FRITTATA RANCHEROS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚ F. Put the chile in a small dish with 1/4 cup water; microwave until softened, 45 to 60 seconds. Pour into a blender with the tomato sauce, 1/4 cup pico de gallo, half of the cilantro and a pinch each of salt and pepper; blend until smooth.
- Heat the vegetable oil in a medium ovenproof nonstick skillet over medium heat. Pour off some of the excess liquid from the remaining 1/4 cup pico de gallo, then add the pico de gallo to the skillet. Cook, stirring, until softened, 1 to 2 minutes. Stir in the eggs, then reduce the heat to medium low. Scrape down the eggs from the sides of the pan. Sprinkle about 1 cup tortilla strips over the eggs, drizzle with 2/3 cup of the pureed sauce and sprinkle with the cheese. Transfer the skillet to the oven and bake until the eggs are just set, 9 to 10 minutes. Let stand 5 minutes.
- Meanwhile, toss the beans with the lime juice and a big pinch of salt and pepper. Chop the remaining cilantro and add to the beans.
- Slide the frittata onto a cutting board and cut into wedges; divide among plates. Spoon more of the pureed sauce on top along with the sour cream and remaining tortilla strips. Serve with the black beans and any remaining sauce.
Nutrition Facts : Calories 460, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 399 milligrams, Sodium 952 milligrams, Carbohydrate 36 grams, Fiber 8 grams, Sugar 5 grams, Protein 26 grams
HUEVOS RANCHEROS
The eggs in this beloved breakfast dish are sauced with a ranchero-style sauce of roasted tomatoes, spicy ancho chiles and smoky chipotles. To make breakfast easier, make the sauce ahead of time and reheat to serve, adding a bit of water to thin if necessary.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic.
- Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat dry.
- Put the vegetables and any juices from the baking sheet into a blender. Add the ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until fairly smooth. Taste; if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce.
- Heat the oil in a medium pot over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, until thickened but pourable, about 5 minutes. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
- For the refried beans: Put the beans in a medium bowl with about half of their reserved liquid and mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add the mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans seem dry, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm over low heat.
- For serving: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until the underside blisters, about 15 seconds. Remove from the pan to the lined baking sheet. Repeat with the remaining 7 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
- Using the same skillet the tortillas were fried in, heat 1 tablespoon oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crispy and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.
- Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.
NOPALITOS CON PAPAS
An authentic Mexican dish; tender cactus with potatoes. Cactus tastes like cooked green beans.
Provided by Arianna
Categories Side Dish Vegetables
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the vegetable oil in a large skillet over medium heat. Add the potatoes, cover, and cook, stirring occasionally until they begin to soften, about 10 minutes. Stir in the nopalitos, onion, tomato, and jalapeno. Season to taste with salt, and continue cooking and stirring until the onion has softened and turned translucent, and the potatoes are tender, about 10 minutes more.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 36 g, Fat 7.2 g, Fiber 7.1 g, Protein 5.4 g, SaturatedFat 1.1 g, Sodium 76.3 mg, Sugar 3.5 g
More about "nopalitos rancheros recipes"
28 EASY AND SIMPLE NOPALITOS RECIPES YOU NEED TO TRY - WHIMSY …
From whimsyandspice.com
Category DinnerPublished Jan 16, 2023
- Nopalitos, Cactus With Red Chile. Kicking off this list we have these Nopalitos with red chile. If you love spicy food, then you are going to love this dish!
- Creamy Rice With Nopalitos And Turkey. This is a great recipe for anyone who wants their Nopalitos to be a bit more than just a side salad. This dish contains turkey, rice, and vegetables, and actually works perfectly well as its own stand-alone dish.
- Cactus Relish (Salsa De Nopalitos) If you already know how to make salsa and you want another salsa recipe, you should definitely try this recipe. You’ll be using nopalitos, jicama, tomatoes, chiles, scallions, lime juice, and sugar to make this salsa, and it tastes absolutely incredible!
- Baked Tostadas With Roasted Nopalitos Recipe. This recipe is completely vegetarian, so if you’re looking for something a bit more inclusive, this is a great recipe for you to try.
- Nopalitos Con Arroz Y Pollo. This is a baked recipe that is absolutely filled with flavor. If you love chicken, then this is a great recipe for you to sink your teeth into.
DELICIOUS EASY NOPALES RECIPE: NOPALES RANCHEROS
From youtube.com
Author Adriana GuillenViews 341
25 OF THE MOST AMAZING NOPALITOS RECIPES - EAT WINE BLOG
MEXICAN CACTUS SALAD (NOPALITOS), RECIPE AND VARIATIONS
From thespruceeats.com
4.7/5 (51)Category Appetizer, Salad, Side DishAuthor AllisonkCalories 371 per serving
NOPALITOS WITH TOMATOES AND ONIONS RECIPE - SIMPLY …
From simplyrecipes.com
4.5/5 (2)Total Time 20 minsCuisine MexicanCalories 62 per serving
6 EDIBLE INVASIVE SPECIES RECIPES - TREEHUGGER
From treehugger.com
FRESH NOPALITOS RECIPE - MASHED
From mashed.com
DELICIOUS NOPALITOS RANCHEROS STEW - YOUTUBE - PINTEREST
From pinterest.com
NOPALITOS RECIPES - YUMMLY
From yummly.com
HUEVOS RANCHEROS WITH GRILLED NOPALES - PINEAPPLE …
From pineappleandcoconut.com
NOPALITOS RECIPES - YUMMLY
From yummly.com
NOPALITOS RANCHEROS – RECIPES NETWORK - RECIPENET.ORG
From recipenet.org
NOPALITOS RANCHEROS RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
NOPALES RANCHEROS - HEALTHY VEGAN RECIPES - HAPPYCOW
From happycow.net
NOPALITO RANCHERO | OREGONIAN RECIPES
From recipes.oregonlive.com
NOPALITO - WIKIPEDIA
From en.wikipedia.org
10 EASY NOPALES RECIPES FULL OF GOODNESS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
LUNCH & DINNER - NOPALITOSCAFE.COM
From nopalitoscafe.com
NOPALITOS RANCHEROS DE MI RANCHO A TU COCINA - YOUTUBE
From youtube.com
You'll also love