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
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
EGGS RANCHEROS
This recipe was created because I had left over ranchero sauce from Steak Rancheros (Recipe #349503). Makes a super simple but delicious breakfast/brunch or light supper. Basically poaching eggs in a savory sauce.
Provided by Vicki in CT
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat sauce to simmer in small non stick skillet.
- Meanwhile place cheese on shell and toast until cheese is melted.
- Break two eggs, separating them, into simmering sauce.
- Cover and cook until set (I like the yolk slightly runny). Approximately 3-4 minutes.
- Place cooked shell on place. Top with eggs and sauce. Season if needed but sauce is already seasoned.
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
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 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.
RANCHERO SAUCE
Steps:
- On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.
- In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
- In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
- Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.
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.
CAMARONES RANCHEROS
Make and share this Camarones Rancheros recipe from Food.com.
Provided by Cynna
Categories Mexican
Time 28m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Toast the anise seed and cumin seed on a dry, hot large sauté pan, shaking the pan constantly, until fragrant, for about 1 minute.
- Set aside.
- Add vegetable oil, until rippling over high heat.
- Add the scallions and garlic and cook for 1 minute, stirring often. Add the tomato, chile and cilantro, stirring well to incorporate, cook for 3 minutes.
- Add the anise seed, cumin and oregano and cook for 2 minutes longer.
- Add the shrimp and cook for approximately 1 1/2 minutes on each side or until pink.
- Serve immediately with lime wedges.
Nutrition Facts : Calories 206.8, Fat 9.4, SaturatedFat 0.9, Cholesterol 172.8, Sodium 755.3, Carbohydrate 6.7, Fiber 1.8, Sugar 1.9, Protein 24.2
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
CHICKEN RANCHERO
I do not remember where this recipe came from, originally it called for beef chuck. I've modified it and now make it with chicken. It's always well received at my house. You can make it mild or hot, depending on the type of salsa you choose. Serve with a salad and some warmed up tortillas.
Provided by Simply Chris
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute chicken over medium heat,in olive oil about 5 minutes.
- Add onions and continue cooking until chicken is done and onions are soft (about 10 more minutes).
- Add garlic, green chiles and broth.
- Bring to boiling.
- Reduce heat and simmer, covered for 30 minutes.
- Stir in salsa.
- Bring to a boil.
- Remove from heat.
- Gently fold in cubed cheddar cheese.
- Serve immediately over beds of rice.
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
Time 7h35m
Yield 12 servings.
Number Of Ingredients 17
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.
RANCHERO SAUCE
This is served hot. It is great as a salsa or served over grilled chicken.
Provided by Andrea
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned, about 5 minutes. Cook and stir onion in the bacon grease until onion is transparent, 5 to 10 minutes. Remove bacon from skillet and drain on a paper towel-lined plate; crumble.
- Stir chopped tomatoes, tomato sauce, cilantro, jalapeno pepper, salt, pepper, and crumbled bacon into onion; bring to a simmer and cook until flavors blend, about 15 minutes.
Nutrition Facts : Calories 19.4 calories, Carbohydrate 3.1 g, Cholesterol 1.2 mg, Fat 0.6 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 129.7 mg, Sugar 1.8 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!
YANKEE RANCHEROS
After my in-laws began affectionately referring to me as a Yankee, I decided I needed to learn to make a few Mexican dishes. These rancheros are super easy and make my Tex-Mex-loving family happy-even if they do come from a Northerner. -Darla Andrews, Schertz, Texas
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook potatoes according to package directions for stovetop., Meanwhile, in a microwave-safe bowl, mix beans and salsa. Microwave, covered, on high until heated through, 1-2 minutes, stirring once. In a large nonstick skillet, heat naan over medium-high heat until lightly browned, 2-3 minutes per side; remove from pan. Keep warm., Coat same skillet with cooking spray; place over medium-high heat. 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., To serve, spread bean mixture over naan. Top with potatoes, eggs and cheese. If desired, serve with additional salsa.
Nutrition Facts : Calories 430 calories, Fat 23g fat (6g saturated fat), Cholesterol 202mg cholesterol, Sodium 703mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.
BREAKFAST HUEVOS RANCHEROS
Huevos rancheros are my go-to Saturday morning breakfast treat!
Provided by Emily Alimonos
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside.
- Heat about 1 teaspoon oil in a pan. Add tortillas one at a time; cook until heated through, about 20 seconds each. Keep warm.
- Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes.
- Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 34.4 g, Cholesterol 218.1 mg, Fat 27.3 g, Fiber 9.6 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 613.5 mg, Sugar 3.1 g
More about "rancheros recipes"
HUEVOS RANCHEROS RECIPE (CLASSIC MEXICAN VERSION, STEP BY ...
From thekitchn.com
RANCHEROSA® FOOD FOR DOGS | GOFROMM.COM - FROMM PET FOOD ...
From gofromm.com
THE BEST HUEVOS RANCHEROS - AN AUTHENTIC MEXICAN BREAKFAST ...
From mylatinatable.com
EASY VEGETARIAN HUEVOS RANCHEROS RECIPE - ADORE FOODS
From adorefoods.com
HUEVOS RANCHEROS - COPYKAT RECIPES
From copykat.com
HUEVOS RANCHEROS RECIPE | JAMIE OLIVER EGG RECIPES
From jamieoliver.com
HOW TO MAKE HUEVOS RANCHEROS - EASY, HIGH-PROTEIN, FIBER-RICH
From menshealth.com
BRAZILIAN STYLE RESTAURANT | RANCHEROS RODíZIO BAR & GRILL ...
From rancheros.uk
MENU - RANCHERITO'S MEXICAN FOOD
From rancheritosmexicanfood.com
RANCHERO : SUBSTITUTES, INGREDIENTS, EQUIVALENTS ...
From gourmetsleuth.com
HUEVOS RANCHEROS - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
HUEVOS RANCHEROS (EGGS WITH RANCHERA SAUCE) RECIPE
From thespruceeats.com
FOOD MENU - EL RANCHERO'S MEXICAN FOOD RESTAURANT
From elrancheros.com
HUEVOS RANCHEROS | WORLD FOOD NETWORK
From worldfoodnetwork.ca
RANCHEROSA® FOOD FOR DOGS - FROMM FAMILY FOODS
From frommfamily.com
HUEVOS RANCHEROS CASSEROLE - CANADIAN LIVING
From canadianliving.com
HUEVOS RANCHEROS - WIKIPEDIA
From en.wikipedia.org
HUEVOS RANCHEROS WITH QUICK STEWED BLACK BEANS
From more.ctv.ca
RANCHERO SAUCE - HOW TO MAKE IT - CHILI PEPPER MADNESS
From chilipeppermadness.com
WHAT ARE HUEVOS RANCHEROS? (WITH PICTURES)
From delightedcooking.com
HUEVOS RANCHEROS - CARLSBADCRAVINGS.COM
From carlsbadcravings.com
HUEVOS RANCHEROS RECIPE - BBC FOOD
From bbc.co.uk
FOOD YOU CAN EAT: NATALIE WOOD’S HUEVOS RANCHEROS ...
From deadsplinter.com
BEST SHAKSHOUKA RANCHEROS RECIPES | QUICK AND EASY | FOOD ...
From foodnetwork.ca
HUEVOS RANCHEROS - THE COUNTRY COOK
From thecountrycook.net
HOME [WWW.RANCHEROSFRESNO.COM]
From rancherosfresno.com
FRESH HUEVOS RANCHEROS RECIPE - COOKIE AND KATE
From cookieandkate.com
HUEVOS RANCHEROS, TRADITIONAL MEXICAN EGG DISH
From blog.amigofoods.com
HUEVOS RANCHEROS RECIPE - CHEF'S PENCIL
From chefspencil.com
MAKE BREAKFAST AT HOME WITH THIS HEARTY HUEVOS RANCHEROS ...
From foodnetwork.ca
HUEVOS RANCHEROS | FOOD & WINE
From foodandwine.com
RANCHEROS GRILL - PIZZA, MEXICAN,BURGER, SANDWICH …
From rancherosgrill.com
You'll also love