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.
LOW AND SLOW HUEVOS RANCHEROS
We love Mexican food, especially for breakfast. My slow cooker version of a favorite, huevos rancheros, is rolled into flour tortillas. It's a perfect way to serve a breakfast crowd. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 3h55m
Yield 10 servings
Number Of Ingredients 12
Steps:
- In a large skillet, cook chorizo, onion, pepper, jalapeno and garlic, over medium-high heat 6-8 minutes or until cooked through, breaking into crumbles; drain. Transfer mixture to a 3- or 4-qt. slow cooker. Stir in next five ingredients., Cook, covered, until potatoes are tender and eggs are set, 3-1/2-4 hours. Turn off slow cooker; remove insert. Let stand 10 minutes before serving. Serve with tortillas. If desired, top with cilantro and additional salsa.
Nutrition Facts : Calories 488 calories, Fat 25g fat (11g saturated fat), Cholesterol 192mg cholesterol, Sodium 1028mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein.
SLOW COOKER LAYERED HUEVOS RANCHEROS
The cook time on this recipe is just two hours in the crock pot. I like to put it together the night before and get to work a little early the next day to start it cooking when we have pot lucks. Recipe is from Betty Crocker.
Provided by Pinay0618
Categories Breakfast
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, beat eggs with whisk. Add half-and-half, salt and pepper; beat well. In 12-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Stir in soup and chives.
- Spray 3- to 4-quart slow cooker with cooking spray. Spread 1/3 cup of the salsa in bottom of slow cooker. Carefully place half of the tortilla strips on salsa to within 1/2 inch of edge of slow cooker. Top with 1/2 cup of the beans, 3 cups of the egg mixture and 1/2 cup of the cheese. Layer with remaining salsa, tortilla strips, beans and egg mixture.
- Cover; cook on High heat setting 2 hours. Sprinkle with remaining 1/2 cup cheese. Cover; let stand until cheese is melted. Serve with sour cream and onions.
Nutrition Facts : Calories 370.5, Fat 25.4, SaturatedFat 12.8, Cholesterol 416.9, Sodium 573.4, Carbohydrate 15.6, Fiber 3.3, Sugar 2, Protein 20.4
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