Phyllo Wrapped Huevos Rancheros Food

SHEET PAN HUEVOS RANCHEROS

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 VERDE

Steps:

• Rinse pinto beans well and remove any beans that don't appear fresh or cleaned. Soak the beans in hot water for at least 2 hours and up to 4 hours.
• Place beans with their soaking liquid, quartered onion and 1/2 tablespoon sea salt in a stockpot. Bring to boil, then reduce heat and simmer, checking occasionally to make sure they are fully covered with water, until beans are soft, about 2 hours. Remove to hotel pans or wide, shallow containers and chill until fully cooled, then cover with plastic and chill overnight.
• Preheat the oven to 350 degrees F.
• Remove husks from tomatillos and rinse well, then pat dry. Put in a large stainless steel bowl and lightly coat with 2 ounces olive oil. Spread on a baking sheet and roast until skins appear blistered, about 30 minutes. Let cool completely in the refrigerator, then puree finely (but do not let the seeds break down) in a robot coupe or food processor.
• Put remaining 2 ounces olive oil, diced onions and garlic in a stockpot and sautee until translucent, being sure not to let the garlic burn. Add tomatoes and jalapenos and cook, stirring occasionally, until cooked down somewhat. Add pureed tomatillos and 4 cups water and let cook until it starts to simmer. Add butter and cook, stirring, until it melts and is fully incorporated, about 10 minutes. Add cilantro, pepper and 1/2 tablespoon salt and turn off heat.
• Reheat pinto beans in a stockpot, then lightly mash. Add remaining 1/2 tablespoon salt. Remove from heat.
• Grill corn tortillas on a hot flat top or griddle until they start to mark. Cook eggs over medium and place on top of the grilled tortillas on a dinner plate. Scoop 4 ounces ranchero sauce over eggs. Serve with a 4-ounce portion pinto beans in a ramekin. Sprinkle Cotija on top and garnish ranchero with a pinch of cilantro. Serve with home fries or hash browns.

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!

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.

HUEVOS RANCHEROS

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.

HUEVOS RANCHEROS

Steps:

• To make the sauce: In a mortar and pestle or food processor, combine the tomatoes, chiles, onion, and garlic and pound or process until blended but still with a little texture. In a large skillet, heat the oil over medium-high heat until it is very hot. Add the sauce all at once and cook, stirring constantly, for 5 minutes until thickened and orange-colored. Stir in the salt and remove from the heat (Makes 2 cups).
• For the Huevos : If the sauce has cooled, re-warm it gently. If the tortillas are fresh, spread them in a single layer and let them dry out for 5 minutes. In a large cast-iron skillet, heat the oil over medium-high heat. Fry the tortillas, one at a time, for 2 or 3 seconds per side, just to soften them. Drain them on paper towels. Reduce the heat under the skillet to medium-low and wait a few minutes for it to cool down. Break 6 of the eggs into the skillet and let them cook slowly until set (cover the skillet if you like the yolk firm). Season the eggs with salt and pepper to taste and transfer them to a roasting pan to keep warm in the oven. Add a little more oil to the pan, if necessary, and fry the remaining 6 eggs in the same way.
• Dip each tortilla quickly in the warm sauce and place it on a warmed breakfast plate. Spread some of the refried beans evenly on the tortilla and top with 2 fried eggs. Spoon more of the sauce generously over the edges of each tortilla and the whites of the eggs. Garnish with the crema and the avocado, then sprinkle with the crumbled cheese, parsley, and cilantro and serve immediately.

PHYLLO WRAPPED HUEVOS RANCHEROS

Steps:

• Preheat the oven to 450 degrees F.
• Add 2 tablespoons of butter to a large skillet over medium heat. Add the eggs and stir with a rubber spatula until halfway cooked. Remove from the heat. Cook's Note: Eggs will cook more later in the oven.
• Lay the phyllo dough out on a parchment lined sheet pan and cover with a slightly damp towel.
• Sprinkle a large cutting board lightly with bread crumbs (this will help prevent phyllo from sticking and also give it an extra crunch in the finished product). Take 1 sheet of phyllo and lay it out on the board. Brush the phyllo sheet with melted butter. Put another piece on top and brush with butter. Repeat with remaining phyllo sheets.
• Working lengthwise, spread eggs onto the phyllo leaving 2-inches on each edge. Top with 1/2 can of black beans and 1 cup of crumbled queso fresco. Roll the phyllo into a pinwheel and glue the final edge with melted butter. Brush the entire log with melted butter. Put on a parchment lined quarter sheet pan and bake until nicely browned, about 10 to 12 minutes. Remove from the oven and allow to cool slightly.
• In a medium saucepan over medium-high heat, add the oil. Stir in the onion and garlic and cook until softened. Add tomatoes, chiles, chipotle and adobe sauce and cook for 2 minutes. Stir in the spices and cook until well incorporated and slightly reduced, about 3 to 4 minutes. Garnish with cilantro and keep warm.
• Guacamole:
• Mix all the ingredients together in a small bowl.
• To assemble dish:
• Slice the baked phyllo into disks and arrange on a serving platter. Top with the sauce and lime guacamole. Sprinkle the remaining black beans on top and around the rolls before serving.

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.
• Per serving: Calories 360; Fat 19 g (Sat. 6 g; Mono. 9.5 g; Poly. 2 g); Cholesterol 228 mg; Sodium 430 mg; Carbohydrate 33 g; Fiber 7 g; Protein 16 g

CHEESY EGGS WITH BUTTERY SKILLET POTATOES

Steps:

• Boil potatoes until barely tender, 8 to 10 minutes. Drain and cool under cold, running water. Cut potatoes into 1/2-inch pieces. Heat a cast iron skillet. Add oil and butter. Add onion and saute until tender. Add potatoes and season with salt, pepper, cayenne and garlic salt. Cook until lightly browned and crisp. In a separate pan prepare eggs as desired -- scramble, fry or poach. Sprinkle eggs with cheese and cover pan to melt. Serve potatoes topped with eggs, salsa and sour cream
• Photograph: Con Poulos

HUEVOS RANCHEROS

Steps:

• Preheat oven to 450 degrees.
• Place chipotle pepper and jalapeno pepper in small saucepan and cover with water. Bring to a boil and turn off heat. Set aside until chipotle is softened, about 30 minutes, and drain. If you want a milder salsa, seed peppers.
• Meanwhile place tomatillos and tomatoes in a shallow metal baking pan and roast in oven for 15-20 minutes and remove without turning off oven.
• Transfer to a blender and add drained peppers (you might want to start with half a pepper each and adjust according to taste) and oil, oregano, marjoram, lime juice, salt & pepper and cilantro, if desired. Blend well until smooth.
• Place tortillas on a large baking sheet and spread evenly with cheese. Bake about 3 minutes.
• Meanwhile, cook eggs to taste (scrambled, fried or poached).
• Place an egg on each tortilla, and top with a generous tablespoon of sauce, onions, parmesan cheese and cilantro if desired.

HUEVOS RANCHEROS

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!