Company Huevos Rancheros Recipes Recipe For Meatloaf

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HUEVOS RANCHEROS



Huevos Rancheros image

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

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

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.

MOM'S HUEVOS RANCHEROS



Mom's Huevos Rancheros image

Mom wasn't Mexican, but she could sure cook like she was. This is a delicious brunch dish where eggs are poached in salsa, served on corn tortillas, and topped with cheese, sour cream, and black olives. This recipe would also be good with fresh avocado or guacamole. If you use gluten-free tortillas, which are easy to find, it would be gluten free. Hold the cheese and sour cream and it is dairy free!

Provided by Good EatNZ

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 2

Number Of Ingredients 8

1 cup enchilada sauce
1 cup salsa
½ cup frozen corn
2 corn tortillas
4 eggs
½ cup grated Colby cheese
⅓ cup sour cream
2 tablespoons sliced black olives, or more to taste

Steps:

  • Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
  • Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
  • Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.

Nutrition Facts : Calories 530.9 calories, Carbohydrate 41.8 g, Cholesterol 371.1 mg, Fat 31 g, Fiber 6.5 g, Protein 25.9 g, SaturatedFat 14.2 g, Sodium 1561.1 mg, Sugar 7.3 g

MEXICAN HUEVOS RANCHEROS



Mexican Huevos Rancheros image

This is the authentic Mexican version of fried eggs over fried tortillas layered with refried beans and tomato sauce.

Provided by gem

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 25m

Yield 2

Number Of Ingredients 8

1 large Roma tomato
1 green serrano chile
1 clove garlic
salt and ground black pepper to taste
4 tablespoons vegetable oil
2 corn tortillas
2 eggs
4 tablespoons refried beans

Steps:

  • Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.
  • Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.
  • Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.
  • Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 21.1 g, Cholesterol 188.5 mg, Fat 33.6 g, Fiber 4.5 g, Protein 10.4 g, SaturatedFat 6.1 g, Sodium 258.5 mg, Sugar 3.2 g

AUTHENTIC HUEVOS RANCHEROS



Authentic Huevos Rancheros image

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

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

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

HUEVOS RANCHEROS



Huevos Rancheros image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

Corn oil
12 eggs
Refried beans
8 ounces ground beef
Corn oil
1 1/2 pints (3 cups) water
2 medium tomatoes, chopped
1 large roasted green chile, chopped
1/2 onion, finely chopped
1 clove garlic, crushed
Dash Worcestershire sauce
Salt
Black pepper, freshly ground
2 tablespoons corn flour
6 corn tortillas

Steps:

  • To make the chili sauce, brown the beef in a little oil over medium heat. Add water, tomatoes, green chile, onion, garlic, Worcestershire, and salt and pepper to taste; stir. Bring to the boil, then simmer for 10 to 15 minutes. Add the cornflour (mixed with a little water), stir well and cook for 10 minutes more. ( The sauce keeps in the fridge and can be frozen. It may need more liquid if too thick after thawing). Keep the sauce hot.
  • Heat about 2 inches of corn oil in a large frying pan and cook the tortillas, one at a time, for a few seconds on each side (do not let them become crisp). Drain on a paper towel.
  • Pour off most of the oil, then return the pan to a low heat. Fry the eggs 2 or 3 at a time. Top each tortilla with 2 eggs and pour a ladle of green chili sauce over each portion. Serve with refried beans.

SHEET PAN HUEVOS RANCHEROS



Sheet Pan Huevos Rancheros image

Provided by Food Network Kitchen

Time 1h20m

Yield 6 servings

Number Of Ingredients 15

15 small corn tortillas, each cut into 6 wedges
3 tablespoons vegetable oil
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground pepper
1 dried ancho chile pepper, stemmed
1 14.5-ounce can tomato sauce
1 scallion, roughly chopped
1 jalapeño pepper, thinly sliced
1/2 cup packed fresh cilantro, plus more for topping
1 16-ounce can chili beans in sauce
12 large eggs
1 ripe avocado, chopped
1/2 cup crumbled Cotija cheese
Lime wedges, for serving

Steps:

  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Add the tortilla wedges, drizzle with the vegetable oil and sprinkle with 1/2 teaspoon cumin, the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss until well coated. Spread on the baking sheet in a single layer and bake, stirring occasionally, until crisp, 20 to 30 minutes.
  • Meanwhile, combine the ancho chile and 1/4 cup hot water in a blender. Let stand until the chile is softened, about 5 minutes. Add the tomato sauce, scallion, half the jalapeño slices, the cilantro, remaining 1 teaspoon cumin, ½ teaspoon salt and a few grinds of pepper; puree until smooth. Lightly mash the chili beans in their sauce in a medium bowl until chunky.
  • Remove the tortillas from the oven. Drizzle with about 1/2 cup of the ancho sauce and top evenly with the mashed beans. Crack the eggs on top, spacing them out; season with salt and pepper. Gently run a rubber spatula through any thick egg whites to break them up and help the eggs cook more evenly. Bake until the egg whites are opaque, 15 to 20 minutes.
  • Drizzle with 1 cup more ancho sauce. Top with the avocado, cheese, remaining jalapeño slices and more cilantro; serve with lime wedges and the remaining ancho sauce.

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