Eggs Ranchers Style Huevos Rancheros Food

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.

MEXICAN BREAKFAST

Steps:

• Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
• Get a large frying pan (make sure you've got a lid to go with it) on a high heat and add several good lugs of olive oil.
• Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
• Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
• When you've got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.
• Slice the fresh tomatoes and lay them over the top of the mixture.
• Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices - try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
• Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes, or until cooked to your liking.
• Warm the tortillas while this is happening. You can pop them into the oven at 180°C/350°F/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.
• Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off and take the pan to the table with the warmed tortillas, the Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!

SUNNY'S INSTA HUEVOS RANCHEROS

Steps:

• Make the eggs: In a large nonstick pan or two medium nonstick pans, add the butter (do the division if using 2 pans). Turn the pan on low and allow the butter to gently melt without browning. Once it is melted, tilt and swirl the pan to coat the bottom and the sides (this will help you slide the eggs out later).
• Ok, pay close attention: We are going to Frankenyolk these eggs. That means you'll make one egg have two yolks. (If you get lucky and get a double-yolk jumbo egg, go buy a lottery ticket.) Crack one egg into the pan. Then separate the second egg over a bowl, leaving just the yolk in one side of the shell and the whites in the bowl. Take the yolk in the shell and, using the edge of the shell, gently break the thick clear albumen (egg white) of the egg already in the pan and pour the separated yolk right next to the other yolk. Keep the yolks next to each other so they cook at the same time. Repeat this process with the rest of the eggs so you have 4 eggs with 2 yolks each. What to do with the whites? Make an egg white omelet the next day if you feel guilty. If not, how about a meringue pie for dessert tonight? Haaaiii!!
• Cook the eggs on medium-low heat until the whites are cooked through and the yolks are still runny. This takes a good 8 to 10 minutes, so be patient and work on the other steps. Brown edges on a fried egg are just wrong in my book. If the eggs finish before the other steps, just remove the pan(s) from the heat.
• Cook the refried beans: In a medium pot, add the oil and chorizo and cook on medium heat, using a wavy potato masher or wooden spoon to break the chorizo into bits to create crumbles like ground beef. Once the orange fat is rendered, add the onions, a tiny pinch of salt and cumin and the garlic and cook, stirring them into the chorizo. When the onions are tender and stained with the fat of the chorizo, add the refried beans and chopped pickled jalapenos. Cook until the beans are softened and loose. If they dry up a bit, add a splash of water or, if you are feeling slightly dangerous, add a bit of the pickling juice from the jalapenos. Keep warm.
• Char the tortillas: In a large dry pan (cast-iron, please) or griddle over high heat, add the stack of tortillas. Cook and flip in a way that once the bottom tortilla is charred, it moves to the top of the stack, flipped. Continue to flip and alternate sides until each tortilla has had a date with the bottom of the pan. Time to build your plate!
• Build your plate: Place equal amount of the refried beans on each plate. Slightly level them out with the back of your spoon. Sprinkle each with an equal amount of cheese and then slide a double-yolk sunny-side up egg on top. Sprinkle some pico de gallo around the edges so you don't mess with the yolks. Season each yolk with salt and a crack of black pepper. Sprinkle the entire plate with cilantro and spritz with lime juice and a shake of hot sauce. Serve each plate with 2 folded charred tortillas.

EGGS, RANCHER'S STYLE: HUEVOS RANCHEROS

Steps:

• Place tomatoes, garlic, and dried red chile in a blender and puree until smooth. Set aside.
• Heat 2 tablespoons of oil in a medium saucepan cook onion slices for 1 minute. Strain the pureed sauce into the saucepan with onion. Season with salt and crushed oregano. Cook over medium heat for 3 minutes. Keep mixture at a simmer. Have warm plates ready.
• Fry tortillas in remaining 4 tablespoons of oil in a medium skillet. Drain and place 1 on each plate. Fry eggs in butter 1 at a time. Place eggs on each tortilla and cover with the sauce.

HUEVOS RANCHEROS DIVORCED-STYLE (HUEVOS RANCHEROS DIVORCIADOS)

Steps:

• For the salsa asada: Heat a medium skillet over medium heat. Add the tomatoes, shallots and serranos to the dry skillet and char on all sides, turning occasionally, 5 to 7 minutes. Transfer the charred ingredients to a blender, add the broth and process until smooth. Return the salsa to the skillet and cook over medium-high heat until the salsa turns a bright red color, 5 to 7 minutes. Season with salt and pepper.
• For the salsa verde: Heat a medium skillet over medium-high heat. Add the tomatillos, chile, onion and garlic to the dry skillet and char on all sides, turning occasionally, about 6 minutes. Peel the garlic. Transfer the charred ingredients to a blender and process until smooth. Season with salt and pepper.
• For the Huevos Rancheros: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add the tortillas, 1 at a time, and cook until crisp-tender, 30 seconds per side. Remove the tortillas to a piece of aluminum foil and wrap tightly to keep warm.
• Heat the remaining 1 tablespoon oil in the same skillet and fry the eggs until just set, about 3 minutes. Sprinkle with salt.
• Unwrap the tortillas and arrange them flat on 2 serving plates (1 tortilla per plate). Top each tortilla with 2 fried eggs and spoon about 1/3 cup warm salsa asada over 1 egg and another 1/3 cup salsa verde over the other egg. Serve immediately.

HUEVOS RANCHEROS

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

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.

HUEVOS RANCHEROS FOR TWO

Steps:

• Cook eggs over-easy or poached to your liking.
• Heat refried beans in microwave or on top of stove.
• Heat corn tortilla over open flame of gas stove or in microwave for 20 seconds.
• Assemble per: 1 Tortilla, 1/4 cup beans, 1 egg, 1/4 cup cheese, 1 Tbl salsa.
• Serve and enjoy as is or garnish with sour cream, black olives, avocado and/or cilantro.

HUEVOS RANCHEROS

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.

MEXICAN HUEVOS RANCHEROS

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!

POACHED HUEVOS RANCHEROS

Steps:

• Bring water and vinegar to a light boil in a shallow pan. Make sure there is enough water to cover eggs.
• In a separate stainless steel skillet heat 1 tbs broth. Sauté onion in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, beans, red chili powder, cumin, and rest of broth while egg water is coming to a boil. Cook beans for about 10 minutes on medium low heat, stirring occasionally. Add cilantro, salt and pepper.
• To poach eggs, crack into water and cook about 5 minutes, just until the white is set and the yolk have filmed over. Remove with a slotted spoon, and place eggs over beans. Serve with salsa, shredded romaine lettuce and avocado.

HUEVOS RANCHEROS (TEX-MEX)

Steps:

• Sauce: Sauté onions, bell peppers, garlic, and jalapeno in olive oil until onions are soft. Keep the temp low as to not burn the garlic. Add the remaining ingredients and simmer for 15 minutes. Start with one tablespoon of paste. If still too thin, add more. Keep warm if using right away, otherwise reheat when ready.
• Eggs: This is the best way to make perfect over-easy eggs. For this meal, it's best to make them last. Melt butter in frying pan that has a lid. When butter is getting frothy, gently crack eggs so you don't break the yokes. Salt and pepper to taste. When whites are set, turn up the heat slightly, pour the water in between the eggs, and cover. Remove lid and serve as soon as the "skin" has set over the yokes. This only takes 30 seconds to a minute, so keep an eye on them.
• Sides: Remove from casing and brown chorizo, remove and reserve the grease. Fry the refried beans in the chorizo drippings until soft and bubbly. Salt and pepper to taste. Add cooked chorizo and stir. Add a little water if to keep the beans thin and a little soupy.
• Meanwhile, warm tortillas on a hot griddle. About one minute per side. Keep warm.
• To serve: Place two eggs on one side of the plate. Spoon refried beans on the other--if they are the right consistancy they should spread to cover their side of the plate. Top and surround the eggs generously with the sauce. All but the rim of the plate should covered with eggs, sauce, and beans. Sprinkle cheese on the beans. Serve with several warm tortillas for scooping on the side.

CROCK POT HUEVOS RANCHEROS (MEXICAN RANCH-STYLE EGGS) (LOW CARB)

Steps:

• Grease crock pot with the butter (leaving any excess in the pot), and set aside.
• In a large bowl, combine the eggs, cream, Mexican cheese, pepper, and chili powder.
• Add the garlic and chilies, and stir.
• Pour mixture into the crock pot, cover, and cook on LOW for 3 hours and 45 minutes (longer may cause the edges to burn).
• Remove lid and top with enchilada sauce and cheddar cheese.
• Replace lid and cook until sauce is warm and cheese is melted (15 minutes).
• Top tortillas with eggs and serve.