Huevos rancheros Recipes?
They've always sounded so good to me but I really don't know how to make them. Have looked at recipes but want something fairly simple and good. |
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How many versions do you want?  Can you make red chile sauce? It's really quite easy from the dried red chile pods. If you can find those, put them into a bowl...all of them......usually a dozen or two.....and cover with boiling water, just to cover, not more. Let them sit awhile......30 minutes to an hour to hydrate then whiz them in a blender or food processor, chile and water. Then you need a food mill to squish out the chile meat and leave the waxy skin behind. (You can use a strainer and spoon for force the chile puree through) What you do with that depends on your whim. Some folks saute onion and garlic and then add the puree, cook it down adding a pinch of oregano, cumin and salt to taste. My favorite places just use garlic and salt and a fairly limited reduction (cook). I'm fortunate in that I can buy the puree and season it per dish, sometimes with the herbs, sometimes not, never with onion. Can't do that??......look for enchilada sauce in cans. It's the puree, cooked with all the stuff. OK the rest of the huevos is simple: take a couple (usually 2 per serving) corn tortillas, wrap in aluminium foil and heat 375 degree oven about 7 minutes. Meanwhile cook a couple of eggs, sunny side up or poached. Take the tortillas and put onto a plate, add a couple teaspoons sauce, top with eggs, more sauce and cheese of choice: Jack, cheddar, whatever. Run under broiler to melt cheese. A variation is to use tomatoes and green chiles instead of the red chiles. 1 medium onion, diced fine 1 clove garlic oil 28 ounce can tomatoes 1 1/2cups chicken stock or water and bouillon cubes) 1/4 cup green chile (Oh I use nearly a half cup) pinch of oregano, dash or garlic powder, maybe cumin salt to taste 4 eggs 4-8 corn tortillas cheese topping as desired Saute onion and garlic in a bit of oil. Add tomatoes (break them up with your hands or with a spoon), chicken stock (or alternatiive), oregano and simmer about 30 minutes, taste about half way through for salt. adjust if necessary) You can poach eggs in this liquid if you wish or cook them separately. Assemble as above. You can also add other stuff: pinto beans (on the side) or chorizo sausage cooked in the sauce (tho I prefer the "hot" breakfast sausage by JimmyDean or Owens) Basically Huevos Rancheros is eggs with corn tortillas and a chile sauce. I've even had them "green" that is only with green chile sauce. |
| Thanks Susan, I can get enchilada sauce, don't think I'd get the dried chilis up here but the rest sounds great to me. |
| You'd be surprised.......find a mexican grocery.....several in Milwaukee. Also if you have a mexican restaurant in your area......and it's NOT a fast food chain......get chummy with the owner.......you might have a source of stuff there. If you really like it, I'm sure we can arrange a shipment of dried pods up your way. |
| I know there are Mexican places even around where my daughter lives in Waukesha, guess I didn't even think of that but up here no. Thanks for the offer. I was once in Albequerque where Carl's cousin lived and she had chilis hanging all over the kitchen. Wasn't there long enough to get my fill of some good food tho. I also love chili relanos (sp), get those at a very good Mexican restaurant in Waukesha. |
| Chile rellanos.....yum. Another recipe with multi variations. You probably had the long NM chile stuffed with cheese, breaded with cracker crumbs and fried. Other people make kinda like a souffle and put the chiles in a casserole and add the egg fluff around and bake. Then topped with green chile or just cheese. This time of year one restaurant makes this with fresh red chile.......ooooh. Just like red bell peppers taste different from green, so do fresh red chiles. Another variation is where a "sweet meat" mixture is made, chiles ground and added to the meat, then little meat balls are breaded and fried......oh my those are hard to stop eating. Finally some of the best rellanos I've had were in AZ where the cooking is more mexican....they use a different chile, a square, darker flavorful and stuff it with meat. Then fried. Stuffed peppers never tasted this good! Don't know how far up you are, but you'd be amazed what you can find. |
| Now you've really got my mouth watering. The closest Mexican places around that are really Mexican are in Green Bay and that's about 60 miles south and really never think about it when we're down there. |
| I understand, 60 miles is just out of the comfort "I think I'll run up there" zone, especially of that destination is a big city......ugh. Green Bay grocery stores: 1.La Piedad Mexican Mini Mart · (920) 468-9722 741 Abrams St · Green Bay 2.La Herradura · (920) 437-2275 1715 University Ave · Green Bay 3.La Chiquita · (920) 430-1013 1464 University Ave · Green Bay I understand reluctance as part of town may be spooky, but go in with a companion, a smile tell them what you want to make. |
| You are more ambitious than I am, have been thru the areas and I'm not really nervous about going there just really never thought about it. University ave is very ethnic but have gone to a bakery on that street, no problems. Just sometimes it takes a while to get the gray matter to connect. Thanks again for your great recipes, I thought maybe you'd have some. |
| You don't live in NM where anglos are a minority again or my neighborhood where we were shunned when we moved here 30+ years ago because we were anglo. I go to the local market and listen for that foreign language, English. Usually Tewa (native americans) or Spanish. Some days I wonder if WalMart's television ads are ever in English. |
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