AUTHENTIC HUEVOS RANCHEROS
Huevos Rancheros is a hearty breakfast pretty much anyone could love. Starting the day with a layered breakfast of corn tortillas, eggs, homemade refried beans and spicy salsa is a perfect fuel up.
Provided by Toni Dash
Categories Breakfast
Time 40m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 259 kcal, Carbohydrate 26 g, Protein 11 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 191 mg, Sodium 299 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
MEXICAN BREAKFAST
The Mexican name for this dish is 'huevos rancheros' - eggs with chillies, tomatoes and peppers in burritos. It's absolutely great if you've got a few mates round, and even better if you've got a hangover you're trying to shake off!
Provided by Jamie Oliver
Categories Breakfast Jamie's America Eggs Father's day Mexican Tomato
Time 40m
Yield 6
Number Of Ingredients 12
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!
Nutrition Facts : Calories 218 calories, Fat 11.1 g fat, SaturatedFat 2.2 g saturated fat, Protein 10.1 g protein, Carbohydrate 19.5 g carbohydrate, Sugar 7.7 g sugar, Sodium 0.6 g salt, Fiber 1 g fibre
HUEVOS RANCHEROS
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
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
THE BEST HUEVOS RANCHEROS - AN EASY AUTHENTIC MEXICAN RECIPE
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
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.
MEXICAN HUEVOS RANCHEROS
This is the authentic Mexican version of fried eggs over fried tortillas layered with refried beans and tomato sauce.
Provided by gem
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 21.1 g, Cholesterol 188.5 mg, Fat 33.6 g, Fiber 4.5 g, Protein 10.4 g, SaturatedFat 6.1 g, Sodium 258.5 mg, Sugar 3.2 g
HUEVOS RANCHEROS
Be the hero of your next brunch with this easy recipe for the best huevos rancheros from Delish.com!
Categories Huevos Rancheros brunch recipe mexican eggs breakfast tacos breakfast tostadas brunch easy breakfast healthy recipe protein eggs
Time 20m
Yield 4
Number Of Ingredients 16
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.
NEW MEXICAN HUEVOS RANCHEROS RECIPE - (4.3/5)
Provided by ltrodrigu
Number Of Ingredients 14
Steps:
- Make Chili Sauce: Place olive oil in a large saucepan over medium-high heat. Add onions, oregano and garlic and saute until onions are soft and fragrant, about 8 minutes. Add stock and chilies and bring to a boil, then lower heat to a simmer and cook until reduced by about ⅓, about 15 minutes. In a small cup, combine cornstarch and 2 tablespoons water, stirring to form a smooth slurry. Add slurry to chili mixture, stir and let simmer until sauce is thick but pourable, about 15 minutes. Season generously with salt and pepper. Keep sauce warm over low heat until ready to serve. Warm pinto beans in a medium saucepan over medium heat. Season generously with salt and pepper. Decrease heat and keep warm until ready to serve. Fry Tortillas: Heat ½ inch canola oil in a large skillet over medium heat until shimmering. Use tongs to dip 1 tortilla into oil until it softens, about 3 seconds. Remove and set aside on a paper towel-lined plate. Repeat with remaining tortillas. Cover plate with a kitchen towel to keep tortillas warm. Pour most of oil out of skillet, then place skillet back over medium heat. Fry eggs, two at a time, until over easy, about 5 minutes. Season with salt and pepper and set aside. Repeat with remaining eggs. To Serve: Divide warmed tortillas among 4 plates. Divide beans and eggs evenly among tortillas, then top with green chili sauce, tomatoes and cotija cheese. Season with salt and pepper.
AUTHENTIC HUEVOS RANCHEROS RECIPE
Recipe for easy authentic "huevos rancheros" a Mexican breakfast dish prepared with two sunnyside-up eggs on fried corn tortillas covered in a spicy tomato salsa with refried beans on the side. A healthy and filling way to start your day.
Provided by Douglas Cullen
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 295 kcal, Carbohydrate 26 g, Protein 17 g, Fat 12 g, Sodium 604 mg, Sugar 4 g, ServingSize 1 serving
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- Add olive oil to a pan over medium-high heat. Lightly fry the corn tortillas until brown, but still a little soft.
- Warm pinto beans in a small pot over medium-high heat. Warm red chile in a small pot over medium-high heat.
- To assemble the Huevos: Top each corn tortillas with 1/4 cup of beans. Place an egg on top of beans, and spoon on red chile sauce. Top with shredded cheddar cheese.
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- Heat the 1/2 tbsp olive oil on a saucepan, add the onions and garlic, sautee for 1-2 mins until a bit softened
- Add the black beans and spices (cumin, cayenne, and chili powder), cook together on medium for 5 minutes, then low for another 5. I like to add a few dashes of tapatio or cholula in here as well.
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Cuisine New MexicanCategory BreakfastServings 2Total Time 15 mins
- Heat 2 teaspoons of vegetable oil in a small skillet over medium heat. Once the oil is hot, add the onion and saute until translucent. This will take about 5 minutes. Then add the refried beans and pinto beans. Stir to combine and heat until warm.
- To prepare the sunny side up eggs, heat the remaining vegetable oil in a skillet over high heat. I like to crack all of the eggs into a bowl and then pour them into the skillet, this way they all go in at the same time and cook for the same amount of time. Let the oil heat in the skillet over high heat for 30 seconds before you add the eggs.
- As soon as you add the eggs, cover the skillet. After 1 minute, reduce the heat to the lowest setting. Let the eggs cook for another 3 minutes. At this point, the whites should be fully cooked and the yolks should be runny.
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- Continue to cook until most of the liquid has absorbed, about 5-7 minutes.In a dry skillet set over medium heat, warm each tortilla until soft and edges begin to brown.On a plate add tortillas, top with 1 cup of the bean mixture and a fried egg
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