EGGS, RANCHER'S STYLE: HUEVOS RANCHEROS
Provided by Aarón Sánchez
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place tomatoes, garlic, and dried red chile in a blender and puree until smooth. Set aside.
- Heat 2 tablespoons of oil in a medium saucepan cook onion slices for 1 minute. Strain the pureed sauce into the saucepan with onion. Season with salt and crushed oregano. Cook over medium heat for 3 minutes. Keep mixture at a simmer. Have warm plates ready.
- Fry tortillas in remaining 4 tablespoons of oil in a medium skillet. Drain and place 1 on each plate. Fry eggs in butter 1 at a time. Place eggs on each tortilla and cover with the sauce.
RANCHEROS SCRAMBLED EGGS
Here's a quick breakfast scramble with a ranchero twist. Serve with whole wheat toast.
Provided by Yves Veggie Cuisine
Categories Yves Veggie Cuisine
Time 7m
Yield 1
Number Of Ingredients 11
Steps:
- Beat egg whites or eggs, yogurt, salt and pepper with fork in medium bowl for 1 minute.
- In skillet, saute Yves Breakfast Links or Yves Veggie Bacon in oil over medium heat for 1 minute.
- Add tomato, green onion and saute for 30 seconds.
- Stir in cilantro, cumin and oregano.
- Add egg mixture and stir quickly until scrambled. Serve with whole wheat toast.
Nutrition Facts : Calories 140.9 calories, Carbohydrate 6 g, Cholesterol 5.6 mg, Fat 7.7 g, Fiber 1.7 g, Protein 13.5 g, SaturatedFat 1.8 g, Sodium 378.9 mg, Sugar 2.7 g
AUTHENTIC HUEVOS RANCHEROS
This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.
Provided by Wineaux
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 24.2 g, Cholesterol 247.5 mg, Fat 32.9 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1193.9 mg, Sugar 2.3 g
YANKEE RANCHEROS
After my in-laws began affectionately referring to me as a Yankee, I decided I needed to learn to make a few Mexican dishes. These rancheros are super easy and make my Tex-Mex-loving family happy-even if they do come from a Northerner. -Darla Andrews, Schertz, Texas
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook potatoes according to package directions for stovetop., Meanwhile, in a microwave-safe bowl, mix beans and salsa. Microwave, covered, on high until heated through, 1-2 minutes, stirring once. In a large nonstick skillet, heat naan over medium-high heat until lightly browned, 2-3 minutes per side; remove from pan. Keep warm., Coat same skillet with cooking spray; place over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired., To serve, spread bean mixture over naan. Top with potatoes, eggs and cheese. If desired, serve with additional salsa.
Nutrition Facts : Calories 430 calories, Fat 23g fat (6g saturated fat), Cholesterol 202mg cholesterol, Sodium 703mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.
CROCK POT HUEVOS RANCHEROS (MEXICAN RANCH-STYLE EGGS) (LOW CARB)
Low carb breakfast as easy as it is delicious. For a simple dinner just layer some shredded lettuce and re-fried beans onto the tortilla before the eggs.
Provided by littleturtle
Categories One Dish Meal
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Grease crock pot with the butter (leaving any excess in the pot), and set aside.
- In a large bowl, combine the eggs, cream, Mexican cheese, pepper, and chili powder.
- Add the garlic and chilies, and stir.
- Pour mixture into the crock pot, cover, and cook on LOW for 3 hours and 45 minutes (longer may cause the edges to burn).
- Remove lid and top with enchilada sauce and cheddar cheese.
- Replace lid and cook until sauce is warm and cheese is melted (15 minutes).
- Top tortillas with eggs and serve.
EGGS RANCHEROS
This recipe was created because I had left over ranchero sauce from Steak Rancheros (Recipe #349503). Makes a super simple but delicious breakfast/brunch or light supper. Basically poaching eggs in a savory sauce.
Provided by Vicki in CT
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat sauce to simmer in small non stick skillet.
- Meanwhile place cheese on shell and toast until cheese is melted.
- Break two eggs, separating them, into simmering sauce.
- Cover and cook until set (I like the yolk slightly runny). Approximately 3-4 minutes.
- Place cooked shell on place. Top with eggs and sauce. Season if needed but sauce is already seasoned.
HUEVOS RANCHEROS
This popular dish is usually prepared with sunny-side up fried eggs; we made it with scrambled eggs to save time.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Brush tortillas on both sides with 2 tablespoons canola oil; lay on a baking sheet. Bake until crisp and brown around edges, 7 to 10 minutes.
- In bowl, beat eggs with salt and pepper. Heat remaining tablespoon oil in large skillet over medium-low heat. Cook eggs, stirring, until set but still moist, 6 to 8 minutes.
- Place tortillas on plates; top with eggs, sauce rancheros, and Monterey Jack. Garnish with avocado, sour cream, and cilantro.
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- In a medium bowl, mix the tomatoes with the red onion, chopped cilantro and lime juice. Season with salt.
- In a small nonstick skillet, melt the butter. Cook the eggs over moderate heat, stirring, until you just cooked through, about 3 minutes. Season with salt and pepper.
- To serve, smear each corn tortilla with a heaping tablespoon of guacamole. Spoon in the scrambled eggs, then scatter the tomato salsa on top. Garnish with cilantro sprigs and lime wedges; serve.
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- Drain tomatoes, reserving liquid. Set tomatoes aside. Beat eggs and reserved tomato liquid in large bowl with wire whisk until well blended.
- Spray large skillet with cooking spray; heat over medium heat. Add egg mixture. Cook until slightly set; stir. Continue cooking until eggs reach desired doneness, stirring occasionally and adding the drained tomatoes when eggs are almost set.
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