New Mexican Huevos Rancheros Recipe 435

AUTHENTIC HUEVOS RANCHEROS

Steps:

• In a food processor, combine tomatoes, onion, cilantro, garlic, and jalapeño. Process until pureed.
• In a medium saucepan, warm the 2 teaspoons of canola oil over medium-high heat. When the oil appears to ripple add the salsa. Stir constantly for 3-5 minutes, allowing the salsa to thicken slightly. Pour the salsa into a bowl, salt if needed, and return the pan to the burner without cleaning it.
• Add the beans, water, coffee, adobo sauce, cumin, and garlic to the salsa pan and cook over medium heat, stirring constantly and smashing the beans (note: I find using a wooden cooking spoon works well for this). Cook for 3-4 minutes until the liquid begins to incorporate into the mixture, thickening the beans. Remove from heat and allow to sit (beans will continue to thicken). Salt if needed.
• In a small skillet, add 1/2 teaspoon of the remaining canola oil and heat over medium-high heat. Add a tortilla and allow it to warm for about 30 seconds, flip and warm on the opposite side for 30 seconds. Remove from the pan and place on an individual serving plate. Repeat, using more oil as needed, until four of the tortillas are each on serving plates. Continue warming the remaining four tortillas in the same manner and set aside.
• In a large skillet, fry the eggs or scramble them (your choice). Divide the refried beans evenly (about 1/4 cup per serving) and spread a serving on each tortilla on the serving plates. Top with an egg (careful not to break the yolk if fried eggs), a serving of salsa (note: there will be more salsa then needed for each serving), cilantro leaves and a sprinkle of queso fresco. Fold each of the remaining four warmed tortillas and add one to each plate for sopping up the dish.

MEXICAN HUEVOS RANCHEROS

Steps:

• Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.
• Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.
• Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.
• Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.

HUEVOS RANCHEROS

Steps:

• Wrap the tortillas in aluminum foil, and heat in a 350-degree oven while you prepare the salsa and fry the eggs.
• Place the tomatoes, chiles, garlic and onion in a blender and puree, retaining a bit of texture.
• Heat 1 tablespoon of the canola oil over high heat in a large, heavy nonstick skillet, until a drop of puree will sizzle when it hits the pan. Add the puree and cook, stirring, for four to ten minutes, until the sauce thickens, darkens and leaves a trough when you run a spoon down the middle of the pan. It should just begin to stick to the pan. Season to taste with salt, and remove from the heat. Keep warm while you heat the tortillas and fry the eggs.
• Warm four plates. Fry the eggs in a heavy skillet over medium-high heat. You won't need much oil if you have another nonstick skillet. Use the remaining tablespoon of oil if necessary. Cook them sunny side up, until the whites are solid but the yolks still runny. Season with salt and pepper, and turn off the heat. Place two warm tortillas on each plate, overlapping if you are only serving one egg. Top with one or two fried eggs. Spoon the hot salsa over the whites of the eggs and the tortillas, leaving the yolks exposed if possible. Sprinkle with cilantro and serve.

AUTHENTIC HOMEMADE RANCHERO SAUCE RECIPE

Steps:

• Heat a large pan to medium-high heat and add the olive oil.
• Cook the onions and peppers down about 5 minutes to soften.
• Add the garlic and cook another minute, stirring a bit.
• Add the tomato and chicken broth. Stir.
• Stir in the cilantro and seasonings.
• Bring to a quick boil then reduce the heat and simmer for 20-25 minutes to let the flavors develop. The sauce will thicken up for you.
• Transfer the mixture to a blender or food processor and pour in the lime juice. I used my stick blender.
• Process until nice and smooth.
• Use immediately or store in the refrigerator in a covered glass container.

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!

NEW MEXICAN HUEVOS RANCHEROS RECIPE - (4.3/5)

Steps:

• Make Chili Sauce: Place olive oil in a large saucepan over medium-high heat. Add onions, oregano and garlic and saute until onions are soft and fragrant, about 8 minutes. Add stock and chilies and bring to a boil, then lower heat to a simmer and cook until reduced by about ⅓, about 15 minutes. In a small cup, combine cornstarch and 2 tablespoons water, stirring to form a smooth slurry. Add slurry to chili mixture, stir and let simmer until sauce is thick but pourable, about 15 minutes. Season generously with salt and pepper. Keep sauce warm over low heat until ready to serve. Warm pinto beans in a medium saucepan over medium heat. Season generously with salt and pepper. Decrease heat and keep warm until ready to serve. Fry Tortillas: Heat ½ inch canola oil in a large skillet over medium heat until shimmering. Use tongs to dip 1 tortilla into oil until it softens, about 3 seconds. Remove and set aside on a paper towel-lined plate. Repeat with remaining tortillas. Cover plate with a kitchen towel to keep tortillas warm. Pour most of oil out of skillet, then place skillet back over medium heat. Fry eggs, two at a time, until over easy, about 5 minutes. Season with salt and pepper and set aside. Repeat with remaining eggs. To Serve: Divide warmed tortillas among 4 plates. Divide beans and eggs evenly among tortillas, then top with green chili sauce, tomatoes and cotija cheese. Season with salt and pepper.

MEXICAN HUEVOS RANCHEROS

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.