Easy Shortcut Huevos Rancheros | Fried Egg on Tortilla
Huevos Rancheros is a Mexican breakfast plate that brings together a variety of flavors and textures. This dish is typically made up of crispy tortillas, fried eggs, a spicy tomato sauce, and beans. If you're like me and always have a half-eaten jar of salsa and a bag of tortillas, you're ready to go. Instead of making the sauce from scratch, you can reduce any leftover salsa in a pan to create a rich and complex flavor. To make the beans even more delicious, warm up a can of refried beans with some finely chopped onions and a blend of cheeses.
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INGREDIENTS (1 serving):
1-2 mini corn tortillas
1-2 eggs
½ cup salsa roja or any leftover salsa
½ cup refried pinto beans
2 Tbsp onion, finely chopped
2 Tbsp cotija or feta cheese
1 Tbsp extra virgin olive oil
Avocado slices
Cilantro for garnish
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Can Opener:
Mini Spatula & Spoonula: Williams Sonoma (NLA)
Silicone Lid: IKEA 365+
Glass Prep Bowls S/M/L: IKEA VARDAGEN
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Music:
Travel Light by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Artist:
#BFO
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Egg and Tortilla Recipes, Fried Egg on Tortilla, Mexican Breakfast, Easy Huevos Rancheros, Easy Breakfast, Breakfast Egg Recipes, Breakfast Tortilla Recipes, Canned Beans Recipes, Budget Recipes, Cheap Breakfast Ideas
Huevos Rancheros Egg Cups
A perfectly-sized huevos rancheros egg cup is a powerful punch of protein! Topped with sour cream, guacamole, and homemade salsa, this is the perfect brunch item to make!
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#thatssowyse #brunch #eggs #letsgetbrunching
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INGREDIENTS
FOR THE EGG CUPS
- 2 links chorizo (about 1/2 pound)
- 1/2 cup diced onion
- 1/2 cup diced red pepper
- 1 minced jalapeño, seeds removed
- 1 15-ounce can black beans, drained and rinsed
- 4 ounces Monterey Jack cheese, shredded
- 10 eggs
- 1/2 cup whole heavy cream
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 3/4 teaspoon ground cumin
FOR THE SALSA
- 1 28-ounce can fire roasted tomatoes (whole or diced)
- 1 small onion, roughly chopped
- 2 cloves garlic, peeled
- 1 jalapeño, roughly chopped
- 1 bunch cilantro
- 1 teaspoon salt
- 2 tablespoons lime juice
- 1 tablespoon ketchup
INSTRUCTIONS
FOR THE EGG CUPS
Preheat oven to 350 degrees.
Remove the casing from the chorizo and brown the meat in a large skillet over medium-high heat. Break up the chorizo into small pieces and continue to brown until cooked through, 5 minutes.
Once cooked, add the onion, red pepper and jalapeño. Sauté until the vegetables are softened but not browned, 5 minutes.
Remove from the heat and add the rinsed and drained black beans. Set aside to cool.
In a large measuring glass or bowl, combine the eggs, cream, salt, cayenne pepper, and cumin. Whisk until smooth.
Spray 18 muffin cups with nonstick baking spray. Evenly portion the chorizo mixture into the cups. Add about one tablespoon shredded cheese to each cup. Then pour in the egg mixture. Top with more cheese and bake in the preheated oven until puffed and golden brown, 20-25 minutes.
While baking, prepare the salsa.
FOR THE SALSA
In a food processor, combine the chopped onion, garlic cloves, jalapeño (seeds removed for less heat or included for more), cilantro (without the stems), and salt.
Pulse four to six times until the ingredients are broken down.
Add the lime juice.
Drain the tomatoes in a colander, making sure to reserve the juice. Add the drained tomatoes to the food processor and pulse about five times until obtaining a salsa consistency.
Finish by adding the ketchup. Pulse two times to combine.
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今天分享荷包蛋的正確做法,保證這樣做出來的荷包蛋不散開,不粘鍋,也沒有白沫子,吃起來老嫩適口,個個圓潤又漂亮。
【小穎美食】荷包蛋不要直接下鍋煮,教你小竅門,簡單快捷零失敗,圓潤又漂亮
【Pour beer into the eggs and it will turn into delicious food in an instant】
【把啤酒倒進雞蛋裡,出鍋瞬間變美食】
#小穎美食#XiaoyingCuisine#XiaoyingCooking#荷包蛋#雞蛋
喜歡小穎的可以點擊:
大家好,歡迎大家來到小穎美食,我平常特別喜歡做菜,熱愛美食。我會在這裡每天分享一道菜,大家可以學習試著去做下,希望大家的生活可以越來越美好。喜歡美食的朋友們可以訂閱下噢。記得點擊小鈴鐺????
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【自制酱类,超下饭】 视频内容已经过认真筛选,以保证其中没有任何形式的动物虐待。
Eggs in Purgatory Recipe - Laura Vitale - Laura in the Kitchen Episode 526
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Homemade Chilaquiles Recipe (Rojos Style) + Fried Eggs
This delicious easy to make homemade chilaquiles recipe is loaded up with a zesty roasted tomato sauce and homemade fried corn tortilla chips.
Chilaquiles is a classic Mexican dish consisting of corn tortilla chips that are cooked with a smooth tomato-based salsa. The chips soak up the salsa softening them and making them incredibly favorable, similar to enchiladas. Some records indicate it has been around since the early days of the Aztecs.
There are some variations to chilaquiles as of recent which include beef, chicken, eggs, and cheese. While they do not latter back to the original recipe of the Aztecs, these ingredients are commonly used throughout Mexico.
Ingredients for this recipe:
• 7-8 vine ripe tomatoes, core removed
• 1 peeled and roughly chopped yellow onion
• 5 garlic cloves
• 2 seeded serrano peppers
• 3 seeded chiles de árbol
• 1 seeded ancho chile
• 3 tablespoons olive oil
• 1 ½ tablespoons dried epazote
• 1 cup of vegetable stock
• 1 tablespoon red wine vinegar
• 1 cup oil
• 20 corn tortillas
• 6 fried eggs
• crumbled queso fresco
• chopped fresh cilantro
• sea salt and pepper to taste
Serves 6
Prep time: 10 minutes
Cook Time: 35 minutes
Procedures:
1. Preheat the oven to 450° F.
2. Add the tomatoes, onions, garlic, peppers, and chiles to a sheet tray lined with parchment paper and coat in the 3 tablespoons of olive oil.
3. Roast in the oven for 18-20 minutes. Only roast the dried peppers in the oven for 2-3 minutes and then remove and set them aside so they don’t dry out.
4. Transfer all of the roasted ingredients along with the epazote and vegetable stock to a blender and blend at high speed until smooth.
5. Pour the blended mixture into a large saucepot or rondeau and cook over low heat. Finish it with red wine vinegar, salt, and pepper.
6. While the sauce is cooking, heat up 1 cup of oil until it is about 350° f.
7. Next, cut the corn tortillas into triangles and fry them in batches in the hot oil until crisp and lightly browned, about 2-3 minutes.
8. Drain the fried corn tortillas on paper towels until they are all done cooking transfer them to the sauce mixture and coat the tortillas completely and until they have soaked up a lot of the sauce, which takes about 3-5 minutes on low heat.
9. Fry some eggs in the leftover oil from the corn tortillas until the desired internal temperatures are achieved.
10. Serve the chilaquiles alongside the fried eggs and add optional garnishes of queso fresco and cilantro.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking. You can however keep it warm on the cooktop over low heat for up to 20 minutes before serving it.
How to Store: Cover and keep in the refrigerator for up to 2 days. This will not freeze well.
How to Reheat: Add your desired amount to a saucepot and cook over low heat until warmed. You can also heat in the microwave until warm.
You can absolutely use store-bought tortilla chips if you don’t want to fry them yourselves.
If you like spicy food, I recommend adding 1-2 more serrano peppers, chiles de Arbol, and ancho chiles to the recipe, or keep some of the seeds in the peppers in the original recipe.
Substitute the vegetable stock Substitute with water if it is not available.
If you do not have epazote you may substitute it with dry oregano.
You may swap out the queso fresco for cotija cheese or chihuahua cheese.
Chocolate Souffle #shorts
Chocolate Soufflé ????
The ultimate collab, the ultimate dish @mattadlard ????
Recipe:
Beurre Manié
50g Unsalted Butter, Soft
55g Plain Flour
1g Salt
Soufflé Base
270g Whole Milk
50g Vanilla Sugar
195g Dark Chocolate (70%), Chopped
115g Egg Yolks
French Meringue
180g Egg Whites
3g Lemon Juice
70g Vanilla Sugar
1. Pre-heat oven to 160C Fan Assisted.
2. Line the ramekins. Brush the inside with a thin layer of soft unsalted butter, ensuring to stroke upwards pastry brush.
3. Tip in small amount of vanilla sugar and swirl around to coat ramekin. Tip out any excess & repeat with remaining ramekins.
4. To make the beurre manié, add the soft butter, salt & flour into a medium bowl. Use spatula to beat together until it forms a thick dry paste. Set this to one side.
5. Next, add the milk and sugar to a saucepan and bring it to a gentle simmer.
6. Remove from heat and stir in beurre manié. Keep whisking until it has broken down and absorbed into the milk.
7. Return the pan to the heat and whisk the mixture until thickened. When you lift it from the whisk it should be slightly elastic in consistency, not too runny.
8. Remove the pan from the heat and whisk in the chopped chocolate until melted.
9. Tip mixture into a mixing bowl then add in the egg yolks. Beat with a spatula until they are completely combined. Set to one side.
10. Add the egg whites & lemon juice into a medium bowl and whisk with an electric hand whisk on a medium low speed. We want to avoid adding large air bubbles here.
11. Keep whisking until the mixture is frothy, then slowly pour in the vanilla sugar.
12. Increase speed to medium/high and whisk until stiff peaks form.
13. Take your meringue, fold it into the chocolate base in three parts, ensuring you scoop the bottom of the bowl and there are no streaks of meringue left.
14. Pour the mixture into a piping bag.
15. Pipe the mixture to the top of the ramekins then use an offset spatula to smooth the top so the mixture is flush with the rim.
16. Carefully run your thumb around the outside of the ramekin to create a very small lip.
17. Clean the ramekins and then place them in the oven for around 19-20 minutes.
18. Serve immediately.
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