HEUVOS RANCHEROS
Huevos Rancheros made with Homemade Refried Black Beans AND Homemade Pico de Gallo! These authentic huevos rancheros are loaded with flavor and color! They are the perfect healthy breakfast or brunch!
Provided by Kelley Simmons
Categories Breakfast
Time 40m
Number Of Ingredients 28
Steps:
- Make the refried beans as directed and keep on low heat until ready to assemble.
- Make the pico de gallo and set aside.
- Heat a small skillet over medium high heat and fry the tortillas one at a time in a dry skillet until golden brown, 1-2 minutes.
- In a large skillet heat butter over medium high heat. Fry eggs to desired preference and season with salt and pepper.
- Serve fried eggs on top of the fried tortillas with refried black beans and pico de gallo. Top with any additional toppings if desired.
Nutrition Facts : Calories 438 kcal, Carbohydrate 52 g, Protein 20 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 186 mg, Sodium 753 mg, Fiber 13 g, Sugar 6 g, UnsaturatedFat 12 g, ServingSize 1 serving
QUICK AND EASY HUEVOS RANCHEROS
Being Canadian, the only time we were able to enjoy this dish was when we traveled to Cali. When searching for a recipe (including this site) I unfortunately could not find the perfect solution. There were so many different variations with either too many ingredients or missing things we love most. I'm a busy Mom and want EASY so I decided to wing it and came up with my own version. Top with sour cream if desired.
Provided by MuskokaJac
Categories Breakfast and Brunch Eggs
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 500 degrees F (260 degrees C).
- Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
- Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
- Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
- Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
- Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
- Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.
Nutrition Facts : Calories 734.7 calories, Carbohydrate 55.6 g, Cholesterol 447.9 mg, Fat 38.9 g, Fiber 16.6 g, Protein 41.5 g, SaturatedFat 18.5 g, Sodium 1744.1 mg, Sugar 2.4 g
AUTHENTIC HUEVOS RANCHEROS RECIPE
Recipe for easy authentic "huevos rancheros" a Mexican breakfast dish prepared with two sunnyside-up eggs on fried corn tortillas covered in a spicy tomato salsa with refried beans on the side. A healthy and filling way to start your day.
Provided by Douglas Cullen
Time 30m
Number Of Ingredients 12
Steps:
- SALSA
- Roughly chop the tomatoes, onion, garlic and serrano chile.
- Add to your blender jar.
- Add 1/2 teaspoon thyme to the blender jar.
- Add 2 tablespoons of water.
- Blend until smooth. About 1 minute.
- Heat 1 tablespoon of cooking oil in a saucepan to hot.
- Carefully, pour the contents of the blender into the saucepan with the hot oil. (Be careful, the liquid tends to spatter.)
- Simmer for about 10 minutes until the salsa is deep red in color and has thickened slightly.
- Salt to taste.
- TORTILLAS
- Pour 1/2 cup of cooking oil into a medium sized frying pan. The oil should be about 1/4 inch deep.
- Heat the oil to medium hot.
- Place the tortillas in the oil and fry for about 20 seconds on both sides. Fry them one at a time. Don't allow the tortilla to harden.
- Drain the tortillas of excess oil on paper towles and set aside.
- SUNNY SIDE UP EGGS
- Use the same cooking oil that you used to fry the tortillas to cook the eggs. Maintain the oil medium hot.
- Add two eggs to the hot oil and slightly tilt the pan to one side so that the eggs set closely together.
- Cook until the white are just cooked through and the yolks are still runny.
- SERVING
- Place 2 tortillas on your serving plate and add a good sized spoonful of refried beans.
- Gently place the eggs on the tortillas.
- Spoon the warm spicy tomato salsa over the eggs.
- Garnish the beans with 3 tortilla chips.
- Serve immediately.
Nutrition Facts : Calories 295 kcal, Carbohydrate 26 g, Protein 17 g, Fat 12 g, Sodium 604 mg, Sugar 4 g, ServingSize 1 serving
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.
- 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
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.
EASY HUEVOS RANCHEROS
Steps:
- In a large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are completely set. Remove from the heat; stir in the cheese, tomato and picante sauce., Spray one side of a tortilla with cooking spray. Place tortilla greased side down on a griddle. Spoon half the egg mixture on half of the tortilla. , Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted and tortilla is golden brown. Repeat with remaining tortilla and egg mixture. Cut into wedges and serve with sour cream and additional picante sauce.
Nutrition Facts :
EASY HUEVOS RANCHEROS
Old El Paso® Favorite Recipe! Ready in minutes, you can serve Spanish-style eggs any time of day.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- In 10-inch skillet, heat salsa until bubbly. Carefully break eggs into skillet. Cover; simmer over medium-low heat 6 to 7 minutes or until eggs are thoroughly cooked.
- Meanwhile, warm tortillas as directed on package. To serve, place 1 tortilla on each individual plate; sprinkle with cheese. Spoon 1 egg with salsa onto each tortilla.
Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 225 mg, Fat 1, Fiber 0 g, Protein 11 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 3 g, TransFat 0 g
MINI HUEVOS RANCHEROS
Mexican mini huevos rancheros with homemade salsa is great for breakfast or brunch.
Provided by Foodie5
Categories Breakfast and Brunch Eggs
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a medium skillet over medium heat; stir in onion, bell pepper, and jalapeno pepper. Cook and stir until vegetables have softened, 3 to 4 minutes. Add drained tomatoes, paprika, salt, cumin, and pepper. Simmer, uncovered, for 5 minutes. Set salsa aside.
- Spray some cooking spray on both sides of a tortilla and place it in a 6-inch skillet (such as an IMUSA® egg pan) over medium-low heat. Cook until tortilla starts to brown, 3 to 4 minutes.
- Flip tortilla and carefully crack 2 eggs on top. Place 2 heaping teaspoons salsa between the eggs, cover pan, and reduce heat to low. Cook until eggs are set, 3 to 4 minutes; remove to a serving plate. Repeat with remaining tortillas, salsa, and eggs. Serve with chopped cilantro.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 18.4 g, Cholesterol 372 mg, Fat 17.7 g, Fiber 3.4 g, Protein 15.4 g, SaturatedFat 4.2 g, Sodium 895.6 mg, Sugar 4.6 g
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- Brush the tortillas on both sides with 1 tablespoon of the oil and place on a rimmed baking sheet. Bake until crisp, 8 to 10 minutes.
- Heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Crack the eggs into the pan and cook, covered, to the desired doneness, 2 to 4 minutes for slightly runny sunny-side-up eggs. Place the eggs on the tortillas and top with the beans, salsa, queso fresca, and cilantro.
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- Heat canola oil in a heavy skillet. Place tortillas carefully into the hot oil, one at a time, and fry for 20 to 40 seconds on each side or until lightly crisp and golden. Drain on paper towels.
- Add tomatoes and chile, and sauté for an additional 3 minutes. Add chicken broth, stir everything together, and bring to a simmer. Continue to cook until most of the liquid has been absorbed, about 7 to 10 minutes.
- To assemble, place a tostada (fried tortilla) on a serving plate; spoon on some refried beans, top with cooked egg (any style), cooked salsa, and sprinkle with queso fresco.
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