Best 6 Low And Slow Huevos Rancheros Recipes

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Indulge in the vibrant flavors of Mexico with this exploration of the beloved dish, "Low and Slow Huevos Rancheros." This culinary journey will guide you through the art of creating a delectable morning feast, one that combines the richness of simmered tomatoes, the warmth of spices, and the comforting embrace of soft, slow-cooked eggs. As you embark on this cooking adventure, be prepared to tantalize your taste buds and awaken your senses with this traditional Mexican breakfast, made extraordinaire with the "low and slow" cooking technique.

Let's cook with our recipes!

LOW AND SLOW HUEVOS RANCHEROS



Low and Slow Huevos Rancheros image

We love Mexican food, especially for breakfast. My slow cooker version of a favorite, huevos rancheros, is rolled into flour tortillas. It's a perfect way to serve a breakfast crowd. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 3h55m

Yield 10 servings

Number Of Ingredients 12

1/2 pound fresh chorizo
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 jalapeno pepper, seeded and chopped
1 garlic clove, minced
3 cups frozen cubed hash brown potatoes, thawed
8 large eggs, beaten
2 cups shredded Colby-Monterey Jack cheese
1 cup salsa
4 bacon strips, cooked and crumbled
20 flour tortillas (6 inches)
Fresh chopped cilantro and additional salsa, optional

Steps:

  • In a large skillet, cook chorizo, onion, pepper, jalapeno and garlic, over medium-high heat 6-8 minutes or until cooked through, breaking into crumbles; drain. Transfer mixture to a 3- or 4-qt. slow cooker. Stir in next five ingredients., Cook, covered, until potatoes are tender and eggs are set, 3-1/2-4 hours. Turn off slow cooker; remove insert. Let stand 10 minutes before serving. Serve with tortillas. If desired, top with cilantro and additional salsa.

Nutrition Facts : Calories 488 calories, Fat 25g fat (11g saturated fat), Cholesterol 192mg cholesterol, Sodium 1028mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein.

CROCK POT HUEVOS RANCHEROS (MEXICAN RANCH-STYLE EGGS) (LOW CARB)



Crock Pot Huevos Rancheros (Mexican Ranch-Style Eggs) (Low Carb) image

Low carb breakfast as easy as it is delicious. For a simple dinner just layer some shredded lettuce and re-fried beans onto the tortilla before the eggs.

Provided by littleturtle

Categories     One Dish Meal

Time 4h5m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon butter
10 eggs, beaten
1 cup light cream
8 ounces Mexican blend cheese, shredded
1/2 teaspoon pepper
1/4 teaspoon chili powder
1 garlic clove, crushed
1 (4 ounce) can chopped green chilies, drained
1 (10 ounce) can red enchilada sauce
4 ounces sharp cheddar cheese, shredded
8 tortillas

Steps:

  • Grease crock pot with the butter (leaving any excess in the pot), and set aside.
  • In a large bowl, combine the eggs, cream, Mexican cheese, pepper, and chili powder.
  • Add the garlic and chilies, and stir.
  • Pour mixture into the crock pot, cover, and cook on LOW for 3 hours and 45 minutes (longer may cause the edges to burn).
  • Remove lid and top with enchilada sauce and cheddar cheese.
  • Replace lid and cook until sauce is warm and cheese is melted (15 minutes).
  • Top tortillas with eggs and serve.

QUICK AND EASY HUEVOS RANCHEROS



Quick and Easy Huevos Rancheros image

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

8 corn tostada shells
1 (16 ounce) can refried beans
2 cups shredded Cheddar cheese, divided
1 (7 ounce) can chipotle peppers in adobo sauce
½ (8 ounce) jar salsa
2 cups chopped fresh cilantro, divided
1 (15 ounce) can black beans, drained
1 tablespoon butter, or as needed
8 eggs

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

SLOW-COOKER LAYERED HUEVOS RANCHEROS



Slow-Cooker Layered Huevos Rancheros image

Wake up your taste buds with this classic Mexican dish! It's conveniently prepared in a slow cooker and easy to assemble.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 2h35m

Yield 8

Number Of Ingredients 13

16 eggs
1 cup half-and-half or milk
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter or margarine
1 can (10 3/4 oz) condensed Fiesta nacho cheese soup
2 tablespoons chopped fresh chives
2/3 cup Old El Paso™ Thick 'n Chunky salsa
4 soft corn tortillas (6 inch), cut into 3/4-inch strips
1 cup pinto beans (from 15-oz can), drained, rinsed
1 cup shredded sharp Cheddar cheese (4 oz)
1/2 cup sour cream
4 medium green onions, sliced (1/4 cup)

Steps:

  • In large bowl, beat eggs with whisk. Add half-and-half, salt and pepper; beat well. In 12-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Stir in soup and chives.
  • Spray 3- to 4-quart slow cooker with cooking spray. Spread 1/3 cup of the salsa in bottom of slow cooker. Carefully place half of the tortilla strips on salsa to within 1/2 inch of edge of slow cooker. Top with 1/2 cup of the beans, 3 cups of the egg mixture and 1/2 cup of the cheese. Layer with remaining salsa, tortilla strips, beans and egg mixture.
  • Cover; cook on High heat setting 2 hours. Sprinkle with remaining 1/2 cup cheese. Cover; let stand until cheese is melted. Serve with sour cream and onions.

Nutrition Facts : Calories 410, Carbohydrate 18 g, Cholesterol 475 mg, Fat 3, Fiber 3 g, Protein 21 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 5 g, TransFat 1/2 g

MINI HUEVOS RANCHEROS



Mini Huevos Rancheros image

Mexican mini huevos rancheros with homemade salsa is great for breakfast or brunch.

Provided by Foodie5

Categories     Breakfast and Brunch     Eggs

Time 50m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
½ medium onion, finely chopped
½ green bell pepper, finely chopped
½ jalapeno pepper, seeded and finely chopped
1 (14.5 ounce) can diced tomatoes, drained
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground black pepper
nonstick cooking spray
8 large eggs
4 (6 inch) corn tortillas
chopped fresh cilantro

Steps:

  • Heat oil in a medium skillet over medium heat; stir in onion, bell pepper, and jalapeno pepper. Cook and stir until vegetables have softened, 3 to 4 minutes. Add drained tomatoes, paprika, salt, cumin, and pepper. Simmer, uncovered, for 5 minutes. Set salsa aside.
  • Spray some cooking spray on both sides of a tortilla and place it in a 6-inch skillet (such as an IMUSA® egg pan) over medium-low heat. Cook until tortilla starts to brown, 3 to 4 minutes.
  • Flip tortilla and carefully crack 2 eggs on top. Place 2 heaping teaspoons salsa between the eggs, cover pan, and reduce heat to low. Cook until eggs are set, 3 to 4 minutes; remove to a serving plate. Repeat with remaining tortillas, salsa, and eggs. Serve with chopped cilantro.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 18.4 g, Cholesterol 372 mg, Fat 17.7 g, Fiber 3.4 g, Protein 15.4 g, SaturatedFat 4.2 g, Sodium 895.6 mg, Sugar 4.6 g

SPEEDY HUEVOS RANCHEROS



Speedy Huevos Rancheros image

Canned chilies, Mexican-style tomatoes, onion and bacon add plenty of zippy flavor to this hearty poached egg dish from Therese Langolf of Piru, California. "I often make it when we go camping, because one skilletful provides a hearty breakfast for the whole family," she notes.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 5 servings.

Number Of Ingredients 7

8 bacon strips, diced
3 cans (14-1/2 ounces each) Mexican diced tomatoes
1 medium onion, chopped
1 can (4 ounces) chopped green chilies, drained
10 eggs
1/2 cup shredded Colby cheese
Flour or corn tortillas, warmed, optional

Steps:

  • In a large skillet, cook bacon until crisp; drain. Stir in tomatoes, onion and chilies. Simmer, uncovered, until onion is tender., With a spoon, make 10 wells in the tomato mixture; break an egg into each. Cover and cook over low heat for 15-20 minutes or until eggs are set. Sprinkle with cheese; cover and cook 1 minute longer or until cheese is melted, about 1 minute. Serve with tortillas if desired.

Nutrition Facts : Calories 367 calories, Fat 21g fat (7g saturated fat), Cholesterol 444mg cholesterol, Sodium 939mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 22g protein.

Tips:

  • Use ripe, fresh tomatoes: This will give your salsa the best flavor.
  • Roast the tomatoes before making the salsa: Roasting the tomatoes will intensify their flavor and make them sweeter.
  • Use a variety of peppers in your salsa: This will give it a more complex flavor.
  • Don't be afraid to experiment with different ingredients: You can add things like corn, black beans, or avocado to your salsa.
  • Make your salsa ahead of time: The flavors will meld together and develop over time.
  • Serve your salsa with your favorite Mexican dishes: It's great on tacos, burritos, enchiladas, and more.

Conclusion:

Huevos rancheros is a delicious and easy-to-make Mexican breakfast dish. With a few simple ingredients, you can create a meal that is both flavorful and satisfying. Whether you're making it for yourself or for a crowd, huevos rancheros is sure to be a hit. So next time you're looking for a quick and easy breakfast, give this recipe a try. You won't be disappointed.

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