How To Make HUEVOS RANCHEROS | THE BEST Mexican Breakfast
these huevos rancheros are my favorite mexican breakfast! i hope you’ll try them and fall in love with them too! :)
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i n g r e d i e n t s
beans
tortillas
oil
eggs
1/2 onion
3 roma tomatos
2 jalapeños
1 garlic clove
5 chiles de árbol
salt to taste
m o r e r e c i p e s
PICADILLO VERDE:
PAPAS CON CHILE POBLANO:
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CREAMY CAJUN SHRIMP PASTA:
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CREAMY CHIPOTLE CHICKEN:
TINGA (SHREDDED CHICKEN IN CHIPOTLE SAUCE):
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HOW TO MAKE HUEVOS RANCHEROS WITH HATCH GREEN CHILE: Simple Authentic Recipe Using the Best Chile
This video will show you step by step How to Make Huevos Rancheros with Hatch Green Chile. It's a simple, but authentic recipe that I think you'll love.
But it starts with the best chile you can find, and that's Hatch Green Chile. As a native New Mexican, I grew up on it. If it's not in season when you want to make this, check the freezer section at your grocery store. It's becoming more readily available everywhere. But, if you have access to fresh chile, start by roasting and peeling it. Then follow the recipe below.
Huevos Rancheros
5-6 Hatch green chiles (roasted, peeled & chopped small)
1/2 large white onion, finely chopped
2-3 garlic cloves, minced
4 roma tomatoes, chopped small
1/2 tsp. salt
1/2 tsp. cumin
1/2 cup water (You can add more or less, according to your liking)
corn tortillas
eggs
grated cheese of your choice
cooking oil
Heat oil in large saucepan over medium high heat. Add chopped onion and sauté for a couple of minutes. Then add chile, tomatoes, garlic and stir. Season with salt and cumin. Add water and mix well. When chile comes to a boil, lower heat and let simmer for 15 minutes, stirring occasionally.
In small frying pan, place enough cooking oil to where it's about 1/4 deep and heat on stovetop over medium high heat. Fry corn tortillas in the hot oil until desired crispness, being sure to flip over at least once. Drain excess oil and put on plate. Smother top of fried corn tortilla with chile sauce, sprinkle cheese on top. Then, fry egg in same frying pan with the hot oil. Place fried egg on top of corn tortilla and chile. Garnish with a little more chile and cheese, as well as salt and pepper to taste, and serve with hot pinto beans.
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Huevos Rancheros #shorts
A Mexican classic, with my little twist (avocado, feta, mint salsa and coffee infused refried beans). This has to be one of my favourite brunch dishes out there.
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JUST AN ABSOLUTELY PERFECT HUEVOS RANCHEROS AT HOME | SAM THE COOKING GUY
Huevos Rancheros with homemade tortillas - when it comes to Mexican breakfast, it's tough to beat this. Now you will now how to make a perfect version of it at home! ????????
00:00 Intro
1:05 Making masa dough
2:11 Making pico de gallo
2:55 Making the beans
3:43 Making corn tortillas
6:13 Cooking eggs
6:43 Building
8:36 First Bite
9:14 Outro
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Full recipe here:
Traditional Huevos Rancheros
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Used in this video:
10 Field Skillet:
Blue enamel plate:
Related Video: Refried Beans:
Huevos Rancheros
2 white onions
4 Roma tomatoes, cored
2 jalapenos
2 serrano peppers
6 garlic cloves (divided)
2 guajillo chiies finely chopped
Bacon grease or fry oil
Corn tortillas
Eggs
Shredded cheese, for sprinkling
Slice the onion in half, but be sure to keep the root ends intact.
Begin by preparing the vegetables: Core the tomatoes, slice the stems off the jalapeno and serrano peppers and remove the seeds, if desired to reduce the spiciness. Slice the onions in half, but keep the root intact.
Fill a large saucepan about halfway with water. Add all the vegetables and 4 of the garlic cloves. Bring to a boil for about 10 minutes or until the tomatoes are tender, adding more water if needed.
Remove the vegetables with a slotted spoon and let cool. Peel the outer skin of the tomatoes off and discard (soaking them in cold water beforehand, will release the skin easier). Cut the stems off the jalapeno and serrano peppers, and remove the seeds, if desired. Remove the root of the onions.
Add all the vegetables, along with the remaining 2 garlic cloves to a blender, and diced guajillo peppers and Salt and pepper, to taste. Blend until smooth.
Pour the contents in a saucepan to a boil. Reduce the heat to a simmer, cover and continue to cook for 10 minutes, stirring occasionally.
Meanwhile, heat about 1 tablespoon of bacon grease or oil in a cast iron skillet. Add the tortillas and flip to coat with grease on both sides. Cook until they bubble up slightly and warm through on both sides. Be sure not to overcook until crispy.
Return to the skillet, adding more grease if needed, and add the egg(s). Fry until over-easy.
Take the tortillas and top with the egg followed by some sprinkled cheese and then the sauce. Top with more cheese. Serve immediately.
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking