Can someone give me a recipe for huevos rancheros?!
I want to have a brunch and I love this dish but I've never made it before!. graciasWww@FoodAQ@Com
Answers:
Huevos Rancheros Recipe
The recipe is flexible, sometimes we use canned salsa and just add a few more chopped tomatoes and some chopped pickled jalapenos to make the sauce!. Sometimes if we have some leftover refried beans, we'll spread some on the tortillas before topping them with the eggs and salsa!. My mother has been known to add a pinch of sugar to the salsa sauce if she feels it's too acidic for her taste!.
Ingredients
Olive oil
1/2 medium onion, chopped (about a half cup)
1 15-ounce can whole tomatoes, preferably fire-roasted, if you can get it (or 1 -2 large fresh vine-ripened tomatoes, when in season)
1/2 6-ounce can diced green Anaheim chiles
Chipotle chili powder, adobo sauce, or ground cumin to taste (optional)
4 corn tortillas
Butter
4 fresh eggs
2 Tbsp fresh cilantro, chopped (optional)
Method
1!. Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat!. Once translucent, add the tomatoes and the juice the tomatoes are packed in!. Break up the tomatoes with your fingers as you put them in the pan!. If you are using fresh tomatoes, chop them first, then add!. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with!. Add chopped green chilies!. Add additional chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin!. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally!. Reduce to warm after it has been simmering for 10 minutes!. Add salt to taste if needed!.
2!. Prepare the tortillas!. Heat the oven to a warm 150°F, place serving plates in the oven to keep warm!. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil!. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them!. Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs!.
3!. Fry the eggs!. Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs!. Heat the pan on medium high heat!. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs!.
To serve, spoon a little of the sauce onto a warmed plate!. Top with a tortilla, then a fried egg!. Top with more sauce, sprinkle with cilantro if desired!.
Serve either one or two eggs/tortillas per plate, depending on how much you want to eat!. I'm a 2-egg 2 tortilla person myself!.
Makes 2-4 servings, depending on your appetite!.
Voila!!!
Enjoy!!!Www@FoodAQ@Com
The recipe is flexible, sometimes we use canned salsa and just add a few more chopped tomatoes and some chopped pickled jalapenos to make the sauce!. Sometimes if we have some leftover refried beans, we'll spread some on the tortillas before topping them with the eggs and salsa!. My mother has been known to add a pinch of sugar to the salsa sauce if she feels it's too acidic for her taste!.
Ingredients
Olive oil
1/2 medium onion, chopped (about a half cup)
1 15-ounce can whole tomatoes, preferably fire-roasted, if you can get it (or 1 -2 large fresh vine-ripened tomatoes, when in season)
1/2 6-ounce can diced green Anaheim chiles
Chipotle chili powder, adobo sauce, or ground cumin to taste (optional)
4 corn tortillas
Butter
4 fresh eggs
2 Tbsp fresh cilantro, chopped (optional)
Method
1!. Make the sauce first by softening the onions in a little olive oil in a large skillet on medium heat!. Once translucent, add the tomatoes and the juice the tomatoes are packed in!. Break up the tomatoes with your fingers as you put them in the pan!. If you are using fresh tomatoes, chop them first, then add!. Note that fresh tomatoes will take longer to cook as canned tomatoes are already cooked to begin with!. Add chopped green chilies!. Add additional chili to taste, either chipotle chili powder, adobo sauce, regular chili powder, or even ground cumin!. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally!. Reduce to warm after it has been simmering for 10 minutes!. Add salt to taste if needed!.
2!. Prepare the tortillas!. Heat the oven to a warm 150°F, place serving plates in the oven to keep warm!. Heat a teaspoon of olive oil in a large non-stick skillet on medium high, coating the pan with the oil!. One by one (or more if your pan is big enough) heat the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them!. Then remove them and stack them on one of the warming plates in the oven to keep warm while you continue cooking the rest of the tortillas and the eggs!.
3!. Fry the eggs!. Using the same skillet as was used for the tortillas, add a little butter to the pan, about two teaspoons for 4 eggs!. Heat the pan on medium high heat!. Crack 4 eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer eggs!.
To serve, spoon a little of the sauce onto a warmed plate!. Top with a tortilla, then a fried egg!. Top with more sauce, sprinkle with cilantro if desired!.
Serve either one or two eggs/tortillas per plate, depending on how much you want to eat!. I'm a 2-egg 2 tortilla person myself!.
Makes 2-4 servings, depending on your appetite!.
Voila!!!
Enjoy!!!Www@FoodAQ@Com
2 tablespoons vegetable oil
4 (6 inch) corn tortillas
1 cup refried beans with green chilies
1 teaspoon butter
4 eggs
1 cup shredded Cheddar cheese
8 slices bacon, cooked and crumbled
1/2 cup salsa
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 salsa!.
Serves 4!.
---Www@FoodAQ@Com
4 (6 inch) corn tortillas
1 cup refried beans with green chilies
1 teaspoon butter
4 eggs
1 cup shredded Cheddar cheese
8 slices bacon, cooked and crumbled
1/2 cup salsa
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 salsa!.
Serves 4!.
---Www@FoodAQ@Com
4 corn tortillas
oil to fry
2 jalape?os, fire roasted(you can buy in a can)
1 garlic clove
4 scallions
1 tomato
8 eggs beaten
2/3 cup light cream
chipoltle cheese shredded
small bunch cilantro finely chopped
salt and pepper to taste
Black beans warmed (optional)
1 or 2 avocados diced (optional)
sour cream (optional)
fry tortillas in oil, turn ocasionally, drain on paper towels!. crush garlic and chop scallions finely!. remove seeds from tomatoes and dice!. put eggs in bowl and beat lightly!. heat 1 tbls oil in large frying pan!. add garlic and scallions and saute for 2- 3 min until soft!. then stir in tomatoes and cook 3-4 more min!. then add chilis and cook another 1 min!. pour eggs into pan and stir until they start to set stir in cream and mix into creamy mixture!. season w/ salt and pepper and mix cilantro in with eggs!.
place tortillas on plate and top with black beans then eggs, then cheese, then diced avocado and a dolop of sour cream!. sprinkle top with a little cilantro!. serves 4!.
Hope you enjoy ;-)Www@FoodAQ@Com
oil to fry
2 jalape?os, fire roasted(you can buy in a can)
1 garlic clove
4 scallions
1 tomato
8 eggs beaten
2/3 cup light cream
chipoltle cheese shredded
small bunch cilantro finely chopped
salt and pepper to taste
Black beans warmed (optional)
1 or 2 avocados diced (optional)
sour cream (optional)
fry tortillas in oil, turn ocasionally, drain on paper towels!. crush garlic and chop scallions finely!. remove seeds from tomatoes and dice!. put eggs in bowl and beat lightly!. heat 1 tbls oil in large frying pan!. add garlic and scallions and saute for 2- 3 min until soft!. then stir in tomatoes and cook 3-4 more min!. then add chilis and cook another 1 min!. pour eggs into pan and stir until they start to set stir in cream and mix into creamy mixture!. season w/ salt and pepper and mix cilantro in with eggs!.
place tortillas on plate and top with black beans then eggs, then cheese, then diced avocado and a dolop of sour cream!. sprinkle top with a little cilantro!. serves 4!.
Hope you enjoy ;-)Www@FoodAQ@Com
simple its just like making scrambled eggs but with a little more twist cut about 2 green pepers that have little stripes on them(best kind to make em with) and cut the pieces into little squares do the same with 2 or 3 red peppers mix into it add some salt and doneWww@FoodAQ@Com