RANCHERO SUPPER
This hearty dish is quick and easy to fix after a busy workday. We like to use hickory and bacon baked beans and serve it with fruit or a green salad for a complete meal. -Karen Roberts, Lawrence, Kansas
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the baked beans, corn, barbecue sauce, ketchup and mustard; heat through. Sprinkle with cheese; cook until melted., Garnish with onions and sour cream if desired. Serve with tortilla chips.
Nutrition Facts : Calories 511 calories, Fat 23g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 947mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 8g fiber), Protein 30g protein.
HUEVOS RANCHEROS
The eggs in this beloved breakfast dish are sauced with a ranchero-style sauce of roasted tomatoes, spicy ancho chiles and smoky chipotles. To make breakfast easier, make the sauce ahead of time and reheat to serve, adding a bit of water to thin if necessary.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic.
- Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat dry.
- Put the vegetables and any juices from the baking sheet into a blender. Add the ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until fairly smooth. Taste; if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce.
- Heat the oil in a medium pot over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, until thickened but pourable, about 5 minutes. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
- For the refried beans: Put the beans in a medium bowl with about half of their reserved liquid and mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add the mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans seem dry, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm over low heat.
- For serving: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until the underside blisters, about 15 seconds. Remove from the pan to the lined baking sheet. Repeat with the remaining 7 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
- Using the same skillet the tortillas were fried in, heat 1 tablespoon oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crispy and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.
- Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.
NOPALITOS RANCHEROS
Steps:
- In a saute pan heat the butter and saute the onions. Add the cactus pads and cook for 3 minutes. Add eggs and mix together. Then add your favorite salsa and Cheddar.
MARY'S MEXICAN RANCHERO SALSA
This is my favorite salsa. I got the recipe from my mother who has been making it since she was a young girl living with her grandparents on their ranch in Mexico. You can adjust the hotness according to your preference. Serve it over scrambled eggs or on anything you like.
Provided by Mama Rivas aka Pablo's Hottie
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Heat a medium skillet over medium heat. Add oil to the hot skillet and place whole tomatoes and jalapenos in the pan. Cook, turning every 2 minutes, until all sides are scalded. Remove from the heat.
- Transfer tomatoes and jalapenos carefully to a blender and process until pureed.
- Cook and stir onion in the same skillet over medium heat until translucent, about 5 minutes. Add tomato-jalapeno puree and pour in water; bring to a simmer. Simmer until thickened, about 5 minutes. Season with salt and serve warm.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 4.8 g, Fat 7.1 g, Fiber 1.4 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 5.1 mg, Sugar 2.8 g
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