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.
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.
Nutrition Facts : ServingSize 1 g, Calories 345 kcal, Carbohydrate 25 g, Protein 17 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 189 mg, Sodium 1153 mg, Fiber 8 g, Sugar 6 g
MEXICAN HUEVOS RANCHEROS
Make and share this Mexican Huevos Rancheros recipe from Food.com.
Provided by Sharon123
Categories Southwestern U.S.
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, heat olive oil.
- Add onion and green pepper, cook until tender.
- Add tomato, garlic, jalapeno, if using, oregano, salt, hot pepper sauce, tomato sauce and water.
- Simmer, covered for 20 minutes.
- Uncover.
- Break eggs, one at a time, into cup and slip into sauce.
- Cover and simmer over low heat until eggs are set, about 5 minutes.
- Serve over tortillas or toasted English muffins, topped with some of the sauce.
- Enjoy!
SHEET PAN HUEVOS RANCHEROS
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Add the tortilla wedges, drizzle with the vegetable oil and sprinkle with 1/2 teaspoon cumin, the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss until well coated. Spread on the baking sheet in a single layer and bake, stirring occasionally, until crisp, 20 to 30 minutes.
- Meanwhile, combine the ancho chile and 1/4 cup hot water in a blender. Let stand until the chile is softened, about 5 minutes. Add the tomato sauce, scallion, half the jalapeño slices, the cilantro, remaining 1 teaspoon cumin, ½ teaspoon salt and a few grinds of pepper; puree until smooth. Lightly mash the chili beans in their sauce in a medium bowl until chunky.
- Remove the tortillas from the oven. Drizzle with about 1/2 cup of the ancho sauce and top evenly with the mashed beans. Crack the eggs on top, spacing them out; season with salt and pepper. Gently run a rubber spatula through any thick egg whites to break them up and help the eggs cook more evenly. Bake until the egg whites are opaque, 15 to 20 minutes.
- Drizzle with 1 cup more ancho sauce. Top with the avocado, cheese, remaining jalapeño slices and more cilantro; serve with lime wedges and the remaining ancho sauce.
HUEVOS RANCHEROS
Enjoy this Mexican-inspired vegetarian brunch of egg, tomato, avocado, kidney beans and cheese, on top of tortilla. It's spicy, filling and full of flavour
Provided by Niamh Hempenstall
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.
- Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.
- Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.
- To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.
Nutrition Facts : Calories 540 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
BREAKFAST HUEVOS RANCHEROS
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
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
HUEVOS RANCHEROS CASSEROLE
This is one of those great breakfast casseroles you can prepare the night before and just pop in the oven the next morning.
Provided by Pinay0618
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray 8 inch square baking dish with non-stick cooking spray.
- Place 4 tortillas in bottom of dish, overlapping as necessary, about 1/2 to 1 inch up sides of dish. Cut the last tortilla in half, and then into strips.
- Sprinkle 1/2 cup of the cheese over tortillas in dish. Top with chorizo, chiles and 1/2 cup cheese.
- Arrange tortilla strips over cheese.
- In medium bowl, combine eggs, milk, oregano and red pepper; beat well. Pour over mixture in baking dish.
- Sprinkle with remaining cheese; press lightly into egg mixture.
- Cover with foil and refrigerate 8 hours or overnight.
- Heat oven to 350. Bake covered casserole 30 minutes.
- Uncover, bake an additional 15 to 20 minutes or until knife inserted in center comes out clean.
- Let stand 5 minutes before serving. Serve with salsa.
Nutrition Facts : Calories 414.7, Fat 29.2, SaturatedFat 13, Cholesterol 247.3, Sodium 710.6, Carbohydrate 13.2, Fiber 1.6, Sugar 1.6, Protein 24.6
HUEVOS RANCHEROS-ISH BAKE RECIPE BY TASTY
Here's what you need: vegetable oil, corn tortillas, black beans, mexican blend cheese, pico de gallo, eggs, red enchilada sauce, fresh cilantro, cotija cheese, cream mexicana
Provided by Tucker Iida
Categories Breakfast
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat your oven to 375˚F (190˚C)
- In vegetable oil, lightly fry your corn tortillas. Drain on a paper towel.
- In a 9 inch (25cm) cast iron skillet, arrange your lightly fried tortillas so they cover the bottom of the skillet.
- Add black beans evenly over tortillas. (Some will fall in-between the tortillas, thats ok!)
- Sprinkle Mexican blend cheese over the black beans.
- Add pico de gallo on top of the cheese.
- Using the back of a large spoon, create 6 wells in the pico de gallo for the eggs to rest in.
- Crack one egg into each well (6 wells for 6 eggs).
- Pour enchilada sauce over everything!
- Bake for 20-25 minutes. Check on it often to make sure your yolks don't overcook!
- Top with your favorite huevos rancheros toppings.
- Enjoy!
Nutrition Facts : Calories 661 calories, Carbohydrate 26 grams, Fat 54 grams, Fiber 6 grams, Protein 18 grams, Sugar 3 grams
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
HUEVOS RANCHEROS
This simple but highly seasoned breakfast, brunch or supper dish became fashionable during the craze for Tex-Mex food that began in the Southwest and California in the 1940s. Our recipe highlights tortillas that are currently available in a variety of flavors, like sun-dried tomato and jalapeño.
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Mix first 3 ingredients in medium saucepan; set sauce aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 1 tortilla and cook until just beginning to brown, about 30 seconds. Using tongs, turn tortilla over and heat 10 seconds. Transfer to large sheet of foil. Repeat with remaining tortillas. Enclose tortillas in foil and place in oven to keep warm.
- Divide remaining 2 tablespoons oil between 2 medium skillets and heat over medium heat. Break 4 eggs into each skillet; sprinkle with salt and pepper. Cook until just set on bottom, about 2 minutes. Sprinkle with cheese. Cover skillets; cook until eggs are cooked as desired and cheese melts, about 2 minutes. Bring sauce to boil.
- Divide tortillas among 4 plates. Top each with 2 eggs, then warm sauce.
GOURMET HUEVOS RANCHEROS
Eggs paired with zesty salsa and warm corn tortillas create a hearty breakfast, brunch or dinner entrée. Refried beans, avocado, cilantro, green onion and sour cream make up the CIA's interpretation of this dish. To complement the heat of this spicy combination, serve with a side of chilled sliced fruit. The following recipe suggests fried eggs, although you can prepare them scrambled or poached. The rich and creamy texture of the avocado supplies a flawless garnish. This recipe is from The Culinary Institute of America's Cooking at Home with the CIA.
Provided by NcMysteryShopper
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the broiler.
- Heat the tortillas by toasting them one at a time in a dry cast-iron skillet or directly over a gas flame until lightly toasted; Place on a baking sheet, spread each tortilla with ¼ cup of refried beans, and cover to keep warm.
- Working in batches as needed, heat the butter in a large skillet over medium-high heat until it is very hot but not smoking and the foaming has subsided; Crack the eggs directly into the hot butter and reduce the heat to medium-low or low; Fry the eggs, shaking the pan occasionally to keep the eggs from sticking; Season the eggs with salt and pepper; Fry to the desired doneness, about 2 minutes for "sunny-side up," 3 minutes for medium yolks, and 4 minutes for hard yolks; Or, once the whites are just opaque, turn the eggs and cook for 30 seconds more for "over easy," 1 minute more for "over medium," or 2 minutes more for "over hard.".
- Top each tortilla with 2 fried eggs and 2 tablespoons of the grated cheese; Slide the tortillas under the broiler to melt the cheese.
- Meanwhile, dice the avocado and toss with the lime juice to prevent the avocado from discoloring.
- Top each serving with 2 tablespoons salsa and 2 tablespoons sour cream; Divide the avocado among the tortillas; Garnish each tortilla with 1 tablespoon cilantro and 1 tablespoon green onion and serve.
Nutrition Facts : Calories 499.8, Fat 34, SaturatedFat 14.2, Cholesterol 414.8, Sodium 718.3, Carbohydrate 28.3, Fiber 8.6, Sugar 3.4, Protein 22.9
HUEVOS RANCHEROS
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.
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- Preheat the oven to 400°. In a saucepan, heat the olive oil. Add the onion, bell pepper, jalapeño, garlic and oregano. Season with salt and pepper and cook over high heat, stirring, until lightly browned, 5 minutes. Add the tomato sauce and water and simmer for 5 minutes, until slightly thickened.
- Spoon the sauce into 4 individual, shallow baking dishes and arrange the tortilla chips around the sides. Crack 2 eggs into each dish and sprinkle with the cheese. Set the dishes on a baking sheet and bake for 15 to 20 minutes, until the egg whites are set and the yolks are still runny. Sprinkle with cilantro and serve right away.
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