Huevos Rancheros With Jalapeños And Garlic Recipes

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HUEVOS RANCHEROS



Huevos Rancheros image

Fried eggs on warm corn tortillas, topped with cooked tomato salsa - it's a classic dish, though I probably make it a little differently than they do at your neighborhood Tex-Mex restaurant. This recipe makes for an easy supper or a great Mexican breakfast.

Provided by Martha Rose Shulman

Categories     breakfast, easy, quick, main course

Time 1h

Yield Serves four

Number Of Ingredients 9

8 corn tortillas
2 pounds fresh ripe tomatoes, peeled and coarsely chopped
2 to 3 serrano or jalapeño chiles, seeded for a milder sauce, and chopped
2 garlic cloves, peeled, halved, green shoots removed
1/2 small onion, chopped
2 tablespoons canola oil
Salt to taste
4 to 8 eggs (to taste)
Chopped cilantro for garnish

Steps:

  • Wrap the tortillas in aluminum foil, and heat in a 350-degree oven while you prepare the salsa and fry the eggs.
  • Place the tomatoes, chiles, garlic and onion in a blender and puree, retaining a bit of texture.
  • Heat 1 tablespoon of the canola oil over high heat in a large, heavy nonstick skillet, until a drop of puree will sizzle when it hits the pan. Add the puree and cook, stirring, for four to ten minutes, until the sauce thickens, darkens and leaves a trough when you run a spoon down the middle of the pan. It should just begin to stick to the pan. Season to taste with salt, and remove from the heat. Keep warm while you heat the tortillas and fry the eggs.
  • Warm four plates. Fry the eggs in a heavy skillet over medium-high heat. You won't need much oil if you have another nonstick skillet. Use the remaining tablespoon of oil if necessary. Cook them sunny side up, until the whites are solid but the yolks still runny. Season with salt and pepper, and turn off the heat. Place two warm tortillas on each plate, overlapping if you are only serving one egg. Top with one or two fried eggs. Spoon the hot salsa over the whites of the eggs and the tortillas, leaving the yolks exposed if possible. Sprinkle with cilantro and serve.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 849 milligrams, Sugar 7 grams, TransFat 0 grams

BREAKFAST HUEVOS RANCHEROS



Breakfast Huevos Rancheros image

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

2 ½ tablespoons olive oil, divided
½ cup chopped yellow onion
¼ cup chopped green bell pepper
1 medium tomato, chopped
1 clove garlic, minced
½ teaspoon cayenne pepper
salt and ground black pepper to taste
4 corn tortillas
4 eggs
1 (14 ounce) can refried beans, heated
¾ cup shredded Mexican cheese blend
1 jalapeno pepper, chopped
¼ cup fresh cilantro leaves, or to taste
½ avocado, sliced

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 WITH JALAPEñOS AND GARLIC



Huevos Rancheros With Jalapeños and Garlic image

I have had this served with chopped avocado, beans, rice, and all sorts. So please do feel free to include one (or all) of those as an accompaniment if you fancy it.

Provided by Lorraine Pascale

Yield Serves 2

Number Of Ingredients 10

2 soft corn tortillas
2 tablespoons olive oil
4 ripe tomatoes, cut into cubes
3 spring onions, finely chopped
2 green jalapeños or 1/2 regular green or red chillies, deseeded for less heat if preferred, finely chopped
1 garlic clove, finely chopped
Good pinch of ground cumin
Leaves from 1/2 bunch of fresh cilantro, roughly chopped
4 free-range eggs
Sea salt and freshly ground pepper

Steps:

  • Preheat the oven to 200°C/ 400°F/ Gas Mark 6.
  • Wrap the tortillas in a piece of tin foil, sit on a baking sheet and put them in the oven for about 10 minutes, or until they are heated through.
  • Meanwhile, heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Add the tomato, spring onion, chilli, garlic, cumin, and a little salt and pepper and cook them for about 5 minutes, or until the tomato begins to break down.
  • Stir in half of the cilantro, remove from the heat, and keep warm.
  • Rinse out and dry the pan and put it back on a low-medium heat. Add the remaining tablespoon of oil and once nice and hot, crack in the eggs, spaced apart. Cook them gently for about 3-4 minutes until the whites are cooked but the yolks still a little runny. Remove the pan from the heat.
  • Remove the tortillas from the oven and place one on each serving plate. Divide the salsa mix between them, spreading it out with the back of the spoon. Slide two eggs on top of each one, sprinkle the remaining coriander and serve.

HUEVOS RANCHEROS WITH TOMATILLO SAUCE



Huevos Rancheros with Tomatillo Sauce image

My husband and I had huevos rancheros while visiting Cuernavaca, Mexico, and he loved the meal so much he asked me to cook it for him when got home. My version is suited to my family's preference for sunny side up eggs, but poached or scrambled eggs would be just as tasty. -Cheryl Woodson, Liberty, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 servings.

Number Of Ingredients 11

5 tomatillos, husked and halved
2 tablespoons coarsely chopped onion
1 to 2 serrano peppers, halved
3 garlic cloves, peeled
1 teaspoon chicken bouillon granules
1 can (15 ounces) Southwestern black beans, undrained
8 large eggs
1 cup shredded Manchego cheese
8 tostada shells, warmed
1/2 cup sour cream
Chopped tomato, sliced avocado and minced fresh cilantro, optional

Steps:

  • Place the tomatillos, onion, pepper, garlic and bouillon in a food processor. Cover and process until finely chopped; set aside. In a small saucepan, mash beans. Cook on low until heated through, stirring occasionally. , Meanwhile, break eggs in batches into a large nonstick skillet coated with cooking spray. Cover and cook over low heat for 5-7 minutes or until eggs are set. Sprinkle with cheese., To serve, spread beans over tostada shells; top with eggs, tomatillo sauce and sour cream. Garnish with tomato, avocado and cilantro if desired.

Nutrition Facts : Fat avocado and cilantro), Cholesterol 15g fat (7g saturated fat), Sodium 236mg cholesterol, Carbohydrate 429mg sodium, Fiber 18g carbohydrate (2g sugars, Protein 4g fiber)

LOW AND SLOW HUEVOS RANCHEROS



Low and Slow Huevos Rancheros image

We love Mexican food, especially for breakfast. My slow cooker version of a favorite, huevos rancheros, is rolled into flour tortillas. It's a perfect way to serve a breakfast crowd. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 3h55m

Yield 10 servings

Number Of Ingredients 12

1/2 pound fresh chorizo
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 jalapeno pepper, seeded and chopped
1 garlic clove, minced
3 cups frozen cubed hash brown potatoes, thawed
8 large eggs, beaten
2 cups shredded Colby-Monterey Jack cheese
1 cup salsa
4 bacon strips, cooked and crumbled
20 flour tortillas (6 inches)
Fresh chopped cilantro and additional salsa, optional

Steps:

  • In a large skillet, cook chorizo, onion, pepper, jalapeno and garlic, over medium-high heat 6-8 minutes or until cooked through, breaking into crumbles; drain. Transfer mixture to a 3- or 4-qt. slow cooker. Stir in next five ingredients., Cook, covered, until potatoes are tender and eggs are set, 3-1/2-4 hours. Turn off slow cooker; remove insert. Let stand 10 minutes before serving. Serve with tortillas. If desired, top with cilantro and additional salsa.

Nutrition Facts : Calories 488 calories, Fat 25g fat (11g saturated fat), Cholesterol 192mg cholesterol, Sodium 1028mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein.

HUEVOS RANCHEROS WITH QUICK STEWED BLACK BEANS



Huevos Rancheros with Quick Stewed Black Beans image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 23

1 tablespoon olive oil
1/2 red onion, finely diced
Kosher salt
3 garlic cloves, finely minced
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2 sprigs oregano
1/2 orange
One 540-milliliter/18.25-ounce can black beans, undrained
1/4 cup water (60 milliliters)
3 medium ripe tomatoes, such as Roma or vine-ripe, roughly chopped
1/2 red onion, roughly chopped
1/2 to 1 jalapeño pepper, roughly chopped
1/4 cup cilantro, roughly chopped
1 garlic clove, roughly chopped
1 lime, juiced
1 tablespoon olive oil
Kosher salt
4 corn tortillas
2 teaspoons olive oil (for frying eggs)
4 eggs
Kosher salt
Optional toppings: crumbled cotija or feta cheese, diced avocado, sour cream, fresh cilantro and/or oregano, sliced jalapeños, lime wedges, hot sauce

Steps:

  • For the beans: Heat the oil in a medium saucepan over medium heat. Add the onions, season with salt and cook for 3 to 5 minutes, or until softened and beginning to brown. Add the garlic and cook for 30 seconds. Add the cumin, cayenne, oregano, orange, beans with their juices and the water. Bring to a simmer. Reduce the heat to low and simmer for 25 to 30 minutes.
  • Meanwhile, for the salsa: Add the tomatoes, onions, jalapeño, cilantro, garlic, lime juice and oil into the bowl of a food processor. Season with salt and pulse until finely chopped and saucy. Season to taste and set aside. (If your tomatoes weren't the sweetest, feel free to pour the salsa into a skillet or saucepan and cook over medium-low heat for 5 to 10 minutes to reduce slightly and sweeten up.)
  • For the garnish: If using a gas stove or if you have access to a grill, turn on the heat and quickly heat the corn tortillas directly over the flame until lightly charred and set aside. You can also heat the tortillas in a pan over medium heat.
  • Heat some oil in a medium nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Season with salt.
  • To serve, place the tortillas onto plates and top each with black beans and a fried egg. Spoon the salsa overtop and garnish with toppings of your choice.

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

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