Company Huevos Rancheros Food

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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.

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

EASY HUEVOS RANCHEROS



Easy Huevos Rancheros image

Cook everything separately and then assemble for a tasty vegetarian breakfast, brunch or even dinner! From Hatch Chile Company.

Provided by FLKeysJen

Categories     One Dish Meal

Time 10m

Yield 3 serving(s)

Number Of Ingredients 11

15 ounces hash brown potatoes, cooked (or substitute pan fried)
1 (14 ounce) can pinto beans, drained and heated
6 eggs, cooked your favorite way
1 (14 ounce) can green enchilada sauce, heated (Hatch Huevos Rancheros Sauce)
1 (4 ounce) can chopped green chilies (for a thicker sauce) (optional)
3 tortillas, heated (I crisped them in the panini maker)
grated cheese (optional)
black olives, chopped (optional)
cooked bacon, chopped (optional)
cooked ham, chopped (optional)
ground pork, cooked and chopped (optional)

Steps:

  • Lay one tortilla on each plate.
  • Spoon on cooked potatoes, then pinto beans. Top with eggs, and then the rancheros sauce.
  • Serve!

Nutrition Facts : Calories 960.3, Fat 33.7, SaturatedFat 7.3, Cholesterol 372, Sodium 1903.9, Carbohydrate 129.4, Fiber 18.5, Sugar 12.6, Protein 34.5

MEXICAN HUEVOS RANCHEROS



Mexican Huevos Rancheros image

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

2 tablespoons olive oil
1/2 cup chopped onion
1 green pepper, chopped
1 tomatoes, peeled and chopped
1 clove garlic, minced
1 jalapeno pepper, chopped (optional)
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1 teaspoon hot pepper sauce (Tabasco is good)
1 (8 ounce) can tomato sauce
1/2 cup water
6 eggs

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!

EASY HUEVOS RANCHEROS



Easy huevos rancheros image

An easy Mexican breakfast that'll keep you going all morning, it's got everything you need to pep up your plate

Provided by Cassie Best

Categories     Breakfast, Brunch

Time 10m

Number Of Ingredients 8

1 tbsp vegetable oil or sunflower oil
1 corn tortilla wrap
1 egg
200g can black beans, drained
juice ½ lime
½ ripe avocado, peeled and sliced
50g feta, crumbled
hot chilli sauce (we like sriracha)

Steps:

  • Heat the oil in a frying pan over a high heat. Add the tortilla and fry for 1-2 mins on each side until crisping at the edges. Transfer to a plate.
  • Crack the egg into the pan and cook to your liking. Meanwhile, tip the beans into a bowl, season and add a squeeze of lime, then lightly mash with a fork.
  • Spread the beans over the tortilla, top with the egg, avocado, feta and chilli sauce. Squeeze over a little more lime juice just before eating.

Nutrition Facts : Calories 682 calories, Fat 46 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 1 grams sugar, Fiber 13 grams fiber, Protein 27 grams protein, Sodium 2.1 milligram of sodium

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