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Best Huevos Rancheros Recipes

Best Huevos Rancheros Recipes


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Top Rated Huevos Rancheros Recipes

Add a little spice to your morning with these huevos rancheros, which are topped with fresh salsa for a classic Mexican breakfast.Recipe courtesy of Phil's Fresh Eggs

4.5

The easiest and most popular brunch dishes are always the ones which can be made in a slow-cooker.This recipe is courtesy of Food.com.

3.083335


The Best Huevos Rancheros Recipe

The Taco Tuesday Cookbook would not be complete without the traditional huevos rancheros, we get black beans, fried eggs, and fresh pico de gallo on top a warm tortilla. This is one breakfast for dinner idea you don’t want to miss.


Recipe Summary

  • 2 tablespoons vegetable oil
  • 4 (6 inch) corn tortillas
  • 1 cup refried beans with green chilies
  • 1 teaspoon butter
  • 4 eggs
  • 1 cup shredded Cheddar cheese
  • 8 slices bacon, cooked and crumbled
  • ½ cup salsa (Optional)

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.


Huevos Rancheros

This authentic Mexican brunch favorite is packed with protein, and colorful, wholesome, nutritious ingredients that will wow your taste buds - and your family.

Ingredients

  • 1 can black beans (you can use refried if you prefer)
  • 1 small red or yellow onion, chopped
  • 1 clove garlic, finely chopped
  • 1 tsp cumin
  • 1/2 tsp cayenne Powder
  • 2 tsp chili Powder
  • 6 eggs
  • 1/2 cup shredded cheese (I use colby jack or medium cheddar - always freshly shredded not pre-shredded)
  • 2 roma tomatoes
  • 1-2 avocados
  • 3 green onions, chopped
  • 1.5 tablespoon extra light tasting olive oil (or EVOO)
  • cilantro
  • salsa verde (optional)
  • 6 corn tortillas

Instructions

  1. Pre-heat the oven to 375
  2. Heat the 1/2 tbsp olive oil on a saucepan, add the onions and garlic, sautee for 1-2 mins until a bit softened
  3. Add the black beans and spices (cumin, cayenne, and chili powder), cook together on medium for 5 minutes, then low for another 5. I like to add a few dashes of tapatio or cholula in here as well.
  4. Meanwhile, in another pan, heat the other 1 tbsp extra light olive oil on high, add tortillas in batches, cooking them about 1 minute per side, until slightly golden but not crispy like a chip (unless you like them crispier! They will crisp up more in the oven)
  5. Prepare a 9 x 13 baking pan with the tortillas
  6. Spoon the spiced beans into each tortilla (about 2 spoonfuls in each), top with shredded cheese
  7. Bake the 9x13 pan in the oven for 15 minutes, or until cheese is melted and tortillas have a slight crisp.
  8. To fry the eggs: In the same skillet as you used for the tortillas, over medium heat - pour in 1 teaspoon olive oil and wait about thirty seconds. Carefully crack an egg and pour it into the skillet without breaking the yolk. I do a couple at a time. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set and the yolk is cooked to your preferred level of doneness. I definitely recommend runny yolks for huevos. Place the fried egg delicately aside on a plate until the huevos are ready out of the oven.
  9. Take the tortillas out of the oven, and place them each on a plate (we usually have 2 per person), place each fried egg delicately on top of each tortilla, and garnish with green onion, tomato, avocado, cilantro, and a touch of hot sauce or salsa verde.

Notes

Feel free to make this meaty! If I have leftover taco meat, I always like to put it in the bean mix as well. You can do ground turkey, ground beef, carnitas, anything you want. But it's also great without meat.

Many huevos rancheros recipes call for ranchero sauce - which is delicious too, but I like to keep it simple with what I have in the pantry. That being said, feel free to top it with any and all mexican hot sauces you love or have! I like a few dashes of Tapatio, for sure.

If you prefer scrambled eggs, you can do that on these instead of over easy!

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Fresh Huevos Rancheros

Huevos rancheros are the most perfect vegetarian meal. There, I said it. Huevos rancheros (or rancher’s eggs) are a typical breakfast served at Mexican farms, featuring corn tortillas and fried eggs topped with plenty of warmed salsa.

They’re the answer any time I’m craving extra protein or a super hearty, quick meal. I can’t resist them on a brunch menu, either. I’ve been perfecting my huevos rancheros at home, so I’m excited to share this recipe with you!

Beans are often a component, and I bulk up my version with lighter “refried” black beans. Then, I coax extra flavor out of my fried eggs by cooking them in a generous drizzle of olive oil, which produces irresistibly crisp edges.

When tomatoes are in season, I top my huevos with pico de gallo in addition to salsa, for extra-fresh flavor. It’s definitely worth the effort if you have access to great tomatoes.

Watch How to Make Huevos Rancheros

Usually, I whip up huevos rancheros when it’s just me and my dog, Cookie, at home. This time, we had company in the form of a cool new product called Google Home. I’m always looking to simplify and streamline my life and work, so I was excited when Google asked me to try it out.

Google Home is my new kitchen assistant, basically. It’s a small, sleek speaker that responds with an impressively human-like voice every time I say, “Ok Google,” or “Hey Google.” I can ask Google Home to set a timer (or multiple timers) for me—is it just me, or are your hands always messy when you go to set a timer?

I can ask it to add ingredients to my shopping list, or to walk me through a recipe. “Hey Google, let’s make banana bread.” When cooking questions come up, I just ask for the answer. “Hey Google, how many tablespoons are in 1/4 cup?”

My new assistant is gracious and on-call 24/7. It will turn down the temperature of my home, via my Nest thermostat, and play music on command. I can ask it for tomorrow’s forecast and itinerary as I’m making dinner.

I’m only beginning to learn its many uses, but it’s already a game changer. Instead of opening up tabs and apps to get something done, I just ask out loud. The future is now! I’ll be showing off my new Google Home on Instagram Stories today if you’d like to see what I’m talking about (we’re @cookieandkate), and you can get one here.

Please let me know how this recipe turns out for you in the comments! I’m always so eager for your feedback.

Craving more hearty eggs dishes with Mexican flavors? Check out these recipes on Cookie and Kate:


How to Make Huevos Rancheros

What You&rsquoll Need:

  • 1 16 oz can whole peeled tomatoes
  • 1/2 small onion, chopped
  • 1 clove garlic
  • 1 canned chipotle pepper in adobo sauce, minced
  • 1/4 cup fresh cilantro sprigs
  • 1 15 oz can low-sodium black beans, drained
  • 8 large eggs
  • 8 large corn tortillas
  • juice of 1 lime
  • pinch of salt, ground black pepper, and cumin

How to Make It:

  1. In a food processor, combine tomatoes, onion, garlic, chipotle pepper, cilantro, and juice of half the lime. Pulse until salsa is blended but slightly chunky.
  2. In a bowl, combine beans, cumin, and remaining lime juice. Add salt and pepper to taste. Lightly mash beans.
  3. In a greased nonstick skillet over medium heat, crack in eggs and cook until whites have set but yolks are runny. In another skillet over medium heat, toast tortillas a minute per side.
  4. Spread beans on tortillas and top with eggs and salsa.

Per serving: 390 calories, 13g fat, 52g carbs, 5g fiber, 21g protein


Recipe Summary

  • 1/4 cup extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1/2 small green bell pepper, finely diced
  • 1 jalapeño, seeded and minced
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano, crumbled
  • Salt and freshly ground pepper
  • One 15-ounce can tomato sauce
  • 1/4 cup water
  • 3 cups tortilla chips
  • 8 large eggs
  • 3/4 cup shredded Monterey Jack
  • Chopped cilantro, for garnish

Preheat the oven to 400°. In a saucepan, heat the olive oil. Add the onion, bell pepper, jalapeño, garlic and oregano. Season with salt and pepper and cook over high heat, stirring, until lightly browned, 5 minutes. Add the tomato sauce and water and simmer for 5 minutes, until slightly thickened.

Spoon the sauce into 4 individual, shallow baking dishes and arrange the tortilla chips around the sides. Crack 2 eggs into each dish and sprinkle with the cheese. Set the dishes on a baking sheet and bake for 15 to 20 minutes, until the egg whites are set and the yolks are still runny. Sprinkle with cilantro and serve right away.


Huevos Rancheros Recipe

To begin preparing this huevos rancheros recipe, place all of the salsa ingredients in a food processor or blender. Process/blend until the ingredients are combined and then set aside.

In a large skillet, heat your vegetable oil. Lightly fry your corn tortillas in the skillet, then seal them in foil to keep them warm. Do not clean this skillet right away instead transfer the salsa to the skillet and heat it on medium-low, stirring frequently.

While the salsa is warming, it is time to fry your eggs. I always use my favorite non-stick pan and medium high heat. I also usually use a pot lid to help make sure the egg whites aren&rsquot runny. (For a tutorial on how to fry an egg, check out this post by The Kitchn.)

I like my egg yolks a little runny but you could also flip your eggs and use over-easy eggs for huevos rancheros.

To prepare your plate, place a fried tortilla on a plate and spoon the warm salsa in the middle. Top the salsa with a fried egg and then garnish.

I like to garnish with an avocado slice, some cilantro and crumbled queso fresco. Serve your eggs with some refried beans and some rice and you&rsquore all set.


Mexican huevos rancheros ingredients

Huevos rancheros is sometimes made with beef as the main source of protein. To make ours vegetarian-friendly, we’ll be using black beans as the protein (not refried beans, as they usually contain lard).

There are four main components to this recipe: Pico de Gallo, black beans, eggs, and toppings! Let’s dive into each one.

Pico de Gallo: First up, Pico de Gallo! Pico is a combination of tomatoes, white onion, cilantro, lime juice, and salt. Many refer to it as salsa, though it’s technically salsa fresco! I love using a splash of lime juice to make it taste really authentic. That little step completes the flavor!

Mashed black beans: Next, we’ll be mashing the black beans to give them a refried feel. To do so, we will use oil, garlic cloves, lime juice, cumin, water, salt, pepper, and of course, the beans! If you’ve never mashed your own beans before, don’t worry. It’s a foolproof, simple step.

Egg: The eggs are arguably the most important part of this dish! We’ll be using four eggs, which is perfect for four heaping rancheros plates. I like to keep the yolks a bit runny, but you can cook them however you’d prefer.

Toppings: You can get as creative as you’d like with your toppings! My topping recommendations include cheese (either cotija, feta, or Monterey Jack), avocado, cilantro, and hot sauce!


Check Out Some of My Other Popular Breakfast or Brunch Recipes

Got any questions? Ask away! I&rsquom happy to help. If you enjoy this recipe, I hope you&rsquoll leave a comment with some STARS. Also, please share it on social media. Don&rsquot forget to tag us at #ChiliPepperMadness. I&rsquoll be sure to share! Thanks! &mdash Mike H.



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