Juevos Rancheros

I've recently discovered the joys of juevos rancheros, and I'm currently experimenting with a basic recipe. I made a batch for friends on Saturday and then again on Sunday, and the latest one was a real hit. Here's my current recipe.

Three 16 oz. cans of black beans
Two bottles of Chi-Chi's salsa (16 oz.?)
Two or three onions, chopped
Ground black pepper to taste
Rosemary to taste

Simmer all ingredients until onions are done to your taste. Serve with eggs and buttered toast and/or bagels.

I like to start off the eggs as if making them sunny-side-up, but then pour a few tablespoons of water over them and slap a lid over the top so that they poach on top as they fry. Both whites and yolks come out cooked through but nice and tender. I had used adobo on previous batches but it seemed a bit too salty, so I left it out of the last one and I think I like it better without.

Any suggestions on how to improve upon or experiment with this recipe?

-Hugh

I'm certainly not an expert on huevos rancheros, but I've never heard of them being served that way. I've always had them served on tortillas. Most often a meat and bean and chile combination atop tortillas, then crowned with a pair of sunnyside-up eggs.

I've never had them with beans (beans on the side with soft fried potatoes and a meat)I've always had Huevos Rancheros cooked with salsa then served on a corn tortilla.

Right. I've also had them with a tomato, onion peppers base served over fried tortillas, topped with eggs and shredded cheese.

My version includes tortillas, (corn or flour, but corn preferred) with poached or over-medium eggs on top. Crown the eggs with a sauce of your choice, but usually involves tomatoes, peppers, and a salsa base. Sprinkle a bit of grated cheese on top the heated sauce. Serve with plain refried pintos or homefries on the side, also with a bit of fresh fruit.

The version I have experienced is usually prepared in a small fry pan the size of a corn tortilla. Into the pan go two corn tortillas which are topped like the rings of Saturn with a lower ring of salsa, that ring topped with a ring of refried beans and a ring of chili, the center is 2 eggs, the whole thing is topped with a sprinkle of cheddar cheese, put a lid on the pan to get the eggs to your desired level of doneness and serve. The beans hold all the goodies in with the eggs.

My Father in Law is famous(in the family)for his Huevos, he has at least 6 small fry pans so he can make Huevos for 6 at a time. It is quite a vision to watch him orchestrate 6 perfect Huevos Rancheros at the same time. It helps that he serves bloody mary's while you are waiting for brunch.

quote:

Originally posted by sop that

that ring topped with a ring of refried beans and a ring of chili

Is that a ring of beef chili, or chili peppers? If it's chili that he makes himself, then that's one heck of a lot of prep just for Huevos!

-Hugh

quote:

Originally posted by sop that

The version I have experienced is usually prepared in a small fry pan the size of a corn tortilla. Into the pan go two corn tortillas which are topped like the rings of Saturn with a lower ring of salsa, that ring topped with a ring of refried beans and a ring of chili, the center is 2 eggs, the whole thing is topped with a sprinkle of cheddar cheese, put a lid on the pan to get the eggs to your desired level of doneness and serve. The beans hold all the goodies in with the eggs.

My Father in Law is famous(in the family)for his Huevos, he has at least 6 small fry pans so he can make Huevos for 6 at a time. It is quite a vision to watch him orchestrate 6 perfect Huevos Rancheros at the same time. It helps that he serves bloody mary's while you are waiting for brunch.

SOP, As soon as I saw thae topic I thought of your Huevos never having had Pete's. They are another MUST when we come out in November.

Hugh, the chili is canned beef but wait, it is not just any can of chili it is imported from Texas it is called Wolf's chili. Other's will work, I've prepared my own chili to enjoy as chili and saved some leftovers for Huevos.

alesrus,

Pete will be here, we can call on his expertise for Huevos, but you will have to BBQ in exchange!

Making me hungry... can't wait for Saturday to make this favorite! I go and buy fresh corn tortilla's and freshly made refried beans at the local carniteria. Garnish with some (beef) chorizo, Queso Cotija spinkled over it, green chile peppers and green onions, and avocado slices too. Extra flour or corn tortilla's on the side. And those Bloody Mary's sound good too.

Sop thats a deal!

Sandyeggo what part of the country are you in?

I'll bet it's Southern California - as in San Diego.
Get it.
San dy eggo

Sandy eggo,
Great name!!!

Wow chorizo with Huevos, I think I'll have to try that, but sprinkle some, I'd want to pile some on. How much chorizo do you use per serving?

quote:

Originally posted by long dog

I'll bet it's Southern California - as in San Diego.
Get it.
San dy eggo

Man am I thick I did not get it till you spelled it out that way I have to start thinking outside the box of eggos.

"Leggo my sandyeggo"

I didn't catch that one either alesrus.
I was thinking, "hmmm....what kid of Eggo would be a sandy Eggo?"

anyway. Regarding huevos rancheros:
I grew up in the belief that huevos rancheros were scrambled eggs mixed with your own fresh made salsa (not store bought).

The mexican restaurant I went to, baked their "juevos rancheros" in a baking pan. The raw egg got cooked in the oven surrounded by the tomatos.

Here's a link that pretty much explains the process (I don't have time to type my own recipe, and, I don't write my recipes down, unless I'm swapping with my mother - but my huevos are pretty similiar to this and you can make it to your taste)

http://www.texascooking.com/recipes/Huevosr.htm

I do not cook it for 25 mins as it says above. I think it only takes maybe 15. I don't want to over cook the egg. I like it slightly runny, sort of like a soft boiled egg.

One thing I sometimes do to save time, is, I'll just make the tomato mixture in a large skillet and poach the eggs right in the skillet inside the mixture and then serve on the toasted tortilla. Occasionally I'll put the mixture over beans, but usually, the beans are a side dish.

A nice time to use the baking method is when you're going to a pot-luck brunch or having company over. The baking time allows you some time to properly set the table, but does give you an extra dish to clean up.

http://www.inmamaskitchen.com/RECIPES/RECIPES/breakfast/eggs/huevos_rancheros.html

What are juevos? Do you mean huevos? (Spanish for eggs)

I've never fried the huevo - always poached in the sauce/salsa.

I suppose, frying the eggs is even faster!

Forced to cook dinner one night in college, a roomate leafed through Joy of Cooking and found their recipe for Huevos Rancheros or "Cowboy Eggs." He had to make Cowboy Eggs. Basically a cooked tomato vegetable salsa in a pan, covered with eggs and baked.

Sure it's not authentic, but at the time we loved it.

quote:

Originally posted by long dog

I'll bet it's Southern California - as in San Diego.
Get it.
San dy eggo

smackin myself..duuhh.. I was always picturing some poor kid dropping his eggo in the sand...