THE BEST HUEVOS RANCHEROS - AN EASY AUTHENTIC MEXICAN RECIPE
This Huevos Rancheros recipe is as authentic as it gets, and is the recipe I learned growing up in Mexico. Keep reading to find out how to make it.
Provided by Charbel Barker
Time 15m
Number Of Ingredients 9
Steps:
- Saute the potatoes, onion, and ham in a small amount of olive oil and season with salt and pepper to taste. Set aside.
- Lightly fry the tortillas, and pat dry. Put on a plate
- Warm up the refried beans, and spread onto the tortillas.
- Fry an egg to your preferred level of doneness, and put on top of the tortilla and beans.
- Top with salsa, queso fresco, and fresh cilantro.
- Serve with the potato, onion, and ham mix.
MEXICAN BREAKFAST
The Mexican name for this dish is 'huevos rancheros' - eggs with chillies, tomatoes and peppers in burritos. It's absolutely great if you've got a few mates round, and even better if you've got a hangover you're trying to shake off!
Provided by Jamie Oliver
Categories Breakfast Jamie's America Eggs Father's day Mexican Tomato
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- 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 cook for 15 minutes, or until to softened and caramelised, stirring regularly.
- Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
- When you've got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.
- Slice the fresh tomatoes and lay them over the top of the mixture.
- Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices - try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
- Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes, or until cooked to your liking.
- Warm the tortillas while this is happening. You can pop them into the oven at 180°C/350°F/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.
- Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off and take the pan to the table with the warmed tortillas, the Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!
Nutrition Facts : Calories 218 calories, Fat 11.1 g fat, SaturatedFat 2.2 g saturated fat, Protein 10.1 g protein, Carbohydrate 19.5 g carbohydrate, Sugar 7.7 g sugar, Sodium 0.6 g salt, Fiber 1 g fibre
HUEVOS RANCHEROS RECIPE
Fried eggs served on tortillas, topped with salsa, cheese, with avocado and re-fried beans on the side. That's what I call perfection!
Provided by CookingTheGlobe
Time 35m
Number Of Ingredients 12
Steps:
- The salsa. Heat oven broiler. On a baking sheet, place the tomatoes, garlic, onion, and chile. Broil for about 15 minutes, turning halfway through, until the juices begin to run from tomatoes and the skin slightly blackens. Remove the skin from the garlic and discard.
- Place the tomatoes together with all the juices, garlic, onion, 1/2 of the chile and salt in a blender or food processor and puree until smooth. Taste and add more chile if you want more heat.
- The eggs. Heat 3 tablespoons vegetable oil in a skillet until hot. When you dip the edge of a tortilla into it, the oil should bubble. Using tongs, dip the tortillas in the oil (one at a time) for 10-15 seconds per side. Drain on paper towels.
- Crack the eggs into the same pan, using the same oil, and cook to your preferred doneness. Salt to taste.
- Serving Huevos Rancheros. Place a tortilla on a plate and top it with the egg. Now top the egg with your red spicy salsa and sprinkle some cheese over it. Serve with the refried beans and avocado slices on the side. Enjoy!
Nutrition Facts : Calories 585 kcal, ServingSize 1 serving
MEXICAN BREAKFAST, HAM, HUEVOS RANCHEROS, BEANS, TORTILLAS, CHICHARONES
When we were growing up this is what we would eat; a typical Mexican Breakfast, consisted of Huevos Rancheros, Ranch Style Eggs, Refried Pinto Beans, Ham, or Bacon, usually thick style. Salsa, Chicharones, or as they call them here in the U.S.Pork Cracklings. We make them thick with chunks of meat and yummy crunchy crackly skin;...
Provided by Juliann Esquivel
Categories Other Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- 1. In a large skillet, heat the oil add the onion, sliced jalapeno, garlic, and cilantro. Saute for about three minutes. Next add the cup of red salsa and 1 cup water. Add garlic powder, oregano, cumin, salt, pepper. Lower the flame to medium and stir well cover for 3 minutes and let simmer.
- 2. Next uncover and crack four eggs into the simmering salsa. space them as far apart from each other as possible spoon some sauce over each one careful not to break the egg yolk cover and let simmer for 3 more minutes. After three minutes have passed uncover and check to see if your eggs are covered white. You do not want the eggs to cook throughly. You want the yolk to be very soft like when you fry an egg sunny side up. The white part cooked but the yolk just set but not cooked through. What you have done is poach your eggs in the salsa.
- 3. Serve your Huevos Rancheros next to refried beans, any breakfast meat you like such as ham, bacon, or sausage or Mexican chorizo. I like to put 2 or 3 pieces of chicharones on the plate, "pork cracklings", will post recipe this weekend. Add Tortillas and your favorite breakfast beverage. Buen appetito. Enjoy
- 4. My picture above features huevos rancheros, refried beans, ham, chicharones and corn tortillas. You can opt for your favorite flour tortilla if the corn are not to your liking. Pass the extra salsa. LOL
MEXICAN HUEVOS RANCHEROS
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
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.
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FRESH HUEVOS RANCHEROS RECIPE - COOKIE AND KATE
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4.8/5 (50)Calories 351 per servingCategory Breakfast
- To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later.
- To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.
- Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.
- Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
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- Spray a large baking dish with cooking spray. Layer 3 tortillas at the bottom of the dish (or enough to cover the whole surface). Spread 1 cup of salsa, then top with 1/2 cup beans and then 2/3 cups cheese.
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4.5/5 (10)Total Time 40 minsServings 2Calories 509 per serving
- To make the Tomato Jalapeno Salsa, start by rinsing and de-stemming the tomatoes. Roast them in a 400F oven for 20-25 minutes. Add the roasted tomatoes to a blender along with 1/2 onion, 1 peeled garlic clove, and 1/2 jalapeno. Combine well and taste for seasoning and heat, adding salt and more jalapeno if necessary.
- For this batch I sauteed each tortilla in a dollop of oil over medium heat, adding the beans and cheese to the tortilla in the pan. This will crisp up the tortilla and also heat up the beans at the same time.
- For sunny side up eggs, heat up 1-2 tablespoons of oil in a saute pan. Crack the eggs into the pan and cook until the top of the eggs are set. You can cover with a lid or some foil to ensure the tops are cooking.
- Each tortilla gets a layer of refried beans, cheese (optional), 1-2 eggs, and plenty of the Tomato Jalapeno Salsa. Optional garnishes include cilantro, Cotija cheese, hot sauce, and lime juice.
HUEVOS RANCHEROS - MEXICAN EGGS - THE LIVE-IN KITCHEN
From theliveinkitchen.com
5/5 (1)Total Time 30 minsCategory Main CourseCalories 176 per serving
- In a small bowl, combine tomatoes, onion, jalapeno, cilantro, and lime juice. Season with salt to taste and set aside.
- In a small pot, combine refried black beans with 1-2 tablespoons of water and heat, covered, over medium-low heat. Stir occasionally.
- Meanwhile, in a large skillet, heat 1 teaspoon oil over medium heat. Add tortillas in a single layer, working in batches as necessary, and cook until lightly crisped on both sides, about 3 minutes per side. Transfer crisp tortillas to a plate.
- In the same pan you cooked the tortillas in or another pan, add enough oil to coat the bottom of the pan and heat over medium-low heat.
BAKED SKILLED HUOVOS RANCHEROS RECIPE - FEASTING AT HOME
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4.5/5 (8)Total Time 30 minsCategory BreakfastCalories 411 per serving
- In a large pan, saute onion in a little olive oil until tender, about 5 minutes (at this point, if you are adding other veggies, do this now, cooking until tender). Add garlic, sauté for a minute or two. Add 1/2 of the diced tomatoes (saving half for garnish) and cooked rinsed beans, spices, salt, and 2 T water. Let simmer on med low for a few minutes, stirring occasionally.
- Brush cast iron skillets ( or one large skillet) with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with a little oil.
- Divide bean mixture, making little indentations with the back of a spoon, for the eggs to rest, so they stay in place (if using large skillet, layer the tortillas so they come up the sides of the skillet a bit (you may need a couple extra), and spread all of the beans evenly over the tortillas, making indentations for the eggs).
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- In a skillet, heat 4 tablespoons of oil over medium heat. Fry the tortillas one minute on each side.
- In another skillet, heat 6 tablespoons of oil and fry the whole eggs (sunny side up). Season with salt and pepper.
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