Huevos Rancheros Pizza Recipes

GLUTEN-FREE HUEVOS RANCHEROS BREAKFAST PIZZA

Steps:

• Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray (without flour).
• In medium bowl, stir Bisquick mix, cornmeal, water and 2 eggs. Add 1 cup cheese; stir until blended. Spread in pan. Bake 15 minutes or until set.
• Meanwhile, in 10-inch nonstick skillet, cook chorizo over medium-high heat, stirring frequently, until fully cooked. Remove to small bowl; set aside. Wipe out skillet. Add 6 eggs to skillet; cook over medium-low heat until almost set (eggs will still be moist). Gently stir chorizo into eggs.
• Spread 1/2 cup of the salsa over warm crust. Spoon egg mixture over crust, covering completely. Sprinkle with 1/2 cup cheese.
• Bake 5 minutes or until cheese is melted. Sprinkle with cilantro. Serve with remaining 1/2 cup salsa.

HUEVOS RANCHEROS PIZZA

Steps:

• Heat oven to 425ºF.
• In large nonstick skillet, cook chorizo over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Remove chorizo with slotted spoon; drain on paper towels. Drain all but 1 tablespoon drippings from skillet. Place chorizo in medium bowl; add green chiles, salsa, chipotle chile and adobo sauce; stir until well mixed. Set aside.
• Spray 13x9-inch pan with nonstick cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. Prick pizza crust thoroughly with fork. Brush reserved 1 tablespoon chorizo drippings evenly over crust. Bake 8 to 9 minutes or until edges are light golden brown.
• Spread chorizo mixture over partially baked crust. Sprinkle with cheese. Bake 8 to 10 minutes longer or until crust is deep golden brown.
• Meanwhile, wipe out skillet. In skillet, melt 1 to 2 tablespoons butter over medium-high heat until hot. Break eggs and slip into skillet. Immediately reduce heat to low. Cover; cook 7 to 10 minutes or until whites and yolks are firm, not runny (eggs will cook together in skillet).
• Cut pizza into 8 pieces. Separate eggs. Top each serving with 1 fried egg; sprinkle with cilantro. Serve with avocado slices.

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.