Recipe Huevos Rancheros

theizzman

theizzman

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21 Dec 2015
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canada
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INGREDIENTS
    • 6 tablespoons vegetable oil
    • 8 (5-inch) corn tortillas
    • 2 (14- to 15-ounce) cans whole tomatoes in juice
    • 1/2 cup chopped white onion
    • 1 tablespoon chopped canned chipotle chiles in adobo
    • 2 garlic cloves, coarsely chopped
    • 1 teaspoon salt
    • 8 large eggs
PREPARATION
    1. Put oven rack in middle position and preheat oven to 200°F. Stack 4 ovenproof plates on oven rack to warm.
    2. Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet and cook 30 seconds, then flip stack over with tongs and cook 30 seconds more. While second tortilla cooks on bottom, turn top tortilla over with tongs, keeping tortillas stacked. Flip stack again and cook in same manner, turning over top tortilla and flipping stack again so that both tortillas are softened and both sides puff slightly, then deflate (do not let them become browned or crisp). Wrap tortillas loosely in foil and keep warm in oven. Fry remaining tortillas in same manner, adding 1 tablespoon oil to skillet for each batch. (Do not clean skillet.)
    3. Purée tomatoes with their juice, onion, chipotle, garlic, and salt in a blender until very smooth. Carefully add mixture to hot skillet (it may spatter) and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes.
    4. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then crack 4 eggs into skillet and cook 3 to 4 minutes for runny yolks, or to desired doneness. Transfer to a plate and keep warm, covered, then cook remaining 4 eggs in remaining tablespoon oil in same manner. Season eggs with salt and pepper.
    5. Spoon 1/4 cup salsa onto each plate and top with 2 tortillas, slightly overlapping them. Transfer 2 eggs to tortillas on each plate and top with some of remaining salsa.
receta-huevos-estilo-rancheros-tortillas-maiz-milpa-real[1].jpg
 
This is one of hubby's favorite breakfasts...I hate eggs though! But my husband would applaud me if I could make this well - it's something he used to always get as a café breakfast if it was available before we moved here to Japan!
 
I have not once had an egg sunny side up but this sure looks good. Except for the adobo which I don't have I am good with the other ingredients.
 
cupcakechef said:
This is one of hubby's favorite breakfasts...I hate eggs though! But my husband would applaud me if I could make this well - it's something he used to always get as a café breakfast if it was available before we moved here to Japan!
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I bet you could perfect it and make your hubby one happy man xD
 
We make a shortcut version of this. I always end up with half bottles of salsa after my boyfriend finishes his chips and dip. I didn't know what to do with them and he just buys another one next time! Men.. So I use the bottled salsas on top my mine to make a kind of toss together huevos rancheros. I will definitely give this fresh version a try and see the difference! Those eggs look perfect!
 
I love this dish, but I have eaten for it dinner. It is more work for breakfast, than I want to put into and also I am not into eating somewhat spicy foods for breakfast. That being said, it is hard to beat a good Huevos Rancheros. It is one tasty dish! It is right up there with a good Eggs Benedict, which I will eat for breakfast or brunch.
 
theizzman said:
try and and let me know how it turns out
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It's so funny this thread should pop up again at the moment. Only this morning I prepared some eggs and I was telling my son we have to try sunny side up. Neither of us are keen but who knows, maybe we will take up the challenge.

You said you post a recipe every month. We want more and you should check out https://www.cookingbites.com/threads/the-cookingbites-recipe-challenge.6160/page-34#post-48903. It's our friendly competition and the ingredient being featured is lentils this time around.
 
theizzman said:
INGREDIENTS
    • 6 tablespoons vegetable oil
    • 8 (5-inch) corn tortillas
    • 2 (14- to 15-ounce) cans whole tomatoes in juice
    • 1/2 cup chopped white onion
    • 1 tablespoon chopped canned chipotle chiles in adobo
    • 2 garlic cloves, coarsely chopped
    • 1 teaspoon salt
    • 8 large eggs
PREPARATION
    1. Put oven rack in middle position and preheat oven to 200°F. Stack 4 ovenproof plates on oven rack to warm.
    2. Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet and cook 30 seconds, then flip stack over with tongs and cook 30 seconds more. While second tortilla cooks on bottom, turn top tortilla over with tongs, keeping tortillas stacked. Flip stack again and cook in same manner, turning over top tortilla and flipping stack again so that both tortillas are softened and both sides puff slightly, then deflate (do not let them become browned or crisp). Wrap tortillas loosely in foil and keep warm in oven. Fry remaining tortillas in same manner, adding 1 tablespoon oil to skillet for each batch. (Do not clean skillet.)
    3. Purée tomatoes with their juice, onion, chipotle, garlic, and salt in a blender until very smooth. Carefully add mixture to hot skillet (it may spatter) and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes.
    4. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then crack 4 eggs into skillet and cook 3 to 4 minutes for runny yolks, or to desired doneness. Transfer to a plate and keep warm, covered, then cook remaining 4 eggs in remaining tablespoon oil in same manner. Season eggs with salt and pepper.
    5. Spoon 1/4 cup salsa onto each plate and top with 2 tortillas, slightly overlapping them. Transfer 2 eggs to tortillas on each plate and top with some of remaining salsa.
View attachment 2339
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This recipe seems to be from http://cyan.scarydevil.com/recipes/mexican/huevos-rancheros07.txt. Its word for word, minus the cilantro, thats all. But perhaps this is your recipe? If not please credit it.
 
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