Mexican Huevos Rancheros Food

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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!

MEXICAN HUEVOS RANCHEROS



Mexican Huevos Rancheros image

This is only one version of this versatile egg dish. It is available on any and every Mexican breakfast menu. I like to use cilantro and serve the eggs with fresh salsa on the side and refried beans.

Provided by Bergy

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
4 (6 inch) corn tortillas
1/2 cup onion, chopped
2 garlic cloves, minced
1 (28 ounce) can tomatoes, drained, cut up
1 (4 ounce) can whole green chilies, drained, seeded, chopped
1 tablespoon cornstarch
1 tablespoon cold water
1/2 teaspoon cumin or 1 tablespoon fresh cilantro, chopped
4 eggs
3/4 cup cheddar cheese, shredded

Steps:

  • Heat oven 350°F.
  • Fry tortillas (one at a time) in the oil for about 20 seconds or until heated through but not crisp.
  • Cut tortillas in half and set aside.
  • In the same skillet cook the onion & garlic until tender.
  • Add tomatoes & green chilies.
  • Bring to boil and simmer uncovered for 15 min to blend the flavors.
  • Combine cornstarch, water& cumin (cilantro).
  • Stir into the tomato mixture.
  • Stir until the mixture thickens and bubbles.
  • Pour into an 8-inch baking dish.
  • Stand the tortilla halves around the inside edge of the dish.
  • Make 4 wells in the tomato mixture and break an egg into each well.
  • Bake until the eggs are set but not hard.
  • Sprinkle with cheese and return to the oven for 1 minute or until the cheese has melted.

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

HUEVOS RANCHEROS



Huevos Rancheros image

Provided by Tyler Florence

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 31

4 medium corn tortillas
Peanut oil, for deep-frying
Salsa Roja, recipe follows
Chorizo Refried Beans, recipe follows
4 large eggs, fried sunny side up
1 cup crumbled queso fresco
Fresh cilantro sprigs
Fried chorizo (reserved from Refried Beans recipe)
4 lime wedges
1 dried ancho chile, stemmed and seeded
1 dried Anaheim chile, stemmed and seeded
2 dried chipotle chiles, stemmed and seeded
1 tablespoon dried oregano, preferably Mexican
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 cup hot water
8 plum tomatoes, quartered
1 medium Spanish onion, sliced
3 garlic cloves
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 sprigs cilantro
1 tablespoon sugar
1 lime, juiced
4 links smoked Mexican chorizo
1/4 cup extra-virgin olive oil
1/4 white onion, finely diced
2 cloves garlic, peeled and chopped
2 (15.5 ounce) cans red kidney beans
1 to 2 cups low-sodium chicken stock
Kosher salt and freshly ground black pepper

Steps:

  • Heat about 3 inches of peanut oil, in a heavy-bottomed pot to 375 degrees F. Preheat the broiler. Fry the tortillas for 30 to 40 seconds until crisp. Remove with a slotted spoon to paper towels to drain. Dip the tortillas into the Salsa Roja while still hot, using tongs, and then transfer to serving plates. Top each tortilla with a good spoonful of refried beans and then arrange a sunny side up fried egg on top of the beans. Garnish with crumbled queso fresco, Salsa Roja, cilantro, fried chorizo and lime wedges.
  • Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes. Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes.
  • Preheat the broiler. Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly. Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black).
  • Add the chile mixture to a blender and puree. Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Set aside until ready to use.
  • Finely chop the chorizo into small dice. In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil. Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside. To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes. Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree. Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth. Set aside until ready to use.

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

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

2 tbsp olive oil
1 small onion , diced
2 garlic cloves , crushed
400g can red kidney beans , drained and rinsed
1 tsp ground cumin
¼ tsp chilli powder
½ tsp dried oregano
4 eggs
4 small flour tortillas , warmed
1 large tomato , diced
handful pickled jalapeño peppers , roughly chopped
30g cheddar , grated
1 avocado , peeled, de-stoned and diced
1 lime , half juiced, half cut into wedges, to serve
chopped coriander , to serve

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

HUEVOS RANCHEROS



Huevos Rancheros image

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

1 tablespoon canola oil or 1 tablespoon nonstick cooking spray
1 large flour tortilla (plain or flavoured. I use tomato)
2 large eggs
1 tablespoon water
1/3 cup salsa (the thicker the better. May add more or less)
4 dashes hot sauce (optional)
1/2 cup cheddar cheese, grated

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

CARNITAS HUEVOS RANCHEROS



Carnitas Huevos Rancheros image

When I was in college, I was a church counselor in Colorado and had my first taste of Mexican food. Recently, I've learned to make more authentic dishes, like these pork huevos rancheros. It's one of my favorite recipes to serve for dinner with eggs. —Lonnie Hartstack, Clarinda, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 7h35m

Yield 12 servings.

Number Of Ingredients 17

1 boneless pork shoulder butt roast (3 pounds), halved
2 teaspoons olive oil
3 garlic cloves, thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
2 cans (4 ounces each) chopped green chiles
1 cup salsa
1/2 cup minced fresh cilantro
1/2 cup chicken broth
1/2 cup tequila or additional chicken broth
1 can (15 ounces) black beans, rinsed and drained
ASSEMBLY:
12 large eggs
1 jar (16 ounces) salsa
12 flour tortillas (6 inches), warmed and quartered
4 medium ripe avocados, peeled and sliced

Steps:

  • Rub roast with oil, garlic, salt and pepper. Place in a 4- or 5-qt. slow cooker. Top with onion, green chiles, salsa, cilantro, broth and tequila. Cook, covered, on low 7-8 hours or until meat is tender., Remove roast; shred with 2 forks. Discard cooking juices, reserving 1 cup. Return cooking juices and meat to slow cooker. Stir in beans; heat through., Meanwhile, coat a large skillet with cooking spray; place over medium-high heat. Working in batches, break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Divide pork mixture among 12 serving bowls. Top with salsa, eggs, avocados and additional cilantro. Serve with tortillas. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 509 calories, Fat 27g fat (8g saturated fat), Cholesterol 254mg cholesterol, Sodium 858mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 7g fiber), Protein 31g protein.

MEXICAN HUEVOS RANCHEROS



Mexican Huevos Rancheros image

This is the authentic Mexican version of fried eggs over fried tortillas layered with refried beans and tomato sauce.

Provided by gem

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 25m

Yield 2

Number Of Ingredients 8

1 large Roma tomato
1 green serrano chile
1 clove garlic
salt and ground black pepper to taste
4 tablespoons vegetable oil
2 corn tortillas
2 eggs
4 tablespoons refried beans

Steps:

  • Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.
  • Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.
  • Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.
  • Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 21.1 g, Cholesterol 188.5 mg, Fat 33.6 g, Fiber 4.5 g, Protein 10.4 g, SaturatedFat 6.1 g, Sodium 258.5 mg, Sugar 3.2 g

HUEVOS RANCHEROS



Huevos Rancheros image

The yummiest, easiest huevos rancheros you'll ever taste! Yes, my little ones eat this too! You can adjust the spicyness of this one easily. We make this as a Christmas morning tradition! Frying your own corn tortillas is key to this recipe! Also, be sure to not over cook your eggs!!!!! Over Easy! It totally adds to the sauce and brings all the flavors together! Oh, one last thing, the Queso Cojita is a must also! Use regular cheese at your own risk! ;-) It's easy to find.... at least here in Az. It's in an airtight, circular package. VERY AUTHENTIC tasting!!!

Provided by healthy mamma

Categories     Breakfast

Time 13m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 -8 corn tortillas
6 -8 eggs
1 (15 ounce) can ranchero style black beans
1/4 cup diced white onion
queso Cotija cheese (mexican cheese)
el pato tomato sauce
2 avocados
cilantro, as garnish (optional)
corn or vegetable oil

Steps:

  • In medium saucepan, saute onion till soft, add beans (undrained) cook on med. heat.
  • Heat oil on med.- high heat in a skillet.
  • Fry tortillas till crisp, about 2-3 min on each side -- nobody likes soggy tortillas.
  • Turn down heat a bit! Using leftover oil from same pan, fry eggs over easy, about 2 minutes, then flip, then only 1 minute more! If you need to add a little more oil, do it. It's easier to flip the eggs without breaking the yolk.
  • Top tortillas with egg, El Pato, beans. Garnish with diced avacado & crumble Cojita cheese on top!

HUEVOS RANCHEROS (TEX-MEX)



Huevos Rancheros (Tex-Mex) image

Love to make this once an awhile instead of breakfast tacos, especially with house guests. It's so easy, but it will look like you slaved over a hot stove all morning. The sauce can be made in advance to make things go even quicker.

Provided by Pokey in San Antonio

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
1/4 cup onion (diced)
1/4 cup green bell pepper (diced)
1 garlic clove (minced)
1 jalapeno (minced)
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
1 (10 ounce) can tomato sauce
1 -2 tablespoon tomato paste
2 teaspoons white vinegar (optional)
1 tablespoon butter
8 eggs
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) can refried beans (with jalapenos)
1 -2 link chorizo sausage
12 -20 flour tortillas
1 cup cheddar cheese (grated)

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.

Nutrition Facts : Calories 798.8, Fat 42.8, SaturatedFat 16.1, Cholesterol 479.2, Sodium 2585.1, Carbohydrate 67.2, Fiber 8.5, Sugar 7.1, Protein 36.1

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From pinterest.ca


HUEVOS RANCHEROS RECIPE | JAMIE OLIVER EGG RECIPES
Method. 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 ...
From jamieoliver.com


MEXICAN RECIPES GIRAFFES HUEVOS RANCHEROS RECIPE ~ WORLD ...
Mexican Food Recipes; Contact Us; Mexican Recipes giraffes huevos rancheros recipe. Posted by A on 06:32 1 comment. INGREDIENTS. 400g can black beans; 100g canned sweetcorn, rinsed and drained; 4 flour tortillas; 20 pieces thinly sliced chorizo; 2 cups mixed cheddar and mozzarella cheese, grated; 2 tbsp olive oil ; 8 eggs; Coriander leaves, to serve; …
From worldbestfoodrecipes.blogspot.com


HUEVOS RANCHEROS, TRADITIONAL MEXICAN EGG DISH
Huevos Rancheros is a well-known dish of Mexican origins. This delicious breakfast consisting of eggs, salsa, tortillas, and refried beans comes from humble roots. Traditionally served in 16th-century Mexican farms and ranches, today, the plate has gained worldwide popularity due to its simple ingredients and widely beloved flavors.
From blog.amigofoods.com


HUEVOS RANCHEROS : MEXICANFOOD
r/mexicanfood. Mexican Food - Comida Mexicana - The place to discuss and share Mexican Food. Traditional to modern, homemade to restaurant kitchen, Mexico and worldwide, English or español, everything interesting and tasty is welcome. 36.2k.
From reddit.com


HUEVOS RANCHEROS: EVERYTHING YOU NEED TO KNOW - EL POLLO ...
Huevos Rancheros are a breakfast staple both in Mexico and the United States. The idea is pretty much the same everywhere: two eggs over easy over a flat tortilla and topped with ranchero sauce and other condiments. The creators, or creator, of Huevos Rancheros remain unknown. Probably the name tells the whole story, and the recipe originated ...
From elpollonorteno.net


HUEVOS RANCHEROS (MEXICAN BAKED EGGS) RECIPE | MYFOODBOOK ...
Heat oil in a large non-stick frying pan over medium heat. Add onion, chilli, smoked paprika, cumin, salt and pepper and cook for 4-5 minutes, or until softened. Add capsicum, kidney beans, tomatoes and water and bring to the boil. Reduce heat to a simmer and cook, stirring occasionally, for 8-10 minutes, or until thickened.
From myfoodbook.com.au


MEXICAN FOOD AND CUISINE - 15 TRADITIONAL DISHES TO EAT IN ...
Huevos Rancheros. Huevos Rancheros is one of my absolute favorites when it comes to Mexican food, and what makes it even better it that you can eat it any time of the day, although it’s mostly considered a breakfast dish. The dish is made of fried eggs which are served on lightly fried tortillas made from corn or flour. It’s topped with salsa and is usually …
From swedishnomad.com


HUEVOS RANCHEROS - TRADITIONAL MEXICAN RECIPE | 196 FLAVORS
The huevos rancheros alone symbolize a large part of the Mexican identity and culture, they are colored like the flag of the country, the houses and the streets or the painting of the famous Frida Kahlo. They are spicy as the character of our Mexican friends and they gather all the typical products of this gastronomy. Avocado, black beans, cilantro, tomato, chili …
From 196flavors.com


STEAK HUEVOS RANCHEROS - MAMá MAGGIE'S KITCHEN | HUEVOS ...
Apr 24, 2021 - Steak Huevos Rancheros is the perfect dish to make for Sunday brunch. So tasty and so delicious. With a runny egg on top, nothing could be more satisfying.
From pinterest.ca


MAKE BREAKFAST AT HOME WITH THIS HEARTY HUEVOS RANCHEROS ...
Huevos Rancheros. Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 2. Ingredients: 1 can (540 mL) black beans, drained and rinsed 1 cup tightly packed chopped fresh cilantro leaves, divided 5 Tbsp extra-virgin olive oil, divided 1 tsp chipotle peppers in adobo sauce ⅓ cup water ¼ tsp sea salt 2 cloves garlic, minced 1 can (398 mL) …
From foodnetwork.ca


THE FASCINATING HISTORY OF HUEVOS RANCHEROS
Huevos Rancheros is a traditional Mexican dish. This simple yet classic dish originated in the 16th century among the peasant and farmer population of rural Mexico. Over the centuries the dish has branched out and it is now consumed by all echelons of social hierarchy. However, the fact that it can be prepared in large quantities using a few simple and cheap ingredients (that …
From elpueblitomexicanfood.com


NEW MEXICAN HUEVOS RANCHEROS - NEW MEXICAN FOODIE
Warm red chile in a small pot over medium-high heat. Melt butter in a frying pan over medium heat. Cook eggs, 2 – 3 at a time, until over easy. To assemble the Huevos: Top each corn tortillas with 1/4 cup of beans. Place an egg on top of beans, and spoon on red chile sauce. Top with shredded cheddar cheese.
From newmexicanfoodie.com


MEXICAN HUEVOS RANCHEROS RECIPES ALL YOU NEED IS FOOD
MEXICAN HUEVOS RANCHEROS RECIPE | ALLRECIPES. This is the authentic Mexican version of fried eggs over fried tortillas layered with refried beans and tomato sauce. Provided by gem. Categories Breakfast and Brunch Eggs. Total Time 25 minutes. Prep Time 10 minutes. Cook Time 15 minutes. Yield 2 servings. Number Of Ingredients 8. Ingredients; 1 large Roma …
From stevehacks.com


I MADE HUEVOS RANCHEROS : MEXICANFOOD
Mexican Food - Comida Mexicana - The place to discuss and share Mexican Food … Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/mexicanfood. r/mexicanfood. Log In Sign Up. User account menu. Found the internet! 305. I made Huevos Rancheros. Close. 305. Posted by 5 months ago. I made Huevos Rancheros. …
From reddit.com


HUEVOS RANCHEROS RECIPE - BBC FOOD
Season with salt and pepper and mix well. Heat the oil in a medium lidded frying pan over a medium heat and add a quarter of the salsa. Stir to warm through, then make a …
From bbc.co.uk


MEXICAN HUEVOS RANCHEROS | THE WEEKLY POST
CHARLOTTE – Huevos Rancheros is a traditional Mexican breakfast dish that is full of dynamic flavors. It was part of the traditional “Second Breakfast”, where Ranch Hands would have this meal after completing the morning chores. This recipe takes corn tortillas and then layers in eggs, apple wood smoked bacon, frijoles, fresh avocado and cojita cheese! …
From weeklypostnc.com


WARRENTON, VA – MENU – EL AGAVE
*Huevos Rancheros Two Ranch-Style Eggs (Over-Easy), Topped With Mexican Sauce, Spanish Rice, Refried Beans And Tortillas – 7.99. Lunch Fajitas Chicken Or Beef – 9.69 Shrimp – 9.69 Mix – 10.49. Burrito California Grilled Chicken or Steak Burrito Served with Rice, Beans and Cheese Dip on Top – 10.99. Lunch Carnitas Served With Rice And ...
From elagavemexrestaurant.com


HUEVOS RANCHEROS - SONORA MEXICAN RESTAURANT
Huevos Rancheros. Reviews. 276 Reviews / 4.5 4.5/5. Google Reviews; Yelp Reviews; Vicki MacConkey Local Guide ・124 reviews. Read More. So delicious!! My favorite by far! Love that you can do take out orders as well. Great for those lazy jammy days! I love the fast and friendly staff. Helen Brinkley Local Guide ・167 reviews. Read More. Authentic, delicious food...great …
From sonoramexicanrestaurant.com


HUEVOS RANCHEROS RECIPE (CLASSIC MEXICAN VERSION, STEP BY ...
Microwave in 20-second intervals on high power, stirring after each, until warmed through, about 60 seconds total. (Alternatively, warm on the stovetop over low heat.) Assemble the huevos rancheros. Spread the warm refried beans onto the tostadas. Place 2 tostadas on each plate, then top each tostada with a fried egg.
From thekitchn.com


"HUEVOS RANCHEROS" : MEXICANFOODGORE
Mexican recipes gored by too imaginative cooks! A place about food criticism. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/MexicanFoodGore . r/MexicanFoodGore. Log In Sign Up. User account menu. Found the internet! 63 "huevos rancheros" Close. 63. Crossposted by 11 days ago "huevos …
From reddit.com


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