Company Huevos Rancheros Recipes

Steps:

• Preheat an oven to 500 degrees F (260 degrees C).
• Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
• Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
• Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
• Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
• Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
• Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.

Steps:

• I recommend using a 10 inch non-stick frying pan.
• Pour enough vegetable oil into the pan to fully cover bottom of pan. Heat on medium-high until oil hot.
• One at a time, put in a tortilla and lightly brown. About a minute per side.
• After removing, place on a paper towel to drain. Depending on how many you're making, you may want to have oven on 200 & place in there to keep warm.
• Add oil as needed to keep bottom of pan covered.
• After tortillas are all fried, turn down the heat to medium and allow to cool slightly.
• Add the eggs to the oil. I usually fry 3 at once in this size pan. If you want runny yolks, fry until whites brown around the edges and remove. If you want firm yokes, when the whites brown around the edges, gently turn over using a slotted spatula or spoon.
• Assembly: On plate(in this order), place one tortilla, bacon (cut each slice in half & arrange in an "X" formation), egg, cheese and Ranchero.
• If you want to make a little spicier serving, after frying the tortillas you can dip each in ranchero sauce before assembly.

Steps:

• Lay one tortilla on each plate.
• Spoon on cooked potatoes, then pinto beans. Top with eggs, and then the rancheros sauce.
• Serve!

Steps:

• Preheat oven to 160°C.
• Make fresh tomato salsa.
• Cook chorizo on heated grill plate until well browned. Drain on absorbant paper; cover to keep warm.
• Whisk eggs and cream in medium bowl. Melt butter in medium frying an; cook egg mixture over low heat, stirring gently, until creamy.
• Meanwhile, place tortillas on oven tray, sprinkle with cheese; warm in oven until cheese melts.
• Divide tortillas among serving plates; top with egg, chorizo, and salsa.
• FRESH TOMATO SALSA:.
• Combine tomatoes, onion, vinegar, and oil in small bowl; cover, stand 15 minutes. Stir in coriander just before serving.

Steps:

• Saute onion, green pepper and garlic in olive oil.
• Stir in flour and cook for 1 minute.
• Add next 7 ingredients and cook over medium heat for 5 minutes.
• Pour sauce into a 9x13 baking dish.
• Make 6 indentions in the sauce and break an egg into each, gently.
• Sprinkle with cheese and olives.
• Bake at 350 degrees F.
• for 15 minutes or until eggs are set.
• Serve immediately.