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.
STEAK RANCHERO
Steak ranchero is perfect for a quick and easy weeknight meal. You can make this dish with fresh or canned tomatoes, so it's versatile and convenient. You can also adjust the spices to make it as hot as you like. Serve this delicious Mexican-inspired dish over rice or tortillas for a hearty and satisfying meal.
Provided by Dahn Boquist
Categories Main Dish
Time 15m
Number Of Ingredients 14
Steps:
- Slice the flank steak into thin strips across the grain.
- Combine the cumin, sugar, salt, oregano, chili powder, and pepper in a small bowl.
- Toss the steak strips with the spices until they get completely coated. Let the steak sit for at least 20 minutes or place in the fridge overnight.
- Heat some oil in a large skillet over medium high heat until it gets smoking hot. When the oil is hot, work in batches to cook the steak strips. Add the steak strips in a single layer and let them sear for 1 to 2 minutes without moving them. When they get a caramelized brown color, give them a stir then transfer to a plate. Repeat with the rest of the steak strips then transfer them to a plate. You don't need to cook the steak all the way, just get it browned. The steak strips will cook more later in the recipe.
- Don't clean the skillet out. The pieces left behind from cooking the steak will loosen up when you cook the vegetables.
- Add the onions to the hot skillet and cook, stirring frequently until softened. Add garlic, jalapeño peppers, chipotle, and adobo sauce. Cook for 1 to 2 minutes stirring, until the peppers and garlic are fragrant.
- Pour in the wine or broth to deglaze the pan. Scrape up any cooked-on bits from the bottom of the skillet.
- Return the steak strips to the skillet and add the tomatoes. Give everything a stir and reduce the heat to medium. Cover with a lid and simmer for 15 to 25 minutes until the steak gets tender and the tomatoes break down into a juicy sauce.
- Remove the lid and simmer for 5 minutes to reduce the sauce.
- Serve with rice or roasted potatoes.
Nutrition Facts : Calories 587 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 180 milligrams cholesterol, Fat 20 grams fat, Fiber 5 grams fiber, Protein 67 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1492 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
RANCHERO SUPPER
This hearty dish is quick and easy to fix after a busy workday. We like to use hickory and bacon baked beans and serve it with fruit or a green salad for a complete meal. -Karen Roberts, Lawrence, Kansas
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the baked beans, corn, barbecue sauce, ketchup and mustard; heat through. Sprinkle with cheese; cook until melted., Garnish with onions and sour cream if desired. Serve with tortilla chips.
Nutrition Facts : Calories 511 calories, Fat 23g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 947mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 8g fiber), Protein 30g protein.
RANCHERO RICE
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a wide frying pan or saute pan over high heat, warm oil and add onion and sausage; cook, stirring, until onion is soft, about 5 minutes. Add thyme, beans, and rice and stir until well-coated with oil. Stir in tomatoes and water and bring to a boil; add saffron and mix well. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 20 minutes.
HUEVOS RANCHEROS CASSEROLE
This is one of those great breakfast casseroles you can prepare the night before and just pop in the oven the next morning.
Provided by Pinay0618
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray 8 inch square baking dish with non-stick cooking spray.
- Place 4 tortillas in bottom of dish, overlapping as necessary, about 1/2 to 1 inch up sides of dish. Cut the last tortilla in half, and then into strips.
- Sprinkle 1/2 cup of the cheese over tortillas in dish. Top with chorizo, chiles and 1/2 cup cheese.
- Arrange tortilla strips over cheese.
- In medium bowl, combine eggs, milk, oregano and red pepper; beat well. Pour over mixture in baking dish.
- Sprinkle with remaining cheese; press lightly into egg mixture.
- Cover with foil and refrigerate 8 hours or overnight.
- Heat oven to 350. Bake covered casserole 30 minutes.
- Uncover, bake an additional 15 to 20 minutes or until knife inserted in center comes out clean.
- Let stand 5 minutes before serving. Serve with salsa.
Nutrition Facts : Calories 414.7, Fat 29.2, SaturatedFat 13, Cholesterol 247.3, Sodium 710.6, Carbohydrate 13.2, Fiber 1.6, Sugar 1.6, Protein 24.6
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
BETTY CROCKER RANCHEROS CASSEROLE
This was a really excellent recipe that I got from one of my OLD Betty Crocker magazines. My kids love this and it really is easy (almost effortless), and it is also very filling. I like to season the ground beef with a sprinkling of taco seasoning while it cooks, for more of a Tex-Mex flavor. Good for working Moms who are too tired to cook at the end of the day!
Provided by Stacky5
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix potatoes, sauce mix, water, corn and milk in an ungreased 2-quart casserole.
- Stir in beef and 3/4 cup cheese.
- Add 1 T each finely chopped red and green bell pepper (optional).
- Bake uncovered 30-35 minute or until top is golden brown. Sprinkle with remaining cheese.
- Let stand a few minutes. Serve with tortilla chips and sour cream.
- Yum!
Nutrition Facts : Calories 284.7, Fat 8.9, SaturatedFat 4.1, Cholesterol 42.5, Sodium 847.4, Carbohydrate 39.6, Fiber 2.7, Sugar 2, Protein 17.3
RANCHERO SAUCE
This is served hot. It is great as a salsa or served over grilled chicken.
Provided by Andrea
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned, about 5 minutes. Cook and stir onion in the bacon grease until onion is transparent, 5 to 10 minutes. Remove bacon from skillet and drain on a paper towel-lined plate; crumble.
- Stir chopped tomatoes, tomato sauce, cilantro, jalapeno pepper, salt, pepper, and crumbled bacon into onion; bring to a simmer and cook until flavors blend, about 15 minutes.
Nutrition Facts : Calories 19.4 calories, Carbohydrate 3.1 g, Cholesterol 1.2 mg, Fat 0.6 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 129.7 mg, Sugar 1.8 g
RANCHERO RICE CASSEROLE
This recipe is super-easy and great reheated. The casserole works well as either a main entree or a side dish. It's always been a big hit at family gatherings and work potlucks. I included the chicken in the ingredient list, but I've always left it out. (cook time includes time to prepare the spanish rice)
Provided by GirlyJu
Categories Mexican
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Spray 3 quart baking dish with nonstick cooking spray. Prepare Spanish rice as directed on package.
- In large bowl, combine cooked rice, chicken, sour cream, chilis, and half of beans and half of corn; mix well.
- Spread mixture evenly in sprayed dish and top with remaining beans, remaining corn, tomatoes an cheese.
- Bake at 375 for 20-25 minutes or until thoroughly heated. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 176, Fat 7.8, SaturatedFat 4.7, Cholesterol 21.2, Sodium 172.6, Carbohydrate 20.6, Fiber 4.4, Sugar 2.5, Protein 8.3
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