Mexican Breakfast Ham Huevos Rancheros Beans Tortillas Chicharones Recipes

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THE BEST HUEVOS RANCHEROS - AN EASY AUTHENTIC MEXICAN RECIPE



The Best Huevos Rancheros - An Easy Authentic Mexican Recipe image

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

2 Large Eggs
2 Corn Tortillas
1/4 Onion (chopped)
Refried beans (homemade or store bought)
2 potatoes
Thick cut ham (cut into cubes)
Salsa - homemade or store bought.
Salt (Pepper to taste)
Queso Fresco and Cilantro to garnish.

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



Mexican breakfast image

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

1 onion
2 cloves of garlic
2 red peppers
2 fresh red or orange chillies
olive oil
1 large dried chilli
3 fresh bay leaves
2 x 400 g tins of quality plum tomatoes
2 large ripe tomatoes
6 large eggs
6 tortillas
Cheddar cheese, to serve

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



Huevos Rancheros Recipe image

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

1 lb (450g) ripe tomatoes
1 clove garlic (, unpeeled)
1/2 small white onion ((about 1 oz or 30g), sliced)
½ to 1 jalapeño or serrano chile (, or to taste)
3/4 teaspoon sea salt (, or to taste)
vegetable oil (, for frying)
4 tortillas
4 large eggs
sea salt
1 cup refried beans
1/8 cup crumbled queso fresco, Cotija, farmer cheese, or feta cheese
avocado

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



Mexican Breakfast, Ham, Huevos Rancheros, Beans, Tortillas, Chicharones image

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

4 large eggs
1 large onion sliced in rounds
1/2 c fresh cilantro chopped
1 large jalapeno, sliced in small round slices. use only one if you dont want to much heat or use half.
1/4 c canola oil or corn oil
2 clove fresh garlic put through a garlic press or mashed.
1 c my red salsa ( recipe posted)
1 c water
1 tsp salt
1/2 tsp cumin powder
1/2 tsp dried oregano
1/2 tsp ground black pepper

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



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.

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