimonos
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside.
- Heat about 1 teaspoon oil in a pan. Add tortillas one at a time; cook until heated through, about 20 seconds each. Keep warm.
- Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes.
- Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 34.4 g, Cholesterol 218.1 mg, Fat 27.3 g, Fiber 9.6 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 613.5 mg, Sugar 3.1 g
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5/5 (1)Total Time 40 minsCategory BreakfastCalories 347 per serving
- Place the potatoes in a microwave safe container and microwave for 4-6 minutes, turning halfway through, until they're just slightly softened. Slice the potatoes into bite sized pieces.Careful, they might be hot!
- Heat a large cast iron skillet over medium heat. Melt the butter in the skillet then place the potatoes cut side down in a single layer on top of the butter. (Note: Depending on the size of your skillet, you may need to do this in two batches. The potatoes won't get crispy if they're piled on top of each other.) Cook the potatoes undisturbed for about 4 minutes then flip, exposing the other cut side to the butter. Season with half of the seasonings and cook another 3-4 minutes or until both sides are evenly browned. Finally, flip the potatoes so the skin side is down. Season with remaining seasonings and cook another 3-4 minutes or until potatoes are crisped and cooked through. Remove from heat.
- Fry the eggs in a bit of olive oil or butter over medium heat to desired doneness. I prefer over easy eggs for huevos rancheros.
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