Gourmethuevosrancheros Recipes

HUEVOS RANCHEROS

Steps:

• Mix the ingredients for the fresh veggie topping in a medium bowl. Place it in the refridgerator while you prepare the eggs.
• Heat the olive oil in a medium skillet. Add the tomato puree, chipotle pepper and sauce, black beans, and seasonings. Stir and bring to a simmer. Add the eggs, cover, and cook until the whites are set (about five minutes).
• To serve: place an egg on each tortilla. Add some beans and sauce. Top with the fresh veggies and garnish with the cheese and cilantro.

AUTHENTIC HUEVOS RANCHEROS

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.

GOURMET HUEVOS RANCHEROS

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.

HUEVOS RANCHEROS

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.

QUICK AND EASY HUEVOS RANCHEROS

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.