Huevos Rancheros Recipes wanted

[Donw]

Based on posts from members we have been attempting to explore more Mexican recipes we can make ourselves.
I’m looking for various recipes for HuevosRancheros. We have tried using some of recipes members have shared and really enjoyed them but they seem a little different from what we ate in other places like Veracruz. Just looking other takes. Thanks.

[Spinaker]

barelfly is your guy for sure.

[Donw]

We have attempted and love barelfly ‘s recipes but are looking for other takes too.

[barelfly]

Not much below that is new to you I’m sure, but how I always go about Huevos Rancheros:

• base - corn or flour tortillas
• potatoes - of some sort, I like home fries most for Huevos Rancheros but any potato
• frijoles - whether it’s whole bean or refried, and here in NM it is usually pinto beans
• meat - anything really, it’s an blank canvas in my eyes for all of this!
• chile - here in NM - it’s red, green or Christmas. I know you’ve tried the carne adovada, have you tried my green chile recipe on here as well? I think I only have the ground beef version but there’s other ways to make just green chile and no meat. But lots of different types of salsas/sauces that really make this fun. Like a tomatillo sauce of some sort or even a Molé style sauce if you care for that flavor profile.
• Eggs your style

that’s really what I’ve seen as huevos rancheros, which is completely New Mexican food influenced. but would be interested to see what others contribute as well, fun to see how regions or parts of the world interpret this dish. Even if you could share the version you mention from Veracruz would be interesting to me to give a try!


or go the way of Jim White or SheilaAnn recently and make chilequiles or Sheilaquiles as she called them.

but looking forward to seeing what is posted here for some ideas!

[Spinaker]

chilequiles are the best. Ate those all over Baja last summer

[SheilaAnn]

barelfly and all y’all…. Let me preface that sheilaquiles is just chilequiles with green salsa instead. And whatever I have on hand that works. I do not use potatoes. It’s usually chips sautéed with the salsa, a layer of beans and two OE eggs. Top with pico, diced avocado, cotija cheese and more green salsa. Sour cream on the side, because sour cream.

[SheilaAnn]

And after reading the og post… huevos rancheros here in my part of Southern California is tostadas with beans (sometimes not) Eggs, and a salsa that is almost Vera Cruz style in that it is tomato, onions and green pepper. Not too spicy, but dang tasty!

[bbqLuv]

Here are some Huevos Rancheros recipes I found for you:

• Delish has a recipe that includes black beans, salsa, and cumin¹
• Step 1 Preheat oven to 400º.
• Step 2 In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes. Season with cumin, chili powder, and salt.
• Step 3 Add black beans and salsa to skillet and stir to combine.
• Step 4 Sprinkle all over with cheese, then create four wells with a spoon and crack in eggs. Season with salt.
• Step 5 Bake until egg whites are set and yolks still runny, 8 to 10 minutes.
• Step 6 Plate on top of tostada. Garnish with avocado and cilantro, then drizzle with hot sauce and sour cream.

I hope you find these helpful!

[mnavarre]

Huevos Rancheros is one of those things where it's more of an idea of a dish than a recipe. It's really a way to use up leftovers, same thing with chilaquiles. It's basically yesterdays tortillas, salsa, carne, frijoles, whatever with some eggs. It really is basically Mexican hash, just use what you've got.

The classic Tex-Mex/Mex-Ami salsa ranchero is a cooked tomato salsa that's usually not very spicy. That's pretty much what you're going to get at most Mexican places. Here's a pretty classic example that I totally stole from Patti Jinich.

2 pounds ripe tomatoes (left whole) or 1 (28-ounce) can fire-roasted tomatoes, drained (reserving juice)and chopped
3 tablespoons canola or safflower oil
½ cup chopped white onion
2 garlic cloves, finely chopped
1 or 2 jalapeño or serrano chiles, finely chopped (seeded if desired) or to taste
1 cup chicken broth
¾ teaspoon kosher or sea salt or to taste

Sauté the onion until it's starting to soften, add the chiles and sauté for a couple minutes, add the garlic, dump the tomatoes in, let that whole mess fry and reduce for a few, add the stock and if you want it less chunky smash things up with a spoon or an immersion blender.

And... There ya go. Heat up some tortillas, top with what you've got, salsa, and eggs and... That's it, that's the dish.

[CaptainMike]

To me, HR is about the ranchero sauce, or salsa rojo, and you simply have to find the one you like. For me it's fresh roasted tomatoes, white onion, garlic, some jalapenos, a little cilantro and salt tossed in the blender then into a saute pan and reduced a bit. Sometimes I add a splash of ACV, too. Then it's layers of grilled corn tortillas, frijoles, maybe some kind of meat (mmmm, chorizo), an egg or 2, the salsa and some kind of cheese, usually cotija. Oh man, I'm going to be dreaming about this tonight!

[Bkhuna]

This lady has a great web site: https://pinaenlacocina.com/

She has recipes for HR done a few different ways.

[Donw]

Thank you all. I now see why it has been different almost everywhere I’ve eaten it. It appears it can not only be regional but might even differ within a region or even households based on what is currently at hand when you are making it. I have a lot of cooking and tasting to do with this new found understanding.

[CaptainMike]

Yup, every Mexican restaurant in town will have their own riff on HR.

[bmillin]

This has been my experience as well, at first I expected corn tortillas as a base, refried beans, then fried eggs and some salsa. Sometimes you don't get the tortillas, sometimes it is so dressed up you barely recognize it.