Rancheros Recipes

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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

YANKEE RANCHEROS



Yankee Rancheros image

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

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 7

5 cups frozen shredded hash brown potatoes (about 15 ounces)
1 cup refried beans
1/4 cup salsa
2 naan flatbreads, halved
4 large eggs
1/2 cup shredded cheddar cheese or Mexican cheese blend
Additional salsa, optional

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.

HUEVOS RANCHEROS



Huevos Rancheros image

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

1 pound ripe plum tomatoes
3 large cloves garlic, unpeeled
1 small onion (about 6 ounces), quartered
2 ancho chiles, stems and seeds removed
1/2 to 3/4 teaspoon chopped chipotle in adobo, plus 1/2 to 3/4 teaspoon adobo sauce
Kosher salt
1 tablespoon vegetable oil
One 15-ounce can pinto beans, drained with liquid reserved
1 tablespoon vegetable oil
Kosher salt
2 to 3 tablespoons vegetable oil
8 corn tortillas
8 large eggs
Kosher salt
1/2 cup crumbled Cotija cheese
1/4 cup fresh cilantro leaves, roughly chopped
2 tablespoons finely chopped white onion

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.

AUTHENTIC HUEVOS RANCHEROS



Authentic Huevos Rancheros image

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

2 tablespoons vegetable oil
4 (6 inch) corn tortillas
1 cup refried beans with green chilies
1 teaspoon butter
4 eggs
1 cup shredded Cheddar cheese
8 slices bacon, cooked and crumbled
½ cup salsa

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

HUEVOS RANCHEROS



Huevos Rancheros image

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 4 servigs

Number Of Ingredients 13

2 small tomatoes
1 small onion
1 medium jalapeno pepper, chopped
2 cloves garlic; 1 chopped, 1 smashed
1/2 teaspoon hot sauce
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 15.5-ounce can black beans, drained and rinsed
4 large eggs
4 6-inch corn tortillas, warmed
1/2 cup crumbled feta cheese
1/4 cup chopped fresh cilantro

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.

Nutrition Facts : Calories 360, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 228 milligrams, Sodium 430 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 16 grams

HUEVOS RANCHEROS



Huevos Rancheros image

Categories     Bean     Breakfast     Brunch     Side     Bake     Fry

Yield makes 4 servings

Number Of Ingredients 7

1/4 cup corn or grapeseed oil for frying, or more as needed
Four 5-inch corn tortillas
1/4 cup Refried Beans (page 438) or any soft, well-seasoned beans
4 eggs
Salt and black pepper to taste
1/2 cup Salsa Roja (page 610) or any tomato-based salsa, preferably homemade
1/4 cup crumbled fresh Mexican cheese, like queso fresco, blanco, or ranchero (page 85)

Steps:

  • Preheat the oven to 350°F. Heat the oil in a small skillet over medium heat. When the oil is hot but not smoking, fry the tortillas one at a time until softened and heated through, about 3 seconds per side. Make sure they do not crisp. Drain on paper towels.
  • Spread 1 tablespoon of the beans in the center of each tortilla and set aside. Meanwhile, use a little more oil to fry the eggs sunny side up (a nonstick skillet will make your life easier), sprinkling with salt and pepper as they cook. Place an egg in the center of each tortilla, then top with 2 tablespoons salsa and 1 tablespoon cheese.
  • Carefully transfer the tortillas to a baking dish that fits them snugly. Bake until the cheese is melted, about 5 minutes, then serve immediately.
  • Simplest Huevos Rancheros
  • Omit the tortillas and Refried Beans. Scramble the eggs in oil; as they are beginning to set in the pan, stir in the salsa and cheese. Season to taste with salt and pepper and serve.

EGGS RANCHEROS



Eggs Rancheros image

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

1/2 cup Mexican red sauce (Steak Rancheros more or less)
1 taco shell (broken in half)
1 tablespoon cheese (grated)
2 eggs

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.

SAUCE RANCHEROS



Sauce Rancheros image

This recipe is based on a Mexican classic. Make it as mild or as spicy as you like.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Number Of Ingredients 6

1 can whole tomatoes with juice
1 chopped jalapeno chile, (seeds and ribs removed for less heat)
1 small onion, chopped
2 garlic cloves
1 tablespoon canola oil
Coarse salt and ground pepper

Steps:

  • In a blender, puree tomatoes with juice, jalapeno, onion, and garlic.
  • In a medium saucepan, heat oil over medium heat. Add puree; cook, stirring frequently, until slightly thickened, about 5 minutes. Season with salt and pepper.

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