Spring Hill Ranchs Huevos Rancheros Especial Recipes

THE BEST HUEVOS RANCHEROS RECIPE

Steps:

• Warm the ranchero sauce on the stovetop. Pour the beans in a small sauce pot. Warm over medium heat until simmering, then turn off the heat.
• Place the chorizo in a large nonstick skillet and set over medium-high heat. Break the chorizo apart with a wooden spoon, and brown for 5-10 minutes, until the chorizo starts to turn crispy. Pour the chorizo onto a plate.
• Wipe the skillet out with a paper towel, then add 2 tablespoons oil and set back over medium-high heat. One at a time, add the tortillas. Let them puff up for 3-5 seconds, flip and repeat. Then remove the tortillas, and set on paper towels to drain. Repeat until all the tortillas are puffy and golden.
• Using the same skillet, cook the eggs to order. Traditional Huevos Rancheros are made with sunny side up eggs, but I personally like scrambled eggs in this dish.
• To Serve: Place two tortillas each, on five plates. Top with warm black beans, eggs cooked to order, chorizo, ample ranchero sauce, sliced avocado, and queso fresco.

HUEVOS RANCHEROS ESPECIAL

Steps:

• Turn on the broiler.
• Make the salsa: Remove the stems from and halve the tomatoes and jalapeno and place on broiler tray, skin side up. Broil for 2-5 minutes until the skins are blackened and pulling away. Remove and let cool until you can handle them. Peel the tomatoes. Puree them with jalapeño, vinegar, salt and garlic.
• Cut half of the onion into thin strips. Cut the other half of the onion into dice. Saute strips in the oil until soft and browned (reserve the diced onion for garnish).
• Add tomato puree to skillet with onions, be careful it will splatter. Simmer 5 minutes.
• Set oven to as low as it goes (200ºF) and get four oven-proof plates ready.
• Heat some of the oil on a griddle over medium-high heat and fry the tortillas until slightly crispy but still flexible.
• Layer on four plates: tortilla, beans, sauce, cheese, tortilla, beans, sauce, cheese, tortilla, sauce, cheese.
• Place plates in the oven to stay warm while you fry eggs.
• Top each stack with an egg and serve with avocado and diced onion.

BAKED HUEVOS RANCHEROS

Steps:

• Preheat oven to 375° Farenheit.
• Lightly spray a 10" oven-safe skillet or baking dish with cooking spray.
• Add salsa and beans and spinach to the skillet, stirring together.
• Sprinkle evenly with the cheese.
• Make four depressions, evenly spaced, with the back of a spoon, then add an egg to each depression.
• Wrap tortillas in foil and put them in the oven.
• Bake eggs 15-20 minutes, until egg whites are cooked but yolks are still jiggly.
• Serve immediately on hot tortillas with cilantro, avocado, lime wedges and hot sauce.

HUEVOS RANCHEROS RECIPE FOR A CONTEMPORARY TAKE ON TRADITIONAL MEXICAN RANCH EGGS

Steps:

• Over medium heat add the olive oil and then the onions to a pan.
• Start boiling water in a pan for the poached eggs.
• When the onions are translucent, add the garlic.
• Place the refried beans in a saucepan over low heat.
• Add the chili and then add the chopped tomatoes to the onions and garlic and let the sauce reduce.
• If you have fresh corn tortillas (you're a lucky cook!) toast them in a pan.
• Blend the crisp corn tortillas (or corn chips) in a blender.
• Season the sauce as necessary. It should be a nice dark red.
• When the sauce is ready, poach your eggs.
• Place a decent scoop of refried beans in the bowls.
• Sprinkle a little of the corn 'powder' over this.
• Place the poached eggs on top.
• Spoon the salsa over the egg, leaving the yolk exposed.
• Sprinkle a little more corn 'powder' over the salsa and add the coriander!
• Looks pretty. Tastes even better.

AUTHENTIC HUEVOS RANCHEROS

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.

HUEVOS 'RANCH'EROS

Steps:

• Make the chips: Heat 3/4 inch vegetable oil in a pot over medium heat until a deep-fry thermometer registers 375 degrees F. Fry the tortillas in batches until golden, about 1 minute. Drain on paper towels and sprinkle with 1 tablespoon dressing mix.
• Make the sauce: Heat a large skillet over medium-high heat. Add the tomatoes, onion and garlic and cook, turning, until the vegetables are charred, 5 to 7 minutes. Squeeze the garlic from its skin and cut the onion and tomatoes into chunks. Transfer to a blender; pulse with remaining dressing mix (about 2 tablespoons), the chipotles and half of the beans until smooth.
• Heat the olive oil in the same skillet over medium heat. Add the pureed mixture and the remaining beans and cook until thick, about 5 minutes. Keep warm.
• Make the eggs: Melt 1 teaspoon butter in a skillet over medium heat. Fry the eggs in batches until the whites are set, adding more butter as needed. Divide the sauce among shallow bowls; top each serving with 2 eggs, some ranch chips and avocado. Sprinkle with cilantro and cheese, if desired.

SHEET PAN HUEVOS RANCHEROS

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil.
• Toss the tortilla triangles with the oil and 1 tablespoon taco seasoning in a large bowl. Evenly spread on the prepared baking sheet. Bake, tossing the chips halfway through, until golden brown and crisp, 12 to 14 minutes.
• Meanwhile, put the tomatoes, onions, 1/4 cup packed cilantro leaves and stems, jalapeño, 1/2 teaspoon salt and the remaining 2 tablespoons of taco seasoning in a blender. Blend until very smooth. Transfer to a small saucepan, cover and cook over medium heat, stirring occasionally, until the sauce deepens in color and the flavors meld, 5 to 8 minutes.
• Put the refried beans and 2 to 3 tablespoons water in another small saucepan over medium heat and cook, stirring frequently, until warmed through, about 5 minutes.
• Remove the toasted chips from the oven and dollop with the refried beans. Evenly pour the sauce over the chips. Make 8 small wells in the sauce and chip mixture throughout the baking sheet and crack the eggs into the wells. Bake, rotating the baking sheet halfway through, until the eggs are just set (the egg whites will be opaque and the yolks will still be runny), 10 to 12 minutes.
• Sprinkle with the cheese, avocado and remaining 1/4 cup cilantro leaves. Serve with lime wedges.

HUEVOS RANCHEROS

Steps:

• In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.
• Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).
• In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining ¼ teaspoon garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.
• In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.
• Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.