How to Make Huevos Rancheros: Breakfast (or Dinner) at Our House - south of the border dish at grill restaurants

As a New England without a Southof-the-
The border bone in my body, until my bearded man, a native of Arizona, prepared this dish for me, I didn't hear about it.
Since then, this classic Mexican meal has become our staple food in the morning and evening. eggs country-eggs ranch-
\ "Traditionally used as a middleman in Spanish
Breakfast at the rural farm in the morning.
Today, you can find huevos rancheros on the restaurant menu in the southwestern United States and even in other parts of the country.
The simplest thing is that the two chefs rarely make the dish look or taste exactly the same.
Here I will share with you the way my husband made huevos rancheros-
With my help--
And some of the changes we found on travel and the Web.
Our version of huevos rancheros is very simple. . . . . . . .
Now that we attribute this system to a science, let alone fast.
It's like the kitchen dance we do while preparing this meal, usually eating at our house. Cheddar cheese-
Tortillas--
White or whole wheat. -
This is the store, obviously.
Purchased the version of huevos rancheros.
I discuss huevos from scratch and further discuss recipes for preparing components.
We loved to list everything we needed before we started cooking, so our little kitchen dance went well.
Frying Pan (we prefer cast iron, but not
That's great.
Can Opener (oops, put it outside the picture. Microwave-
Now, before you go, "Eeeew, the frying pan above is a bit uncomfortable," I would like to explain that all you see in the picture is a little bit of rust.
Sometimes the cast iron is still a little wet after we rinse it clean and wipe it with a cloth, so it rusts when it finishes the airdrying.
We just wipe the pan clean before using it again. No big whoop.
(Wow, I haven't said "wow" for several years.
Here are the steps to our well-choreographed huevos rancheros kitchen dance.
So far we haven't collided or squeezed our toes against each other.
First of all, my job is to open the cans of beans and green sauce (we use Hatch green Chile Enchilada sauce) and pour the sauce into the pan and put it on the stove.
While my husband is doing aerobics, I am doing it to prepare for the occasion.
But this part is optional.
Then, on two microwavable plates, I spread half a can of frozen beans as shown in the picture above.
My cooking partner called the design ffff-heart. Get it? Beans. Fart.
Okay, let's move on.
Next, cover the beans with three tortillas on each plate.
Then put a whole wheat tortillas on the tortillas. Why?
Two reasons: prevent corn tortillas from drying in the microwave oven and from splashing beans.
You see, the edges of the tortillas roll up in the microwave so that the exploding beans slip out.
Continued Huevos Rancheros. . .
At the same time, my assistant was turning on the stove, one under the sauce and the other under the iron pan, he poured a small amount of olive oil into the egg and fried two at a time.
Then, when my other half put two eggs in the pan, I put the first dish of beans and tortillas a minute higher in the microwave.
Now, if he breaks the egg yolk, it becomes his food, because I absolutely refuse to break the egg yolk.
When I'm ready, I want to break them myself. Hmpf!
Can you tell him to hold his breath while breaking the egg? Our Next Move. . . .
When the eggs are flipped (we prefer our --
), I gave the plate a minute higher in the microwave.
While writing this, I asked my husband, "So, why are we actually doing two minutes in the microwave instead of two minutes in a row?
These years have passed and I have never raised this question.
He replied, "because it works better.
Then, when I said to him angrily, because it was a lame answer, he said in detail.
\ "It gives the plate a chance to stand, the heat seems to dissipate better, and the next minute is over.
Also, the timing is arranged like this, so beans and tortillas don't sit there and cool down until the eggs are ready.
This sounds reasonable.
A bit confusing though.
So, when the microwave beeps for the second time, I remove the plate, stir the flour tortillas from it, rotate it, put the plate on the counter, just in time for my bearded man to put some sauce on the tacos.
Then he slid two beautiful huevos onto the mound.
Put more green chili sauce on the eggs.
When this happens, I am folding the flour tortillas into a beautiful triangle.
When huevos rancheros is eaten, the flour tortillas will work and scoopage is a necessary condition to remove the remaining sauce and beans from the plate.
After that, the dog can remove the rest, so we don't have to wash the dishes. Kidding! Kidding.
Okay, now it's time to put the cheese on a pile of sauce.
Eggs, tacos and beans.
Then I put some salsa here and there.
Board #1 is complete!
La Chero Hotel-
Continue production. . . .
Now, by this time, my partner has cracked the next two eggs, so I have no chance to rest.
Enter the microwave plate No. 2 for 1 minute.
When this happens, the guy is looking at his omelette and turning off the pan because the sauce is bubbling like crazy now and I'm starting to clean it up.
The egg shell enters the compost box, the egg box goes back to the refrigerator, the oil is laid out and so on.
Otherwise, I'll stand there and watch the eggs flip, which makes the flippers nervous.
A nervous chicken fin breaks the egg yolk.
Basically, the whole process of huevos rancheros-
Repeat the production before we have two full plates.
We took the meal together to the living room, my husband sat on the sofa, I sat on the floor on the other side of the coffee table, and the dog watched us eat.
Now, the way we eat huevos rancheros is to turn our plate and take a bite so that the egg yolks are intact until we reach the middle.
But this method is optional and is usually done only at home.
When we were eating the restaurant huevos rancheros, we put the plates in a stationary position and then turned around the table.
Yes, I'm joking again.
There is actually a technology. . .
Yes, you read it right.
I said how to eat them instead of how to make them (which I have already introduced, of course ).
But I noticed that some people visiting this page are searching for "how to eat huevos rancheros", \ "so I think there are actually some problems with how to get that beautiful thing, a bit spicy egg mixture, put in your mouth with class, will not drop a lot from the fork, may also fall on your leg.
Replace the fork with a large spoon. . .
Or cut the mixture with a fork and push it up and down the spoon;
Use my folded tortillas and place them on the side of the plate, scooping up the remaining sauce, egg yolk and refrigerated beans on the plate;
After each bite, rotate the plate slightly (I prefer to rotate clockwise) and eat your huevos from the outer edge.
This usually leaves the egg yolks intact until the end, and then you can clean things up with extra tortillas.
Now, our way is not the only way to make huevos rancheros.
In fact, our recipe is quite good. . .
It's not complicated, you might say.
So there are some alternatives here that may make a better presentation of brunch or dinner parties, and you can try a variety of preparation methods that suit your style and kitchen.
And, if you are very talented, you can even try to make this dish separately.
Or the divorced egg \ "consists of two eggs, two in the huevos rancheros style, but one is covered with red salsa and the other is covered with green salsa (verde. kid-
Include a soft flour tortillas coated with avocado, then wrap the omelette with bacon and baked beans with sour cream, chile sauce or salsa, tomato Ding and lettuce. A tomato.
Bacon Sauce with toast.
Basically, put together eggs, Mexican sauce and/or salsa, beans and some kind of bread that you can call huevos rancheros.
Although only huevos rancheros can satisfy you, there are often side dishes and decorations for this dish. Potatoes--
Homemade fried dishes, potato pancakes, etc.
Some prefer to put salsa, sour cream, avocado, cheese, tomato Ding and salsa in the Bowl served so that everyone can add whatever they want
Make huevos from scratch. . . Ba-cack!
Do I miss that voice?
You know, the sound of the chicken laying eggs? .
We have eggs in our ears. And vegetables.
We have grown almost every vegetable we know, and almost everything we eat comes from farms and gardens.
So there was a time when we really made huevos rancheros from the ground and chicken and just needed to buy the salt we needed for our seasoning sauce and the ingredients in the flour tortillas and the food
Add grade lime to the water that makes the corn masa.
We don't make cheese.
Squeezed a few cows), but we didn't use cheese on huevos either at the time.
So the hen provides eggs because the cock is too lazy.
We planted the corn and dried it. let the Massa make the tortillas.
We planted green peppers, garlic and onions and made a vegetable sauce.
We planted wheat and we ground it into flour, which can be used both for whole wheat tortillas and as a thickening agent for green chili sauce.
We planted the pinto bean, we cooked it, and we cooked it again. fried.
We grow tomatoes, onions, peppers, garlic and coriander to make salsa from scratch.
We apply butter made of fresh milk to our cast iron frying pan. Oila!
The way to go home is Huevos a la.
The tortillas are made from masa and in Spanish the meaning of masa is "dough ".
\ "It is also used to make tamales, puppets, arepas and other Latin American dishes.
You can buy a dry powder form masa, called masa de harina or maseca, and then have to re-combine with water, or you can buy it fresh as a paste and go straight to making tortillas.
But from the beginning-
Grow, dry and grind your own dietary corn (relative to sweet corn )--
You need to turn the corn in the field into Massa.
How did you do it.
1 pound (450g) dry corn, about 2-
Heat the water in a large, non-reactive pan, stir the lime and boil it.
Add the corn, stir well, cover the lid and boil the water again.
Put it aside until the next day ---
At least 12 hours.
Then rinse the corn clean, filter it and grind it to the desired consistency (as shown): the tortillas are either very smooth or more rough for certain types of antogitos or tamales
(Alumina) used to prepare masa dough.
Lime has small stones that you can find for sale in the Mexican market.
There is a source in the US that is a garden supplies store, but you may have to buy lifetime supplies as it is usually packed in large bags.
Once you have lime, it needs to be digested.
Take a piece of something about the size of a golf ball and smash it as completely as possible.
Put it in a non
Corroded bowl, be careful not to get close to your eyes.
Sprinkle the lime with cold water;
It will make an impressive hissing sound and send out a little steam.
Once the effect is weakened, lime is digested.
Dilute with water and then pour the milky liquid into corn water through the filter.
Try it before you cook.
There should be slight burns.
If it looks really strong and bitter, dilute it a little.
If it is weak, add more lime.
Store the remaining lime in a tightly sealed jar.
As time goes by, when it absorbs moisture from the air, it will disperse itself.
You can still use it, but it won't fail in the same way.
Tortillas are easy to make.
The single ingredient is moist corn masa.
The trick is to add the right amount of water to Massa.
Sometimes it's too dry and sometimes it's too wet, so it involves experiments and personal preferences.
Basically you want masa to feel like clay or dough and you don't want it to crack when you shoot it out.
At the same time, you don't want it to stick to your hands.
(Or you can press. See below.
Once you have the "correct" consistency, make the ponies sand balls and press or pat them into round tortillas.
Then cook the tortillas in a hot pot or baking tray with a small amount of oil applied to them. 1 tsp. 2 Tbsp.
Flour (Steve didn't give much because it rarely had the same result.
The amount required depends on the humidity in the air.
Dissolve the salt in the water.
Mix the flour and shortening until the correct consistency is reached.
Make the dough into a ball and roll it up with shortening oil.
Flatten or press the tortillas and cook in a medium-fire frying pan. Tortilla-
You can roll the tortillas out with a pin or press to make the tortillas.
With this sturdy cast iron press, you can make corn and flour tortillas of all thickness.
Cast iron has a good heat retention and distribution and is perfect for cooking eggs and making your own tortillas (and pancakes ). . . and more).
But, of course, huevos rancheros is not the only reason to make your own warm, chewy tortillas.
There are also burritos, tortillas, tortillas, chim fish, burritos, and even ol \ 'tuna sandwiches.
In this book you will find recipes for more than 200 wells
Fill the tortillas, the whole illustration.
Salsas ranked 0 in this book-to-10 on a mild-to-
Hot scale and incorporate a variety of backyard and exotic ingredients.
Each recipe contains simple cooking instructions, suggestions, and changes.
Over the years, we 've only made salsa with tomatoes, peppers, onions, garlic and coriander.
It was all good and a perfect addition to huevos, burrito and many other dishes.
But one day someone gave us the book, which created a whole new meaning for "French fries and salsa dance. With 140 chile-
From a variety of types of kitchens, from taco joints to elegant mansions, this book is recipe-based and is perfect for your coffee table presentation.
Steve and I have had an early version of the book for years.
In our house, the book can be found in the living room.
This and the recipe for red chili sauce below come from homemade recipes given to me by friends and family.
Saut travel©Onion and garlic until the onion is translucent.
Put the flour in onion/garlic and stir well.
Add slowly and stir constantly.
Continue stirring until thick.
Add pepper, salt, coriander and tomato.
Sim20 minutes, stirring occasionally.
6 ounces, medium-2tsp. 3-2 Tbsp. 1-1/2 Tbsp. 1 tsp.
Toast, 4 peppers, once-
Put the stems and seeds into cold water and remove the stems and seeds.
(The Edge of the knife works very well.
Cover the pepper with boiled water, soak it for 10 minutes and drain it.
Mix the peppers, 3 cups of ingredients, 2 garlic cloves and oregano until smooth.
Filter the mixture thoroughly.
Use the remaining stock to process the excess material through the sieve and discard the solid.
Heat the lard with medium heat until the water drops dance on top.
Put the last garlic clove in lard, then crush the clove and release the fragrance.
Remove the garlic and discard it.
Add flour slowly, stir and remove the lumps.
Stir until golden.
Add chili paste and salt to the lard mixture.
Reduce the heat to low and cook for 10 minutes.
The taste should be mellow and mixed together.
Store the sauce in the refrigerator or refrigerator for a week.
Look at these alternatives for Lauman house huevos. . . .
There are muchos huevos rancheros recipes online and some more beautiful pictures than I have shared here. on AllRecipes. Thirty-four (yes, 34! on Cooks. on WikiBooks.