Huevos Rancheros For Two Recipes

THE BEST HUEVOS RANCHEROS RECIPE

Steps:

• Warm the ranchero sauce on the stovetop. Pour the beans in a small sauce pot. Warm over medium heat until simmering, then turn off the heat.
• Place the chorizo in a large nonstick skillet and set over medium-high heat. Break the chorizo apart with a wooden spoon, and brown for 5-10 minutes, until the chorizo starts to turn crispy. Pour the chorizo onto a plate.
• Wipe the skillet out with a paper towel, then add 2 tablespoons oil and set back over medium-high heat. One at a time, add the tortillas. Let them puff up for 3-5 seconds, flip and repeat. Then remove the tortillas, and set on paper towels to drain. Repeat until all the tortillas are puffy and golden.
• Using the same skillet, cook the eggs to order. Traditional Huevos Rancheros are made with sunny side up eggs, but I personally like scrambled eggs in this dish.
• To Serve: Place two tortillas each, on five plates. Top with warm black beans, eggs cooked to order, chorizo, ample ranchero sauce, sliced avocado, and queso fresco.

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.

EASY HUEVOS RANCHEROS RECIPE

Steps:

• Heat 1 teaspoon of oil in a large non-stick skillet. Using tongs, slide a tortilla around in the hot oil and let it brown for about 45 seconds per side. Transfer to a baking sheet. Repeat with the other 3 tortillas, placing 2 tortillas on each baking sheet. Put a heaping tablespoon of salsa on each tortilla and spread it around with the back of the spoon. Put 1/4 of the refried beans in the center of each tortilla and spread the beans evenly over the salsa.
• Heat 2 tablespoons of oil over medium heat in a large non-stick skillet until hot but not smoking. Crack 4 eggs into the skillet, spacing them carefully so they don't overlap. Cook the eggs for a couple of minutes until just a little less done than you like them, as they will cook a bit more in the oven. Using a spatula, carefully slide two eggs onto each tortilla. Repeat the process with the remaining 4 eggs. Sprinkle the grated cheese evenly over each tortilla.
• Put the pans in the oven and bake for 4-5 minutes, until the cheese melts and everything is heated through.
• Serve with a selection of garnishes.

HEUVOS RANCHEROS

Steps:

• Make the refried beans as directed and keep on low heat until ready to assemble.
• Make the pico de gallo and set aside.
• Heat a small skillet over medium high heat and fry the tortillas one at a time in a dry skillet until golden brown, 1-2 minutes.
• In a large skillet heat butter over medium high heat. Fry eggs to desired preference and season with salt and pepper.
• Serve fried eggs on top of the fried tortillas with refried black beans and pico de gallo. Top with any additional toppings if desired.

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.

MINI HUEVOS RANCHEROS

Steps:

• Heat oil in a medium skillet over medium heat; stir in onion, bell pepper, and jalapeno pepper. Cook and stir until vegetables have softened, 3 to 4 minutes. Add drained tomatoes, paprika, salt, cumin, and pepper. Simmer, uncovered, for 5 minutes. Set salsa aside.
• Spray some cooking spray on both sides of a tortilla and place it in a 6-inch skillet (such as an IMUSA® egg pan) over medium-low heat. Cook until tortilla starts to brown, 3 to 4 minutes.
• Flip tortilla and carefully crack 2 eggs on top. Place 2 heaping teaspoons salsa between the eggs, cover pan, and reduce heat to low. Cook until eggs are set, 3 to 4 minutes; remove to a serving plate. Repeat with remaining tortillas, salsa, and eggs. Serve with chopped cilantro.

AUTHENTIC HUEVOS RANCHEROS

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.

BEST HUEVOS RANCHEROS

Steps:

• Preheat the broiler, Roast the tomatoes on a baking sheet under the broiler until blackened in spots, 5-7 minutes. Turn over and continue to blacken for another 5-7 minutes. Remove from the broiler and set aside to cool at room temperature. Once they are cool enough to handle, peel the tomatoes and discard the skins.
• Set a cast iron skillet over medium heat for 5 minutes. Add the garlic cloves and serrano or jalapeno chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 minutes. Turn off the heat, remove the vegetables from the skillet, and set aside to cool. Once cooled and able to handle, peel the garlic cloves and discard the skins and remove and discard the stems and seeds of the chiles.
• Place the roasted tomatoes in a blender, followed by the roasted chiles and garlic; pulse until pulpy.
• Place a 4 quart saucepan over medium heat. Add the oil or lard and heat until shimmering. Add the onion and cook until lightly browned. Pour in the tomato puree, bring to a boil and cook until re4duced by half, about 6 minutes.
• Add the broth, epazote, salt and bring to a simmer. Cook until thickened, about 10 minutes.
• Fry the corn tortillas until crisp. Heat the oil until high, add a corn tortilla one at a time and continuously turn to prevent from burning until browned and crisp. Repeat until all have been fried. Drain on a wire rack or paper towels, preferably a wire rack so they remain crispy.
• Heat the ranchera sauce and the refried beans.
• Heat a skillet with a little oil or butter and fry the eggs to the desired doneness. I fry them sunny side up.
• To assemble: Place a little tomato sauce on the bottom of each plate. Top with a crispy tortilla that has been spread with the refried beans. Top with an egg and more Ranchera Sauce, then crumbled cotija cheese. Serve with sliced avocado and additional epazote or cilantro. Enjoy!!!

AUTHENTIC HUEVOS RANCHEROS RECIPE

Steps:

• SALSA
• Roughly chop the tomatoes, onion, garlic and serrano chile.
• Add to your blender jar.
• Add 1/2 teaspoon thyme to the blender jar.
• Add 2 tablespoons of water.
• Blend until smooth. About 1 minute.
• Heat 1 tablespoon of cooking oil in a saucepan to hot.
• Carefully, pour the contents of the blender into the saucepan with the hot oil. (Be careful, the liquid tends to spatter.)
• Simmer for about 10 minutes until the salsa is deep red in color and has thickened slightly.
• Salt to taste.
• TORTILLAS
• Pour 1/2 cup of cooking oil into a medium sized frying pan. The oil should be about 1/4 inch deep.
• Heat the oil to medium hot.
• Place the tortillas in the oil and fry for about 20 seconds on both sides. Fry them one at a time. Don't allow the tortilla to harden.
• Drain the tortillas of excess oil on paper towles and set aside.
• SUNNY SIDE UP EGGS
• Use the same cooking oil that you used to fry the tortillas to cook the eggs. Maintain the oil medium hot.
• Add two eggs to the hot oil and slightly tilt the pan to one side so that the eggs set closely together.
• Cook until the white are just cooked through and the yolks are still runny.
• SERVING
• Place 2 tortillas on your serving plate and add a good sized spoonful of refried beans.
• Gently place the eggs on the tortillas.
• Spoon the warm spicy tomato salsa over the eggs.
• Garnish the beans with 3 tortilla chips.
• Serve immediately.