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
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!
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
HUEVOS RANCHEROS
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.
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
Provided by Geoffrey Zakarian
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
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.
HUEVOS RANCHEROS
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 31
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.
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
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
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
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
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
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.
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
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
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
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
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!
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
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
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
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
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