HUEVOS RANCHEROS
Provided by Geoffrey Zakarian
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the refried beans in a small pot or skillet and heat over medium heat until hot.
- Heat a large nonstick skillet over medium-high heat and add the butter. Carefully crack the eggs into the skillet, season with salt and pepper and cook until the yolks are done to your liking, 2 to 3 minutes for sunny-side up eggs with still-runny yolks.
- To serve, set up 4 plates. Spoon refried beans onto the bottom of each plate and top with a broken taco shell to form a circle. Top each with a cooked egg and avocado, then season with salt. Add some pico de gallo and cilantro. Drizzle with hot sauce if desired.
MEXICAN HUEVOS RANCHEROS
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
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
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
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
AUTHENTIC HUEVOS RANCHEROS
This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.
Provided by Wineaux
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 493.8 calories, Carbohydrate 24.2 g, Cholesterol 247.5 mg, Fat 32.9 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 13.2 g, Sodium 1193.9 mg, Sugar 2.3 g
HUEVOS RANCHERO TORTILLA CUPS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, flour tortillas, vegetable oil, black beans, ground cumin, ground chili powder, garlic powder, Pace® Chunky Salsa, large eggs, whole milk, avocado, crumbled queso fresco, fresh cilantro
Provided by Pace
Categories Breakfast
Yield 12 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with nonstick spray.
- Warm the tortillas in the microwave for 1 minute, until soft. Place each tortilla in a prepared muffin cup, folding the sides of the tortillas over each other slightly to fit flush in the cups. Bake for 10 minutes, or until the cups hold their shape.
- Heat vegetable oil in a medium skillet over medium-low heat. Add the black beans and their liquid, the cumin, chili powder, and garlic powder, and cook, stirring frequently, until steam begins to rise, about 4 minutes. Mash the beans. Continue cooking for 2 minutes, until the liquid reduces slightly.
- Scoop about ½ tablespoon of the bean mixture into each tortilla cup, smoothing evenly. Spoon a heaping tablespoon of the Pace® Chunky Salsa into each cup over the beans.
- In a small bowl, whisk together the eggs and milk. Pour the egg mixture over the salsa, filling the cups just below the edges of the tortillas.
- Bake the tortilla cups for 18-22 minutes, until eggs are cooked through.
- Remove the cups from the oven and garnish with the avocado, queso fresco, and cilantro. Top with the remaining Pace® Chunky Salsa or serve alongside for dipping.
- Enjoy!
Nutrition Facts : Calories 232 calories, Carbohydrate 29 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, Sugar 2 grams
HUEVOS RANCHEROS
Enjoy this Mexican-inspired vegetarian brunch of egg, tomato, avocado, kidney beans and cheese, on top of tortilla. It's spicy, filling and full of flavour
Provided by Niamh Hempenstall
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 15
Steps:
- Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.
- Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.
- Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.
- To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.
Nutrition Facts : Calories 540 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
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