Huevosrancherosinmuffincups Recipes

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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

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 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

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

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



Breakfast Huevos Rancheros image

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

2 ½ tablespoons olive oil, divided
½ cup chopped yellow onion
¼ cup chopped green bell pepper
1 medium tomato, chopped
1 clove garlic, minced
½ teaspoon cayenne pepper
salt and ground black pepper to taste
4 corn tortillas
4 eggs
1 (14 ounce) can refried beans, heated
¾ cup shredded Mexican cheese blend
1 jalapeno pepper, chopped
¼ cup fresh cilantro leaves, or to taste
½ avocado, sliced

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



Huevos Rancheros image

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

1 tablespoon canola oil or 1 tablespoon nonstick cooking spray
1 large flour tortilla (plain or flavoured. I use tomato)
2 large eggs
1 tablespoon water
1/3 cup salsa (the thicker the better. May add more or less)
4 dashes hot sauce (optional)
1/2 cup cheddar cheese, grated

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 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

CARNITAS HUEVOS RANCHEROS

When I was in college, I was a church counselor in Colorado and had my first taste of Mexican food. Recently, I've learned to make more authentic dishes, like these pork huevos rancheros. It's one of my favorite recipes to serve for dinner with eggs. —Lonnie Hartstack, Clarinda, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 7h35m

Yield 12 servings.

Number Of Ingredients 17



Carnitas Huevos Rancheros image

Steps:

  • Rub roast with oil, garlic, salt and pepper. Place in a 4- or 5-qt. slow cooker. Top with onion, green chiles, salsa, cilantro, broth and tequila. Cook, covered, on low 7-8 hours or until meat is tender., Remove roast; shred with 2 forks. Discard cooking juices, reserving 1 cup. Return cooking juices and meat to slow cooker. Stir in beans; heat through., Meanwhile, coat a large skillet with cooking spray; place over medium-high heat. Working in batches, break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Divide pork mixture among 12 serving bowls. Top with salsa, eggs, avocados and additional cilantro. Serve with tortillas. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 509 calories, Fat 27g fat (8g saturated fat), Cholesterol 254mg cholesterol, Sodium 858mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 7g fiber), Protein 31g protein.

1 boneless pork shoulder butt roast (3 pounds), halved
2 teaspoons olive oil
3 garlic cloves, thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
2 cans (4 ounces each) chopped green chiles
1 cup salsa
1/2 cup minced fresh cilantro
1/2 cup chicken broth
1/2 cup tequila or additional chicken broth
1 can (15 ounces) black beans, rinsed and drained
ASSEMBLY:
12 large eggs
1 jar (16 ounces) salsa
12 flour tortillas (6 inches), warmed and quartered
4 medium ripe avocados, peeled and sliced

HUEVOS RANCHEROS IN TORTILLA CUPS

Provided by Bon Appétit Test Kitchen

Categories     Bean     Egg     Breakfast     Brunch     Vegetarian     Quick & Easy     Low Cal     High Fiber     Cinco de Mayo     Tortillas     Monterey Jack     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9



Huevos Rancheros in Tortilla Cups image

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.

4 tablespoons olive oil, divided
6 6- to 61/2-inch-diameter corn tortillas
1 15-ounce can pinto beans or black beans, drained
2/3 cup chopped fresh cilantro, divided
1 teaspoon ground cumin
6 large eggs
3/4 cup grated Monterey Jack cheese
1 cup purchased pico de gallo
2 to 3 teaspoons bottled chipotle hot sauce

HUEVOS RANCHEROS IN MUFFIN CUPS

Saw this recipe on Food Network/Melissa d'Arabian. It looks easy and a great breakfast/brunch idea.

Provided by DailyInspiration

Categories     Breakfast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8



Huevos Rancheros in Muffin Cups image

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 cup. Brush both sides of the tortillas lightly with 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 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 6-7 minutes more. To serve, spoon the sour cream and remaining salsa on top of the eggs.

8 flour tortillas (5-inch)
3 tablespoons butter, melted
kosher salt & freshly ground black pepper
1 cup salsa (prepared chunky cilantro salsa or your choice)
3/4 cup black beans (cooked)
8 eggs
1/2 cup monterey jack pepper cheese, shredded
1/2 cup sour cream

HUEVOS RANCHEROS

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 16



Huevos Rancheros image

Steps:

  • To make the sauce: In a mortar and pestle or food processor, combine the tomatoes, chiles, onion, and garlic and pound or process until blended but still with a little texture. In a large skillet, heat the oil over medium-high heat until it is very hot. Add the sauce all at once and cook, stirring constantly, for 5 minutes until thickened and orange-colored. Stir in the salt and remove from the heat (Makes 2 cups).
  • For the Huevos : If the sauce has cooled, re-warm it gently. If the tortillas are fresh, spread them in a single layer and let them dry out for 5 minutes. In a large cast-iron skillet, heat the oil over medium-high heat. Fry the tortillas, one at a time, for 2 or 3 seconds per side, just to soften them. Drain them on paper towels. Reduce the heat under the skillet to medium-low and wait a few minutes for it to cool down. Break 6 of the eggs into the skillet and let them cook slowly until set (cover the skillet if you like the yolk firm). Season the eggs with salt and pepper to taste and transfer them to a roasting pan to keep warm in the oven. Add a little more oil to the pan, if necessary, and fry the remaining 6 eggs in the same way.
  • Dip each tortilla quickly in the warm sauce and place it on a warmed breakfast plate. Spread some of the refried beans evenly on the tortilla and top with 2 fried eggs. Spoon more of the sauce generously over the edges of each tortilla and the whites of the eggs. Garnish with the crema and the avocado, then sprinkle with the crumbled cheese, parsley, and cilantro and serve immediately.

10 ripe plum tomatoes, roasted (see Note), peeled, cored, and chopped
4 serrano chiles, stemmed, seeded if desired, and coarsely chopped
1 small onion, coarsely chopped
2 large cloves garlic, coarsely chopped
1 tablespoons canola or vegetable oil
3/4 teaspoon salt
6 large, thick corn tortillas, preferably stale
1/4 cup canola or vegetable oil, or as needed
12 large eggs, preferably free-range
Salt and freshly ground black pepper
1 1/2 cups warm refried pinto beans
1 cup Crema, recipe follows, or sour cream
1 avocado, peeled, seeded, and cut into 1/2-inch cubes
1/2 cup crumbled Anejo or Panela cheese
1/2 small bunch flat-leaf parsley, leaves only, coarsely chopped
1/2 small bunch cilantro, leaves only, coarsely chopped

HUEVOS RANCHEROS

Provided by Sunny Anderson

Categories     main-dish

Time 13m

Yield 2 servings

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.
  • Per serving: Calories 360; Fat 19 g (Sat. 6 g; Mono. 9.5 g; Poly. 2 g); Cholesterol 228 mg; Sodium 430 mg; Carbohydrate 33 g; Fiber 7 g; Protein 16 g

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 RANCHERO TORTILLA CUPS RECIPE BY TASTY

Here's what you need: nonstick cooking spray, flour tortillas, vegetable oil, black beans, ground cumin, ground chili powder, garlic powder, Pace® Chunky Salsa, large eggs, whole milk, avocado, crumbled queso fresco, fresh cilantro

Provided by Pace

Categories     Breakfast

Yield 12 cups

Number Of Ingredients 13



Huevos Ranchero Tortilla Cups Recipe by Tasty image

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!

Nutrition Facts : Calories 232 calories, Carbohydrate 29 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, Sugar 2 grams

nonstick cooking spray, for greasing
12 flour tortillas, street taco-size
2 teaspoons vegetable oil
½ can black beans, plus their liquid
½ teaspoon ground cumin
½ teaspoon ground chili powder
½ teaspoon garlic powder
1 jar Pace® Chunky Salsa, divided
3 large eggs
¼ cup whole milk
1 cup avocado, diced, for topping
½ cup crumbled queso fresco, for topping
¼ cup fresh cilantro, chopped, for topping

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

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

This popular dish is usually prepared with sunny-side up fried eggs; we made it with scrambled eggs to save time.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 8



Huevos Rancheros image

Steps:

  • Preheat oven to 400 degrees. Brush tortillas on both sides with 2 tablespoons canola oil; lay on a baking sheet. Bake until crisp and brown around edges, 7 to 10 minutes.
  • In bowl, beat eggs with salt and pepper. Heat remaining tablespoon oil in large skillet over medium-low heat. Cook eggs, stirring, until set but still moist, 6 to 8 minutes.
  • Place tortillas on plates; top with eggs, sauce rancheros, and Monterey Jack. Garnish with avocado, sour cream, and cilantro.

4 (8-inch) flour tortillas
3 tablespoons canola oil
10 large eggs
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
Sauce Rancheros
1 cup shredded Monterey Jack cheese
Diced avocado, sour cream, and chopped fresh cilantro, for garnish

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