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Monday, September 20, 2010

Huevos Ranchero


What a great breakfast!!   I just love this and always have some left over rice and beans in the refrigerator.   This has become one of our favorites and so easy to make.    I prepare my Ranchero Sauce and always have that in the refrigerator.  When making extra, I use my Tilda Vacuum 550 and freeze the extra sauce in Ball wide mouth pint jars.   After sealing, freezes very well for three months. Along with this hearty breakfast, I have fell in love with Ocean Spray Diet Blueberry Pomegranate juice.  

Dig in and remember that breakfast is the most important meal of the day if you are enjoying a weight loss lifestyle! 



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Huevos Ranchero

breakfast, Mexican

Ranchero Sauce, recipe below

8 corn tortillas
8  eggs
3/4 c Monterey jack cheese; grated


Add sauce to a skillet. Warm if needed. Make depressions in the sauce and break eggs into it. Sprinkle with cheese. Cover with a lid and cook eggs to desired doneness. Light fry corn tortillas in oil, until soft and pliable. Place on a plate and top with egg and sauce mixture. Sprinkle with a little fresh cilantro.

Notes:  WHStoneman

Yield: 4 servings


** Exported from Now You're Cooking! v5.86 **







Huevos Ranchero...for a satisfying breakfast!


Here is my version of Ranchero Sauce.   Had this recipe for many years and really don't know the original author's identity.   I am sure they wouldn't mind if I shared this recipe.


 
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Ranchero Sauce

Mexican, sauces

1 tb oil
1 md onion; chopped
2  garlic cloves; minced
1 md green pepper; chopped
1/2 c roasted green chilies; chopped
  or
1 sm green chilies; canned
2  jalapeno peppers; diced
4 md tomatoes; chopped
1 tb white vinegar
2 ts sugar
1 ts cumin seeds, toasted and ground
1/2 ts salt
1/3 c fresh cilantro chopped
1 tb fresh lime juice

Warm the oil in a skillet. Add onion and garlic and cook until onion has softened. Add peppers, tomatoes, sugar, white vinegar, cumin and salt. Cook for 15 minutes. Add the lime juice and cilantro last 2 minutes of cooking. If it gets too dry add a little water.

This can be made a day ahead.  Stores refrigerated very well.

Notes:  WHStoneman

Yield: 4 servings

** Exported from Now You're Cooking! v5.86 **

1 comment:

Anonymous said...

Hi, very interesting post, greetings from Greece!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015