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
NUEVOS HUEVOS RANCHERITOS
Recipe courtesy of Media Luna and Cooking Channel. Original recipe: http://www.cookingchanneltv.com/recipes/nuevos-huevos-rancheritos.html
Provided by Food.com
Categories Breakfast
Time 35m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 9
Steps:
- In a large medium skillet over medium-high heat, add the butter. Once melted, add the 2 eggs and scramble with Oaxaca cheese.
- Once the tortillas, tomatillos and beans are cooked, place them on plate next to the guacamole.
- Then place the scrambled eggs on the plate and pour the tomato sauce with chipolte on top of the eggs.
- Now pour the cream of cilantro on top of the sauce and you are ready for your Nuevo Huevos Rancheritos!
Nutrition Facts : Calories 924, Fat 50.6, SaturatedFat 24.9, Cholesterol 471.8, Sodium 1723.9, Carbohydrate 76.2, Fiber 4.8, Sugar 6.2, Protein 39.6
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 RECIPE
Steps:
- Fry corn tortillas in 1-inch of hot oil until crispy. Set aside on paper towels to drain excess oil. Warm the black beans in a saucepan over medium heat. Add tomatoes, onion, cilantro and salt and pepper to saucepan. Reduce sauce over medium heat until flavors meld and ingredients come together. Fry eggs over-easy or over-hard in fry pan.
- To assemble: Plate corn tortillas. Top with black beans. Place eggs over black beans. Add rancheros sauce on top of eggs. Garnish top with avocado, sprig of cilantro and a side of sour cream.
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!
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
GOURMET HUEVOS RANCHEROS
Eggs paired with zesty salsa and warm corn tortillas create a hearty breakfast, brunch or dinner entrée. Refried beans, avocado, cilantro, green onion and sour cream make up the CIA's interpretation of this dish. To complement the heat of this spicy combination, serve with a side of chilled sliced fruit. The following recipe suggests fried eggs, although you can prepare them scrambled or poached. The rich and creamy texture of the avocado supplies a flawless garnish. This recipe is from The Culinary Institute of America's Cooking at Home with the CIA.
Provided by NcMysteryShopper
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the broiler.
- Heat the tortillas by toasting them one at a time in a dry cast-iron skillet or directly over a gas flame until lightly toasted; Place on a baking sheet, spread each tortilla with ¼ cup of refried beans, and cover to keep warm.
- Working in batches as needed, heat the butter in a large skillet over medium-high heat until it is very hot but not smoking and the foaming has subsided; Crack the eggs directly into the hot butter and reduce the heat to medium-low or low; Fry the eggs, shaking the pan occasionally to keep the eggs from sticking; Season the eggs with salt and pepper; Fry to the desired doneness, about 2 minutes for "sunny-side up," 3 minutes for medium yolks, and 4 minutes for hard yolks; Or, once the whites are just opaque, turn the eggs and cook for 30 seconds more for "over easy," 1 minute more for "over medium," or 2 minutes more for "over hard.".
- Top each tortilla with 2 fried eggs and 2 tablespoons of the grated cheese; Slide the tortillas under the broiler to melt the cheese.
- Meanwhile, dice the avocado and toss with the lime juice to prevent the avocado from discoloring.
- Top each serving with 2 tablespoons salsa and 2 tablespoons sour cream; Divide the avocado among the tortillas; Garnish each tortilla with 1 tablespoon cilantro and 1 tablespoon green onion and serve.
Nutrition Facts : Calories 499.8, Fat 34, SaturatedFat 14.2, Cholesterol 414.8, Sodium 718.3, Carbohydrate 28.3, Fiber 8.6, Sugar 3.4, Protein 22.9
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 ROTOS
This savory combo of fried eggs with a runny yolk served over potatoes is a favorite served in bars and cafes around Spain, where it's typically enjoyed as a lunch or a late-night snack after several rounds of drinks. The potato preparations vary-I've eaten versions of this dish made with French fries, boiled potatoes and even potato chips, but my favorite iteration is the one I'm sharing here with well-seasoned baby potatoes roasted in a hot oven with a generous amount of olive oil. The word "roto" means broken in Spanish and refers to the way you are meant to break the yolk, allowing the runny egg to flow onto the potatoes. A few slices of crispy jamón add the perfect hit of salt for a dish that strikes all the right notes at any time of day.
Provided by Alejandra Ramos
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- For the potatoes: Preheat the oven to 425 degrees F. Spread the potatoes and onions on a baking sheet and season with the smoked paprika, 1 teaspoon pepper and salt to taste. Drizzle with the oil and roast until the potatoes are tender and golden, 15 to 20 minutes.
- Meanwhile, for the eggs and ham, place a small nonstick skillet over medium-high heat and coat the bottom with the oil. Place a fine-mesh sieve over a medium bowl. Once the oil is hot, add the torn slices of jamón serrano to the pan and fry until crispy, about 30 seconds per side. Remove to the sieve and set aside. Turn the heat off the oil, sprinkle in the paprika and crack the eggs in, swirling the pan around to allow the oil to brush over the whites. Use a spoon to baste the eggs with the oil until the whites are fully cooked and the yolks are just barely set, 3 to 5 minutes.
- Divide the potatoes into two shallow serving bowls and top each with one of the eggs, a few slices of the crispy jamón and a drizzle of the paprika oil from the pan. Garnish with the parsley and crushed red pepper flakes and serve immediately.
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
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