Can anyone give a really good recipe for huevos rancheros???

Question

I could eat this every day for breakfast. But I want to know how to make it at home..Thanks

Answer 1

6 6-inch corn tortillas
2 tablespoons vegetable oil
1/2 cup chopped onion
1 clove garlic, minced or put through a garlic press
3 large ripe tomatoes, peeled and chopped
1/4 teaspoon salt
4-ounce can green chiles, undrained
6 eggs
1 cup grated Sharp Cheddar or Longhorn cheese
Preheat oven to 350°F.
Using tongs, dip the tortillas, one at a time, in hot oil, 5 seconds on each side just until softened. Drain tortillas on paper towels. Line a 12x8x2-inch baking dish with tortillas, letting tortillas extend 1/2 inch up the side of the dish. Set baking dish aside.

Sauté onion and garlic until crisp-tender in the skillet used for the tortillas. Add tomatoes, chiles and salt. Simmer, uncovered, 10 minutes, stirring occasionally.

Pour mixture over tortillas. Make 6 indentations in tomato mixture, and break an egg into each. Cover and bake at 350°F for 25 minutes. Sprinkle with grated cheese and bake an additional 2 minutes. Serve immediately. Makes 3 to 4 servings.

Pass Fresh Tomato Salsa and warm Flour Tortillas

Answer 2

The basic MEXICAN huevo ranchero is just a corn tortilla softened in oil, drain on paper towels, place a fried egg on top sunny side up and top with a salsa made with ground tomato, onion and garlic. Blend and in another saucepan cook this mixture in a little oil until sauce turns a dark red, add thin slices of serrano peppers, the fresh kind, not the canned kind because fresh does not upset your stomach, heat until it boils and sauce has thickened some. Pour that sauce over the tortilla and eggs. Eat with refried black beans and corn or flour tortilas plus more salsa. That is how we do it in Mexico. We do not add cheese of any kind to it, or other spices other than salt and pepper. Prepare the salsa before the tortillas and eggs.
Good luck

Answer 3

First you have to fry a corn tortilla with a little bit of oil, then you place it on a kitchen paper towel to take out as much oil as possible from it, then you should fry a slice of ham, and do the same as before and place it on top of the tortilla, and finally you place a fried egg on top of the ham. And you can top it with a (mexican) tomatoe sauce, to make it you should place a chile de arbol (a small green hot pepper) and place it on a small pan under fire, just until the peel starts to come off,
then you do the same with two tomatoes, and then you have to mash them together. The ideal way to do it would be with a thing called "molcajete" which is a stone mortar, if not you could just use the blender. By the way the sauce will not be hot. If you want it hot you could add more peppers.

Answer 4

Fry, using very little corn oil, some minced onion, garlic and serrano or jalapeños chiles (you can remove veins and seeds so they are not too hot) until soft but not browned. Puree some tomatoes and add them. Leave this salsa cooking in med heat and add salt to taste. Using another pan, fry 2 or 3 tortillas, both sides until soft and arrange them on a plate. Fry 2 or 3 eggs, sunny side or over easy. Place fried eggs on top of tortillas and add the salsa. That´s it. You can add refried beans with totopos (nachos) next to the eggs.
Huevos Motuleños
Very similar to huevos rancheros. Just add some frozen peas when salsa starts to cook. Fry the tortillas both sides until they turn crunchy, like tostadas, and place them on a plate, then add 2 slices of ham, then the fried eggs, over that 2 slices of Mexican manchego cheese (you can use Oaxaca or if you cannot find any Mexican cheeses, you can substitute with mozarella). Spoon over the salsa with the chile, onion, garlic and peas. Micowave for 1 min until chesse is melted. You can also add refried beans with totopos.
Huevos Divorciados
Very similar to huevos rancheros. Place the tortillas apart on a plate, and add refried beens with totopos on the space between them. Put one fried egg over each tortilla and cover one with red salsa and for the other egg use tomatillo green salsa.
* Here in Mexico we don´t use cumin, chili powder, oregano, cilantro or bell peppers when cooking huevos rancheros or motuleños. Maybe some parsley, but just for decoration.

Answer 5

I poach the eggs right in the sauce on top of the stove.
For the sauce you can saute a little onion and garlic in a large skillet of bacon drippings or oil. Toast a little fresh or dried oregano and crushed chili peppers to taste,then add fresh tomatos, tomatoe sauce, or canned tomatoes and simmer for a few minutes to blend the flavors. Toasted ground cumin adds a great taste. as do roasted peppers of all types. I break the eggs right into the sauce where they absorb all the juices Then you can sprinkle with grated cheese and serve with re fried beans, and fried or steamed corn tortillas. Serve hot salsa on the side.

Answer 6

This simple but highly seasoned breakfast, brunch or supper dish became fashionable during the craze for Tex-Mex food that began in the Southwest and California in the 1940s. Our recipe highlights tortillas that are currently available in a variety of flavors, like sun-dried tomato and jalapeño.
3/4 cup bottled salsa
1 medium plum tomato, chopped
3 tablespoons chopped fresh cilantro
4 tablespoons vegetable oil
4 7- to 9-inch flour or corn tortillas, flavored or plain
8 large eggs
1 1/2 cups (packed) hot pepper Monterey Jack cheese (about 6 ounces)




Preheat oven to 350°F. Mix first 3 ingredients in medium saucepan; set sauce aside. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 1 tortilla and cook until just beginning to brown, about 30 seconds. Using tongs, turn tortilla over and heat 10 seconds. Transfer to large sheet of foil. Repeat with remaining tortillas. Enclose tortillas in foil and place in oven to keep warm.
Divide remaining 2 tablespoons oil between 2 medium skillets and heat over medium heat. Break 4 eggs into each skillet; sprinkle with salt and pepper. Cook until just set on bottom, about 2 minutes. Sprinkle with cheese. Cover skillets; cook until eggs are cooked as desired and cheese melts, about 2 minutes. Bring sauce to boil.

Divide tortillas among 4 plates. Top each with 2 eggs, then warm sauce.

Makes 4 servings.

Answer 7

try this recipe its different and tasy.

1 corn tortilla, which you are going to fry till it's crunchy in order to put the egg on.

Salsa
2 ripe roman tomatoes, chopped
1 teaspoon chopped onion
1 teaspoon chopped red bell pepper
Pour a little oil in a pan and add all of the above ingredients until the tomato juices come out. reserve

1/2 mexican chorizo, crumbled
Fry the chorizo in a non-stick pan, carefully add the egg, making a fried egg on top of it.
Place the egg on the tortilla and add sauce. You can finish by adding a little shredded cheese on top of it and serve it with a couple of avocado wedges.
Enjoy!

Answer 8

HUEVOS RANCHEROS

1/2 tbsp. cooking oil
1 green hot chili, chopped
1/4 c. onions, chopped
1/2 tomato, chopped
1 can tomato sauce
2 c. water
Salt and pepper to taste

Stir fry hot chili, onions, and tomatoes. Add water and tomato sauce; bring to a boil. Simmer. (The longer you let it simmer, the hotter your sauce will be.) Pour over medium eggs or use your imagination.

HUEVOS RANCHEROS

Soften corn tortilla in hot oil. Drain and place on plate. Top with over-easy, medium fried egg. Garnish with grated cheese and red or green salsa to taste. Serve with side of refried beans, chorizo, or chili-cheese grits and flour tortilla.

HUEVOS RANCHEROS

1/4 c. cooking oil
6 corn tortillas
1/2 c. chopped onion
1 (16 oz.) can tomatoes, cut up
2 canned green chili peppers, rinsed, seeded, and chopped
1/2 tsp. chili powder
1/8 tsp. garlic powder
6 eggs
3/4 c. Monterey Jack cheese, or American cheese

Preheat oven to 300 degrees.
In a 10-inch skillet, heat oil. Fry tortillas, one at a time, in oil about 30 seconds per side or until crisp and golden; drain. Wrap in foil and keep warm in a 300 degree oven. In the same skillet cook onion in remaining oil until tender. Add undrained tomatoes, chili peppers, chili powder, garlic powder, and 1/4 teaspoon salt. Simmer 5 to 10 minutes or until lightly thickened. Break 1 egg into a small dish. Carefully slide egg into hot tomato mixture. Repeat with remaining eggs. Season with salt and pepper. Cover; cook over low heat 3 to 5 minutes or to desired doneness. To serve, place eggs and some tomato mixture on warm tortillas. Sprinkle with cheese. Add your own hot sauce on top if desired.

Makes 3 or 6 servings.

Answer 9

Huevos Rancheros



To save time in the morning, make the salsa the day before and store it overnight in the refrigerator. For extra-spicy salsa, add some of the reserved jalapeño ribs and seeds to taste. If you need to hold the tortillas for a short time, cover the baking sheet with foil.

Serves 2 to 4

3 medium jalapeño chiles , halved, seeds and ribs removed
1 1/2 pounds plum tomatoes (about 8 medium), cored and halved
1/2 medium yellow onion , cut into 1/2-inch wedges
2 medium cloves garlic , peeled
1 tablespoon tomato paste
Table salt
3 tablespoons vegetable oil
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3 tablespoons minced fresh cilantro leaves
Ground black pepper
1 - 2 tablespoons fresh lime juice from 1 or 2 limes, plus additional lime cut into wedges for serving
4 corn tortillas
4 large eggs





1. FOR THE SALSA: Adjust oven rack to middle position; heat oven to 375 degrees. Mince one jalapeño and set aside. In medium bowl, combine tomatoes, remaining jalapeños, onion, garlic, tomato paste, 1 teaspoon salt, 2 tablespoons oil, cumin, and cayenne; toss to mix thoroughly. Place vegetables cut side down on rimmed baking sheet. Roast until tomatoes are tender and skins begin to shrivel and brown, 35 to 45 minutes; cool on baking sheet for 10 minutes. Increase oven heat to 450 degrees. Using tongs, transfer roasted onions, garlic, and jalapeños to bowl of food processor. Process until almost completely broken down, about 10 seconds, pausing halfway through to scrape sides of bowl with rubber spatula. Add tomatoes and process until salsa is slightly chunky, about 10 seconds more. Add 2 tablespoons cilantro, reserved minced jalapeño, salt, pepper, and lime juice to taste.

2. FOR THE TORTILLAS: Brush both sides of each tortilla lightly with remaining tablespoon oil, sprinkle both sides with salt, and place on clean baking sheet. Bake until tops just begin to color, 5 to 7 minutes; flip tortillas and continue to bake until golden brown, 2 to 3 minutes more.

3. FOR THE EGGS: Meanwhile, bring salsa to gentle simmer in 12-inch nonstick skillet over medium heat. Remove from heat and make four shallow wells in salsa with back of large spoon. Break 1 egg into cup, then carefully pour egg into well in salsa; repeat with remaining eggs. Season each egg with salt and pepper to taste, then cover skillet and place over medium-low heat. Cook until desired doneness: 4 to 5 minutes for runny yolks, 6 to 7 minutes for set yolks.

4. TO SERVE: Place tortillas on serving plates; gently scoop one egg onto each tortilla. Spoon salsa around each egg, covering tortillas, but leaving portion of eggs exposed. Sprinkle with remaining cilantro and serve with lime wedges.

Answer 10

http://www.recipezaar.com/53041