Pete Evanss Huevos Rancheros Recipes

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SHEET PAN HUEVOS RANCHEROS



Sheet Pan Huevos Rancheros image

Provided by Food Network Kitchen

Time 1h20m

Yield 6 servings

Number Of Ingredients 15

15 small corn tortillas, each cut into 6 wedges
3 tablespoons vegetable oil
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground pepper
1 dried ancho chile pepper, stemmed
1 14.5-ounce can tomato sauce
1 scallion, roughly chopped
1 jalapeño pepper, thinly sliced
1/2 cup packed fresh cilantro, plus more for topping
1 16-ounce can chili beans in sauce
12 large eggs
1 ripe avocado, chopped
1/2 cup crumbled Cotija cheese
Lime wedges, for serving

Steps:

  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Add the tortilla wedges, drizzle with the vegetable oil and sprinkle with 1/2 teaspoon cumin, the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss until well coated. Spread on the baking sheet in a single layer and bake, stirring occasionally, until crisp, 20 to 30 minutes.
  • Meanwhile, combine the ancho chile and 1/4 cup hot water in a blender. Let stand until the chile is softened, about 5 minutes. Add the tomato sauce, scallion, half the jalapeño slices, the cilantro, remaining 1 teaspoon cumin, ½ teaspoon salt and a few grinds of pepper; puree until smooth. Lightly mash the chili beans in their sauce in a medium bowl until chunky.
  • Remove the tortillas from the oven. Drizzle with about 1/2 cup of the ancho sauce and top evenly with the mashed beans. Crack the eggs on top, spacing them out; season with salt and pepper. Gently run a rubber spatula through any thick egg whites to break them up and help the eggs cook more evenly. Bake until the egg whites are opaque, 15 to 20 minutes.
  • Drizzle with 1 cup more ancho sauce. Top with the avocado, cheese, remaining jalapeño slices and more cilantro; serve with lime wedges and the remaining ancho sauce.

MEXICAN HUEVOS RANCHEROS



Mexican Huevos Rancheros image

This is the authentic Mexican version of fried eggs over fried tortillas layered with refried beans and tomato sauce.

Provided by gem

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 25m

Yield 2

Number Of Ingredients 8

1 large Roma tomato
1 green serrano chile
1 clove garlic
salt and ground black pepper to taste
4 tablespoons vegetable oil
2 corn tortillas
2 eggs
4 tablespoons refried beans

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.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 21.1 g, Cholesterol 188.5 mg, Fat 33.6 g, Fiber 4.5 g, Protein 10.4 g, SaturatedFat 6.1 g, Sodium 258.5 mg, Sugar 3.2 g

QUICK AND EASY HUEVOS RANCHEROS



Quick and Easy Huevos Rancheros image

Being Canadian, the only time we were able to enjoy this dish was when we traveled to Cali. When searching for a recipe (including this site) I unfortunately could not find the perfect solution. There were so many different variations with either too many ingredients or missing things we love most. I'm a busy Mom and want EASY so I decided to wing it and came up with my own version. Top with sour cream if desired.

Provided by MuskokaJac

Categories     Breakfast and Brunch     Eggs

Time 35m

Yield 4

Number Of Ingredients 9

8 corn tostada shells
1 (16 ounce) can refried beans
2 cups shredded Cheddar cheese, divided
1 (7 ounce) can chipotle peppers in adobo sauce
½ (8 ounce) jar salsa
2 cups chopped fresh cilantro, divided
1 (15 ounce) can black beans, drained
1 tablespoon butter, or as needed
8 eggs

Steps:

  • Preheat an oven to 500 degrees F (260 degrees C).
  • Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
  • Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
  • Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
  • Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
  • Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
  • Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.

Nutrition Facts : Calories 734.7 calories, Carbohydrate 55.6 g, Cholesterol 447.9 mg, Fat 38.9 g, Fiber 16.6 g, Protein 41.5 g, SaturatedFat 18.5 g, Sodium 1744.1 mg, Sugar 2.4 g

HUEVOS RANCHEROS



Huevos Rancheros image

Categories     Bean     Breakfast     Brunch     Side     Bake     Fry

Yield makes 4 servings

Number Of Ingredients 7

1/4 cup corn or grapeseed oil for frying, or more as needed
Four 5-inch corn tortillas
1/4 cup Refried Beans (page 438) or any soft, well-seasoned beans
4 eggs
Salt and black pepper to taste
1/2 cup Salsa Roja (page 610) or any tomato-based salsa, preferably homemade
1/4 cup crumbled fresh Mexican cheese, like queso fresco, blanco, or ranchero (page 85)

Steps:

  • Preheat the oven to 350°F. Heat the oil in a small skillet over medium heat. When the oil is hot but not smoking, fry the tortillas one at a time until softened and heated through, about 3 seconds per side. Make sure they do not crisp. Drain on paper towels.
  • Spread 1 tablespoon of the beans in the center of each tortilla and set aside. Meanwhile, use a little more oil to fry the eggs sunny side up (a nonstick skillet will make your life easier), sprinkling with salt and pepper as they cook. Place an egg in the center of each tortilla, then top with 2 tablespoons salsa and 1 tablespoon cheese.
  • Carefully transfer the tortillas to a baking dish that fits them snugly. Bake until the cheese is melted, about 5 minutes, then serve immediately.
  • Simplest Huevos Rancheros
  • Omit the tortillas and Refried Beans. Scramble the eggs in oil; as they are beginning to set in the pan, stir in the salsa and cheese. Season to taste with salt and pepper and serve.

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