Huevos Rancheros Recipes

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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



Authentic Huevos Rancheros image

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

2 tablespoons vegetable oil
4 (6 inch) corn tortillas
1 cup refried beans with green chilies
1 teaspoon butter
4 eggs
1 cup shredded Cheddar cheese
8 slices bacon, cooked and crumbled
½ cup salsa

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



Mexican Huevos Rancheros image

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!

2 tablespoons olive oil
1/2 cup chopped onion
1 green pepper, chopped
1 tomatoes, peeled and chopped
1 clove garlic, minced
1 jalapeno pepper, chopped (optional)
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1 teaspoon hot pepper sauce (Tabasco is good)
1 (8 ounce) can tomato sauce
1/2 cup water
6 eggs

HUEVOS RANCHEROS

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 4 servigs

Number Of Ingredients 13



Huevos Rancheros image

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

2 small tomatoes
1 small onion
1 medium jalapeno pepper, chopped
2 cloves garlic; 1 chopped, 1 smashed
1/2 teaspoon hot sauce
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 15.5-ounce can black beans, drained and rinsed
4 large eggs
4 6-inch corn tortillas, warmed
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro

HUEVOS RANCHEROS

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18



Huevos Rancheros image

Steps:

  • To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.
  • In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.
  • In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.
  • Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.

4 large corn tortillas
1/2 cup warm refried beans
2 tablespoons unsalted butter
8 large eggs
1 1/2 cups pepper Jack
1 tablespoon vegetable oil
1 cup chopped white onions
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon minced jalapeno
1 teaspoon minced garlic
1 cup chopped tomatoes and their juice
1 cup chicken stock
3 tablespoons chopped cilantro
2 teaspoons vegetable oil

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



Huevos Rancheros image

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.

1 pound ripe plum tomatoes
3 large cloves garlic, unpeeled
1 small onion (about 6 ounces), quartered
2 ancho chiles, stems and seeds removed
1/2 to 3/4 teaspoon chopped chipotle in adobo, plus 1/2 to 3/4 teaspoon adobo sauce
Kosher salt
1 tablespoon vegetable oil
One 15-ounce can pinto beans, drained with liquid reserved
1 tablespoon vegetable oil
Kosher salt
2 to 3 tablespoons vegetable oil
8 corn tortillas
8 large eggs
Kosher salt
1/2 cup crumbled Cotija cheese
1/4 cup fresh cilantro leaves, roughly chopped
2 tablespoons finely chopped white onion

HUEVOS RANCHEROS

Provided by Geoffrey Zakarian

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9



Huevos Rancheros image

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.

One 15-ounce can refried beans
2 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground black pepper
4 hard corn taco shells, toasted in the oven and broken in half
1 ripe avocado, pitted, peeled and diced or sliced
1 cup store-bought pico de gallo or jarred salsa
1/4 cup roughly chopped fresh cilantro
Hot sauce, for serving, optional

HUEVOS RANCHEROS

Provided by Tyler Florence

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 31



Huevos Rancheros image

Steps:

  • Heat about 3 inches of peanut oil, in a heavy-bottomed pot to 375 degrees F. Preheat the broiler. Fry the tortillas for 30 to 40 seconds until crisp. Remove with a slotted spoon to paper towels to drain. Dip the tortillas into the Salsa Roja while still hot, using tongs, and then transfer to serving plates. Top each tortilla with a good spoonful of refried beans and then arrange a sunny side up fried egg on top of the beans. Garnish with crumbled queso fresco, Salsa Roja, cilantro, fried chorizo and lime wedges.
  • Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes. Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes.
  • Preheat the broiler. Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly. Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black).
  • Add the chile mixture to a blender and puree. Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Set aside until ready to use.
  • Finely chop the chorizo into small dice. In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil. Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside. To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes. Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree. Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth. Set aside until ready to use.

4 medium corn tortillas
Peanut oil, for deep-frying
Salsa Roja, recipe follows
Chorizo Refried Beans, recipe follows
4 large eggs, fried sunny side up
1 cup crumbled queso fresco
Fresh cilantro sprigs
Fried chorizo (reserved from Refried Beans recipe)
4 lime wedges
1 dried ancho chile, stemmed and seeded
1 dried Anaheim chile, stemmed and seeded
2 dried chipotle chiles, stemmed and seeded
1 tablespoon dried oregano, preferably Mexican
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 cup hot water
8 plum tomatoes, quartered
1 medium Spanish onion, sliced
3 garlic cloves
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 sprigs cilantro
1 tablespoon sugar
1 lime, juiced
4 links smoked Mexican chorizo
1/4 cup extra-virgin olive oil
1/4 white onion, finely diced
2 cloves garlic, peeled and chopped
2 (15.5 ounce) cans red kidney beans
1 to 2 cups low-sodium chicken stock
Kosher salt and freshly ground black pepper

EASY HUEVOS RANCHEROS

An easy Mexican breakfast that'll keep you going all morning, it's got everything you need to pep up your plate

Provided by Cassie Best

Categories     Breakfast, Brunch

Time 10m

Number Of Ingredients 8



Easy huevos rancheros image

Steps:

  • Heat the oil in a frying pan over a high heat. Add the tortilla and fry for 1-2 mins on each side until crisping at the edges. Transfer to a plate.
  • Crack the egg into the pan and cook to your liking. Meanwhile, tip the beans into a bowl, season and add a squeeze of lime, then lightly mash with a fork.
  • Spread the beans over the tortilla, top with the egg, avocado, feta and chilli sauce. Squeeze over a little more lime juice just before eating.

Nutrition Facts : Calories 682 calories, Fat 46 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 1 grams sugar, Fiber 13 grams fiber, Protein 27 grams protein, Sodium 2.1 milligram of sodium

1 tbsp vegetable oil or sunflower oil
1 corn tortilla wrap
1 egg
200g can black beans, drained
juice ½ lime
½ ripe avocado, peeled and sliced
50g feta, crumbled
hot chilli sauce (we like sriracha)

HUEVOS RANCHEROS CASSEROLE

This is one of those great breakfast casseroles you can prepare the night before and just pop in the oven the next morning.

Provided by Pinay0618

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9



Huevos Rancheros Casserole image

Steps:

  • Spray 8 inch square baking dish with non-stick cooking spray.
  • Place 4 tortillas in bottom of dish, overlapping as necessary, about 1/2 to 1 inch up sides of dish. Cut the last tortilla in half, and then into strips.
  • Sprinkle 1/2 cup of the cheese over tortillas in dish. Top with chorizo, chiles and 1/2 cup cheese.
  • Arrange tortilla strips over cheese.
  • In medium bowl, combine eggs, milk, oregano and red pepper; beat well. Pour over mixture in baking dish.
  • Sprinkle with remaining cheese; press lightly into egg mixture.
  • Cover with foil and refrigerate 8 hours or overnight.
  • Heat oven to 350. Bake covered casserole 30 minutes.
  • Uncover, bake an additional 15 to 20 minutes or until knife inserted in center comes out clean.
  • Let stand 5 minutes before serving. Serve with salsa.

Nutrition Facts : Calories 414.7, Fat 29.2, SaturatedFat 13, Cholesterol 247.3, Sodium 710.6, Carbohydrate 13.2, Fiber 1.6, Sugar 1.6, Protein 24.6

5 small corn tortillas
1 1/2 cups finely shredded colby-monterey jack cheese, blend
1/2 lb smoked cooked chorizo sausage, coarsely chopped
1 (4 1/2 ounce) can chopped green chilies
6 eggs
1/2 cup milk
1/2 teaspoon dried oregano
1/8 teaspoon ground red pepper
salsa

HUEVOS RANCHEROS

What makes huevos rancheros good? The salsa of course! This recipe was developed by Chef Traci Des Jardins, cut out of an article in the New York Times food section. Tomatillos look like little green tomatoes in husks. If you don't have any available where you live, use a cup of salsa verde (green salsa) and adjust the additional heat downward accordingly. I've tried it both ways. You will also like these if made with your favorite canned salsa. The salsa recipe is posted elsewhere.

Provided by Kumquat the Cats fr

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16



Huevos Rancheros image

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.

1 dried chipotle chile (or 1 canned)
1 jalapeno pepper, stemmed and seeded
1 lb tomatillo, husked (about 6)
2 medium tomatoes, stemmed
1 teaspoon vegetable oil
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 tablespoon lime juice
salt and pepper, to taste
2 tablespoons cilantro (optional)
8 corn tortillas (6 inches)
1/2 lb monterey jack cheese, shredded
8 eggs
1/2 cup onion, white, finely diced
3 tablespoons parmesan cheese, grated
4 tablespoons cilantro, chopped (optional)

HUEVOS RANCHEROS (TEX-MEX)

Love to make this once an awhile instead of breakfast tacos, especially with house guests. It's so easy, but it will look like you slaved over a hot stove all morning. The sauce can be made in advance to make things go even quicker.

Provided by Pokey in San Antonio

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20



Huevos Rancheros (Tex-Mex) image

Steps:

  • Sauce: Sauté onions, bell peppers, garlic, and jalapeno in olive oil until onions are soft. Keep the temp low as to not burn the garlic. Add the remaining ingredients and simmer for 15 minutes. Start with one tablespoon of paste. If still too thin, add more. Keep warm if using right away, otherwise reheat when ready.
  • Eggs: This is the best way to make perfect over-easy eggs. For this meal, it's best to make them last. Melt butter in frying pan that has a lid. When butter is getting frothy, gently crack eggs so you don't break the yokes. Salt and pepper to taste. When whites are set, turn up the heat slightly, pour the water in between the eggs, and cover. Remove lid and serve as soon as the "skin" has set over the yokes. This only takes 30 seconds to a minute, so keep an eye on them.
  • Sides: Remove from casing and brown chorizo, remove and reserve the grease. Fry the refried beans in the chorizo drippings until soft and bubbly. Salt and pepper to taste. Add cooked chorizo and stir. Add a little water if to keep the beans thin and a little soupy.
  • Meanwhile, warm tortillas on a hot griddle. About one minute per side. Keep warm.
  • To serve: Place two eggs on one side of the plate. Spoon refried beans on the other--if they are the right consistancy they should spread to cover their side of the plate. Top and surround the eggs generously with the sauce. All but the rim of the plate should covered with eggs, sauce, and beans. Sprinkle cheese on the beans. Serve with several warm tortillas for scooping on the side.

Nutrition Facts : Calories 798.8, Fat 42.8, SaturatedFat 16.1, Cholesterol 479.2, Sodium 2585.1, Carbohydrate 67.2, Fiber 8.5, Sugar 7.1, Protein 36.1

2 tablespoons olive oil
1/4 cup onion (diced)
1/4 cup green bell pepper (diced)
1 garlic clove (minced)
1 jalapeno (minced)
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
1 (10 ounce) can tomato sauce
1 -2 tablespoon tomato paste
2 teaspoons white vinegar (optional)
1 tablespoon butter
8 eggs
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) can refried beans (with jalapenos)
1 -2 link chorizo sausage
12 -20 flour tortillas
1 cup cheddar cheese (grated)

HUEVOS RANCHEROS

So easy to make yet packed with a punch - add/remove chillies depending on your own personal heat requirements!

Provided by Miss_Lilywhite

Time 40m

Yield Serves 4

Number Of Ingredients 0



Huevos Rancheros image

Steps:

  • Heat some oil in a small, heavy saucepan. Add the onion and fresh chillies and fry over a medium heat until softened. Add the fajita paste, garlic, chilli flakes, and paprika, and fry gently for a couple of minutes. Add the tomatoes and a handful of coriander, and bring to the boil. Season accordingly with salt/pepper, reduce the heat, and simmer until step 2 is done.
  • Whilst all that is going on, boil the potatoes until soft and drain. Heat some more oil in a heavy frying pan and fry off the chorizo and potatoes together until it's all browned and smelling lush.
  • Take the pan from the heat and stir in the salsa mixture. Make 4 holes in it and crack the eggs into the holes.
  • Put the pan back on the heat and fry the eggs until they're cooked to your liking. Sprinkle with the remaining spring onions and coriander and serve from the pan. Crusty bread is a must for soaking up all that glorious saucy goodness!

HUEVOS RANCHEROS

The yummiest, easiest huevos rancheros you'll ever taste! Yes, my little ones eat this too! You can adjust the spicyness of this one easily. We make this as a Christmas morning tradition! Frying your own corn tortillas is key to this recipe! Also, be sure to not over cook your eggs!!!!! Over Easy! It totally adds to the sauce and brings all the flavors together! Oh, one last thing, the Queso Cojita is a must also! Use regular cheese at your own risk! ;-) It's easy to find.... at least here in Az. It's in an airtight, circular package. VERY AUTHENTIC tasting!!!

Provided by healthy mamma

Categories     Breakfast

Time 13m

Yield 6-8 serving(s)

Number Of Ingredients 9



Huevos Rancheros image

Steps:

  • In medium saucepan, saute onion till soft, add beans (undrained) cook on med. heat.
  • Heat oil on med.- high heat in a skillet.
  • Fry tortillas till crisp, about 2-3 min on each side -- nobody likes soggy tortillas.
  • Turn down heat a bit! Using leftover oil from same pan, fry eggs over easy, about 2 minutes, then flip, then only 1 minute more! If you need to add a little more oil, do it. It's easier to flip the eggs without breaking the yolk.
  • Top tortillas with egg, El Pato, beans. Garnish with diced avacado & crumble Cojita cheese on top!

6 -8 corn tortillas
6 -8 eggs
1 (15 ounce) can ranchero style black beans
1/4 cup diced white onion
queso Cotija cheese (mexican cheese)
el pato tomato sauce
2 avocados
cilantro, as garnish (optional)
corn or vegetable oil

HUEVOS RANCHEROS

Enjoy this Mexican-inspired vegetarian brunch of egg, tomato, avocado, kidney beans and cheese, on top of tortilla. It's spicy, filling and full of flavour

Provided by Niamh Hempenstall

Categories     Breakfast, Brunch

Time 25m

Number Of Ingredients 15



Huevos rancheros image

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.

Nutrition Facts : Calories 540 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium

2 tbsp olive oil
1 small onion , diced
2 garlic cloves , crushed
400g can red kidney beans , drained and rinsed
1 tsp ground cumin
¼ tsp chilli powder
½ tsp dried oregano
4 eggs
4 small flour tortillas , warmed
1 large tomato , diced
handful pickled jalapeño peppers , roughly chopped
30g cheddar , grated
1 avocado , peeled, de-stoned and diced
1 lime , half juiced, half cut into wedges, to serve
chopped coriander , to serve

HUEVOS RANCHEROS

Make the most of one egg with this simple Huevos Rancheros recipe! Enjoy this one-serving Huevos Rancheros for an easy brunch dish.

Provided by My Food and Family

Categories     Meal Recipes

Time 15m

Yield 1 serving

Number Of Ingredients 6



Huevos Rancheros image

Steps:

  • Heat oil in large nonstick skillet on medium heat. Add tortilla; cook until both sides are crisp and flecked with brown. Remove tortilla from skillet; drain.
  • Place tortilla on platter; spread with beans. Top with Singles.
  • Fry egg in same skillet; place over topped tortilla. Drizzle with salsa.

Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 200 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 16 g

1 Tbsp. oil
1 corn tortilla (6 inch)
1/4 cup refried beans, warmed
1 KRAFT Singles
1 egg
1/4 cup fresh salsa, warmed

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Find calories, carbs, and nutritional contents for Egg Beaters - Huevos Rancheros Frittata and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. About Food Exercise Apps Community Blog Premium. Egg Beaters Egg Beaters - Huevos Rancheros Frittata. Serving Size : 1 slice. 149 Cal. 0%--Carbs. 100% 5g Fat. 100% 16g Protein. Track macros, calories, and …
From frontend.myfitnesspal.com


HUEVOS RANCHEROS | JUST PLAIN COOKING
Instructions. (Optional Step) Heat olive oil in a large skillet over medium-high heat. Add corn tortillas, one at a time, to the skillet and fry for 15-20 seconds on each side, just until the tortillas begin to crisp around the edges. Transfer to a …
From justplaincooking.ca


FOOD WISHES VIDEO RECIPES: IT TAKES SOME HUEVOS TO COOK ON ...
Huevos Rancheros simple means ranch-style eggs, and if you've ever worked on a ranch, like I have (I picked corn one summer), you understand the importance of a hearty breakfast. There are many variations of this dish, all which includes some kind of eggs to pped with some kind of tomato and chili-based sauce. This video recipe shows a fairly traditional …
From foodwishes.blogspot.com


HUEVOS RANCHEROS – DEL REAL FOODS
HUEVOS RANCHEROS One of Del Real Foods’ most versatile and authentic Mexican recipes. Refried Beans are cooked to perfection. We fry them using traditional ingredients,creating a rich, authentic Mexican flavor. Del Real Foods’ Salsas provide a kick of flavor. We slowly fire roast our chilies and tomatoes to create that
From delrealfoods.com


HUEVOS RANCHEROS - FOOD LITERACY CENTER
Huevos rancheros combines a crispy corn tortilla with the creamy yolk of a sunny side up egg and the spicy freshness of salsa. This recipe is easy to make and will be ready in a flash! Huevos Rancheros Yield: serves 4 Ingredients: 4 corn tortillas 4 eggs ½ cup shredded cheese ½ cup salsa or pico de gallo (freshly made or from a jar) Salt & pepper to taste …
From foodliteracycenter.org


HUEVOS RANCHEROS (EGGS WITH RANCHERA SAUCE) RECIPE
The term huevos rancheros translates as "ranch eggs" or "rancher’s eggs," so presumably, this style of egg preparation has rural origins. Although many more elaborate versions exist, this recipe concentrates on the three essential elements of the dish: slightly cooked tortillas, fried eggs, and rustic, tomato-y ranchera sauce with its wonderful blend of onion, …
From thespruceeats.com


HUEVOS RANCHEROS RECIPE - REAL SIMPLE
Food; Recipes; Huevos Rancheros; Huevos Rancheros. Rating: 3.5 stars. 38 Ratings. 5 star values: 11 4 star values: 13 3 star values: 5 2 star values: 4 1 star values: 5 Read Reviews Add Review 38 Ratings 6 Reviews By Dawn Perry. Pin Print More. Facebook Tweet Email Send Text Message. Gallery. Huevos Rancheros . Credit: Charles Masters Recipe Summary. total: 20 …
From realsimple.com


HUEVOS RANCHEROS RECIPE - LISA AHIER | FOOD & WINE
Huevos rancheros are a very popular breakfast dish on the Texas-Mexico border. You can scramble the eggs rather than frying them, if you prefer, or …
From foodandwine.com


HUEVOS RANCHEROS – FIT MAMA REAL FOOD
Instructions. Begin by browning the chorizo in a medium pan until fully cooked through. Keep warm on low. Warm refried beans on low in a small pan until warmed through. Heat a large skillet over medium-high heat, add the oil and fry the eggs (I cooked 2 per adult, 1 per kid).
From fitmamarealfood.com


HUEVOS RANCHEROS PRICE CONVERSIONS, COST CALCULATOR
The entered price of “Huevos rancheros” per 9 ounces is equal to 4.99. The foods price calculator performs conversions between prices for different weights and volumes. Selecting a unit of weight or volume from a single drop-down list, allows to indicate a price per entered quantity of the selected unit. Visit our food calculations forum ...
From aqua-calc.com


HUEVOS RANCHEROS CUPS - CANADIAN LIVING
Reduce heat and simmer for 5 minutes. Meanwhile, pour enough water into separate saucepan to come 3 inches (8 cm) up side of pan; bring to simmer. Break eggs, 1 at a time, into small dish; slip each egg into pan. Cook until desired doneness, 3 minutes for soft yolk, 5 minutes for firm yolk. Meanwhile, spoon bean mixture into tortilla cups.
From canadianliving.com


HUEVOS RANCHEROS RECIPE | JAMIE OLIVER EGG RECIPES
Method. Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies. Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and ...
From jamieoliver.com


HUEVOS RANCHEROS - DIABETES FOOD HUB
Preheat oven to 425°F. Place tortillas on baking sheet and bake 3 minutes on each side. Meanwhile, place the tomatoes, cumin, cayenne, and salt in a medium nonstick skillet and bring to a boil over medium-high heat. Reduce heat to medium low and cook, covered, 3 minutes or until slightly thickened. Break one egg into a measuring cup.
From diabetesfoodhub.org


HUEVOS RANCHEROS | WORLD FOOD NETWORK
For the Huevos Rancheros: 1 tablespoon vegetable oil 4 corn tortillas 1 tablespoon butter 4 Grade A Large Phil’s Fresh Eggs 1 avocado, for garnish cilantro, for garnish queso fresco cheese, for garnish; Directions. For the Salsa: To prepare the salsa, combine all ingredients in a blender or food processor. Blend/process until smooth. Set aside.
From worldfoodnetwork.ca


HUEVOS RANCHEROS - MEXICAN RECIPES
The recipe Huevos Rancheros is ready in approximately 45 minutes and is definitely a tremendous gluten free and vegetarian option for lovers of Mexican food. For $1.48 per serving, you get a morn meal that serves 4. One serving contains 244 calories, 12g of protein, and 8g of fat. If you have corn tortillas, canned tomatoes, new mexican chile sauce, and a few other …
From fooddiez.com


THE BEST AUTHENTIC HUEVOS RANCHEROS RECIPE (RANCHER’S EGGS ...
Best Authentic Huevos Rancheros the fried eggs are served over hot, crispy tortillas smothered in warm salsa over top. Best Authentic Huevos Rancheros is a portion of healthy food. Best Authentic ...
From medium.com


BAKED HUEVOS RANCHEROS (RANCHER'S EGGS) - THE FOOD BLOG
Huevos Rancheros, or "eggs ranch-style," are a traditional large breakfast that is served on Mexican farms and ranches. Typically, you would fry the eggs, and serve them on corn tortillas, topped with tomato salsa. For this baked huevos rancheros recipe, however, I added the salsa, along with some black beans topped with cheese, to an ovenproof skillet. I then …
From thefoodblog.net


HUEVOS RANCHEROS RECIPE - LOVEFOOD.COM
Step-by-step. Heat the oil in a small frying pan. Add in the garlic and chilli and stir fry for 1 minute or until the garlic starts to soften and go golden. Add in the tomatoes, purée, red wine vinegar and half of the coriander and over a medium high heat cook for 9 minutes, then season to taste.
From lovefood.com


THE BEST HUEVOS RANCHEROS - AN AUTHENTIC MEXICAN BREAKFAST ...
Inside: Huevos Rancheros may be simple, but the flavors are complex and delicious.This is about as authentic of a Mexican breakfast recipe as you will find. My favorite meal of the day is definitely breakfast. That probably is the result of growing up in Mexico where breakfast is the largest, most important meal of the day.
From mylatinatable.com


HUEVOS RANCHEROS - CARNIVAL
Directions. Mix the tomatoes & avocado with lemon juice. Set aside. Heat 1 tablespoon of olive oil in a sauté pan, add the black beans & 2 tablespoons chopped cilantro. Cook a few minutes until warm. Heat a splash of oil in another pan, warm the tortillas one …
From carnival.com


HUEVOS RANCHEROS RECIPE - FOOD REPUBLIC
Directions. Heat a little oil in a frying pan or wok and gently fry the onion, garlic and green chili for about five minutes, until the onion is softened but not colored. Add the tomatoes and half the coriander to the pan, and season with salt and pepper to taste. Simmer for about 15 minutes, until the mixture has thickened slightly.
From foodrepublic.com


HUEVOS RANCHEROS - MEXICAN FOOD JOURNAL
The first thing you need to do is prepare the salsa for the huevos rancheros. The salsa makes the dish. Bland salsa means bland eggs. Great Huevos Rancheros Requires a Great Homemade Salsa . To make your ranchero sauce, roughly chop the vegetables and add them to the blender jar. You don’t need to seed the tomatoes or serrano chile. Add a couple of …
From mexicanfoodjournal.com


HUEVOS RANCHEROS - FOODS AND DIET
Desscription Huevos rancheros (Ranch Eggs) is a classic Mexican breakfast dish similar to Huevos motuleños which has become popular throughout much of the Americas. Huevos rancheros means “eggs ranch-style” or “eggs country-style” in Spanish. The dish traditionally was served at the large mid-morning breakfast on rural farms where workers had …
From foodsanddiet.com


HUEVOS RANCHEROS RECIPE (CLASSIC MEXICAN VERSION, STEP BY ...
Microwave in 20-second intervals on high power, stirring after each, until warmed through, about 60 seconds total. (Alternatively, warm on the stovetop over low heat.) Assemble the huevos rancheros. Spread the warm refried beans onto the tostadas. Place 2 tostadas on each plate, then top each tostada with a fried egg.
From thekitchn.com


HUEVOS RANCHEROS | FOOD & WINE
Huevos Rancheros. Spanish for "ranchers eggs", this popular breakfast and brunch dish is a delicious combination of fried corn tortilla and salsa topped with fried eggs. It can prepared vegetarian ...
From foodandwine.com


HUEVOS RANCHEROS RECIPE - LEITE'S CULINARIA
Huevos rancheros is essentially a satiating ranch- or farm-style breakfast that’s sustenance of the comfort food sort. This version, made with enchilada sauce, crispy tortillas, fried eggs, Cotija cheese, and fresh salsa, doesn’t disappoint.–Angie Zoobkoff
From leitesculinaria.com


BAKED HUEVOS RANCHEROS RECIPE - GRACE PARISI | FOOD & WINE
Preheat the oven to 400°. In a saucepan, heat the olive oil. Add the onion, bell pepper, jalapeño, garlic and oregano. Season with salt and pepper and cook over high heat, stirring, until ...
From foodandwine.com


FRESH HUEVOS RANCHEROS RECIPE - COOKIE AND KATE
This classic huevos rancheros recipe features fresh pico de gallo on top. Huevos rancheros is a vegetarian Mexican breakfast with eggs, tortillas and salsa. Recipe yields 4 hearty but modest servings of one tortilla and egg each, so multiply the recipe if necessary.
From cookieandkate.com


HUEVOS RANCHEROS RECIPE - BBC FOOD
Season with salt and pepper and mix well. Heat the oil in a medium lidded frying pan over a medium heat and add a quarter of the salsa. Stir to warm through, then make a …
From bbc.co.uk


MAKE BREAKFAST AT HOME WITH THIS HEARTY HUEVOS RANCHEROS ...
Huevos Rancheros. Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 2. Ingredients: 1 can (540 mL) black beans, drained and rinsed 1 cup tightly packed chopped fresh cilantro leaves, divided 5 Tbsp extra-virgin olive oil, divided 1 tsp chipotle peppers in adobo sauce ⅓ cup water ¼ tsp sea salt 2 cloves garlic, minced 1 can (398 mL) …
From foodnetwork.ca


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