AUTHENTIC HUEVOS RANCHEROS
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
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
HUEVOS RANCHEROS BREAKFAST SANDWICH
Upgrade brunch with this easy Huevos Rancheros Breakfast Sandwich recipe from Delish.com.
Categories huevos rancheros recipe huevos rancheros sandwich breakfast sandwiches breakfast recipes
Time 25m
Yield 1
Number Of Ingredients 15
Steps:
- For guacamole: Mash 1 avocado with juice of one lime and stir in half of cilantro. Season with salt and pepper.
- For pico de gallo: Combine tomatoes, red onion, jalapeño, remaining cilantro, and juice of 1 lime. Season with salt and pepper.
- For sandwich: Cut tortilla into triangles and coat with olive oil and pinch of salt. Bake at 350 degrees F until golden brown. Set aside.
- Slice English muffin in half and toast until lightly browned
- Melt butter in pan over medium-low heat and crack in egg. Fry until white is set and yolk is still runny
- To build sandwich, spread layer of guacamole onto bottom half of English muffin, then place 1 or 2 chips on top. Place fried egg on, and then top with pico de gallo and top half of English muffin.
HUEVOS RANCHEROS
The eggs in this beloved breakfast dish are sauced with a ranchero-style sauce of roasted tomatoes, spicy ancho chiles and smoky chipotles. To make breakfast easier, make the sauce ahead of time and reheat to serve, adding a bit of water to thin if necessary.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 17
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.
HUEVOS RANCHEROS
Hearty appetites will love these eggs served ranch-style with chorizo sausage resting on corn tortillas and covered in salsa and cheese.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Number Of Ingredients 6
Steps:
- Cook sausage in 8-inch skillet over medium heat, stirring occasionally, until no longer pink; drain and remove from skillet.
- Heat 1/8 inch oil in same skillet over medium heat just until hot. Cook tortillas, one at time, in oil about 1 minute or until crisp; drain. Heat salsa until hot.
- Spread each tortilla with 1 tablespoon of the salsa to soften.
- Place egg on each tortilla. Top each with scant tablespoon salsa, 1/4 cup of the sausage, another tablespoon salsa and 2 tablespoons of the cheese.
BREAKFAST HUEVOS RANCHEROS
Huevos rancheros are my go-to Saturday morning breakfast treat!
Provided by Emily Alimonos
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 34.4 g, Cholesterol 218.1 mg, Fat 27.3 g, Fiber 9.6 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 613.5 mg, Sugar 3.1 g
HUEVOS RANCHEROS SANDWICHES
Make and share this Huevos Rancheros Sandwiches recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- For the cornbread: Preheat oven to 425 degrees. Butter a 9-inch square baking pan. In a medium bowl, combine all the cornbread ingredients until just moistened. Pour into the pan and bake for 20 to 25 minutes, or until the bread is cracked on top, brown on the edges and pulling away from the pan. Let cool in pan for 10 minutes, then turn out onto a wire rack. When completely cool, slice into 1/2-inch slabs.
- For the sandwiches: Using the broiler, toast cornbread slabs until lightly browned. Spread one side of each slab with butter, then sprinkle the cheese over two of the buttered slabs. Return the cheesy slabs to broiler until cheese begins to melt, about one minute. Remove immediately.
- Over high heat, melt the 2 tablespoons of butter in a sauté pan. Fry the eggs sunny side up until the edges are browned and the yolks are set, but still yellow.Place a cheesy cornbread slab on each of the two plates. Top each with 2 eggs, some cilantro leaves, hot sauce and extra cheese if desired. Season to taste with salt and pepper. Top with remaining cornbread slabs.
Nutrition Facts : Calories 1172.9, Fat 71.4, SaturatedFat 29.1, Cholesterol 560.9, Sodium 1712.6, Carbohydrate 90.5, Fiber 8.1, Sugar 29.8, Protein 41.5
HUEVOS RANCHEROS BOWL
Huevos rancheros is a dish of fried eggs and corn tortillas smothered in enchilada sauce. Here, we're combining beans, rice, and enchilada-sauced eggs all in one bowl served with crunchy tortilla chips.
Provided by dinehaus
Categories Rice Bowl Recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Cook black beans and green chiles in a small saucepan over medium-low heat until warmed through, about 5 minutes.
- Meanwhile, stir 1/3 cup cilantro, lime zest, lime juice, and 1/4 teaspoon salt into the cooked rice. Cover and keep warm until ready to serve.
- Heat butter in a large nonstick skillet over medium heat. Add eggs to skillet. Pour enchilada sauce around yolks, slightly combining with the whites, but being careful not to break yolks. Sprinkle with remaining salt and the pepper. Cook, covered, until whites are set but yolks are still runny, about 3 minutes.
- In 4 separate bowls layer rice, beans, and eggs. Top with more cilantro. Serve with tortilla chips.
Nutrition Facts : Calories 399.4 calories, Carbohydrate 56.7 g, Cholesterol 201.2 mg, Fat 11.9 g, Fiber 8.7 g, Protein 16.8 g, SaturatedFat 5 g, Sodium 1090.1 mg
HUEVOS RANCHEROS
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.
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4.8/5 (51)Calories 351 per servingCategory Breakfast
- To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later.
- To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.
- Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.
- Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
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