Myhuevosrancheros Recipes

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.

HUEVOS RANCHEROS

Steps:

• On a heated griddle warm both sides of the tortilla till they get a little toasted. You can use butter, pan spray or a nonstick skillet to heat them. Set aside till needed wrapped in a clean dish towel.
• Heat refried beans in pan or microwave
• In a non-stick skillet fry the eggs to your cooking preference. Use butter, pan spray to keep the egg from sticking.

HUEVOS RANCHEROS

Steps:

• Set oven to broil (500F).
• Spray large frying pan with cooking spray, or heat oil. On medium heat, LIGHTLY fry tortilla on both sides. Tortilla should be slightly browned, but not crispy. Set aside on oven safe plate.
• Respray frying pan, and fry eggs until bottom of whites are just cooked. Add 1 tbsp water to pan and cover with lid. cook eggs approx 30-40 seconds. Eggs should be opaque, but not completely cooked.
• Transfer eggs on top of tortilla.
• Spread salsa on top of eggs. Be careful not to break the yolks.
• Add several dashes of hot sauce (optional).
• Cover with grated cheese.
• Place under broiler for approx 5 minutes (time will vary with different ovens). Remove when cheese is thoroughly melted, and tortilla and cheese are both suficiently browned.

THE BEST HUEVOS RANCHEROS RECIPE

Steps:

• Warm the ranchero sauce on the stovetop. Pour the beans in a small sauce pot. Warm over medium heat until simmering, then turn off the heat.
• Place the chorizo in a large nonstick skillet and set over medium-high heat. Break the chorizo apart with a wooden spoon, and brown for 5-10 minutes, until the chorizo starts to turn crispy. Pour the chorizo onto a plate.
• Wipe the skillet out with a paper towel, then add 2 tablespoons oil and set back over medium-high heat. One at a time, add the tortillas. Let them puff up for 3-5 seconds, flip and repeat. Then remove the tortillas, and set on paper towels to drain. Repeat until all the tortillas are puffy and golden.
• Using the same skillet, cook the eggs to order. Traditional Huevos Rancheros are made with sunny side up eggs, but I personally like scrambled eggs in this dish.
• To Serve: Place two tortillas each, on five plates. Top with warm black beans, eggs cooked to order, chorizo, ample ranchero sauce, sliced avocado, and queso fresco.

HUEVOS RANCHEROS RECIPE

Steps:

• The salsa. Heat oven broiler. On a baking sheet, place the tomatoes, garlic, onion, and chile. Broil for about 15 minutes, turning halfway through, until the juices begin to run from tomatoes and the skin slightly blackens. Remove the skin from the garlic and discard.
• Place the tomatoes together with all the juices, garlic, onion, 1/2 of the chile and salt in a blender or food processor and puree until smooth. Taste and add more chile if you want more heat.
• The eggs. Heat 3 tablespoons vegetable oil in a skillet until hot. When you dip the edge of a tortilla into it, the oil should bubble. Using tongs, dip the tortillas in the oil (one at a time) for 10-15 seconds per side. Drain on paper towels.
• Crack the eggs into the same pan, using the same oil, and cook to your preferred doneness. Salt to taste.
• Serving Huevos Rancheros. Place a tortilla on a plate and top it with the egg. Now top the egg with your red spicy salsa and sprinkle some cheese over it. Serve with the refried beans and avocado slices on the side. Enjoy!

THE BEST HUEVOS RANCHEROS - AN EASY AUTHENTIC MEXICAN RECIPE

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

Steps:

• Preheat oven to 400º.
• In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes. Season with cumin, chili powder, and salt.
• Add black beans and salsa to skillet and stir to combine.
• Sprinkle all over with cheese, then create four wells with a spoon and crack in eggs. Season with salt.
• Bake until egg whites are set and yolks still runny, 8 to 10 minutes.
• Plate on top of tostada. Garnish with avocado and cilantro, then drizzle with hot sauce and sour cream.

AUTHENTIC HUEVOS RANCHEROS

Steps:

• In a food processor, combine tomatoes, onion, cilantro, garlic, and jalapeño. Process until pureed.
• In a medium saucepan, warm the 2 teaspoons of canola oil over medium-high heat. When the oil appears to ripple add the salsa. Stir constantly for 3-5 minutes, allowing the salsa to thicken slightly. Pour the salsa into a bowl, salt if needed, and return the pan to the burner without cleaning it.
• Add the beans, water, coffee, adobo sauce, cumin, and garlic to the salsa pan and cook over medium heat, stirring constantly and smashing the beans (note: I find using a wooden cooking spoon works well for this). Cook for 3-4 minutes until the liquid begins to incorporate into the mixture, thickening the beans. Remove from heat and allow to sit (beans will continue to thicken). Salt if needed.
• In a small skillet, add 1/2 teaspoon of the remaining canola oil and heat over medium-high heat. Add a tortilla and allow it to warm for about 30 seconds, flip and warm on the opposite side for 30 seconds. Remove from the pan and place on an individual serving plate. Repeat, using more oil as needed, until four of the tortillas are each on serving plates. Continue warming the remaining four tortillas in the same manner and set aside.
• In a large skillet, fry the eggs or scramble them (your choice). Divide the refried beans evenly (about 1/4 cup per serving) and spread a serving on each tortilla on the serving plates. Top with an egg (careful not to break the yolk if fried eggs), a serving of salsa (note: there will be more salsa then needed for each serving), cilantro leaves and a sprinkle of queso fresco. Fold each of the remaining four warmed tortillas and add one to each plate for sopping up the dish.

MEXICAN HUEVOS RANCHEROS

Steps:

• Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.
• Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.
• Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.
• Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.

HUEVOS RANCHEROS

Steps:

• Preheat oven to 200°F (100°C).
• If tortillas are soft, spread out on the counter and let dry for 5 minutes.
• Heat oil in large skillet over medium heat; heat tortillas one at a time, about 5 seconds on each side. Using tongs, transfer onto paper towels and keep warm in preheated 200°F (100°C) oven.
• Break 4 eggs into same skillet and cook until whites are set and yolks are done as desired. Transfer to baking sheet and keep warm in oven. Repeat with remaining eggs.
• Remove tortillas from oven, place on individual plates and spread ¼ cup (50 mL) salsa and ¼ cup (50 mL) refried beans on each. Top each with two eggs. Spoon 1 tbsp (15 mL) salsa over each egg leaving yolk exposed. Spoon 2 tbsp (30 mL) sour cream over salsa. Sprinkle equal amounts of cheese, cilantro, and avocado (if using) over each serving. Serve immediately.

HUEVOS RANCHEROS

Steps:

• Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.

AUTHENTIC HUEVOS RANCHEROS

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.

MEXICAN BREAKFAST

Steps:

• Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
• Get a large frying pan (make sure you've got a lid to go with it) on a high heat and add several good lugs of olive oil.
• Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
• Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
• When you've got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.
• Slice the fresh tomatoes and lay them over the top of the mixture.
• Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices - try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
• Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes, or until cooked to your liking.
• Warm the tortillas while this is happening. You can pop them into the oven at 180°C/350°F/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.
• Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off and take the pan to the table with the warmed tortillas, the Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!

HUEVOS RANCHEROS

Steps:

• Add the oil to a pan and then crack in 2 eggs. Cook for 3 minutes, or until cooked to your liking.
• Heat a separate dry pan and heat each tortilla on both sides.
• Spread a tablespoon of refried beans on to each tortilla.
• Add the egg and then top with salsa.
• Add and extra toppings you like.

AUTHENTIC HUEVOS RANCHEROS RECIPE

Steps:

• SALSA
• Roughly chop the tomatoes, onion, garlic and serrano chile.
• Add to your blender jar.
• Add 1/2 teaspoon thyme to the blender jar.
• Add 2 tablespoons of water.
• Blend until smooth. About 1 minute.
• Heat 1 tablespoon of cooking oil in a saucepan to hot.
• Carefully, pour the contents of the blender into the saucepan with the hot oil. (Be careful, the liquid tends to spatter.)
• Simmer for about 10 minutes until the salsa is deep red in color and has thickened slightly.
• Salt to taste.
• TORTILLAS
• Pour 1/2 cup of cooking oil into a medium sized frying pan. The oil should be about 1/4 inch deep.
• Heat the oil to medium hot.
• Place the tortillas in the oil and fry for about 20 seconds on both sides. Fry them one at a time. Don't allow the tortilla to harden.
• Drain the tortillas of excess oil on paper towles and set aside.
• SUNNY SIDE UP EGGS
• Use the same cooking oil that you used to fry the tortillas to cook the eggs. Maintain the oil medium hot.
• Add two eggs to the hot oil and slightly tilt the pan to one side so that the eggs set closely together.
• Cook until the white are just cooked through and the yolks are still runny.
• SERVING
• Place 2 tortillas on your serving plate and add a good sized spoonful of refried beans.
• Gently place the eggs on the tortillas.
• Spoon the warm spicy tomato salsa over the eggs.
• Garnish the beans with 3 tortilla chips.
• Serve immediately.

HUEVOS RANCHEROS RECIPE FOR A CONTEMPORARY TAKE ON TRADITIONAL MEXICAN RANCH EGGS

Steps:

• Over medium heat add the olive oil and then the onions to a pan.
• Start boiling water in a pan for the poached eggs.
• When the onions are translucent, add the garlic.
• Place the refried beans in a saucepan over low heat.
• Add the chili and then add the chopped tomatoes to the onions and garlic and let the sauce reduce.
• If you have fresh corn tortillas (you're a lucky cook!) toast them in a pan.
• Blend the crisp corn tortillas (or corn chips) in a blender.
• Season the sauce as necessary. It should be a nice dark red.
• When the sauce is ready, poach your eggs.
• Place a decent scoop of refried beans in the bowls.
• Sprinkle a little of the corn 'powder' over this.
• Place the poached eggs on top.
• Spoon the salsa over the egg, leaving the yolk exposed.
• Sprinkle a little more corn 'powder' over the salsa and add the coriander!
• Looks pretty. Tastes even better.