Best 11 Best Huevos Rancheros Recipes

THE BEST HUEVOS RANCHEROS - AN EASY AUTHENTIC MEXICAN RECIPE

Steps:

• Saute the potatoes, onion, and ham in a small amount of olive oil and season with salt and pepper to taste. Set aside.
• Lightly fry the tortillas, and pat dry. Put on a plate
• Warm up the refried beans, and spread onto the tortillas.
• Fry an egg to your preferred level of doneness, and put on top of the tortilla and beans.
• Top with salsa, queso fresco, and fresh cilantro.
• Serve with the potato, onion, and ham mix.

AUTHENTIC HUEVOS RANCHEROS

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.

MEXICAN BREAKFAST

Steps:

• Peel and finely slice the onions and garlic. Deseed and finely slice the peppers and chillies.
• Get a large frying pan (make sure you've got a lid to go with it) on a high heat and add several good lugs of olive oil.
• Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of sea salt and black pepper, and cook for 15 minutes, or until to softened and caramelised, stirring regularly.
• Pour in the tomatoes, using a spoon or potato masher to break them up. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes to reduce the sauce.
• When you've got a nice thick tomato stew consistency, have a taste and adjust the seasoning, if needed.
• Slice the fresh tomatoes and lay them over the top of the mixture.
• Use a spoon to make small wells in the tomato stew, then crack in the eggs so they poach in the thick, delicious juices - try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time.
• Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes, or until cooked to your liking.
• Warm the tortillas while this is happening. You can pop them into the oven at 180°C/350°F/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.
• Take the lid off and check your eggs by giving them a poke with your finger. When they're done to your liking, turn the heat off and take the pan to the table with the warmed tortillas, the Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!

HUEVOS RANCHEROS

Steps:

• Preheat oven to 400º.
• In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes. Season with cumin, chili powder, and salt.
• Add black beans and salsa to skillet and stir to combine.
• Sprinkle all over with cheese, then create four wells with a spoon and crack in eggs. Season with salt.
• Bake until egg whites are set and yolks still runny, 8 to 10 minutes.
• Plate on top of tostada. Garnish with avocado and cilantro, then drizzle with hot sauce and sour cream.

QUICK AND EASY HUEVOS RANCHEROS

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.

THE BEST HUEVOS RANCHEROS RECIPE

Steps:

• Warm the ranchero sauce on the stovetop. Pour the beans in a small sauce pot. Warm over medium heat until simmering, then turn off the heat.
• Place the chorizo in a large nonstick skillet and set over medium-high heat. Break the chorizo apart with a wooden spoon, and brown for 5-10 minutes, until the chorizo starts to turn crispy. Pour the chorizo onto a plate.
• Wipe the skillet out with a paper towel, then add 2 tablespoons oil and set back over medium-high heat. One at a time, add the tortillas. Let them puff up for 3-5 seconds, flip and repeat. Then remove the tortillas, and set on paper towels to drain. Repeat until all the tortillas are puffy and golden.
• Using the same skillet, cook the eggs to order. Traditional Huevos Rancheros are made with sunny side up eggs, but I personally like scrambled eggs in this dish.
• To Serve: Place two tortillas each, on five plates. Top with warm black beans, eggs cooked to order, chorizo, ample ranchero sauce, sliced avocado, and queso fresco.

HEUVOS RANCHEROS

Steps:

• Make the refried beans as directed and keep on low heat until ready to assemble.
• Make the pico de gallo and set aside.
• Heat a small skillet over medium high heat and fry the tortillas one at a time in a dry skillet until golden brown, 1-2 minutes.
• In a large skillet heat butter over medium high heat. Fry eggs to desired preference and season with salt and pepper.
• Serve fried eggs on top of the fried tortillas with refried black beans and pico de gallo. Top with any additional toppings if desired.

AUTHENTIC HUEVOS RANCHEROS RECIPE

Steps:

• SALSA
• Roughly chop the tomatoes, onion, garlic and serrano chile.
• Add to your blender jar.
• Add 1/2 teaspoon thyme to the blender jar.
• Add 2 tablespoons of water.
• Blend until smooth. About 1 minute.
• Heat 1 tablespoon of cooking oil in a saucepan to hot.
• Carefully, pour the contents of the blender into the saucepan with the hot oil. (Be careful, the liquid tends to spatter.)
• Simmer for about 10 minutes until the salsa is deep red in color and has thickened slightly.
• Salt to taste.
• TORTILLAS
• Pour 1/2 cup of cooking oil into a medium sized frying pan. The oil should be about 1/4 inch deep.
• Heat the oil to medium hot.
• Place the tortillas in the oil and fry for about 20 seconds on both sides. Fry them one at a time. Don't allow the tortilla to harden.
• Drain the tortillas of excess oil on paper towles and set aside.
• SUNNY SIDE UP EGGS
• Use the same cooking oil that you used to fry the tortillas to cook the eggs. Maintain the oil medium hot.
• Add two eggs to the hot oil and slightly tilt the pan to one side so that the eggs set closely together.
• Cook until the white are just cooked through and the yolks are still runny.
• SERVING
• Place 2 tortillas on your serving plate and add a good sized spoonful of refried beans.
• Gently place the eggs on the tortillas.
• Spoon the warm spicy tomato salsa over the eggs.
• Garnish the beans with 3 tortilla chips.
• Serve immediately.

HUEVOS RANCHEROS

Steps:

• Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.

BEST HUEVOS RANCHEROS

Steps:

• Preheat the broiler, Roast the tomatoes on a baking sheet under the broiler until blackened in spots, 5-7 minutes. Turn over and continue to blacken for another 5-7 minutes. Remove from the broiler and set aside to cool at room temperature. Once they are cool enough to handle, peel the tomatoes and discard the skins.
• Set a cast iron skillet over medium heat for 5 minutes. Add the garlic cloves and serrano or jalapeno chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 minutes. Turn off the heat, remove the vegetables from the skillet, and set aside to cool. Once cooled and able to handle, peel the garlic cloves and discard the skins and remove and discard the stems and seeds of the chiles.
• Place the roasted tomatoes in a blender, followed by the roasted chiles and garlic; pulse until pulpy.
• Place a 4 quart saucepan over medium heat. Add the oil or lard and heat until shimmering. Add the onion and cook until lightly browned. Pour in the tomato puree, bring to a boil and cook until re4duced by half, about 6 minutes.
• Add the broth, epazote, salt and bring to a simmer. Cook until thickened, about 10 minutes.
• Fry the corn tortillas until crisp. Heat the oil until high, add a corn tortilla one at a time and continuously turn to prevent from burning until browned and crisp. Repeat until all have been fried. Drain on a wire rack or paper towels, preferably a wire rack so they remain crispy.
• Heat the ranchera sauce and the refried beans.
• Heat a skillet with a little oil or butter and fry the eggs to the desired doneness. I fry them sunny side up.
• To assemble: Place a little tomato sauce on the bottom of each plate. Top with a crispy tortilla that has been spread with the refried beans. Top with an egg and more Ranchera Sauce, then crumbled cotija cheese. Serve with sliced avocado and additional epazote or cilantro. Enjoy!!!

HUEVOS RANCHEROS

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.