Mexican Breakfast Ham Huevos Rancheros Beans Tortillas Chicharones Recipes

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

Ingredients

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

THE BEST HUEVOS RANCHEROS - AN EASY AUTHENTIC MEXICAN RECIPE

The Best Huevos Rancheros - An Easy Authentic Mexican Recipe image

This Huevos Rancheros recipe is as authentic as it gets, and is the recipe I learned growing up in Mexico. Keep reading to find out how to make it.

Provided by Charbel Barker

Time 15m

Number Of Ingredients 9

Ingredients

2 Large Eggs
2 Corn Tortillas
1/4 Onion (chopped)
Refried beans (homemade or store bought)
2 potatoes
Thick cut ham (cut into cubes)
Salsa - homemade or store bought.
Salt (Pepper to taste)
Queso Fresco and Cilantro to garnish.

Steps:

Saute the potatoes, onion, and ham in a small amount of olive oil and season with salt and pepper to taste. Set aside.
Lightly fry the tortillas, and pat dry. Put on a plate
Warm up the refried beans, and spread onto the tortillas.
Fry an egg to your preferred level of doneness, and put on top of the tortilla and beans.
Top with salsa, queso fresco, and fresh cilantro.
Serve with the potato, onion, and ham mix.

HUEVOS RANCHEROS

Huevos Rancheros image

Eggs "rancher's style" is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning's work. But it also makes for a satisfying and comforting weeknight dinner. The simple yet flavorful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping. Any leftover ranchero sauce and refried beans make for great dips the next day.

Provided by Kay Chun

Categories breakfast, brunch, dinner, weeknight, beans, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 pounds ripe tomatoes, diced
3/4 cup finely chopped white onion (from ½ medium onion)
2 tablespoons lemon juice
1 small jalapeño, stemmed and minced
2 teaspoons kosher salt, such as Diamond Crystal, plus more for seasoning
1/2 teaspoon grated garlic
1/4 cup neutral oil, such as safflower or canola
2 (15-ounce) cans black beans
3/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
8 large eggs
2 tablespoons chopped cilantro leaves, plus more for serving
8 (6-inch) warmed corn tortillas
Sliced avocado and crumbled queso fresco, for serving

Steps:

In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.
Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).
In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining ¼ teaspoon garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.
In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.
Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.

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