Huevos Rancheros (Tex-Mex)
- Ready In:
For The Sauce
- 2 tablespoons olive oil
- 1⁄4 cup onion (diced)
- 1⁄4 cup green bell pepper (diced)
- 1 garlic clove (minced)
- 1 jalapeno (minced)
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (10 ounce) can tomato sauce
- 1 -2 tablespoon tomato paste
- 2 teaspoons white vinegar (optional)
For the Eggs
- 1 tablespoon butter
- 8 eggs
- 1⁄4 cup water
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
For the Sides
- 1 (10 ounce) can refried beans (with jalapenos)
- 1 -2 link chorizo sausage
- 12 -20 flour tortillas
- 1 cup cheddar cheese (grated)
- Sauce: Sauté onions, bell peppers, garlic, and jalapeno in olive oil until onions are soft. Keep the temp low as to not burn the garlic. Add the remaining ingredients and simmer for 15 minutes. Start with one tablespoon of paste. If still too thin, add more. Keep warm if using right away, otherwise reheat when ready.
- Eggs: This is the best way to make perfect over-easy eggs. For this meal, it's best to make them last. Melt butter in frying pan that has a lid. When butter is getting frothy, gently crack eggs so you don't break the yokes. Salt and pepper to taste. When whites are set, turn up the heat slightly, pour the water in between the eggs, and cover. Remove lid and serve as soon as the "skin" has set over the yokes. This only takes 30 seconds to a minute, so keep an eye on them.
- Sides: Remove from casing and brown chorizo, remove and reserve the grease. Fry the refried beans in the chorizo drippings until soft and bubbly. Salt and pepper to taste. Add cooked chorizo and stir. Add a little water if to keep the beans thin and a little soupy.
- Meanwhile, warm tortillas on a hot griddle. About one minute per side. Keep warm.
- To serve: Place two eggs on one side of the plate. Spoon refried beans on the other--if they are the right consistancy they should spread to cover their side of the plate. Top and surround the eggs generously with the sauce. All but the rim of the plate should covered with eggs, sauce, and beans. Sprinkle cheese on the beans. Serve with several warm tortillas for scooping on the side.
Questions & Replies
Got a question? Share it with the community!
This made a really nice breakfast this morning. The instructions were very good and easy to follow and produced restaurant-worthy huevos rancheros. The sauce was a bit too 'sharp' for me,atleast for breakfast, and I think it might have been the addition of the vinegar. Next time, I'll go with 1 tsp, or even none at all, as I think the tomatoes provided plenty of acidity. Liked Pokey's plating directions - gave my plate a more 'restaurant' look. Shared this with a friend this morning, who has never had Mexican food, and she said I could make them for her again any time. Thanks Pokey.
RECIPE SUBMITTED BY
<p>I'm a retired USAF pilot (32 years), now as a Systems Engineer, I'm 10 years into a second career with an engineering firm, supporting the military. I love to hunt, fish, camp, hike and, of course--cook. I collect cook books and recipes from all kinds of sources. I was so glad to find this web site to help me organize my favorite recipes, and find new ones. My favorite cooking style is BBQ/Smoking. I also love to cook elaborate meals for family and friends. Having lived overseas for many years, I've picked up a lot of recipes for German, French, Italian, Thai, and Greek dishes.</p>