HUEVOS RANCHEROS
The eggs in this beloved breakfast dish are sauced with a ranchero-style sauce of roasted tomatoes, spicy ancho chiles and smoky chipotles. To make breakfast easier, make the sauce ahead of time and reheat to serve, adding a bit of water to thin if necessary.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 17
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 HASH BROWN SKILLET
Crispy hash browns take center stage in this skillet breakfast topped with eggs, salsa and plenty of cheese. Who wouldn't love this tasty take on a favorite Mexican breakfast?
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until softened. Add chili powder and 1/2 teaspoon of the salt; cook and stir 1 minute.
- Add frozen hash brown potatoes and remaining 2 tablespoons oil to skillet; stir to combine. Spread hash brown mixture evenly in skillet. Cook 8 to 10 minutes or until bottom starts to brown. Using spatula, working in sections, turn hash browns over so browned side is on top. Use large spoon or spatula to make four indentations in hash brown mixture; crack 1 egg into each hole. Sprinkle eggs with remaining 1/4 teaspoon salt.
- Spoon 1 cup salsa around eggs; sprinkle cheese over salsa. Reduce heat to medium-low; cover and cook 10 to 12 minutes or until egg whites and yolks are firm, not runny and cheese is melted.
- Serve with remaining ingredients.
Nutrition Facts : Calories 590, Carbohydrate 70 g, Cholesterol 215 mg, Fat 2 1/2, Fiber 7 g, Protein 18 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 7 g, TransFat 0 g
BISTEC RANCHERO CON PAPAS
When you need a delicious dinner in a hurry, I've got you covered with these tasty Bistec Ranchero! This recipe for steak & potatoes only has a handful of ingredients and is ready in under 30 minutes.
Provided by Ana Frias
Categories Main Dish
Time 30m
Number Of Ingredients 11
Steps:
- In a large skillet, add the oil and heat over medium-high heat. Cook the potatoes and spread them on the skillet to cook evenly. Cook for about 5 minutes or until cooked through and golden brown.
- Remove from the skillet and place in paper towels to drain oil. Season with salt & pepper to taste.
- In same skillet, remove carefully most of the oil, only leaving about two tablespoons behind.
- Over medium heat, cook the beef & garlic until the meat is almost all cooked through. About 4 minutes.
- Add the onions and peppers and cook until onions start to soften. About 2 minutes. If this mixture is starting to dry, add about 1 cup of water.
- Add the tomatoes, tomato sauce, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Cook for 2 minutes.
- Once the tomatoes are soft, add the potatoes and mix well. Cover the skillet with a lid and simmer on low heat for about 5 minutes to blend all of the flavors together.
- Taste and add salt & pepper to see if it needs more.
Nutrition Facts : ServingSize 1 serving, Calories 420 kcal, Carbohydrate 22 g, Protein 25 g, Fat 27 g, SaturatedFat 2 g, Sodium 157 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 9 g
POTATOES RANCHEROS CASSEROLE
Crunchy tortilla chips, taco-flavored cheese and seasoned ground beef bring the flavors of the Southwest to your table.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir together Potatoes, Sauce Mix, boiling water and milk in ungreased 2-quart casserole. Stir in beef and 1/2 cup of the cheese.
- Bake uncovered about 30 minutes or until top is light golden brown. Sprinkle chips over casserole; sprinkle remaining cheese over chips. Bake 5 minutes longer or until cheese is melted. Let stand 2 minutes before serving.
Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 2 g, TransFat 1/2 g
More about "ranchero skillet potatoes recipes"
BISTEC RANCHERO (RANCH STYLE STEAK)
From slenderkitchen.com
5/5 (3)Calories 316 per servingCategory Dinner
MEXICAN STEAK RANCHERO RECIPE
From savorthebest.com
FRESH HUEVOS RANCHEROS RECIPE
From cookieandkate.com
BAKED SKILLED HUOVOS RANCHEROS RECIPE
From feastingathome.com
HUEVOS RANCHEROS WITH RANCH POTATOES | ALL SHE COOKS
From allshecooks.com
POTATO HUEVOS RANCHEROS | NEIGHBORFOOD
From neighborfoodblog.com
5/5 (1)Total Time 40 minsCategory BreakfastCalories 347 per serving
- Place the potatoes in a microwave safe container and microwave for 4-6 minutes, turning halfway through, until they're just slightly softened. Slice the potatoes into bite sized pieces.Careful, they might be hot!
- Heat a large cast iron skillet over medium heat. Melt the butter in the skillet then place the potatoes cut side down in a single layer on top of the butter. (Note: Depending on the size of your skillet, you may need to do this in two batches. The potatoes won't get crispy if they're piled on top of each other.) Cook the potatoes undisturbed for about 4 minutes then flip, exposing the other cut side to the butter. Season with half of the seasonings and cook another 3-4 minutes or until both sides are evenly browned. Finally, flip the potatoes so the skin side is down. Season with remaining seasonings and cook another 3-4 minutes or until potatoes are crisped and cooked through. Remove from heat.
- Fry the eggs in a bit of olive oil or butter over medium heat to desired doneness. I prefer over easy eggs for huevos rancheros.
HUEVOS RANCHEROS RECIPE (CLASSIC MEXICAN VERSION, STEP BY STEP …
From thekitchn.com
HOW TO MAKE THE BEST HUEVOS RANCHEROS RECIPE - WICKED SPATULA
From wickedspatula.com
HUEVOS RANCHEROS WITH POTATOES | RUSSET POTATOES | POTATO RECIPES
From potatogoodness.com
ONE PAN HUEVOS RANCHEROS - INQUIRING CHEF
From inquiringchef.com
RANCHERO POTATOES RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
24 SPINACH RECIPES YOU'LL WANT TO MAKE FOREVER
From yahoo.com
STEAK RANCHERO AND POTATO TACOS - LA PIñA EN LA COCINA
From pinaenlacocina.com
POTATO RANCHEROS
From myfoodandfamily.com
POTATOES RANCHEROS | SIMPLY ORGANIC
From simplyorganic.com
RANCHERO POTATOES - RECIPES
From cooks.com
SLOW COOKER RANCH POTATOES | SLOW COOKER FOODIE
From slowcookerfoodie.com
POTATOES RANCHEROS
From bigoven.com
A SIMPLE RECIPE FOR MASTERING GRILLED STEAK
From nytimes.com
RANCHERO SKILLET POTATOES RECIPE | MRBREAKFAST.COM
From mrbreakfast.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love