The Best 7 Mexican Breakfast Recipes Huevos Rancheros Tortillas
1. Huevos Rancheros Casserole
Ingredients
- 1 pound turkey sausage ground beef, chicken, or chorizo can be substituted
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces enchilada sauce
- 4-6 medium-sized corn tortillas I used low carb
- 1 14.5-ounce can black beans, rinsed and drained
- 1 14.5-ounce can diced tomatoes, UNdrained
- 2 cups Cheddar Colby cheese blend
- 4-8 eggs
- 3 green onions chopped for garnish, if desired
- ½ cup chopped cilantro for garnish if desired
Instructions
- Preheat oven to 375 degrees F.
- Sauté turkey with paprika, chili powder, garlic powder, cumin, salt, pepper, and (optional) cayenne. Once the turkey is fully cooked, set aside.
- Add 4 ounces of enchilada sauce to the bottom of a 9x13 casserole dish.
- Place 4 to 6 corn tortillas over the sauce, overlapping and coming up the sides of the pan about an inch and a half.
- Sprinkle the rinsed & drained black beans over the tortillas.
- Evenly spread the tomatoes over the black beans.
- Add the cooked turkey, top with 4 more ounces of enchilada sauce.
- Use a spatula to smooth it all out so it’s even across the pan.
- Sprinkle on 1 cup of the cheese over meat.
- Use a spoon to make 4 to 8 evenly-spaced holes for the eggs, about an inch and a half deep by 2 inches wide. Gently crack each egg and place it in the hole.
- Sprinkle remaining cheese on top and bake the casserole for 25-35 minutes.
- Check the doneness of the eggs starting around 20 minutes. Continue monitoring the eggs until they are cooked to your liking, 29 to 30 minutes were the 'sweet spot' for my eggs.
- Enjoy!
2.Breakfast Tostadas
Ingredients
- 4 crispy tostadas (see notes for a DIY version)
- 1 cup vegetarian refried beans
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
- 1/8 tsp cayenne pepper
- 1 cup pico de gallo
- 4 large eggs
- salt and pepper to taste
TASTY TOPPINGS: CHOOSE YOUR FAVORITES!
- fresh cilantro
- chopped green onion
- grated cheese
- salsa
- hot sauce
- guacamole
- sliced avocado
- shredded lettuce or cabbage slaw
- Everything bagel seasoning
Instructions
Prepare Pico de Gallo and grab all your favorite toppings.
Preheat oven to 400°F. Spread seasoned refried beans onto each tostada then arrange on a prepared baking sheet. Bake for 3 to 5 minutes until tostada is crispy and beans are nice and hot.
While the tostadas bake, cook eggs via favorite method. You can scramble them with a little cheese or pan-fry them until crispy and sunny-side up! Season with salt and pepper to taste.
Once the tostadas are ready, top with your eggs, pico de gallo, and choice of toppings. Dive in while they're hot and crispy!
Recipe Notes
Since I always have a package on hand, I used store bought crispy tostada shells.
To make your own tostadas from soft corn tortillas:
- Preheat the oven to 400°F.
- Lightly spray both sides of the tortillas with all-natural cooking spray and place them in a single layer on a baking sheet spritzed with oil.
- Sprinkle with a teeny pinch of salt and bake for 10 minutes, flipping them over at the 5-minute mark to nicely crisp both sides.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on topping added and enjoy!
NUTRITION FACTS
AMOUNT PER SERVING
CALORIES 210 CALORIES FROM FAT 72% DAILY VALUE*FAT 8G12%SATURATED FAT 3G19%CHOLESTEROL 164MG55%SODIUM 920MG40%POTASSIUM 100MG3%CARBOHYDRATES 26G9%FIBER 4G17%SUGAR 7G8%PROTEIN 9G18%VITAMIN A 677IU14%VITAMIN C 3MG4%CALCIUM 57MG6%IRON 2MG11%
3. Huevos Rancheros with Salsa Verde and Black Beans
INGREDIENTS
- 4 corn tortillas 6 inches in diameter
- 1 cup salsa verde
- 4 eggs
Toppings:
- crumbled cheese cotija, jack, queso fresco, or feta
- chopped fresh cilantro
- freshly ground black pepper
- salt
INSTRUCTIONS
- Warm the tortillas: One at a time, warm the tortillas on an oiled pan over medium heat until hot. Alternatively, use tongs and hold them directly over an open gas flame to give them a bit of charring. Transfer the warmed tortillas to a plate.
- Add salsa verde and beans: Spoon about half of the salsa verde onto the tortillas, reserving the rest for later. Distribute the black beans among the tortillas.
- Fry the eggs: Heat an oiled pan over medium for a few minutes until hot. Crack an egg over the pan and fry until the whites are set but the yolk is still liquid. Transfer the egg to a tortilla. Repeat with the remaining eggs. Add more oil if the pan gets too dry.
- Add everything else: Add toppings as desired, such as crumbled cheese, cilantro, pepper, and salt. Spoon remaining salsa verde on top. Serve immediately.
- The Best Ranchero Sauce Recipe
- 2 tablespoons vegetable oil
- 10 Old El Paso Flour Tortillas
- 15 ounce Mexican chorizo
- 15 ounces black beans
- 2 ripe avocados sliced
- 1/2 cup crumbled queso fresco
- 10 large eggs
- Possible Add-Ons: cilantro, salsa verde, pico de gallo, sour cream
Instructions
- Warm the ranchero sauce on the stovetop. Pour the beans in a small sauce pot. Warm over medium heat until simmering, then turn off the heat.
- Place the chorizo in a large nonstick skillet and set over medium-high heat. Break the chorizo apart with a wooden spoon, and brown for 5-10 minutes, until the chorizo starts to turn crispy. Pour the chorizo onto a plate.
- Wipe the skillet out with a paper towel, then add 2 tablespoons oil and set back over medium-high heat. One at a time, add the tortillas. Let them puff up for 3-5 seconds, flip and repeat. Then remove the tortillas, and set on paper towels to drain. Repeat until all the tortillas are puffy and golden.
- Using the same skillet, cook the eggs to order. Traditional Huevos Rancheros are made with sunny side up eggs, but I personally like scrambled eggs in this dish.
- To Serve: Place two tortillas each, on five plates. Top with warm black beans, eggs cooked to order, chorizo, ample ranchero sauce, sliced avocado, and queso fresco.
5. Huevos Rancheros (Ranch Eggs)
directions
This article adapted from this site
6. Huevos Rancheros Bowls With Tomato Pico De Gallo
Huevos rancheros, or "rancher's eggs," is a breakfast dish traditionally served with eggs atop tortillas with salsa, beans, and avocado. Here, we flipped this Mexican breakfast from the plate to the bowl for a fresh and filling breakfast, lunch, or dinner. It's flavorful and protein-packed from the addition of soyrizo for a vegetarian option, or substitute with Mexican chorizo for the meat eaters.
INGREDIENTS
TOSS:
½ cup halved grape tomatoes ¼ cup diced red onion 2 Tbsp. chopped fresh cilantro 1 tsp. olive oil Minced zest and juice of 1 small lime Salt and black pepper to taste
HEAT:
1 Tbsp. olive oil 1 can black or pinto beans (14.5 oz.), undrained 1 Tbsp. chopped fresh oregano 1 tsp. chili powder
SAUTÉ:
4 oz. soy or Mexican chorizo 1 Tbsp. olive oil 2 Tbsp. roasted and salted pepitas 2 Tbsp. chopped scallions
DIVIDE:
1 avocado, sliced 2 eggs, cooked to your preference ¼ cup crumbled Cotija cheese
SERVE:
4 corn tortillas (4-inch) Lime wedges
INSTRUCTIONS
Toss together tomatoes, onion, cilantro, 1 tsp. oil, zest, and lime juice for the pico; season with salt and pepper.
Heat 1 Tbsp. oil in a skillet over medium; add beans, oregano, and chili powder and bring to a boil.
Transfer half the beans to a bowl and mash, then stir in remaining whole beans. Wipe out skillet.
Sauté chorizo in 1 Tbsp. oil in same skillet over medium-high heat, breaking it up with a spoon, until cooked through and darkened, 2–3 minutes; stir in pepitas and scallions.
Divide beans, avocado, chorizo, eggs, and pico between two bowls; sprinkle with cheese.
Serve bowls with tortillas and lime wedges.
This article adapted from this site
7. Easy vegetarian Huevos Rancheros Recipe
Huevos Rancheros, vegetarian authentic Mexican breakfast recipe with crispy eggs and black beans on tortillas, served with avocado and salsa on top.
PREP TIME
10 minutes
COOK TIME
25 minutes
TOTAL TIME
35 minutes
INGREDIENTS
- 4 corn tortillas
- 4 eggs
- 1 tablespoon olive oil
- 2 cups cooked black beans
- 1 cup red bell pepper diced
- 1 medium onion sliced
- 2 garlic cloves minced
- 2 tomatoes diced
- 1/4 cup cotija cheese
- 1 lime cut into wedges
- 1 avocado sliced
- 1 tablespoon fresh cilantro chopped
- 1/2 cup sour cream
- salsa/ spicy tomato sauce
- salt and pepper
INSTRUCTIONS
- Preheat oven to 400F/ 200C.
- Heat a medium skillet (oven safe) over medium heat and add 1 tablespoon olive oil. Cook the onion, until tender, for about 5 minutes. Add the minced garlic and cook for another minute or two.
- Add diced red bell pepper and 1/2 of the diced tomatoes (saving the other half for garnish) and cooked black beans (or refried beans). Season with salt and pepper. Cook for another 10 minutes, stirring occasionally. Pour the mixture onto a small bowl
- Brush your oven safe skillet with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with a little bit of olive oil. Place on top the bean mixture, making wells with the back of a spoon, for the eggs to rest, so they stay in place.
- Carefully crake the eggs and place them in the reserved space. Season with salt and pepper, sprinkle cotija cheese, and place in the hot oven for 15 minutes.
- Bake until egg whites are white and yolks are still runny.
- Serve with sliced avocado, lime, fresh chopped cilantro, hot salsa/ tabasco sauce, fresh diced tomatoes and some sour cream.
This article adapted from this site
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