Ingredients
Ranchero Sauce:
- 1 tablespoon vegetable oil
- 1 cup chopped white onions
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1 tablespoon minced jalapeno
- 1 teaspoon minced garlic
- 1 cup chopped tomatoes and their juice
- 1 cup chicken stock
- 3 tablespoons chopped cilantro
- 2 teaspoons vegetable oil
- 4 large corn tortillas
- 1/2 cup warm refried beans
- 2 tablespoons unsalted butter
- 8 large eggs
- 1 1/2 cups pepper Jack
Directions
To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.
In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.
In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.
Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.
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By BuffaloWingMan
Central Maine
on January 22, 2012
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On a friend's recommendation I had huevos rancheros at the Coffee Pot Restaurant in Sedona, AZ while traveling through the Southwest. While it might not have been the best breakfast I've ever had it was right up there among the best. Being from Maine we don't often get an opportunity to have good Southwestern fare so I have been looking for a recipe that would, at least, get me close to that pleasurable experience in Sedona. The reviews here would indicate that this could be the recipe I've been looking for so I made it this morning. I followed the recipe to the letter except that I made the sauce yesterday and warmed it this morning. The result was a huge failure. Other than an overwhelming flavor of cilantro the meal was mostly tasteless. I didn’t even finish it. My wife tried it and she had the same opinion, tasteless except for cilantro. So…I will keep looking.
By Ldale
on January 08, 2012
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I made this for my dad's birthday breakfast since I know its one of his favorite things to order out. I'm vegetarian so I used vegetarian refried beans and vegetable stock and it tasted great. I put a dollop of sour cream on top and that was great. Love, love, LOVE this recipe.
By manhattancook
New York
on January 07, 2012
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made it for b''fast today and it was simply delicious and so easy to make. my kids 9 & 6 loved it as well. they had seconds. I used vegetable stock and made my own refried beans ( from pinot beans. the sauce was very flavorful and delicate. kids want it have this for b'fast once every 2 weeks. serving size is HUGE. we had one egg each and it was quite filling.
Read all 29 reviews