Moms Huevos Rancheros Recipes

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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

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

SHEET PAN HUEVOS RANCHEROS



Sheet Pan Huevos Rancheros image

This recipe is sponsored by Target. The runny yolks in these soft-cooked eggs meld with the homemade salsa to make a delicious "sauce" for this hearty meal. Huevos Rancheros are traditionally served as a late-morning breakfast on rural Mexican farms. This sheet pan version is so versatile that it works for brunch or even breakfast-for-dinner!

Provided by Vallery Lomas

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Fourteen 6-inch flour tortillas, cut into 6 triangles
7 1/2 teaspoons canola or vegetable oil
3 tablespoons taco seasoning
One 15-ounce can crushed tomatoes
1/2 cup roughly chopped white onion (1/4 medium white onion)
1/4 cup packed cilantro leaves and stems plus 1/4 cup cilantro leaves
1 jalapeño, seeded if desired for a mild sauce
Kosher salt
One 16-ounce can refried beans
8 large eggs
1 cup shredded Mexican-style cheese blend
1 ripe avocado, diced
1 lime, cut into wedges

Steps:

  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
  • Toss the tortilla triangles with the oil and 1 tablespoon taco seasoning in a large bowl. Evenly spread on the prepared baking sheet. Bake, tossing the chips halfway through, until golden brown and crisp, 12 to 14 minutes.
  • Meanwhile, put the tomatoes, onions, 1/4 cup packed cilantro leaves and stems, jalapeño, 1/2 teaspoon salt and the remaining 2 tablespoons of taco seasoning in a blender. Blend until very smooth. Transfer to a small saucepan, cover and cook over medium heat, stirring occasionally, until the sauce deepens in color and the flavors meld, 5 to 8 minutes.
  • Put the refried beans and 2 to 3 tablespoons water in another small saucepan over medium heat and cook, stirring frequently, until warmed through, about 5 minutes.
  • Remove the toasted chips from the oven and dollop with the refried beans. Evenly pour the sauce over the chips. Make 8 small wells in the sauce and chip mixture throughout the baking sheet and crack the eggs into the wells. Bake, rotating the baking sheet halfway through, until the eggs are just set (the egg whites will be opaque and the yolks will still be runny), 10 to 12 minutes.
  • Sprinkle with the cheese, avocado and remaining 1/4 cup cilantro leaves. Serve with lime wedges.

SPICY HUEVOS RANCHEROS



Spicy Huevos Rancheros image

This simple recipe for huevos rancheros is sure to please the entire family at the breakfast table.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 18

2 mild to medium-hot dried chilies (such as New Mexico or Anaheim), cut in half lengthwise, seeds removed
1 small yellow onion, cut lengthwise into 6 wedges with a bit of root end attached
2 tablespoons canola oil
3 cloves garlic, skin on
1 jalapeno chile
2 canned chipotle peppers in adobo sauce
5 whole canned tomatoes, without juice
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 teaspoon honey
1 tablespoon freshly squeezed lime juice
8 large eggs
8 corn tortillas (6 inches each), warmed
Cotija, Chihuahua, or Monterey Jack cheese, shredded, for serving
Cilantro, coarsely chopped, for serving
Sour cream, for serving

Steps:

  • Preheat oven to 450 degrees.
  • Place a large cast-iron skillet over high heat. Add dried chiles to dry skillet and toast on all sides, pressing down on them with a spatula, about 1 minute per side. Remove from heat and place in a large bowl; pour 1 1/2 cups boiling water over chiles, and place a small heatproof plate on top to keep them submerged. Let soak for 20 minutes.
  • Add a teaspoon of oil to the skillet and swirl to just coat the bottom. Add onion, garlic, and jalapeno. Cook until charred on all sides, about 8 minutes, removing garlic if skins begin to burn. Remove skins from garlic and place in the jar of a blender. Cut jalapeno in half lengthwise, removing ribs and seeds; add to blender along with onion, chipotle peppers, tomatoes, oregano, cumin, salt, pepper, honey, chiles, and their soaking liquid. Blend until smooth. In the same skillet over high heat, heat remaining 5 teaspoons canola oil until almost smoking. Add sauce to the pan, being careful as it will splatter. Bring to a boil, reduce heat and simmer about 2 minutes. Stir in lime juice, and remove the skillet from the heat. Crack eggs into the skillet and transfer to oven. Cook until egg whites are cooked through and yolks are still runny, about 5 minutes.
  • Place 2 tortillas each on 4 individual plates. Top each with 2 eggs and sauce. Garnish as desired with cheese, cilantro, and sour cream.

SIMPLE HUEVOS RANCHEROS



Simple Huevos Rancheros image

This flavorful interpretation of huevos rancheros contains shallots, cilantro leaves, and jalapeno pepper. Try your own version, using ingredients such as cheese, sour cream, or refried beans.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 8

2 medium tomatoes, peeled and coarsely chopped
2 small shallots, coarsely chopped
Coarse salt and freshly ground pepper
3 tablespoons olive oil, plus more if necessary
2 eight-inch flour tortillas
2 large eggs
Fresh cilantro leaves, for garnish
1 jalapeno pepper, seeded and finely chopped, for garnish

Steps:

  • Combine tomatoes and shallots with 1/2 teaspoon salt in a blender, and puree. Heat 2 tablespoons oil in a medium nonstick skillet over medium-high heat. Add the tomato mixture, and simmer until reduced slightly, about 2 minutes; set aside.
  • Heat remaining tablespoon oil in a medium nonstick skillet over medium-high heat. Add 1 tortilla, and cook until bubbles form and edges begin to brown, 30 to 45 seconds. Turn, and cook for 10 seconds more. Drain on paper towels. Repeat with remaining tortilla. Place 1 tortilla on each of two plates.
  • If necessary, add a bit more oil to pan. Crack the eggs into the skillet, and cook sunny-side up (until whites are set and yolks are still soft), about 2 minutes. Slide one egg onto each tortilla.
  • Spread sauce around eggs so that the sauce covers the entire white, leaving only the yolk showing. Sprinkle with salt and pepper, and garnish with cilantro and jalapeno. Serve immediately.

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