Huevos Rancheros In Tortilla Cups Recipes

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HUEVOS RANCHEROS TORTILLA BOWLS



Huevos Rancheros Tortilla Bowls image

Something different for breakfast this weekend! This recipe makes just enough for 3 - I have tried to stretch it to 4 but it was not quite enough (I thought). Or it is for 2 very hungry people!

Provided by Nagi | RecipeTin Eats

Categories     Breakfast     Brunch

Time 25m

Number Of Ingredients 16

3 flour tortillas ((20cm/8" rounds))
3 eggs
1 1/2 tbsp olive oil
2 garlic cloves (, minced)
1 small onion ((red, brown, white, yellow), halved and sliced)
1 cup red capsicum ((bell peppers), roughly diced)
1/4 cup coriander/cilantro ((leaves and stems roughly chopped) (loosely packed))
400 g / 14 oz crushed tinned tomato
3/4 cup canned black beans (, drained)
1/2 tsp paprika powder
1/2 tsp cumin powder
1/2 - 3/4 tsp salt
Black pepper
Diced avocado
Sour cream
Grated cheese

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.

Nutrition Facts : ServingSize 352 g, Calories 405 kcal, Carbohydrate 60 g, Protein 21.1 g, Fat 11.1 g, SaturatedFat 2.4 g, Cholesterol 164 mg, Sodium 712 mg, Fiber 13.2 g, Sugar 5.9 g

HUEVOS RANCHEROS IN TORTILLA CUPS



Huevos Rancheros in Tortilla Cups image

Provided by Bon Appétit Test Kitchen

Categories     Bean     Egg     Breakfast     Brunch     Vegetarian     Quick & Easy     Low Cal     High Fiber     Cinco de Mayo     Tortillas     Monterey Jack     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

4 tablespoons olive oil, divided
6 6- to 61/2-inch-diameter corn tortillas
1 15-ounce can pinto beans or black beans, drained
2/3 cup chopped fresh cilantro, divided
1 teaspoon ground cumin
6 large eggs
3/4 cup grated Monterey Jack cheese
1 cup purchased pico de gallo
2 to 3 teaspoons bottled chipotle hot sauce

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.

HUEVOS RANCHERO TORTILLA CUPS RECIPE BY TASTY



Huevos Ranchero Tortilla Cups Recipe by Tasty image

Here's what you need: nonstick cooking spray, flour tortillas, vegetable oil, black beans, ground cumin, ground chili powder, garlic powder, Pace® Chunky Salsa, large eggs, whole milk, avocado, crumbled queso fresco, fresh cilantro

Provided by Pace

Categories     Breakfast

Yield 12 cups

Number Of Ingredients 13

nonstick cooking spray, for greasing
12 flour tortillas, street taco-size
2 teaspoons vegetable oil
½ can black beans, plus their liquid
½ teaspoon ground cumin
½ teaspoon ground chili powder
½ teaspoon garlic powder
1 jar Pace® Chunky Salsa, divided
3 large eggs
¼ cup whole milk
1 cup avocado, diced, for topping
½ cup crumbled queso fresco, for topping
¼ cup fresh cilantro, chopped, for topping

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!

Nutrition Facts : Calories 232 calories, Carbohydrate 29 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, Sugar 2 grams

HUEVOS RANCHEROS



Huevos Rancheros image

Provided by Melissa d'Arabian : Food Network

Time 25m

Yield 8 egg cups, or 4 servings of 2 each

Number Of Ingredients 9

8 (5-inch) flour tortillas
3 tablespoons butter, melted
Kosher salt and freshly ground black pepper
1 cup prepared chunky cilantro salsa, divided
3/4 cup cooked black beans
8 eggs
1/2 cup shredded pepper jack cheese
1/2 cup sour cream
Special Equipment: 12-cup muffin tin

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cups. Brush both sides of the tortillas lightly with the melted butter and sprinkle with salt. Press the tortillas into the muffin tin, creating little tortilla cups.
  • In a small bowl, mix half the salsa with the black beans and season with salt and pepper. Spoon a heaping tablespoon of the black bean mixture into each tortilla cup. Crack an egg into each of the eight cups. Bake until barely set, about 8 minutes. Top with cheese, cover with aluminum foil, and then bake for 6 to 7 minutes more. To serve, spoon the sour cream and remaining salsa on top of the eggs.

HUEVOS RANCHEROS WITH BACON TORTILLAS



Huevos Rancheros with Bacon Tortillas image

Provided by Food Network Kitchen

Time 1h30m

Number Of Ingredients 16

5 vine-ripened tomatoes (about 2 pounds)
2 to 3 serrano chile peppers
1/2 white onion, chopped
1 clove garlic, chopped
Kosher salt
2 tablespoons vegetable oil
1/4 cup chopped fresh cilantro
6 slices bacon
1 cup masa harina (instant corn flour)
Kosher salt
1 tablespoon vegetable oil
2 tablespoons vegetable oil
4 large eggs
Kosher salt
1/4 cup crumbled Cotija cheese or queso fresco
2 tablespoons chopped fresh cilantro

Steps:

  • Make the salsa: Preheat the broiler. Spread the tomatoes and serrano peppers on a foil-lined baking sheet and broil, turning occasionally, until charred, 10 to 15 minutes. Wrap in the foil and set aside, about 10 minutes. Rub off the charred skins; remove the pepper stems. Pulse the tomatoes, peppers, onion, garlic and 1/2 teaspoon salt in a food processor until chunky.
  • Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Carefully add the tomato mixture and cook, stirring occasionally, until thickened, about 10 minutes. Stir in the cilantro and season with salt. Transfer the salsa to a bowl and cover to keep warm; wipe out the skillet.
  • Prepare the tortillas: Cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; drain on paper towels, reserving the drippings in the skillet. Finely chop the bacon. Combine all but about 1 tablespoon bacon, the masa harina and a pinch of salt in a medium bowl. Stir in 3/4 cup warm water and knead in the bowl until the dough is soft and pliable, about 2 minutes. Divide the dough into 4 pieces; roll each into a ball, then flatten into 4-inch disks.
  • Cook the tortillas: Heat the vegetable oil in the cast-iron skillet over medium-high heat. Add the tortillas and cook until golden brown on the bottoms, 3 to 4 minutes; flip and cook until golden on the other side, 3 more minutes. Flip again and cook until the tortillas are browned and cooked through, about 1 more minute. Wrap in foil to keep warm.
  • Make the eggs: Add the vegetable oil to the bacon drippings in the nonstick skillet and set over medium-high heat. Add the eggs, season with salt and fry until the whites are set, 3 to 5 minutes.
  • Spoon some of the prepared salsa onto 4 plates. Place a tortilla on each plate and top with a fried egg. Top with a little more salsa, then sprinkle with the cheese, cilantro and the reserved bacon.

HUEVOS RANCHEROS



Huevos Rancheros image

Provided by Jason Epstein

Categories     brunch, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 large ripe tomato, peeled, seeded and chopped
1 cup chopped onions
1 jalapeño, seeded and chopped
1 cup loosely packed cilantro leaves (no stems), chopped
Juice of 1 large lime
Salt and freshly ground pepper to taste
2 cups medium Salsa Picante brand or similar medium salsa
1 (15 1/2-ounce) can Goya black beans, undrained
1 tablespoon olive oil
1 cup chopped onions
4 flour tortillas (10-inch burrito size)
6 fresh eggs
1 cup grated Monterey Jack cheese
Salt and freshly ground pepper to taste
1/2 cup sour cream, preferably Mexican
Nonstick cooking spray

Steps:

  • Make the Pico de Gallo: Combine the ingredients in a medium bowl and mix well. Cover and refrigerate.
  • Preheat the oven to 350 degrees. Set aside a generous 1/3 cup salsa. Place remainder in a 2-quart saucepan, add the black beans and their juice, stir and cook over medium heat until thickened but still juicy, about 10 minutes.
  • Heat the oil in a small saucepan over medium heat and add the onions. Cover and cook until tender, about 7 minutes, stirring frequently. Set aside.
  • Grease 4 (8-inch) round cake pans, pie plates or oven-safe skillets with cooking spray and carefully fit a tortilla in each, gently pleating the excess on the sides. Bake until crisp, 8 to 10 minutes.
  • Meanwhile, scramble the eggs. (I like to put the raw eggs through a colander and cook them in a nonstick pan over a pot of simmering water.)
  • Spread a generous tablespoon of reserved salsa over the bottom of each tortilla cup and spoon 1/4 of the scrambled eggs and then 1/4 of the cheese on top of each. Heat in the oven until the cheese melts, about 2 minutes.
  • To serve: Carefully slide each tortilla cup from the pan onto a serving plate. Stir the onions into the black-bean mixture and season with salt and pepper. Serve with the bean mixture, Pico de Gallo and the sour cream on the side, to spoon as desired into the tortilla cups.

Nutrition Facts : @context http, Calories 700, UnsaturatedFat 20 grams, Carbohydrate 68 grams, Fat 36 grams, Fiber 15 grams, Protein 31 grams, SaturatedFat 13 grams, Sodium 1748 milligrams, Sugar 13 grams, TransFat 0 grams

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

HUEVOS RANCHEROS



Huevos Rancheros image

Categories     Bean     Breakfast     Brunch     Side     Bake     Fry

Yield makes 4 servings

Number Of Ingredients 7

1/4 cup corn or grapeseed oil for frying, or more as needed
Four 5-inch corn tortillas
1/4 cup Refried Beans (page 438) or any soft, well-seasoned beans
4 eggs
Salt and black pepper to taste
1/2 cup Salsa Roja (page 610) or any tomato-based salsa, preferably homemade
1/4 cup crumbled fresh Mexican cheese, like queso fresco, blanco, or ranchero (page 85)

Steps:

  • Preheat the oven to 350°F. Heat the oil in a small skillet over medium heat. When the oil is hot but not smoking, fry the tortillas one at a time until softened and heated through, about 3 seconds per side. Make sure they do not crisp. Drain on paper towels.
  • Spread 1 tablespoon of the beans in the center of each tortilla and set aside. Meanwhile, use a little more oil to fry the eggs sunny side up (a nonstick skillet will make your life easier), sprinkling with salt and pepper as they cook. Place an egg in the center of each tortilla, then top with 2 tablespoons salsa and 1 tablespoon cheese.
  • Carefully transfer the tortillas to a baking dish that fits them snugly. Bake until the cheese is melted, about 5 minutes, then serve immediately.
  • Simplest Huevos Rancheros
  • Omit the tortillas and Refried Beans. Scramble the eggs in oil; as they are beginning to set in the pan, stir in the salsa and cheese. Season to taste with salt and pepper and serve.

HUEVOS RANCHEROS IN MUFFIN CUPS



Huevos Rancheros in Muffin Cups image

Saw this recipe on Food Network/Melissa d'Arabian. It looks easy and a great breakfast/brunch idea.

Provided by DailyInspiration

Categories     Breakfast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

8 flour tortillas (5-inch)
3 tablespoons butter, melted
kosher salt & freshly ground black pepper
1 cup salsa (prepared chunky cilantro salsa or your choice)
3/4 cup black beans (cooked)
8 eggs
1/2 cup monterey jack pepper cheese, shredded
1/2 cup sour cream

Steps:

  • Preheat the oven to 400 degrees F. Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cup. Brush both sides of the tortillas lightly with melted butter and sprinkle with salt. Press the tortillas into the muffin tin, creating little tortilla cups.
  • In a small bowl, mix half the salsa with the black beans with salt and pepper. Spoon a heaping tablespoon of the black bean mixture into each tortilla cup. Crack an egg into each of the eight cups. Bake until barely set, about 8 minutes. Top with cheese, cover with aluminum foil, and then bake for 6-7 minutes more. To serve, spoon the sour cream and remaining salsa on top of the eggs.

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

GOURMET HUEVOS RANCHEROS



Gourmet Huevos Rancheros image

Eggs paired with zesty salsa and warm corn tortillas create a hearty breakfast, brunch or dinner entrée. Refried beans, avocado, cilantro, green onion and sour cream make up the CIA's interpretation of this dish. To complement the heat of this spicy combination, serve with a side of chilled sliced fruit. The following recipe suggests fried eggs, although you can prepare them scrambled or poached. The rich and creamy texture of the avocado supplies a flawless garnish. This recipe is from The Culinary Institute of America's Cooking at Home with the CIA.

Provided by NcMysteryShopper

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 (6 inch) corn tortillas
1 cup canned refried beans
2 tablespoons unsalted butter or 2 tablespoons vegetable oil
8 large eggs
salt and black pepper, freshly ground
1/2 cup monterey jack cheese, grated
1 avocado
2 teaspoons lime juice, fresh
1/2 cup prepared salsa
1/2 cup sour cream
1/4 cup fresh cilantro, coarsely chopped
1 green onion, white and green parts (thinly sliced on the bias)

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.

Nutrition Facts : Calories 499.8, Fat 34, SaturatedFat 14.2, Cholesterol 414.8, Sodium 718.3, Carbohydrate 28.3, Fiber 8.6, Sugar 3.4, Protein 22.9

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From thespeedygourmet.net
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EASY HUEVOS RANCHEROS - SOBEYS INC.
Step 1. In a medium saucepan, simmer tomatoes with cumin, hot sauce and smoked paprika over low heat for 10 min. Mash lightly with a fork to break up tomatoes. Meanwhile, in a separate small saucepan, warm beans over low heat. Step 2. In a large skillet, heat 1 tsp (5 mL) oil and fry eggs (in batches, if necessary). Add more oil as needed. Step 3.
From sobeys.com
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FACTORY HUEVOS RANCHEROS | THE CHEESECAKE FACTORY
Directions. Heat the vegetable oil in an 8” nonstick sauté pan set over medium high. Place the 3 eggs into the pan, season with salt and pepper and cook for 1 minute or until the egg whites begin to set on the bottom. Lower the heat and continue to cook the eggs for approximately 2-3 minutes more or until the egg whites are completely set.
From thecheesecakefactory.com
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HUEVOS RANCHEROS RECIPE | GOOP
hot sauce. 1. Heat a nonstick skillet over medium heat. Sprinkle about a tablespoon of cheese directly in the pan, then top with a tortilla. Add a few more tablespoons of cheese to that tortilla and top it with another tortilla, almost as if you’re making a quesadilla. Lift the tortillas out of the pan and, just before flipping, sprinkle ...
From goop.com
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MINI HUEVOS RANCHEROS RECIPE | GET CRACKING - EGGS.CA
Instructions. Heat oil in large non-stick skillet set over medium heat. Whisk eggs with milk, salt and pepper; pour into skillet. Cook, without stirring, for 1 minute or until starting to set on the bottom. Cook, stirring frequently, for 3 minutes or until small curds set but are still tender.
From eggs.ca
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MEXIKETO HUEVOS RANCHEROS CUPS | CHOLULA
1 Preheat oven to 350°F (180°C). Heat olive oil in large skillet on medium heat. Add onion and peppers; cook and stir 2 to 3 minutes or until softened. Add ground chicken, garlic powder and cumin; cook and stir until browned and cooked through. Stir in Original Hot Sauce; reduce heat and simmer 5 minutes. 2 Fold ham slices and press into ...
From cholula.com
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HUEVOS RANCHEROS | NELLIE'S FREE RANGE
2 cups refried beans. 4 Nellie’s Free Range Eggs, cooked any style (we recommend sunny side up) Queso fresco, optional for garnish. Directions. 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.
From nelliesfreerange.com
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HUEVOS RANCHEROS - FRESH, FAST, FLAVORFUL! - SOUTHERN PLATE
A fresh and flavorful supper is ready in a flash. Ingredients you’ll need for Huevos Rancheros: Tortillas (flour or corn) Refried Beans. Eggs. Cheese (whatever kind you like) Fresh Guacamole and Salsa. To start, heat about a tablespoon or so of oil in a large skillet over medium high heat. Place your tortillas in there, one at a time, and ...
From southernplate.com
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HUEVOS RANCHEROS IS TORTILLA CUPS RECIPE, WHATS COOKING AMERICA
Instructions. Preheat oven to 425 degrees F. How To Make Tortilla Cups: Lightly spray both sides of the corn tortillas with non-stick spray. Place the sprayed corn tortillas into a Tortilla Bowl Makers or oven-safe bowls (that will hold the tortillas - like inverted custard cups). Bake in preheated oven for approximately 10 minutes or until the ...
From whatscookingamerica.net
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SCRAMBLED HUEVOS RANCHEROS RECIPE - COOKIE AND KATE
2011-09-20 Instructions. In a small bowl, scramble your egg with a dash of milk. Heat a small pan (I use an 8-inch cast iron skillet) over medium heat. Butter the skillet or spray it with cooking spray. Place the tortilla in the pan. Let it warm up on one side, and then flip it. Repeat if you want an extra crispy tortilla.
From cookieandkate.com
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HUEVOS RANCHEROS IN TORTILLA CASSEROLES RECIPE - TABLESPOON.COM
2017-07-21 Place the tortillas in the cups that have been sprayed, folding them if necessary. 4. Fill each tortilla with 1 tablespoon of refried beans and 1/2 teaspoon of hot sauce and shredded cheese. 5. Crack an egg inside of each tortilla; season with salt. 6. Bake at 350° F for 12 to 15 minutes until the egg white is completely cooked. Remove from heat.
From tablespoon.com
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HUEVOS RANCHEROS RECIPE - VILLA COCINA
2021-07-12 Directions. Prep for the roasted salsa ingredients: remove the skin from the onion and cut into 3 wedges. Roast the onion, tomatoes, jalapeños and unpeeled garlic cloves on a comal or cast iron skillet, over medium high heat.
From villacocina.com
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HUEVOS RANCHEROS AUTHENTIC RECIPE - HERENCIA COOK BOOK
2021-08-22 Instructions. Firstly, lightly brush your tortillas with oil on both sides. Secondly, add the tortillas to your air fryer at 390 degrees F for ten minutes. As the tortillas crisp up in the air fryer, start to cook your eggs. Warm a pan on medium heat.Then, add one tablespoon of olive oil.
From herenciacookbook.com
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HUEVOS RANCHEROS RECIPE | CHATELAINE
2022-06-13 HEAT a medium saucepan over medium- high. Add 1 tsp oil, then garlic and cumin. Stir constantly until fragrant, 1 min. Add beans and water. Continue cooking until beans are soft and most of liquid ...
From chatelaine.com
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HUEVOS RANCHEROS - GUERRERO TORTILLAS
Heat 1 tablespoon of the oil in a small saucepan, add the onion and garlic, and sauté until transparent. Add the tomato and cook for 2 minutes. Add the chile, salt, and pepper, and cook another 3 minutes. 2. Heat the remaining oil in a skillet, add the tortillas, fry for 30 seconds, and drain. Pour off most of the oil, add the eggs, and fry ...
From guerrerotortillas.com
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HUEVOS RANCHEROS | CACIQUE® INC.
Add in the diced onion, minced garlic, and salt, and cook for about 3 minutes, stirring often, until fragrant and translucent. Add in the cumin and stir into the onion mixture. Add in the black beans and water and stir everything together. Cover pan and cook for about 5 minutes, stirring occasionally. Add in a little more liquid if beans look dry.
From caciquefoods.com
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HUEVOS RANCHEROS RECIPE - GREEN GIANT
Cook eggs, either sunny side up or over easy. Wrap corn tortillas in a damp paper towel and microwave for 30 seconds to soften, or place over a gas burner on stove and lightly blacken edges while heating through. Place a corn tortilla on a plate; top 1 Tbsp. enchilada sauce followed by 1/3 cup Veggie Blends mixture and top with an egg.
From greengiant.com
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