Spring Hill Ranchs Huevos Rancheros Tradicional Recipes

SPRING HILL RANCH'S HUEVOS RANCHEROS ESPECIAL

Steps:

• To a large skillet over medium high heat, add the oil. Once heated, add the pork. Stir-fry to brown the pork on all sides, about 4 minutes. Turn the heat down to medium low.
• Add the chile sauce and bring it to a simmer. Allow it to simmer into the pork and begin to thicken, about 3 minutes. Add the beans and stir them in. (Option: Heat the refried beans and serve them on the side instead of in the sauce.) Add the onions and stir them in. Let the mixture slowly simmer while completing the eggs and tortillas.
• Gently toast the tortillas in a skillet with a few drops of oil or in an oven. Place two tortillas slightly overlapping on each plate.
• In a non-stick skillet, fry the eggs sunny side up until just shy of being completely cooked. Place an egg on each tortilla.
• Ladle about a quarter of the sauce over each egg-covered tortilla. The sauce will finish cooking the eggs. Top each with grated cheese.

SPRING HILL RANCH'S HUEVOS RANCHEROS TRADICIONAL

Steps:

• Set an oven rack in the middle position and preheat the oven to 500 degrees.
• Brush a little of the melted lard (or oil) on each side of the tortillas and place them on a cookie sheet. When the oven is ready, cook the tortillas for 5-10 minutes, until crispy.
• In a small frying pan over medium heat, melt 1 teaspoon at a time of the butter. Fry each egg slowly on one side just until the whites are nice and firm but the yolks are still runny. Place the egg on one of the tortillas. Repeat with the other 3 teaspoons of butter and 3 eggs.
• Meanwhile, in a small pan, bring the salsa just to a boil. Pour about 1/4 cup over the top each egg to further cook it. Let them stand for a minute or two before serving.

HUEVOS RANCHEROS

Steps:

• In a medium saucepan, combine tomatoes, onion, lemon juice, jalapeño, 2 teaspoons salt and ¼ teaspoon of the garlic, and mix well. Transfer 1½ cups of the fresh salsa to a bowl and set aside.
• Cook the remaining salsa over medium-high heat, stirring frequently, until the tomatoes soften and the sauce thickens, about 10 minutes. Transfer the ranchero sauce to a bowl and cover to keep warm (you should have about 2 cups).
• In the same saucepan, heat 2 tablespoons of the oil over medium. Add the remaining ¼ teaspoon garlic and stir until fragrant, 30 seconds. Add the beans (and their liquid), cumin, smoked paprika and ½ cup of the reserved fresh salsa, and cook over medium-high heat, stirring frequently and mashing with the back of a spoon or potato masher, until the mixture is smooth and thick, about 10 minutes. Season with salt to taste and remove from heat.
• In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium. Crack in 4 of the eggs and cook undisturbed until whites are set but yolks are still runny, 4 to 5 minutes. Transfer to a large plate and repeat with the remaining oil and eggs.
• Meanwhile, stir the cilantro into the remaining 1 cup reserved salsa. Divide the tortillas across 4 plates (2 per plate). Spread refried black beans on the tortillas and top each with an egg. Cover the eggs with ranchero sauce. Divide avocado on the plates and garnish with some of the fresh salsa, queso fresco and cilantro.

MOM'S HUEVOS RANCHEROS

Steps:

• Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm.
• Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks.
• Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.