Huevos Rancheros With Bacon Tortillas Recipes

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HUEVOS RANCHEROS VERDE

Provided by Food Network

Categories     main-dish

Time 14h40m

Yield 1 serving

Number Of Ingredients 16



Huevos Rancheros Verde image

Steps:

  • Rinse pinto beans well and remove any beans that don't appear fresh or cleaned. Soak the beans in hot water for at least 2 hours and up to 4 hours.
  • Place beans with their soaking liquid, quartered onion and 1/2 tablespoon sea salt in a stockpot. Bring to boil, then reduce heat and simmer, checking occasionally to make sure they are fully covered with water, until beans are soft, about 2 hours. Remove to hotel pans or wide, shallow containers and chill until fully cooled, then cover with plastic and chill overnight.
  • Preheat the oven to 350 degrees F.
  • Remove husks from tomatillos and rinse well, then pat dry. Put in a large stainless steel bowl and lightly coat with 2 ounces olive oil. Spread on a baking sheet and roast until skins appear blistered, about 30 minutes. Let cool completely in the refrigerator, then puree finely (but do not let the seeds break down) in a robot coupe or food processor.
  • Put remaining 2 ounces olive oil, diced onions and garlic in a stockpot and sautee until translucent, being sure not to let the garlic burn. Add tomatoes and jalapenos and cook, stirring occasionally, until cooked down somewhat. Add pureed tomatillos and 4 cups water and let cook until it starts to simmer. Add butter and cook, stirring, until it melts and is fully incorporated, about 10 minutes. Add cilantro, pepper and 1/2 tablespoon salt and turn off heat.
  • Reheat pinto beans in a stockpot, then lightly mash. Add remaining 1/2 tablespoon salt. Remove from heat.
  • Grill corn tortillas on a hot flat top or griddle until they start to mark. Cook eggs over medium and place on top of the grilled tortillas on a dinner plate. Scoop 4 ounces ranchero sauce over eggs. Serve with a 4-ounce portion pinto beans in a ramekin. Sprinkle Cotija on top and garnish ranchero with a pinch of cilantro. Serve with home fries or hash browns.

5 pounds organic pinto beans
1 whole onion, quartered
1 1/2 tablespoons sea salt
10 pounds tomatillos
4 ounces extra-virgin olive oil
2 pounds sweet yellow onions, medium diced
1 ounce garlic, finely diced
3 pounds Roma tomatoes, chopped
1 1/2 pounds jalapenos, finely diced
1 pound salted butter, preferably Challenge
4 ounces fresh cilantro, finely chopped, plus additional for sprinkling
1 tablespoon coarse ground black pepper
2 corn tortillas
2 eggs, preferably cage-free
1/2 ounce crumbled Cotija
Serving suggestions: home fries or hash browns

HUEVOS RANCHEROS

Hearty appetites will love these eggs served ranch-style with chorizo sausage resting on corn tortillas and covered in salsa and cheese.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Number Of Ingredients 6



Huevos Rancheros image

Steps:

  • Cook sausage in 8-inch skillet over medium heat, stirring occasionally, until no longer pink; drain and remove from skillet.
  • Heat 1/8 inch oil in same skillet over medium heat just until hot. Cook tortillas, one at time, in oil about 1 minute or until crisp; drain. Heat salsa until hot.
  • Spread each tortilla with 1 tablespoon of the salsa to soften.
  • Place egg on each tortilla. Top each with scant tablespoon salsa, 1/4 cup of the sausage, another tablespoon salsa and 2 tablespoons of the cheese.

1/2 pound bulk chorizo or pork sausage
Vegetable oil
6 corn tortillas (5 to 6 inches in diameter)
1 1/4 cups Old El Paso™ salsa (any variety)
6 fried eggs
1 1/2 cups shredded Cheddar cheese (6 oz)

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