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Fry the egg in a little oil, depending on your preferences.
Heat the tortilla on a grill and the tomato sauce in a small saucepan.
Place the tortilla on a plate, grease with tomato sauce, then place the beans and finally the fried egg and crushed goat cheese.
It is consumed immediately.
- 1 tablespoon extra virgin olive oil
- 1/2 medium onion, chopped (about a half cup)
- 1 15-ounce can whole or crushed tomatoes, preferably fire-roasted, (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
- 4 fresh eggs
- 2 tablespoons fresh cilantro, chopped (optional)
Sauté the onions in a little olive oil in a large skillet over medium heat. Once the onions are translucent, add the tomatoes and their juices. If using whole canned tomatoes, break them up with your fingers or a spatula 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.
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.
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.
If you've ever eaten in the American southwest, & # 0160as a guest in someone & # 39s home or in a restaurant, you have surely & # 0160had the pleasure of at least tasting & # 0160huevos rancheros (literally translated: & # 0160 eggs ranch- style). & # 0160 This is a very hearty & # 0160breakfast that is often served mid-morning on rural farms and & # 0160ranches. & # 0160 Before I go any further, there are pretty much as many versions of this dish as there are cooks. , but the basic dish consists of: & # 0160 & # 0160fried eggs served & # 0160on & # 0160a lightly fried & # 0160corn or flour tortillas, accompanied by refried beans (refritos) & # 0160and topped with a spicy & # 0160tomato-chili sauce. & # 0160 & # 0160Before & # 0160I give you my recipe for huevos rancheros, here & # 0160are a few of my personal thoughts & # 0160about the dish, as well as a few variations you should be aware of:
Ok. & # 0160Relax. & # 0160 This dish is not at all hard to prepare. & # 0160 In fact, if your getting overnight guests, pretty much all of the steps, just short of & # 0160frying the tortillas and cooking the & # 0160eggs can be done a & # 0160day ahead of time. & # 0160 Everything can be gently reheated on the stovetop, however, the microwave reheats the components without compromise.
First, I want to discuss the tortillas and the eggs. & # 0160 Huevos rancheros was / is traditionally & # 0160prepared using corn tortillas, but unless you are & # 0160making & # 0160tortillas from scratch, in my opinion, & # 0160pre-packaged corn tortillas really don & # 39t do the dish one bit of & # 0160justice. & # 0160 I much prefer to use & # 0160the softer-textured, pre-packaged & # 0160flour tortillas. & # 0160 As for the eggs, & # 0160fried eggs, the sunny-side -up kind, & # 0160cooked & # 0160to your favorite degree of doneness, & # 0160are the traditional method of cooking. & # 0160 This being said, I have seen recipes that & # 0160add scrambled eggs at the end. & # 0160 Not my choice , but ok. & # 0160 & # 0160
Second, & # 0160 it goes without saying, huevos rancheros was not origianlly & # 0160prepared using canned refried beans. & # 0160 Homemade refritos are made & # 0160by soaking, cooking, mashing and frying the beans, quite a lengthy process, which & # 0160quite frankly & # 0160I & # 39m not & # 0160 & quotup for & quot & # 0160at breakfast time. & # 0160 & # 0160I do use & # 0160canned refried beans, but I take a few moments & # 0160to add some sauteed onion and garlic, along with a couple of spices to them. & # 0160 In Mexico, & # 0160refritos are almost & quotsoupy & quot in texture. & # 0160 You can & # 0160achieve that if you want to by adding a few tablespoons of water. & # 0160 & # 0160I, however, prefer my beans & # 0160very, very creamy , & # 0160about the & # 0160texture of softened, spreadable & # 0160butter, so I do not add water.
Third, there is the tomato-chili sauce. & # 0160 I do not consider bottled salsa or canned enchilada sauce viable alternatives or additives to this dish. & # 0160 I have seen it done, tasted it, and at the risk of being impolite : & # 0160 this just & # 0160 & quotdumbs the dish down & quot to the point of being & # 0160offensive. & # 0160 The sauce I & # 39m going to show you how to & # 0160make takes about 10 minutes to prep the fresh vegetables, then about 10 minutes to saute and simmer. & # 0160 This is well worth the effort.
Lastly, as I said before there are a lot of versions of huevos rancheros, with all sorts of accompaniments and garnishes. & # 0160 & # 0160To mention most of them: & # 0160 & # 0160grated cheddar cheese, guacamole, sour cream, & # 0160shredded lettuce, freshly diced tomatoes and minced cilantro. & # 0160 Truthfully, none of these sound bad & # 0160to me at all. & # 0160 If I were going to & # 0160serve any of them, I & # 39d be inclined to put them in small bowls and let & # 0160each person & # 0160add what they want and as much of it as they want. & # 0160 In my kitchen, I like & # 0160to serve my basic & # 0160huevos rancheros served accompanied by & # 0160a scoop of Mexican rice, garnished with some minced , fresh cilantro and grated cheddar cheese as an option. & # 0160 Joe opts for the cheese and I don't!
4-6 & # 0160 burrito-size flour tortillas, about 9 & quot round
4-6 & # 0160 jumbo eggs, at room temperature
10 & # 0160 & # 0160tablespoons butter, total used throughout recipe
6 & # 0160 tablespoons corn oil, total used throughout recipe, plus 4-6 additional tablespoons for frying tortillas
3 & # 0160 & # 0160cups diced yellow or sweet onion, total used throughout recipe
4 & # 0160 tablespoons minced garlic cloves, total used throughout recipe
1 & # 0160 cup diced green bell pepper
1 & # 0160 cup diced red bell pepper
1 & # 0160 very large, fresh jalapeno pepper (optional)
1/2 & # 0160 cup minced, fresh cilantro leaves, for garnish
2 1/2 & # 0160 teaspoons Santa Fe Seasons Chile Blend, total throughout recipe *
2 1/2 & # 0160 & # 0160teaspoons Santa Fe Seasons Six Seasonings, total throughout recipe *
2 1/2 & # 0160 teaspoons ground cumin, total throughout recipe
1 & # 0160 teaspoon red pepper flakes, more or less to taste, total throughout recipe
1 1/2 & # 0160 teaspoons sea salt, more or less to taste, total throughout recipe
For the pantry, freezer and refrigerated items:
1 & # 0160 16-ounce can refried beans
1 & # 0160 14 1/2-ounce can diced tomatoes, undrained
1 & # 0160 bottle Santa Fe Seasons Red Chile Hot Sauce *
1 & # 0160 8-ounce bag Vigo Mexican rice with corn
1 & # 0160 10-ounce box frozen corn, unthawed, partially thawed or thawed (I usually remove & # 0160it from the freezer when I & # 39m ready to start prepping the vegetables. & # 0160 Whatever & # 0160 & quotstate & quot it is in when added to the rice is just fine.) & # 0160
1 1/2 cups grated yellow or white sharp cheddar cheese (optional)
* Information about Santa Fe Seasons spice blends and products: & # 0160 Available online at www.applecanyon.com. & # 0160 I can't begin to say enough of good things & # 0160about their products, which are packed full of authentic southwest flavor. & # 0160 The company is located in New Mexico. and & # 0160I have been using & # 0160their spice blends, salsas and sauces & # 0160for several years now. & # 0160 Their new margarita mixes are amazing. & # 0160 & # 0160If forced to suggest & # 0160subsitutions for the three products mentioned above to you, use one-half the amount of Mexican-style chili powder, Mexican-style oregano and your favorite brand of hot sauce (in place of Chile Blend, Six Seasonings and Red Chile Hot Sauce).
Step 1. & # 0160 Preparing the beans. & # 0160 In a 1 1/2-quart saucepan, melt 2 tablespoons of butter into 2 tablespoons of corn oil over low heat. & # 0160 Stir in 1 teaspoon chile blend, 1 teaspoon six seasonings, & # 01601 teaspoon cumin and 1/2 teaspoon sea salt.
Add 1 cup of diced onion and 2 tablespoons minced garlic cloves. & # 0160 Saute until onions are becoming tender, about 3-4 minutes.
. & # 0160 stir in the refried beans. & # 0160 Reduce heat to low and stir & # 0160until beans are steaming.
Cover saucepan, remove from heat and set aside.
Step 2. & # 0160 In a 4-quart stockpot with a tight fitting lid, bring 2 1/2 cups of water, & # 01604 tablespoons butter and 1/2 teaspoon red pepper flakes to a boil over high heat. & # 0160 Butter will melt as & # 0160water comes to a & # 0160boil. & # 0160 Sprinkle in the rice and return to to a boil. & # 0160 Reduce heat to a gentle, steady simmer and cover the pot.
Continue to cook until all water is absorbed and rice is cooked, about 15 minutes. & # 0160 Stir in the frozen corn. & # 0160 Cover, remove from heat and set aside.
Step 3. & # 0160 Fry the tortillas. & # 0160 Add & # 01601 tablespoon of & # 0160oil to a 12 & quot nonstick skillet. & # 0160 Using a paper towel, distribute the oil evenly over bottom of skillet. & # 0160 & # 0160
Place over medium-high heat. & # 0160 Fry until tortilla is lightly browned & # 0160on both sides, about 1 1/2 minutes per side. & # 0160 Tortilla will begin to puff up while cooking on the second side. & # 0160 Repeat process & # 0160until all tortillas are fried.
. placing each tortilla in a shallow, flat soup & # 0160plate or on a flat plate. & # 0160 I like to use shallow soup plates. & # 0160 For some reason it & # 39s just more fun to eat huevos rancheros out of a shallow bowl. & # 0160 Set each aside.
You want to have the tortillas ready and waiting when the sauce and eggs are cooked. & # 0160 Don't worry if the tortillas come to room temperature. & # 0160 They will quickly reheat when the warm ingredients are added.
Step 4. & # 0160 Prepare the sauce. & # 0160 Using the same skillet, melt 4 tablespoons butter into 4 tablespoons corn oil. & # 0160 Stir in 1 1/2 & # 0160teaspoons each & # 0160of chile blend, six seasonings and cumin. & # 0160 Stir in 1 teaspoon salt and & # 01601/2 teaspoon of & # 0160 red pepper flakes. & # 0160 Add 2 cups of diced onion, 2 tablespoons minced garlic cloves, 1 cup diced green bell pepper, 1 cup diced red bell pepper and the optional minced jalapeno.
Adjust heat to simmer, stirring frequently, until vegetables just begin to soften, but are still quite crunchy, about 5-6 minutes.
Stir in the can of diced tomatoes. & # 0160 Adjust heat to a steady simmer and continue to cook for 5-6 minutes, stirring occasionally. & # 0160 Turn the heat off, until all of the bubbling stops.
Very gently, break 4-6 eggs into the pan. & # 0160 Return the sauce to a very gentle simmer, cover the pan and cook the eggs to desired degree of doneness. & # 0160
. about 4-5 minutes. & # 0160 At 4 minutes the yolks will be very runny and fragile, which, quite frankly is how I like mine. & # 0160 The yolks pictured here have been cooked 5 minutes. & # 0160 The yolks are still quite soft, yet much easier to serve without breaking them than at 4 minutes.
The nice part about this is: & # 0160you can cook the eggs to order, & # 0160 removing & # 0160them & # 0160one at a time to suit everyone! & # 0160 Serve immediately.
Using a large spoon, portion eggs and sauce into each tortilla. & # 0160 Add a scoop of Mexican rice, & # 0160 refried beans and garnish with the minced cilantro. & # 0160 Top with a sprinkling of optional grated cheddar cheese. & # 0160 0160 Serve hot sauce at tableside, although this recipe is pretty spicy on its own!
Huevos Rancheros: & # 0160 Recipe yields 4-6 hearty servings. & # 0160 That being said, I have cooked 8 eggs in the 12 & quot skillet and it worked just fine. & # 0160 On that day, I did it because I was feeding some hungry, male college students & # 0160and I gave them each 2 eggs with their huevos. & # 0160 In the adverse, if you want to serve slightly smaller portions, you can cook 8 eggs in the skillet and feed 8 people! & # 0160 & # 0160
Special Equipment List: & # 0160 cutting board paring knife 1 1/2-quart saucepan w / lid 4-quart stockpot w / tight-fitting lid 12 & quot skillet, preferably nonstick paper towels large serving spoon
Cook & # 39s Note: & # 0160 Interesting enough, all of the components of this dish (the beans, the rice and the sauce) can be used to create all sorts of great meals. & # 0160 Serve them as side dishes to grilled chicken. , use them as toppings for nachos or even as fillings for quesadillas!
Extra Cook & # 39s Note: & # 0160 If you do not have access to Vigo Mexican rice you can prepare a tasty version using long-grain white rice. & # 0160 As directed above, bring the water and butter to a boil. & # 0160 0160 Add 1/2 teaspoon each of Chile Blend, Six Seasonings and cumin. & # 0160 Stir in 1 teaspoon of sea salt and 1/2 teaspoon of red pepper flakes. & # 0160 Proceed with recipe as directed.
& quotWe are all in this food world together. & quot
(Recipe, Commentary & # 0160and Photos courtesy of Melanie & # 39s Kitchen / Copyright 2010) & # 0160 & # 0160 & # 0160
Excellent recipe. Made as described with addition of side of scratch made black beans.
Delicious! I love the tomato-chipotle salsa, it would be good on many things, I think.
This recipe is simple, fast, and downright delicious! Didnâ & # x20AC; & # x2122; t change anything except added black beans and a sprinkling of fresh cheese to make it a bit heartier for brunch. The salsa is AWESOME, will be great with tortilla chips, and has a nice kick to it - the SO didn & # x27t even use hot sauce (very unusual). Will be a regular addition to my cooking schedule!
This was a fantastic go-to for brunch! I would add a little more of the chiles to add just a touch more heat. Fantastic combination. Took another reviewers advice, and sautéed the rest of the onion, a garlic clove and cilantro in olive oil with black refried beans, added that in between the tortillas, and it added a fantastic flavor to the already great taste. Definitely doing this again!
I added an extra tablespoon of chipotle, and omitted the garlic (my husband fears the clove). The sauce was fantastic! I topped it with the Carne Asada recipe from this site, and served with cilantro lime rice for dinner. It was a huge hit. The tortillas were pretty oily, so I think I'll try baking them in the oven next time and see what happens. Overall, easy to make and delicious!
For this recipe, I used fresh tomatoes instead of canned. I was a little concerned that the sauce was too watery, so I strained about half of it, and remixed it. I added black beans and chorizo to the sauce as it cooked. This is delicious! It was so easy to make (I love the plate in the oven idea) and ended up being a late night treat for myself after work. I canâ & # x20AC; & # x2122; t wait to make this again and I have leftovers). . ..but not for long!
Wow! What an easy flavorful dish. I made over easy eggs and used the black bean mash from this recipe http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/09/breakfast-tostadas-sprouted-ki.html I also topped the dish with de Mars s Rooster Sauce which really complimented the flavors. This is defiantly going into my recipe box!
I like poached eggs instead of fried - theyâ & # x20AC; & # x2122; re soft, and when topped with melted shredded colby / monterey jack, they look like eggs benedict. I also serve with refried beans because I am used to the combination of flavors - the corn tortilla, the egg, and the beans - oh, and sour cream.
Very good and easy. The warm salsa is particularly tasty and I would recommend it for salsa with chips.
My boyfriend and I made this for a quick, easy, and cheap dinner. It was very tasty and satisfying! Adding a dollop of sour cream and avocado makes a world of difference. I & # x27m also of the opinion you can & # x27t over due it on the cilantro. I added extra hot sauce to top it off because I like it spicy. I & # x27m surprised the recipe calls for tomatoes out of a can. I think it would taste better fresh.
As is the recipe is very easy, fast to make, relatively healthy and delicious. As others have stated, itâ & # x20AC; & # x2122; s also an outstanding base to an almost equally easy decadent brunch dish. Cook up some black beans with onions and cilantro and garlic that are already out for this recipe top the whole thing with shredded cheese (cheddar and / or cotija), sour cream, avocados heat up the sauce with your favorite pepper combo - the possibilities are really endless and don & # x27t add a ton of effort.
Great recipe - itâ & # x20AC; & # x2122; s a classic comfort food in our house now. The only change I make is that I double the sauce recipe (we love the leftovers) and poach the eggs in it, like my mom used to do with leftover tomato sauce.
Great recipe and easy to make. A dab of sour cream on top and fresh cilantro make a difference!
This is a Saturday morning favorite for us. The procedure of placing to prepared tortillas on layer of the sauce first is terrific. Then lay over the eggs, toping again. I added green onion, chopping them in 1/4 - 1/2 lengths using scissors at the last minute. This dish is & quotmeaty & quot tasting and in texture without actual meat. Well done. One more thing: I didn & # x27t follow the caveat of not letting the tortillas brown or crisp, find that the amount of liquid (sauce) under and over them gave a lot of room. Found them tastier a little browned and crunchy. This was a nice job.
I make this for my B & ampB guests with the following substitutions. I use Delmonte stewed tomatoes for the Rancheros sauce. I also add a layer of black beans, then the eggs which I poach vs. frying. Always receives raves!
This recipe was delicious and a huge hit at my household. Even my biggest critics were fans. Very tasty and easy to make!
Very easy, very delish, and something everyone really likes. Definitely a regular for weekend breakfasts. I & # x27ve made this several times as per the recipe with two exceptions - had to use chipotle chilli powder instead of chipotle in sauce. Also, I like to serve it with sides of shredded cheese, guacamole, and sour cream. Might try serving with refried beans as well next time.
Made a frittata with roasted corn left over from the romaine, roasted corn & avocado in June Gourmet (great recipe!). Topped with this salsa / sauce recipe and it was delicious. Definitely a keeper.
I made a variation of this, but used tomato paste and thinned it with some broth. I also skipped the blending part and just sauteed onions and garlic, then added the other ingredients. I couldnâ & # x20AC; & # x2122; t believe how good it was for such a simple recipe. I also served this on a bed of black beans from the can and skipped the tortillas because I didn't have any.
Great sauce, and easy to do for brunch for many - you can cook the eggs to order as your guests like them. I added black beans and sliced avocado. Hearty and satisfying!
I didnâ & # x20AC; & # x2122; t think I would like this combination of flavors, but I think itâ & # x20AC; & # x2122; s great, and my sons (9 and 12) practically inhale this. A big hit in our house.
We love this recipe and as others have said, it is all about the ranchero sauce! Rather than cooking the tortillas in a skillet, I lay them one at a time directly on the grate of my gas burner over a medium flame and flip them every few seconds until they are warm, soft and slightly chared in spots. I also love to top with a bit of mexican blend cheese and diced avocado. yum!
Huevos Rancheros or farmer's eggs
This recipe is Mexican and it also has the reputation of a remedy for hangovers.
As a difficulty is part of simple recipes , and as working time we need 60 minutes.
Ingredient: 2 tablespoons olive oil, a finely chopped large onion, a finely chopped sweet pepper, 2 finely chopped garlic cloves, 2 hot peppers cleaned of seeds and finely chopped, a teaspoon of caraway ground, a teaspoon of chilli powder, 2 teaspoons ground coriander, 700 gr. of well-ripened tomatoes, peeled and larger chopped, a quarter teaspoon of sugar, 8 small eggs, 8 small Arabic sticks or tortilla, salt, pepper, green parsley.
Method of preparation:
Heat the oil in a pan and cook the onion and pepper for about 10 minutes on low heat. Add the garlic and spices and simmer for another minute or two.
Put the tomatoes and sugar on top of the spices, mix well, cover the pan and let the ingredients simmer together for about 20 minutes, then take the lid off and leave the pan on the fire for another 20 minutes.
Separately in a saucepan boil eggs eyes , line by line, drain when ready and heat. To make them easier to boil, a small tip is to add 3 tablespoons of vinegar to boiling water.
Put the sticks on the grill to warm them up a little, but be careful not to burn them.
Add salt and pepper to taste to tomato sauce.
Serve on the stick with an egg, tomato sauce and garnish with green parsley.
- heat a pan over medium heat add 1 tablespoon of olive oil., When the olive oil is curled, add the salsa and cook over medium heat, stirring occasionally for about 10 minutes. Meanwhile, start heating the beans in a separate pan. *
- transfer the cooked salsa to the covered bowl to keep warm.
- wipe pan heat pan over medium heat. Add the tortilla in a single layer to dry the pan (working in batches as needed), boil until hot and lightly fried, turning as needed. Remove and cover to keep warm.
- frying pan over medium heat. Cover the pan with a little butter. Fry the eggs as desired, season to taste with salt and pepper., Add extra butter as needed.
- serve fried eggs on hot tortilla, covered with cooked salsa, heated black beans and cheese. Add any optional freshly chopped cilantro, diced avocado or avocado, sliced jalapeno or fresh corn, as desired.
* If you use black beans, drain, heat in the pan, add 1/2 teaspoon ground cumin, salt and pepper to taste, lightly mash.
This post is sponsored by Bush Beans. I have an ongoing working relationship with Bush Beans. As always, all opinions are mine.
Created by TV chef Gizzi Erskine, this twist on the classic Mexican breakfast dish is ready in just ten minutes - and it’s a great source of protein.
Preparation: 10 minutes
- 1 tablespoon olive oil
- 4 cloves garlic, finely chopped
- 1 red chilli, finely chopped
- 400g can chopped tomatoes
- 1 tablespoon tomato pur & eacutee
- a splash red wine vinegar
- a good handful of fresh coriander, chopped
- sea salt and freshly ground black pepper
- 200g can refried beans
- 4 small corn tortillas
- 2-3 tablespoons light olive or vegetable oil
- 4 large British Lion eggs
- 1 avocado, finely chopped
- Chilli sauce (to serve)
1 Heat the oil in a small frying pan. Add in the garlic and chilli and stir fry for 1 minute or until the garlic starts to soften and go golden.
2 Add in the tomatoes, tomato pur & eacutee, red wine vinegar and half of the coriander. Cook for 9 minutes over medium heat, then season to taste.
3 Heat up the refried beans in a small saucepan. Heat a frying pan and toast the corn tortillas in them for 20-30 seconds on each side and lay two on each plate.
4 Put the oil in the pan and fry the eggs for 1-2 minutes, basting the yolks with the hot oil as you go.
Huevos Rancheros with Chipotle Black Bean Sauce and Avocado Salsa
Stir first 4 ingredients in bowl to blend. Season salsa with salt and pepper.
Preheat oven to 400 ° F. Spray baking sheet with nonstick spray. Arrange tortillas in single layer on sheet. Bake until tortillas are golden, about 15 minutes.
Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add garlic and cumin stir 30 seconds. Stir in tomatoes with juice, beans, and chiles bring to boil. Reduce heat simmer until almost all liquid is absorbed, stirring frequently, about 8 minutes. Season to taste with salt.
Heat 1 teaspoon oil in another large nonstick skillet over medium heat. Crack eggs into skillet fry until whites are just set but yolks are still soft, about 4 minutes. Sprinkle with salt and pepper.
Place 1 warm tortilla on each of 4 plates. Divide bean mixture among tortillas. Top each with 1 egg sprinkle with cheese and lettuce. Top with salsa serve.
* Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
How would you rate Huevos Rancheros with Chipotle Black Bean Sauce and Avocado Salsa?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
The basic dish consists of fried eggs served on lightly fried or charred corn or flour tortillas topped with a fresh salsa made of tomatoes, chili peppers, onion, and cilantro. Common accompaniments include refried beans, Mexican-style rice, and guacamole or slices of avocado, with cilantro as a garnish. 
As the dish spread beyond Mexico, variations using wheat flour tortillas instead of corn, and pureed chili or enchilada sauce instead of tomato-chili salsa fresca, have appeared.  Non-Mexican additions such as cheese, sour cream, and lettuce also have become common additions beyond the dish's native range. 
"Huevos divorciados" (divorced eggs) are simply two eggs served in the same style as huevos rancheros but with a different sauce for each egg - usually a salsa roja and a salsa verde. 
Similar dishes are huevos motuleños of Yucatan  and New Mexican enchiladas montadas. 
Another variation, "huevos ahogados" or drowned eggs, is a traditional Mexican breakfast of eggs poached in a tomato-chile salsa. 
- Preheat oven to 350 ° F. Brush six 10-ounce custard cups with 1 tablespoon oil. Stack tortillas microwave uncovered until warm and flexible, about 25 seconds. Gently press 1 tortilla into each cup. Brush tortillas with 2 tablespoons oil.
- Place pinto beans, remaining 1 tablespoon oil, 1/3 cup chopped cilantro, and cumin in small bowl mash coarsely with fork. Spoon bean mixture into bottom of tortilla cups, spreading and dividing evenly. Crack 1 egg into each tortilla cup atop beans. Sprinkle each with grated Monterey Jack cheese, covering egg completely. Bake uncovered until egg yolks are firm to touch and whites are set, about 27 minutes (yolks will still be soft inside).
- Meanwhile, mix pico de gallo, 1/3 cup cilantro, and hot sauce in small bowl. Using large spoon, lift tortilla cups from dishes transfer to plates. Top eggs with pico de gallo and serve immediately.
Nutritional analysis provided by Bon Appétit
Video: Huevos Rancheros 4 (August 2022).