Huevos Rancheros Filling Enough For Dinner Or Brunch Recipes

HEUVOS RANCHEROS

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.

BREAKFAST HUEVOS RANCHEROS

Steps:

• Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside.
• Heat about 1 teaspoon oil in a pan. Add tortillas one at a time; cook until heated through, about 20 seconds each. Keep warm.
• Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes.
• Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.

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.

BEEFY HUEVOS RANCHEROS

Steps:

• In a large cast-iron or other heavy skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking up beef into crumbles, 6-8 minutes. Drain and return to pan., Drain tomatoes, reserving 1/2 cup liquid. Stir tomatoes, reserved liquid, corn, chiles and salt into beef mixture; bring to a simmer. With the back of a spoon, make six wells in beef mixture; add an egg to each well. Sprinkle with pepper. Cook, covered, until egg whites are completely set, 5-7 minutes., Sprinkle with cheese. Serve with tortillas and toppings as desired.

QUICK HUEVOS RANCHEROS FOR ONE

Steps:

• Saute onion in oil in a 9" saute pan until softened and slightly caramelized.
• Add tomatoes and enchilada sauce and bring to a boil, stirring occasionally. (I used canned tomatoes which had juice, you might need to add some more enchilada sauce or water if using fresh tomatoes. You want to wind up with enough sauce so that the eggs can be poached in the sauce.).
• Meanwhile, heat the corn tortillas over the stove burner set on low, flipping and being careful not to burn. (I have gas burners, I'm not sure if you can do this with electric burners.).
• Spread the refried beans over the corn tortillas and heat in the microwave for 30 seconds, are until the beans are heated.
• Once the sauce has come to a boil, turn heat down to medium low and break the eggs directly into the sauce. Cover pan and cook until the eggs are done to your liking. (I like my eggs soft cooked, so this only took a few minutes for me.).
• To serve, pick up each egg with a large spoon and place on the tortilla. Then pour the rest of the sauce over the eggs and top with the cheese and green onion.

HUEVOS RANCHEROS (FILLING ENOUGH FOR DINNER OR BRUNCH!)

Steps:

• Heat oven to 375 degrees. Spray cookie sheet with cooking spray, place tortillas on tray so that none overlap. (I usually spray both sides of the tortillas quickly with the spray; it helps them to be crunchier)- Also, heat refried beans in a saucepan or in the microwave.
• Pour 1-2 teaspoons of veg. oil in a large, deep skillet over medium heat.
• When oil starts to shimmer, add onions and jalapenos and salt to taste (1/2 tsp works for me). Cook and stir occasionally until veggies start to soften (3-4 min).
• Add garlic, cook and stir for an additional minute. Taste veggies to adjust for salt, add pepper, cumin, and red chili flakes if you wish.
• Add meat if you are doing so, and toast the spices quickly with the rest of the ingredients in the pan (1-2 minutes).
• Add tomatoes with their juices, and turn the heat up to medium-high. Cook off and condense the tomato juices (5 minutes or so).
• Add tomato sauce, stir thoroughly, and reduce heat to medium low. Simmer and stir occasionally for about 10 minutes.
• Crack each egg into a liquid measuring cup, slide the egg into the simmering sauce. Continue to do this, spacing the eggs equally around the pan. At this point, slide the tortillas into the hot oven for 5-8 minutes.
• Cover and cook for about 5-8 minutes, depending on how done you'd like your eggs.
• To serve: Place a tostada (toasted tortilla) on the plate and spread with refried beans. use a spoon to scoop sauce and egg onto the top of the beans. Sprinkle with cheddar cheese, cilantro and hot sauce, if you wish.