If you're looking for a hearty, flavorful, and authentic Mexican breakfast, look no further than huevos rancheros. This classic dish features perfectly cooked eggs nestled in a rich and spicy tomato sauce, all atop a bed of warm, crispy tortillas. While many variations of huevos rancheros exist, there are a few key ingredients and techniques that will help you create a dish that's truly better than the rest. From selecting the freshest eggs and spices to mastering the art of the perfect sauce, this guide will provide you with all the tips and tricks you need to make the best huevos rancheros you've ever tasted. So, gather your ingredients, fire up the stove, and let's get cooking!
Here are our top 2 tried and tested recipes!
THE BEST HUEVOS RANCHEROS RECIPE
The Best Huevos Rancheros Recipe, starts with the absolute best Ranchero Sauce! Make the sauce first, then whip up amazing Huevos Rancheros any time you like.
Provided by Sommer Collier
Categories Breakfast
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 serving, Calories 1019 kcal, Carbohydrate 60 g, Protein 47 g, Fat 65 g, SaturatedFat 23 g, Cholesterol 410 mg, Sodium 1685 mg, Fiber 14 g, Sugar 3 g
HUEVOS RANCHEROS
Fried eggs on warm corn tortillas, topped with cooked tomato salsa - it's a classic dish, though I probably make it a little differently than they do at your neighborhood Tex-Mex restaurant. This recipe makes for an easy supper or a great Mexican breakfast.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick, main course
Time 1h
Yield Serves four
Number Of Ingredients 9
Steps:
- Wrap the tortillas in aluminum foil, and heat in a 350-degree oven while you prepare the salsa and fry the eggs.
- Place the tomatoes, chiles, garlic and onion in a blender and puree, retaining a bit of texture.
- Heat 1 tablespoon of the canola oil over high heat in a large, heavy nonstick skillet, until a drop of puree will sizzle when it hits the pan. Add the puree and cook, stirring, for four to ten minutes, until the sauce thickens, darkens and leaves a trough when you run a spoon down the middle of the pan. It should just begin to stick to the pan. Season to taste with salt, and remove from the heat. Keep warm while you heat the tortillas and fry the eggs.
- Warm four plates. Fry the eggs in a heavy skillet over medium-high heat. You won't need much oil if you have another nonstick skillet. Use the remaining tablespoon of oil if necessary. Cook them sunny side up, until the whites are solid but the yolks still runny. Season with salt and pepper, and turn off the heat. Place two warm tortillas on each plate, overlapping if you are only serving one egg. Top with one or two fried eggs. Spoon the hot salsa over the whites of the eggs and the tortillas, leaving the yolks exposed if possible. Sprinkle with cilantro and serve.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 849 milligrams, Sugar 7 grams, TransFat 0 grams
Tips:
- Use ripe, flavorful tomatoes. This will give your salsa the best flavor. To ensure the tomatoes are ripe, look for tomatoes that are deep red in color and have no green spots.
- Don't be afraid to experiment with different types of chiles. There are many different types of chiles available, each with its own unique flavor and heat level. Experiment until you find a combination that you like.
- Use fresh herbs. Fresh herbs, such as cilantro and oregano, will add a lot of flavor to your dish. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
- Don't overcook the eggs. Overcooked eggs will be tough and rubbery. Cook them just until the whites are set and the yolks are still runny.
- Serve immediately. Huevos rancheros is best served immediately after it is made. The tortillas will get soggy if they sit for too long.
Conclusion:
Huevos rancheros is a delicious and easy-to-make Mexican dish that is perfect for breakfast, lunch, or dinner. It is a great way to use up leftover salsa and beans, and it is also a very affordable meal. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying meal that the whole family will love.
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