Huevos rancheros (Spanish: huevos rancheros – fried eggs farm-style) – Mexican breakfast as originally served fried eggs on a corn tortilla with various additives from vegetables and sauces. To make this breakfast you will need small tortillas, slightly larger than the scrambled eggs themselves. Fry them in a pan until crisp, top with overcooked beans and put on each tortilla on the fried egg. Sprinkle everything cheese and herbs and sprinkle with delicious baked ranchero sauce tomatoes, garlic, hot and smoked chili peppers. Such a sauce can be prepared in advance, and warm up a little before serving его. 
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Flat cake and fried eggs
- 8 corn tortillas
- 8 large eggs
- 2-3 tbsp. l vegetable oil
- 0.5 tbsp. crumbled kotiha cheese
- 1/4 Art. coarsely chopped fresh cilantro leaves
- 2 tbsp. l chopped onion
Ranchero Sauce
- 450 gr ripe tomato cream
- 3 large cloves of garlic, unpeeled
- 1 small onion (approximately 180 gr.), Cut in half
- 2 peppers anchovies, peeled stalks and seeds
- 0.5-3 / 4 tsp chopped chipotle pepper in adobo sauce + 0.5-3 / 4 tsp adobo sauce
- 1 tbsp. l vegetable oil
Refried Beans
- 1 can 425 gr. canned pinto beans, drain the liquid into a separate container
- 1 tbsp. l vegetable oil
Recipes with similar ingredients: tortilla, eggs, kotiha cheese, baked beans, pinto beans, plum tomatoes, chipotle pepper adobo sauce, onions, garlic
Recipe preparation:
- Preheat the oven to 260 ° C and place the tomatoes on a baking sheet, cloves of garlic and onions. Fry vegetables by turning over periodically, until the skin is swollen and charred, about 35 minutes. When vegetables cool slightly, remove the skins from the garlic.
- Meanwhile, bring the water to a boil in a small saucepan. Add pepper to the ancho, cover and remove from the stove. Give stand for 10 minutes, then drain the water and blot the peppers dry.
- Ranchero sauce: transfer vegetables and all the juices from the baking sheet to blender. Add pepper ancho, 0.5 tsp. chopped pepper chipotle and adobo sauce and 0.5 tsp. salt and grind until smooth consistency. Taste it; if you want the sauce to be sharper, add the remaining chopped chipotle and adobo sauce.
- In a medium-sized stew-pan over medium heat, heat the oil. Add the sauce (it will hiss) and 1/3 tbsp. water and cook, stirring, about 5 minutes to thicken. Try and taste add salt if necessary. Cover and keep warm on low heat. If the sauce is too thick, dilute it by adding 1 Art. l water.
- Refried beans: put the beans in a medium bowl size and pour about half of its liquid. Mash up pusher to a homogeneous consistency. In a medium sized pan with non-stick coating heat the vegetable oil, then add bean puree and a large pinch of salt and again everything knead. Fry, stirring and scraping with a silicone spatula, until the beans are completely warmed up. If the mass looks dry, add some more canning liquid to make the beans more creamy. Taste, salt if necessary, cover lid and keep warm over low heat.
- Preheat the oven to 93 ° C and cover the baking sheet with paper towels. In a medium-sized frying pan over medium heat heat 2 tsp. vegetable oil until it starts to flicker. Put 1 tortilla and fry until bubbles appear, about 15 seconds. Turn over with tongs and continue to fry until bubbles on the other side, about 15 seconds. Transfer tortilla from frying pans on prepared pan. Toast the same way. the remaining 7 cakes, adding more oil if necessary.
- To serve: spread on each tortilla about 2 Art. l refried beans and put them in a warm oven.
- In the same pan where tortillas were fried, heat 1 tbsp. l oil until it starts to shine, about 1 minute. Break into 4 eggs in a pan and fry until the edges of the scrambled eggs become crispy, and protein will almost completely harden. Cover the pan and fry until the protein has completely set, another 1 minute. Get out cakes from the oven, lay four eggs on top, then again put in the oven and repeat the same with the remaining 4 eggs. Lay eggs on the remaining flat cakes. Sprinkle each egg a pinch of salt, add the ranchero sauce, sprinkle with kotiha cheese, cilantro and onions. Serve immediately.
