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.
HUEVOS RANCHEROS
This is so simple I feel guilty calling it a recipe, but it sure is delicious. This is my breakfast staple going on 3 years now.
Provided by Lazarus
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to broil (500F).
- Spray large frying pan with cooking spray, or heat oil. On medium heat, LIGHTLY fry tortilla on both sides. Tortilla should be slightly browned, but not crispy. Set aside on oven safe plate.
- Respray frying pan, and fry eggs until bottom of whites are just cooked. Add 1 tbsp water to pan and cover with lid. cook eggs approx 30-40 seconds. Eggs should be opaque, but not completely cooked.
- Transfer eggs on top of tortilla.
- Spread salsa on top of eggs. Be careful not to break the yolks.
- Add several dashes of hot sauce (optional).
- Cover with grated cheese.
- Place under broiler for approx 5 minutes (time will vary with different ovens). Remove when cheese is thoroughly melted, and tortilla and cheese are both suficiently browned.
Nutrition Facts : Calories 877.4, Fat 51.6, SaturatedFat 18.2, Cholesterol 482.3, Sodium 1733.7, Carbohydrate 65.4, Fiber 4.9, Sugar 5.9, Protein 37.4
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
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 POTATO WAFFLES #5FIX
5-Ingredient Fix Contest Entry. These yummy layered potato waffles and cheesy mexican eggs grab your tastebuds with your very first bite. They burst with a 'flavorful fiesta' in your mouth. This hearty meal is delicious and addictive and will be requested often by your family and friends!
Provided by Gourmet Gal
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat up a nonstick waffle iron and season according to manufacturers directions.
- In a medium bowl put potatoes, 1/3 cup of the salsa and 2 beaten eggs. Mix all together until well blended. Spoon mixture into hot waffle iron spreading evenly to edges. Put lid down and cook 15 to 20 minutes or more until potato waffles are brown, done and look crispy.
- In a medium bowl beat remaining 6 eggs. Add 1/3 cup of salsa and mix until well blended.
- Heat a nonstick skillet on medium heat. Pour egg mixture into hot skillet and with a spatula mix and stir, scraping bottom of pan to scramble the eggs. Add one cup of the cheese and continue cooking and stirring. Remove from heat when eggs are cooked to desired consistency and cheese looks melty. Do NOT overcook. Evenly sprinkle remaining cup of cheese over top of eggs. Cover and keep warm until potato waffles finish cooking.
- When waffles are done cut into fours following the compartment lines of waffle maker. Put each quarter waffle on a plate. Put equal portions of the cooked eggs on each waffle with the melted cheese side up.
- Put a spoonful of Salsa in center of cheese and repeat with other plates. Sprinkle 2 Tablespoons of the chopped fresh cilantro over top of each plate. Serve hot.
- Makes 4 hearty, delicious servings.
- If desired pass extra salsa in a bowl.
Nutrition Facts : Calories 407.1, Fat 29.4, SaturatedFat 15.7, Cholesterol 441.3, Sodium 1277.9, Carbohydrate 7.9, Fiber 1.1, Sugar 5.4, Protein 27.8
HUEVOS RANCHEROS POTATO WAFFLES
These gluten-free waffles are made with shredded potatoes and kicked up with a bit of salsa and cheese. Then they're topped with all of the traditional toppings found on huevos rancheros. Spruce up your brunch game with these delicious waffles!
Provided by Jonathan Melendez
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the waffles, in a large bowl, mix together the potatoes, salsa, eggs, cheese, salt and pepper until well combined. Spoon about 1/2 a cup of the potato mixture into each cavity of a preheated waffle iron. Cook until crispy and golden brown, according to your machine's manufacture's directions.
- Transfer the waffles to a wire rack, set over a baking sheet, to prevent the waffles from getting soggy.
- To serve the waffles, top each with a fried egg, salsa, pickled jalapeños, queso fresco, and cilantro. Serve with lime wedges on the side and enjoy!
HUEVOS RANCHEROS
Make and share this Huevos Rancheros recipe from Food.com.
Provided by Sweetiebarbara
Categories Breakfast
Time 20m
Yield 3 Huevos Rancheros, 3 serving(s)
Number Of Ingredients 6
Steps:
- Fry tortillas in skillet in oil until crisp.
- Add salsa, onions, and egg.
- Grate cheese over top.
- When egg is done to preference and cheese melts, serve onto plate.
Nutrition Facts : Calories 263.6, Fat 16.6, SaturatedFat 7.9, Cholesterol 241.3, Sodium 454.9, Carbohydrate 13.9, Fiber 2.1, Sugar 1.9, Protein 15.3
HUEVOS RANCHEROS - WW STYLE
Make and share this Huevos Rancheros - Ww Style recipe from Food.com.
Provided by Annie.zz
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Warm tortillas in a nonstick pan sprayed lightly with cooking spray, for about a minute on each side.
- Set tortillas on a piece of foil on a baking sheet.
- Fry one egg in the nonstick pan, until firm but not all the way.
- Put the egg on the tortillas, add the black beans and cheese and toast under broiler until cheese is melted and egg is done. Don't overcook the egg - you want it runny.
- Add salsa and sourcream.
- Enjoy!
MOM'S HUEVOS RANCHEROS
Mom wasn't Mexican, but she could sure cook like she was. This is a delicious brunch dish where eggs are poached in salsa, served on corn tortillas, and topped with cheese, sour cream, and black olives. This recipe would also be good with fresh avocado or guacamole. If you use gluten-free tortillas, which are easy to find, it would be gluten free. Hold the cheese and sour cream and it is dairy free!
Provided by Good EatNZ
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
- Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
- Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.
Nutrition Facts : Calories 530.9 calories, Carbohydrate 41.8 g, Cholesterol 371.1 mg, Fat 31 g, Fiber 6.5 g, Protein 25.9 g, SaturatedFat 14.2 g, Sodium 1561.1 mg, Sugar 7.3 g
POTATO WAFFLES
I put this together to use up leftover mash and to do something different with my recently purchased electric waffle maker. These would be good as part of a full english breakfast or simply with baked beans and a fried or poached egg.
Provided by Moyni
Categories Breakfast
Time 30m
Yield 6 waffles
Number Of Ingredients 6
Steps:
- Beat flour into potato (I used electric handwhisk).
- beat in egg.
- gradually beat in milk.
- season quite heavily.
- In my machine I used just under a cup of the batter and vaguely spread across the preheated plate before closing and cooking at quite a high heat for about 4 minutes.
- Keep warm while you cook the remainder.
Nutrition Facts : Calories 201.3, Fat 3.1, SaturatedFat 1.5, Cholesterol 43, Sodium 349.1, Carbohydrate 36.3, Fiber 2.1, Sugar 1.7, Protein 6.5
QUICK HUEVOS RANCHEROS
Make and share this Quick Huevos Rancheros recipe from Food.com.
Provided by winging it
Categories Breakfast
Time 20m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 6
Steps:
- Turn on broiler.
- bring salsa to a simmer in sauce pan. I then sprinkle this with corn starch and stir in to thicken. take off heat.
- lightly poach or fry 2 eggs per person so the whites are stil a bit l runny.
- Heat one side of tortilla in fry pan.
- Place tortilla on sheet pan, spoon on some of the salsa, place 2 eggs on top, sprinkle cheese and put under broiler.
- Heat until cheese melts.
- Garnish and serve. Add re-fried beans or plantains on side if you like.
Nutrition Facts : Calories 427.7, Fat 15.3, SaturatedFat 4.5, Cholesterol 372, Sodium 1948.1, Carbohydrate 52.1, Fiber 5.8, Sugar 8.7, Protein 21.9
HUEVOS RANCHEROS BOWL
Huevos rancheros is a dish of fried eggs and corn tortillas smothered in enchilada sauce. Here, we're combining beans, rice, and enchilada-sauced eggs all in one bowl served with crunchy tortilla chips.
Provided by dinehaus
Categories Rice Bowl Recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Cook black beans and green chiles in a small saucepan over medium-low heat until warmed through, about 5 minutes.
- Meanwhile, stir 1/3 cup cilantro, lime zest, lime juice, and 1/4 teaspoon salt into the cooked rice. Cover and keep warm until ready to serve.
- Heat butter in a large nonstick skillet over medium heat. Add eggs to skillet. Pour enchilada sauce around yolks, slightly combining with the whites, but being careful not to break yolks. Sprinkle with remaining salt and the pepper. Cook, covered, until whites are set but yolks are still runny, about 3 minutes.
- In 4 separate bowls layer rice, beans, and eggs. Top with more cilantro. Serve with tortilla chips.
Nutrition Facts : Calories 399.4 calories, Carbohydrate 56.7 g, Cholesterol 201.2 mg, Fat 11.9 g, Fiber 8.7 g, Protein 16.8 g, SaturatedFat 5 g, Sodium 1090.1 mg
HUEVOS RANCHEROS ON POTATO "TORTILLAS" #5FIX
5-Ingredient Fix Contest Entry. Potatoes and eggs go so well together that it seemed natural to form the "tortilla" out of potatoes for this recipe.
Provided by pairodise
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together Simply Potatoes Shredded Hash Browns and 3 beaten eggs.
- Heat 1 tablespoon of oil in a 12-inch non-stick skillet over medium heat.
- Divide potato mixture into 4 equal portions.
- Place 2 portions side by side in prepared skillet and flatten. Cook 3 - 4 minutes until bottom is golden brown. Turn and continue cooking an additional 2-3 minutes or until golden brown on both sides. Remove from skillet, place on plate and cover to keep warm.
- Add an additional ½ tablespoon oil to skillet and repeat process.
- Add remaining 1 ½ tablespoon oil to skillet, and over medium heat fry remaining 4 eggs to taste.
- Top each Potato "Tortilla" with 1 tablespoon sour cream and 2 tablespoons salsa and place one egg of top of each Potato "Tortilla.".
Nutrition Facts : Calories 251.8, Fat 21.4, SaturatedFat 5.7, Cholesterol 333, Sodium 330, Carbohydrate 3.1, Fiber 0.5, Sugar 1.8, Protein 11.8
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- Place the potatoes in a microwave safe container and microwave for 4-6 minutes, turning halfway through, until they're just slightly softened. Slice the potatoes into bite sized pieces.Careful, they might be hot!
- Heat a large cast iron skillet over medium heat. Melt the butter in the skillet then place the potatoes cut side down in a single layer on top of the butter. (Note: Depending on the size of your skillet, you may need to do this in two batches. The potatoes won't get crispy if they're piled on top of each other.) Cook the potatoes undisturbed for about 4 minutes then flip, exposing the other cut side to the butter. Season with half of the seasonings and cook another 3-4 minutes or until both sides are evenly browned. Finally, flip the potatoes so the skin side is down. Season with remaining seasonings and cook another 3-4 minutes or until potatoes are crisped and cooked through. Remove from heat.
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