Huevos Rancheros Bowl Recipes

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.

HUEVOS RANCHEROS TORTILLA BOWLS

Steps:

• Heat a fry pan over high heat. Use a fry pan with a lid or use the lid of a larger pot (it doesn't matter if it doesn't fit snugly).
• Place tortilla in fry pan and cook for 30 seconds until charred. Flip and cook the other side for 30 seconds.
• Remove from fry pan and place into a bowl or casserole dish to form a bowl shape. As the tortilla cools, it will hold its shape in a bowl form.
• Repeat with remaining tortillas.
• Heat oil in fry pan over high heat.
• Add garlic and onion and sauté for 2 minutes until starting to become translucent.
• Add capsicum (bell pepper) and cook for 2 minutes until starting to char.
• Add remaining Tomato Filling ingredients, reserving some coriander leave for garnish. Bring to simmer and cook for 1 minute to thicken, then turn heat down to medium.
• Use a spoon to make 3 indents in the Tomato Filling.
• Crack eggs into indents.
• Cover with lid and cook for 3 minutes or to your liking. Check it at 2 minutes, then take a quick peek every 30 seconds thereafter. It can go from under to overcooked in a flash! Note that the eggs will continue to cook slightly after taking it off the heat.
• Remove fry pan from heat.
• Divide Tomato Filling between each Tortilla Bowl, topped with an egg.
• Top with remaining coriander leaves and garnish of choice. Serve immediately.

HUEVOS RANCHEROS BREAKFAST BOWLS

Steps:

• In blender, place Sauce ingredients; cover and blend 1 to 2 minutes or until smooth. Transfer to 2-quart saucepan. Heat to simmering over low heat.
• Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add bell peppers, onion and salt. Cook 5 to 7 minutes or until softened and beginning to brown on edges. Transfer to medium bowl; set aside. Wipe out pan.
• Add 1 tablespoon olive oil to skillet; place over medium heat. Add eggs to skillet; cook 30 to 45 seconds or until edges of whites are set. Drizzle water over eggs; cover and cook 1 to 2 minutes longer or until yolks are set.
• Divide rice among 4 bowls. Top each with onion mixture and beans. Top each bowl with an egg. Top with avocado. Drizzle with sauce, then sprinkle with cheese and cilantro. Serve with chips.

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.

CARNITAS HUEVOS RANCHEROS

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.

MEXICAN HUEVOS RANCHEROS

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.

HUEVOS RANCHEROS IN TORTILLA CUPS

Steps:

• Preheat oven to 350°F. Brush six 10-ounce custard cups with 1 tablespoon oil. Stack tortillas; microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with 2 tablespoons oil.
• Place pinto beans, remaining 1 tablespoon oil, 1/3 cup chopped cilantro, and cumin in small bowl; mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated Monterey Jack cheese, covering egg completely. Bake uncovered until egg yolks are firm to touch and whites are set, about 27 minutes (yolks will still be soft inside).
• Meanwhile, mix pico de gallo, 1/3 cup cilantro, and hot sauce in small bowl. Using large spoon, lift tortilla cups from dishes; transfer to plates. Top eggs with pico de gallo and serve immediately.

SHEET PAN HUEVOS RANCHEROS

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
• Toss the tortilla triangles with the oil and 1 tablespoon taco seasoning in a large bowl. Evenly spread on the prepared baking sheet. Bake, tossing the chips halfway through, until golden brown and crisp, 12 to 14 minutes.
• Meanwhile, put the tomatoes, onions, 1/4 cup packed cilantro leaves and stems, jalapeño, 1/2 teaspoon salt and the remaining 2 tablespoons of taco seasoning in a blender. Blend until very smooth. Transfer to a small saucepan, cover and cook over medium heat, stirring occasionally, until the sauce deepens in color and the flavors meld, 5 to 8 minutes.
• Put the refried beans and 2 to 3 tablespoons water in another small saucepan over medium heat and cook, stirring frequently, until warmed through, about 5 minutes.
• Remove the toasted chips from the oven and dollop with the refried beans. Evenly pour the sauce over the chips. Make 8 small wells in the sauce and chip mixture throughout the baking sheet and crack the eggs into the wells. Bake, rotating the baking sheet halfway through, until the eggs are just set (the egg whites will be opaque and the yolks will still be runny), 10 to 12 minutes.
• Sprinkle with the cheese, avocado and remaining 1/4 cup cilantro leaves. Serve with lime wedges.

HUEVOS RANCHERO TORTILLA CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with nonstick spray.
• Warm the tortillas in the microwave for 1 minute, until soft. Place each tortilla in a prepared muffin cup, folding the sides of the tortillas over each other slightly to fit flush in the cups. Bake for 10 minutes, or until the cups hold their shape.
• Heat vegetable oil in a medium skillet over medium-low heat. Add the black beans and their liquid, the cumin, chili powder, and garlic powder, and cook, stirring frequently, until steam begins to rise, about 4 minutes. Mash the beans. Continue cooking for 2 minutes, until the liquid reduces slightly.
• Scoop about ½ tablespoon of the bean mixture into each tortilla cup, smoothing evenly. Spoon a heaping tablespoon of the Pace® Chunky Salsa into each cup over the beans.
• In a small bowl, whisk together the eggs and milk. Pour the egg mixture over the salsa, filling the cups just below the edges of the tortillas.
• Bake the tortilla cups for 18-22 minutes, until eggs are cooked through.
• Remove the cups from the oven and garnish with the avocado, queso fresco, and cilantro. Top with the remaining Pace® Chunky Salsa or serve alongside for dipping.
• Enjoy!