Huevos Rancheros

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was absolutely delicious or should I say absolutely ultimate ... great brunch dish and loved by everyone, especially me ...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for Mother's Day brunch--it was soooo delicious! Everyone loved it! This is a definite keeper! I had fun making it too!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a regular staple for our family breakfast. We have used Boudin sausage in place of Chorizo on one occasion and still tasted great. The dried chiles are always a challenge and we usually can get real close to those represented in the recipe, we've probably used three or four different combinatins trying to stay with Tyler's intended balance and have had great success. When making the homemade refried beans make sure you drain the liquid from the kidney beans before adding or it adds a lot of time to preparation time to cook out all the liquid.

This recipe is a really good testimonial to our family philosophy of cooking with all fresh ingredients. Other than the canned kidney beans, the chicken stock and the tortiallas we make it all ourselves from the freshest raw materials we can find and the flavors just snap in every bite at serving.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Rocks! Red sauce is killer. This is the ONE for me. It is mild enough for my family but I can light it up when I want to for some extra heat by adding Ground Chipotle Powder to the red sauce. Thanks Tyler!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I actually enjoyed using the dried chilies. It was the first time I had done so and it turned out great. The flavor of this dish is so deep, not too hot. My wife, who had previously refused to even try huevos rancheros, also loved this. A great recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Every member of my family loved this recipe - and I've got five kids. I didn't use the dried chilis for the salsa roja, and replaced it with ground spices and some green chilis I had on hand. It tasted great!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great. I had all the ingredients except the chile peppers. I used ancho and tres ochos powders & also used cumin and coriander powder, just used less. Everything worked well & the salsa rojas was perfect. The aroma yummy. I cook all the time but never made huevas rancheros. This recipe has a rich, deep flavor with a little kick. Next time, I will use better chorizo. I just could not find the dried so I used the plump sausage which was good but I always try to use the exact ingredients the first time. Though I did not have the fresh chiles & used powders, this was better than expected. I kept wanting more. Tyler is an inventive, intuitive cook. I never miss when I try one of his dishes. I'm Italian but cook all kinds of cultural foods. I love when he cooks Italian dishes that are favorites on my table. I learn from him, he's inspiring and stimulates me by trying my family recipes new ways and learn, learn, learn. Thanks and I may just adopt you.
I

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is just great. Love Huevos Ranchero anyway. I'm learning to cook Mexican foods from my daughter-in-law and have noticed she will use veg.or canola oil sometimes when lard is not available (for those opposed to using olive oil----also it's difficult to grease your tomatoes with lard : As far as the bitter taste in the sauce, someone mentioned the seeds in the dried chiles will make it bitter. Also I've been going through some Rick Bayless recipes (from Frontera Grill and he says when toasting your dried chiles only bring them to the point where they are "aromatic" DO NOT let them start smoking. He specificully mentioned this is making mole sauce---said "if you let the dried chiles start to smoke they will make the mole bitter". Hope this helps some other gringos in making this dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The flavor of this dish is excellent and we love the sauce that goes with it. My husband and I went camping and had this for breakfast. I made the sauce and beans ahead of time so we only had to make the eggs and warm the tortillas. I will keep this recipe close at hand. P.S. Did I say the sauce was great!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was not authentic as many have been complaining about, but this was an old favorite done different. If your family does it a way you like then good. My familia have been making this dish for years and I still thought this was very good the way it was. A lot of flavor, good spice, and just different. Also, using olive oil reduces some of the bad fats you would get from using lard.

Some suggestions, there are many peppers you can use and I like the Guajillo which I used in this dish. You also don't need many different kinds if you can't find them. Also, if you remove the seeds and the ribs (on the inside of the pepper it cuts out the heat. The seeds also cause the bitterness, but adding sugar usually counters it. When you finish blending the peppers (before adding the tomato mixture strain the salsa to remove the skin pieces. Personally I don't like the flecks of skin in my salsa, but that's personal choice. One thing I was worried about was putting lime juice in the salsa, but I have to admit that was a good step. I have never done that to a chile salsa.

For the beans, don't use too much of the chorizo if you think it makes the beans taste like chili. I know that finding smoked chorizo is not easy and store bought chorizo is not hard but soft. The "links" are a lot larger so one link is sufficent. If you don't like using the kidney beans use pinto or even black beans. Both are great in this dish.

Anyway, I enjoyed this dish. Thanks Tyler for a great dish.