Spring Hill Ranchs Huevos Rancheros Especial Recipes

MEXICAN HUEVOS RANCHEROS

Mexican Huevos Rancheros image

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

Ingredients

1 large Roma tomato
1 green serrano chile
1 clove garlic
salt and ground black pepper to taste
4 tablespoons vegetable oil
2 corn tortillas
2 eggs
4 tablespoons refried beans

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

SPRING HILL RANCH'S HUEVOS RANCHEROS TRADICIONAL

Spring Hill Ranch's Huevos Rancheros Tradicional image

Huevos rancheros are a New Mexican tradition. Many versions of this wonderful breakfast dish include cheese, beans, lettuce/tomatoes, grilled chiles, chile sauce, etc. to fancy them up. But the most authentic way to make a plate of basic huevos rancheros is very simple: an egg and some salsa, served on a toasty corn tortilla.

Provided by Wiley P @WileyP

Categories Eggs

Number Of Ingredients 6

Ingredients

1 tablespoon(s) melted lard (or canola or vegetable oil)
4 - corn tortillas (6-8")
4 teaspoon(s) butter, divided
4 large eggs
2 pinch(es) kosher salt
1 cup(s) fresh salsa

Steps:

Set an oven rack in the middle position and preheat the oven to 500 degrees.
Brush a little of the melted lard (or oil) on each side of the tortillas and place them on a cookie sheet. When the oven is ready, cook the tortillas for 5-10 minutes, until crispy.
In a small frying pan over medium heat, melt 1 teaspoon at a time of the butter. Fry each egg slowly on one side just until the whites are nice and firm but the yolks are still runny. Place the egg on one of the tortillas. Repeat with the other 3 teaspoons of butter and 3 eggs.
Meanwhile, in a small pan, bring the salsa just to a boil. Pour about 1/4 cup over the top each egg to further cook it. Let them stand for a minute or two before serving.

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